My favourite brownie recipe, hands down. They are created entirely from scratch, are rich, and have a fudgy centre. The quality of these handmade brownies is far superior to those in a box, and I bet you already have everything you need in your kitchen.
This is, in our opinion, the best brownie recipe.
Although calling these the “best brownies, ever” is a bold claim, we firmly stand by it. Rich, extra-chocolate brownies are my favourite. These brownies, which have crinkly tops and dense, fudgy centres, are excellent! These are ideal for fans of boxed brownies because of their similar rich, moist, and fudgy textures to those of the boxed mixes. However, things improve. Compared to brownies cooked from a box, these ones have far more flavour. They are delicious.
Ingredients in brownies
One bowl is all you need for these brownies, and they come together quickly. You probably already have the components on hand as well. I’ll go over how to make them with you now. Check out these blondies or my favourite chocolate chip cookies if you enjoy easy recipes like this one. Both are top-notch!
The majority of the ingredients you’ll need to prepare these brownies probably already exist in your kitchen. What you’ll need is as follows:
” Butter: Compared to oil, butter imparts flavour much more fully. We don’t see the need to use oil because the recipe calls for 100% butter.
” Sugar enhances the texture of the brownies and counteracts the bitterness of the unsweetened cocoa powder. The tops become crinkly, while the centres become mushy.
” Cocoa powder: These taste richer and have more of a chocolate flavour because to the cocoa powder. Various types of cocoa powder have been utilised. To create them, you can use raw cacao powder, natural cocoa powder, or cocoa powder that has undergone Dutch processing. Use anything you enjoy, although I really enjoy the flavour of the Dutch cocoa powder Droste Cacao lends to these brownies.
” Eggs give the brownies structure and richness.
” Salt & vanilla: The brownies’ flavour is rounded up by the addition of salt and vanilla. While salt in baking may seem strange, it works the same way it does in savoury cuisine to bring out the flavours of the dish.
” All-purpose flour is the lone remaining ingredient, but you only need a small amount. Keep in mind that we’re looking for exceptionally fudgy brownies, which can be achieved by using little to no flour. More flour will be required in cakey brownie recipes. Although we haven’t personally tested it, you can see that quite a few people have had luck using a gluten-free flour blend (such the Bob’s Red Mill blend) if you read through the comments below.
Why Do You Not Include Chocolate?
The cocoa brownies in several of Alice Medrich’s cookbooks are the basis for this recipe, which has been significantly modified. When it comes to chocolate, Medrich is an absolute genius. If you Google “brownies recipes,” you’ll discover that some of them call for melted chocolate to be combined with butter, sugar, eggs, and flour. This dish is unique and clever.
Medrich specifies cocoa powder in place of chocolate. She improved the brownies by taking out the chocolate (and the associated fat and sugar) to make the centres softer and moister and the tops sparkly and candy-like. It’s an absolute gold recipe.
The fact that we use cocoa powder makes them not too sweet. These are most definitely for you if, like us, you prefer dark chocolate to milk chocolate. Another recipe that makes no apologies for how much cocoa powder is used in the batter is this one.
You can include chocolate chips or chocolate that has been chopped. After all, these are your brownies! Before adding the batter to the baking sheet, we advise incorporating a little amount of chocolate into the mixture or sprinkling chocolate shavings on top of the batter.
The Best Way to Prepare Brownies
Making these brownies is easy. A tiny saucepan, a spoon, and one mixing bowl are all you need. There’s no need for a mixer or other sophisticated tools! I take the following actions to make them:
Step 1, Melt the butter in along with the sugar, salt, and cocoa powder. The saucepan is useful in this situation. Make a “double boiler,” which is a fancy name for a tiny pot with one to two inches of water put over low heat. I set a bowl over the saucepan and watch as the butter, sugar, and cocoa powder melt into a clumpy concoction.
This procedure contributes to the loveable crinkly top. This method of heating the sugar aids in moving it to the top of the brownies while they are baking, giving them their glossy finish.
Alternative techniques include using a microwave, which many of our readers have done. I love the hob technique since I am aware that it contributes to the gorgeous crackly top. You can alternatively use a saucepan over medium-low heat to melt the butter into the sugar and chocolate. However, as long as you set the heat to medium-low and remain near by, you should be alright. The double-boiler is a fail-safe against scorching the batter.
Step 2: Include the eggs and vanilla. The brownies are made with two eggs, but I only add one at a time. I combine the butter, sugar, and cocoa powder with the first egg. I repeat once the first egg has been incorporated with the second egg.
Step 3. Include the
flour. I beat the batter with a spoon for 40 to 50 strokes after including the
flour. It will be a thick batter. The brownies
bake to perfection in the oven thanks to the additional beating that ensures
the butter emulsifies into the dough. On my site, I normally warn readers not
to over-mix recipes, but not with these straightforward brownies.
Step 4. , bake them. The brownies bake for 20 to 25 minutes in the oven. Nobody wants an overbaked brownie, so I’ve dedicated a full section below to explaining how I know when brownies are ready to be taken out of the oven.
Which Pan Is Best?
We use an 8-inch square baking pan to bake the brownies. Many people have questioned whether using a larger pan would be OK after I posted the recipe. You can, but the recipe needs to be doubled.
If you double the recipe, the brownies will be slightly thicker and fit perfectly in a 9 by 13-inch rectangular pan.
Since they cook more evenly, it is recommended to choose metal baking pans that are either glossy or light in colour. Brownies made in dark or non-metal pans, such as glass or ceramic, may bake more slowly or with a different texture. Simply keep an eye on the brownies while they bake and check on them 5 minutes before the recipe specifies below, and then again every 5 minutes after that, until they are done. If these pans are all you have, you may skip this step.
When to Stop Baking Brownies
It can be a bit difficult to gauge when brownies are done baking, but don’t worry-with my advice, you’ll be a pro in no time!
Use a timer is my first piece of advice. I’m awful at becoming sidetracked. I’m going to end up with overbaked brownies if I don’t have a timer to remind me to check on the brownies! Set the timer for 18 minutes to be on the safe side since they should take 20 to 25 minutes. In this manner, as they cook, you can keep a careful check on them.
Employ a toothpick. Insert it into the pan’s centre, then remove it. They need additional time if the toothpick has moist batter on it. Take them out of the oven immediately if there are moist crumbs on the toothpick. If there aren’t any moist crumbs on the toothpick, you may have overbaked them.
Employ your eyes. The middle of perfectly baked brownies will appear slightly underbaked. (That seems a little odd, huh?). As the brownies cool, you notice, they continue to bake. Take them out of the oven when the middle appears slightly underdone and the edges appear dry. An underbaked square in the centre of the pan is far preferable to an overbaked pan, even if you ended up taking them out a minute early. Additionally, I would gladly eat the underbaked middle if I were at your house.
Why did it take longer to bake my brownies? Some readers discovered they needed to bake their batch for 5 to 10 minutes longer than we recommend in the recipe when we first shared this brownie recipe with them years ago. These take 20 to 22 minutes in our oven, but oven times might vary, so it’s crucial to have visual signals to know when anything is done.
I’d recommend checking the oven temperature if you discover that your brownies require more time. Even if you believe you have adjusted the oven’s temperature correctly because some in-home ovens are not calibrated, the temperature may be wrong by 25 degrees! But don’t panic, a straightforward oven thermometer placed on a rack inside your oven will reveal the genuine situation. They are sold in all kitchen stores; I believe ours cost around $10.
What People Are Saying
Take a look at what our readers are saying about the recipe if you don’t think it will help you make the tastiest brownies from home. The comments section below has further reviews.
“Best brownie recipe ever, hands down!” – Michelle “These brownies were the best recipe I’ve ever made, and I consider myself a brownie connoisseur!” – Shana
“PERFECTION! No matter what, my go-to brownie recipe always yields flawless results. – Teas
They’re the greatest fudge brownies I’ve ever had or even prepared, in my opinion. This should be kept. Never again will I make any other dish!” – Ami
View Us Create the necessary recipe.
- 145 grammes in 10 teaspoons salt-free butter
- 250 grammes, or 1 1/4 cups refined sugar
- (80 grammes) 3/4 cup plus 2 tablespoons cocoa powder, raw or Dutch-process, without added sugar
- Use slightly less kosher salt, 1/4 rounded teaspoon, if you’re using fine sea salt or table salt.
- Vanilla extract, 1 teaspoon
- two sizable cold eggs
- (65 grammes) of a half cup universal flour
- 75 grammes or 2/3 cup optional chopped walnuts or pecans
o SET UP BATTER
1.Place an oven rack in the centre and preheat to 325 degrees Fahrenheit. In order to make it easier to remove the baked brownies from the pan, line the bottom and edges of an 8-inch by 8-inch square baking pan with parchment paper or aluminium foil, leaving an overhang on the opposite sides.
2.Place water in a medium saucepan until it is approximately 2 inches deep to prepare a double boiler. The water should only just begin to simmer. For instructions on how to prepare them without a double boiler and instead use a microwave or cook them in a skillet, see the notes section below.
3.In a medium heat-safe basin, mix the butter, sugar, cocoa powder, and salt. Bowl should be placed on the simmering water. Remove some water from the saucepan if the bottom of the bowl reaches the water.
4.Continue to stir the mixture until it is heated and the butter has melted. If it appears grainy, don’t worry;; as you add the eggs and flour, it will level out.
5.The bowl should be warm but not hot after 5 minutes of being removed from the saucepan.
6.Add the vanilla and stir.
7.Continue to whisk vigorously after each addition of an egg.
8Add the flour when the batter appears thick and well-combined. When the batter is very thick and pulling away from the bowl’s sides, use a spoon to stir in the flour. We beat for 40 to 50 strokes with a wooden spoon or spatula.
9if using nuts, stir them in.
1.Spread the batter evenly in the prepared pan to bake the brownies.
2.Bake the brownies for 20 to 30 minutes, or until the middle appears slightly underbaked and the sides appear dry. Insert a toothpick into the centre to determine whether something is finished. If it comes out with a few wet crumbs attached, the brownies are done baking.
3.Complete cooling before removing from pan; this step is crucial for the brownies to solidify. Into 16 squares, cut.