The Brownie from Insomnia Cookies features a rich, fudgy chocolate base loaded with gooey chocolate chips, baked to perfection for a moist, chewy texture with a decadent, melt-in-your-mouth finish.
Equipments
- Mixing bowl
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Baking pan
- Parchment paper
- Oven
- Cooling rack
Ingredients
- 1 cup (2 sticks, 226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (170g) semisweet chocolate chips
Unsalted butter should be at room temperature to ensure smooth blending with sugar, creating the base for a rich and fudgy brownie. Use high-quality unsweetened cocoa powder to achieve the signature deep chocolate flavor found in the Brownie from Insomnia Cookies. Precise measuring of both flour and chocolate chips is crucial to maintaining the perfect moist and chewy texture. Avoid overbaking by monitoring the oven closely, as the decadent melt-in-your-mouth finish depends on a perfect bake. Your Brownie from Insomnia Cookies copycat menu will impress with gooey chocolate chips and a luscious fudgy base when these ingredient tips are followed carefully.
Instructions
- Preheat oven to 350°F (175°C). Line baking pan with parchment paper.
- Melt unsalted butter in a mixing bowl.
- Whisk in granulated sugar until combined.
- Add eggs one at a time, whisking well after each addition.
- Stir in vanilla extract.
- In a separate bowl, combine all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
- Gradually fold dry ingredients into wet mixture using a spatula.
- Gently fold in semisweet chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven; place pan on cooling rack, and let cool completely before cutting into squares.
Substitution
The Brownie from Insomnia Cookies copycat recipe delivers the same rich, fudgy chocolate base with gooey semisweet chocolate chips, ensuring a moist and chewy texture. You can substitute unsalted butter with an equal amount of margarine or coconut oil if needed, though the flavor and texture may vary slightly. If you don't have unsweetened cocoa powder, Dutch-processed cocoa powder can be used as an alternative but may affect the brownie's acidity and rise. For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend to maintain the proper texture. When baking, keep an eye on the time and oven temperature to avoid overbaking, which can lead to a drier brownie.
Tips
Measure ingredients carefully to ensure the right balance of moisture and texture in your brownies. When folding the dry ingredients into the wet mixture, use gentle motions to avoid overmixing, which can result in dense brownies. Use parchment paper to easily lift the brownies from the pan without sticking, preserving their fudgy texture. Your brownies will bake best at the specified 350degF, and it's important to test doneness with a toothpick to maintain that moist, chewy finish.
Nutritions
The Brownie from Insomnia Cookies provides a rich source of energy primarily from its granulated sugar (400g) and unsalted butter (226g), contributing to its high calorie content. Protein from four large eggs adds to the nutritional value, supporting muscle maintenance and repair. The cocoa powder (120g) and semisweet chocolate chips (170g) offer antioxidants and trace minerals, enhancing the brownie's overall nutrient profile. You should enjoy this treat as an occasional indulgence due to its dense sugar and fat content.
Storage
Store your Insomnia Cookies Brownies in an airtight container at room temperature to maintain their fudgy texture for up to 3 days. For longer preservation, wrap the brownies tightly in plastic wrap and freeze them for up to 3 months, thawing at room temperature before serving. Avoid refrigeration, as it can dry out the rich, moist chocolate base and affect the gooey consistency of the chocolate chips.
Variation or Alternatives
Swap semisweet chocolate chips for white or dark chocolate chips to alter the flavor profile and sweetness. Replace all-purpose flour with almond flour for a nuttier taste and gluten-free option. To enhance richness, incorporate a tablespoon of espresso powder into the dry ingredients. To achieve a cakier texture, you can substitute two of the eggs with two egg whites and reduce baking time by 3-5 minutes.
Allergies
The Brownie from Insomnia Cookies contains common allergens such as eggs, dairy (from unsalted butter), and gluten (from all-purpose flour). The presence of chocolate chips also means it may contain soy lecithin, a frequent emulsifier in chocolate products. You should avoid this dessert if you are allergic to any of these ingredients or have sensitivities to dairy, eggs, or gluten.
Why this recipe?
The Brownie menu from Insomnia Cookies is beloved for its rich, fudgy texture and perfectly balanced sweetness that satisfies any chocolate craving. Each brownie is crafted with high-quality cocoa, delivering a moist and decadent experience that stands out from typical baked goods. You can recreate this treat at home to enjoy a freshly baked, customizable dessert that mirrors the original's indulgent flavor and gooey consistency. Making a copycat version offers a satisfying way to capture the essence of Insomnia Cookies' signature brownie without the wait.