Zesty aromas, golden crusts, and the joy of baking from scratch—welcome to a treasure trove of comfort food classics and creative delights! We’ve gathered 28 sumptuous recipes using Gold Medal Flour, perfect for home bakers craving everything from fluffy pancakes to artisanal bread. Dive in and discover your next kitchen masterpiece!
Classic Buttermilk Pancakes
Crisp winter mornings practically beg for a stack of warm, fluffy pancakes. Classic buttermilk pancakes are the ultimate comforting breakfast, simple enough for a weekday but special enough for a holiday. This recipe delivers that perfect golden-brown exterior and tender interior every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– A good pinch of salt
– 2 cups of cold buttermilk
– 2 large eggs
– 1/4 cup of melted butter, cooled slightly
– A splash of vanilla extract
– Butter or oil for the griddle
Instructions
1. Whisk together the 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a good pinch of salt in a large bowl.
2. In a separate bowl, whisk the 2 cups of cold buttermilk, 2 large eggs, 1/4 cup of melted butter, and a splash of vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; a few lumps are fine to avoid tough pancakes.
4. Let the batter rest for 5 minutes to allow the baking powder to activate for maximum fluffiness.
5. Heat a griddle or large non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on the bottom.
9. Transfer cooked pancakes to a warm oven (set to 200°F) to keep them hot while you finish the batch, ensuring they don’t steam and get soggy.
10. Repeat with the remaining batter, greasing the griddle lightly between batches as needed.
These pancakes come out incredibly light and tender with a subtle tang from the buttermilk. They’re perfect stacked high with maple syrup, or try them with a dollop of whipped cream and fresh berries for a festive twist.
Fluffy Homemade Cinnamon Rolls
These fluffy homemade cinnamon rolls transform any morning into a special occasion. They’re surprisingly simple to make from scratch, requiring just a bit of patience for the dough to rise. The result is a warm, gooey treat that’s far superior to anything from a can.
Serving: 12 | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of all-purpose flour, plus extra for dusting
– A packet of active dry yeast
– A cup of warm whole milk (around 110°F)
– A quarter cup of granulated sugar
– A third of a cup of melted unsalted butter
– A large egg
– A good pinch of salt
– A generous half cup of brown sugar for the filling
– A heaping tablespoon of ground cinnamon
– A splash of pure vanilla extract for the glaze
– A cup of powdered sugar
– A couple of tablespoons of heavy cream
Instructions
1. Combine the warm milk, yeast, and a teaspoon of the granulated sugar in a large bowl; let it sit for 5 minutes until foamy.
2. Whisk in the remaining granulated sugar, melted butter, egg, and salt until smooth.
3. Gradually stir in 2 cups of flour until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding more flour a tablespoon at a time if needed, until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
6. While the dough rises, mix the brown sugar and cinnamon for the filling in a small bowl.
7. Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle.
8. Brush the rectangle with 2 tablespoons of melted butter, leaving a 1-inch border along one long edge.
9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
10. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the clean edge to seal.
11. Using a sharp serrated knife, slice the log into 12 equal rolls. Tip: Use unflavored dental floss for clean cuts without squishing the rolls.
12. Arrange the rolls in a greased 9×13-inch baking dish, cover, and let rise again for 30 minutes.
13. Preheat your oven to 350°F.
14. Bake the rolls for 22-25 minutes, until golden brown on top. Tip: They’re done when an internal thermometer reads 190°F.
15. While the rolls bake, whisk the powdered sugar, heavy cream, and vanilla extract until smooth for the glaze.
16. Let the baked rolls cool in the pan for 10 minutes, then drizzle the vanilla glaze over the top while still warm.
Perfectly soft and pillowy, these rolls have a rich cinnamon swirl that stays wonderfully gooey. Serve them warm with a cold glass of milk for the ultimate contrast, or reheat leftovers briefly in the microwave to revive that fresh-from-the-oven texture.
Soft Pretzel Bites
Venture beyond the classic pretzel with these irresistible soft pretzel bites. They’re perfect for parties or a quick snack, delivering that signature chewy texture in bite-sized form. You’ll need just a few pantry staples to whip up a batch that disappears fast.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of all-purpose flour
– A packet of active dry yeast
– A tablespoon of sugar
– A cup of warm water (around 110°F)
– A couple of tablespoons of melted butter
– A splash of vegetable oil
– A quarter cup of baking soda
– A large egg for that egg wash
– A generous sprinkle of coarse salt
Instructions
1. Dissolve the yeast and sugar in the warm water in a large bowl and let it sit for 5 minutes until foamy.
2. Stir in the melted butter and a splash of vegetable oil into the yeast mixture.
3. Gradually mix in the all-purpose flour until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide it into small, bite-sized pieces.
7. Bring 8 cups of water and the baking soda to a boil in a large pot.
8. Boil each pretzel bite for 30 seconds, then remove with a slotted spoon to a baking sheet.
9. Preheat your oven to 425°F while the bites dry slightly.
10. Whisk the egg with a tablespoon of water and brush it over each pretzel bite.
11. Sprinkle the coarse salt generously over the tops.
12. Bake for 12-15 minutes until deeply golden brown.
These bites emerge from the oven with a crisp, salty crust giving way to a soft, pillowy interior. Their malty, buttery flavor pairs perfectly with cheese dip or mustard. Try serving them warm alongside a cold beer for the ultimate game-day treat.
Chewy Chocolate Chip Cookies
Satisfyingly chewy chocolate chip cookies are a classic treat that never disappoints. They’re perfect for holiday gifting or a cozy night in. This straightforward recipe delivers that ideal soft center with crisp edges every time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of sticks of unsalted butter, softened
– A cup of packed light brown sugar
– A half cup of granulated sugar
– A couple of large eggs
– A splash of vanilla extract
– Two and a quarter cups of all-purpose flour
– A teaspoon of baking soda
– A half teaspoon of salt
– A generous two cups of semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—overmixing leads to tough cookies.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop dough into 1.5-tablespoon portions, rolling them into balls and placing them 2 inches apart on the prepared sheets.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are golden brown but the centers still look slightly underdone.
9. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely—they’ll firm up as they cool.
10. Repeat with the remaining dough, ensuring the baking sheet is cool before adding new dough to prevent spreading.
Here’s the payoff: these cookies emerge with a soft, chewy interior and a satisfyingly crisp edge. The rich chocolate chips melt into gooey pockets, making them irresistible fresh from the oven. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist.
Rustic Artisan Bread
Unlock bakery-quality bread at home with minimal effort and maximum flavor. This rustic artisan loaf requires just four ingredients and a bit of patience, delivering a crisp crust and chewy interior that’s perfect for any meal. You’ll be amazed at how simple it is to create something so impressive.
Serving: 1 loaf | Pre Time: 18 hours | Cooking Time: 45 minutes
Ingredients
– 3 cups of bread flour, plus a little extra for dusting
– 1 1/4 cups of warm water (around 110°F)
– A good pinch of active dry yeast
– A couple of teaspoons of fine sea salt
Instructions
1. In a large bowl, whisk together 3 cups of bread flour, a pinch of active dry yeast, and 2 teaspoons of fine sea salt until fully combined.
2. Pour in 1 1/4 cups of warm water (110°F) and mix with a wooden spoon until a shaggy dough forms and no dry flour remains.
3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours; the dough will bubble and double in size.
4. Tip: For best results, let the dough ferment overnight—this long rise develops deep flavor without kneading.
5. Lightly flour a work surface and your hands, then scrape the dough onto it; gently fold the edges toward the center 4-5 times to shape it into a rough ball.
6. Place the dough ball seam-side down on a floured kitchen towel, cover with another towel, and let it proof for 1-2 hours until puffy.
7. Tip: A longer proof (up to 2 hours) creates more air pockets for that classic artisan texture.
8. About 30 minutes before baking, preheat your oven to 450°F with a Dutch oven or heavy pot inside to heat up.
9. Carefully remove the hot pot from the oven, place the dough inside seam-side up, and cover with the lid.
10. Bake covered at 450°F for 30 minutes to trap steam and develop a crisp crust.
11. Remove the lid and bake uncovered for another 15 minutes until the loaf is deeply golden brown and sounds hollow when tapped.
12. Tip: Don’t skip the lid—it’s key for that crackly crust; if you don’t have a Dutch oven, use any oven-safe pot with a tight-fitting lid.
13. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Baking this bread fills your kitchen with an irresistible aroma that promises a satisfying crunch with every bite. The interior stays wonderfully moist and chewy, perfect for tearing into chunks for soups or slathering with butter. Try toasting thick slices for breakfast or using it as a base for hearty sandwiches to elevate any meal.
Golden Cornbread Muffins
Just like Grandma used to make, these golden cornbread muffins are a nostalgic, buttery delight. They’re the perfect side for chili or a cozy breakfast, with a tender crumb and crisp edges. You’ll have a batch ready in under an hour.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of fine cornmeal
– A cup of all-purpose flour
– A generous half-cup of granulated sugar
– A tablespoon of baking powder
– A teaspoon of salt
– A couple of large eggs
– A cup of whole milk
– A half-cup of melted unsalted butter
– A splash of vegetable oil for the pan
Instructions
1. Preheat your oven to 400°F and grease a 12-cup muffin tin with that splash of vegetable oil—this prevents sticking and gives a crisp crust.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs lightly, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain; overmixing makes muffins tough.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full for even rising.
6. Bake at 400°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to avoid sogginess.
Moist and crumbly with a sweet corn flavor, these muffins have a perfect balance of soft interior and slightly crunchy top. Serve them warm with a pat of butter or crumbled over a bowl of spicy chili for a comforting twist.
Traditional Pizza Dough
Just like your favorite pizzeria, this dough delivers chewy perfection with minimal fuss. Skip the store-bought crust—this version comes together quickly and bakes up crisp yet tender. Master the basics, then customize with your favorite toppings.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2½ cups of all-purpose flour
– 1 cup of warm water (around 110°F)
– 2¼ teaspoons of active dry yeast (that’s one packet)
– A couple of tablespoons of olive oil
– A teaspoon of salt
– A pinch of sugar
Instructions
1. Combine the warm water, yeast, and sugar in a large bowl and let it sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t bubble, your yeast is inactive—start over with fresh yeast.
3. Stir in the olive oil and salt until fully incorporated.
4. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Tip: The dough is ready when it springs back slowly after poking with a finger.
7. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles and divide it into two equal portions.
9. Roll each portion into a 12-inch circle on a floured surface, stretching gently with your hands.
10. Tip: For a crispier crust, preheat a baking sheet or pizza stone in a 475°F oven for 30 minutes before baking.
11. Transfer the dough to the hot baking surface, add toppings, and bake at 475°F for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
Dense yet airy, this dough boasts a satisfying chew with subtle olive oil richness. Serve it classic with marinara and mozzarella, or get creative—try a white pizza with ricotta and fresh herbs, or fold it into calzones for a handheld meal.
Lemon Drizzle Pound Cake
Vividly moist and bursting with bright citrus flavor, this lemon drizzle pound cake is a classic treat that’s surprisingly simple to make. It’s perfect for afternoon tea, brunch, or a sweet snack any time of day. You’ll love the tender crumb and that signature zesty glaze.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup of softened unsalted butter
– 1 ½ cups of granulated sugar
– 4 large eggs, at room temperature
– 2 ½ cups of all-purpose flour
– 1 teaspoon of baking powder
– ½ teaspoon of salt
– ¾ cup of whole milk
– Zest from 2 lemons
– Juice from 1 lemon (about ¼ cup)
– A splash of vanilla extract
– For the glaze: 1 cup of powdered sugar and a couple of tablespoons of fresh lemon juice
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture.
6. Fold in the lemon zest, lemon juice, and vanilla extract until just combined—avoid overmixing to keep the cake tender.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, make the glaze by whisking together the powdered sugar and fresh lemon juice until smooth.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
11. While still warm, poke holes all over the top of the cake with a skewer and slowly pour the glaze over it, allowing it to soak in.
12. Let the cake cool completely before slicing to set the glaze.
Remarkably moist with a fine, dense crumb, this cake gets its signature tang from the lemon zest and juice. The glaze adds a sweet, crackly top that contrasts beautifully with the soft interior. Serve it warm with a dollop of whipped cream or alongside a cup of Earl Grey tea for a cozy treat.
Delicate Shortbread Cookies
Melt-in-your-mouth buttery cookies that are crisp yet tender, perfect for holiday gifting or afternoon tea. These delicate shortbreads come together with just a few pantry staples and minimal effort. Their simplicity lets the rich, pure butter flavor shine through.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 cup of unsalted butter, softened to room temperature
– 1/2 cup of granulated sugar
– A pinch of fine salt
– A splash of pure vanilla extract
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy.
3. Add the pure vanilla extract and a pinch of fine salt to the butter mixture, mixing just until combined.
4. Gradually add the all-purpose flour to the bowl, mixing on low speed until a soft dough forms and no dry streaks remain. Tip: Avoid overmixing to keep the cookies tender.
5. Turn the dough out onto a lightly floured surface and gently shape it into a smooth ball.
6. Roll the dough out to a 1/4-inch thickness using a rolling pin. Tip: Chill the dough for 10 minutes if it feels too soft to handle easily.
7. Use a cookie cutter to cut the dough into shapes, placing them about 1 inch apart on the prepared baking sheets.
8. Prick each cookie a few times with a fork to prevent puffing during baking.
9. Bake the cookies in the preheated oven for 12-15 minutes, until the edges are just starting to turn a very light golden brown. Tip: Rotate the baking sheets halfway through for even browning.
10. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
These cookies have a satisfying snap with a crumbly, melt-in-your-mouth interior that’s not too sweet. Their subtle vanilla scent pairs beautifully with a cup of coffee or tea. For a festive twist, dip half of each cooled cookie in melted dark chocolate or sprinkle with coarse sugar before baking.
Moist Banana Bread
Kickstart your baking with this foolproof banana bread that turns overripe fruit into a moist, tender treat. It’s simple, satisfying, and fills your kitchen with a cozy aroma. Perfect for breakfast or a snack, it’s a recipe you’ll return to again and again.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 very ripe bananas, mashed
– 1/3 cup melted butter
– 1 cup granulated sugar
– 1 large egg, beaten
– A splash of vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– A pinch of salt
– A couple of tablespoons of milk, if needed
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter until fully combined.
4. Mix in the sugar, beaten egg, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix to keep the bread tender.
7. If the batter seems too thick, add a splash of milk to loosen it.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this prevents it from becoming soggy.
11. Slice and serve once cooled. For extra moisture, wrap any leftovers tightly in plastic wrap.
Here’s the result: a dense, moist crumb with sweet banana flavor that’s not overly sugary. Toast slices and spread with butter for a warm treat, or top with a dollop of Greek yogurt for a protein boost.
Velvety Red Velvet Cake
Wondering what makes red velvet cake so special? It’s that perfect balance of cocoa and tang, with a texture that’s impossibly soft. This version delivers all that with a straightforward method anyone can follow.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 and 1/2 cups of all-purpose flour
– 1 and 1/2 cups of granulated sugar
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 2 tablespoons of unsweetened cocoa powder
– 1 and 1/2 cups of vegetable oil
– 2 large eggs, at room temperature
– 1 cup of buttermilk, at room temperature
– 2 teaspoons of vanilla extract
– 1 tablespoon of white vinegar
– a couple of drops of red food coloring gel
– 8 ounces of cream cheese, softened
– 1/2 cup of unsalted butter, softened
– 4 cups of powdered sugar
– a splash of milk
Instructions
1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until no lumps remain.
3. In a separate bowl, beat the vegetable oil and eggs with an electric mixer on medium speed for 2 minutes until smooth.
4. Add the buttermilk, vanilla extract, white vinegar, and red food coloring to the wet ingredients. Mix on low until just combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the batter is uniform. Tip: Don’t overmix to keep the cake tender.
6. Divide the batter evenly between the prepared pans. Tap them gently on the counter to remove air bubbles.
7. Bake for 28-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Tip: Cooling completely prevents the frosting from melting.
9. For the frosting, beat the cream cheese and butter in a bowl on medium-high speed for 3 minutes until fluffy.
10. Gradually add the powdered sugar, mixing on low until incorporated. Add a splash of milk if needed to reach a spreadable consistency.
11. Place one cake layer on a plate. Spread a generous amount of frosting evenly over the top.
12. Top with the second cake layer. Frost the top and sides with the remaining frosting. Tip: Use an offset spatula for smooth edges.
The cake is moist and velvety with a subtle cocoa flavor and tang from the buttermilk. Serve it chilled for a firmer texture, or garnish with fresh berries for a colorful twist.
Buttery Drop Biscuits
Easy, buttery biscuits that come together in minutes with just a few pantry staples. Expect a tender, flaky interior and crisp golden edges perfect for any meal. No rolling or cutting required—just drop and bake.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of all-purpose flour
– A good tablespoon of baking powder
– A teaspoon of salt
– A stick of cold unsalted butter, cubed
– About a cup of cold whole milk
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this creates flaky layers.
5. Pour in the cold whole milk.
6. Stir gently with a fork just until a shaggy dough forms; do not overmix to keep the biscuits tender.
7. Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake at 450°F for 12-15 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
9. Let the biscuits cool on the sheet for 5 minutes before serving—they’ll firm up slightly.
All done! These biscuits boast a soft, fluffy center with rich, buttery flavor and a lightly crisp exterior. Serve them warm, split and slathered with honey or jam, or use them as a base for breakfast sandwiches.
Decadent Chocolate Fudge Brownies
Every chocolate lover needs this fudge brownie recipe in their arsenal. These squares are intensely rich, with a crackly top and gooey center. They come together in one bowl with minimal effort.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup of unsalted butter
– 2 cups of granulated sugar
– 4 large eggs
– 1 tablespoon of vanilla extract
– 1 cup of all-purpose flour
– 1 cup of unsweetened cocoa powder
– A good pinch of salt
– A couple of handfuls of chocolate chips
Instructions
1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting it overhang the sides for easy removal later.
2. Melt the 1 cup of butter in a large microwave-safe bowl in 30-second bursts until fully liquid. Tip: Let it cool for a minute so it doesn’t cook the eggs.
3. Whisk the 2 cups of sugar into the melted butter until well combined.
4. Add the 4 eggs and 1 tablespoon of vanilla extract to the bowl. Whisk vigorously for about 1 minute until the mixture is smooth and slightly thickened.
5. Sift the 1 cup of flour, 1 cup of cocoa powder, and pinch of salt directly into the wet ingredients. This prevents lumps for a smoother batter.
6. Use a spatula to fold the dry ingredients into the wet until just combined; do not overmix.
7. Fold in the couple of handfuls of chocolate chips.
8. Pour the batter into your prepared pan and spread it evenly into the corners.
9. Bake at 350°F for 30-35 minutes. Tip: Start checking at 30 minutes—a toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
10. Let the brownies cool completely in the pan on a wire rack. Tip: For clean cuts, chill them in the fridge for an hour before slicing.
11. Use the parchment overhang to lift the brownies out of the pan. Slice into 16 squares.
Serve these brownies slightly chilled for a dense, fudgy texture that melts in your mouth. The deep chocolate flavor pairs perfectly with a cold glass of milk or a scoop of vanilla ice cream. For a creative twist, crumble them over yogurt or layer them into a trifle.
Conclusion
Let these 28 Gold Medal Flour recipes inspire your next baking adventure! From classic cookies to show-stopping breads, there’s something for every home baker. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the baking joy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
