This post contains one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
Who can resist the allure of a perfectly baked chewy and fudgy brownie? The combination of rich chocolate, a crackly top, and that satisfying fudgy center is enough to make anyone’s mouth water.
Brownies have managed to find their way into our hearts and our dessert cravings, becoming a staple in kitchens around the world. If you’re a true brownie enthusiast, as I think you are, you’re in for a treat.
In this blog post, I’ll share my fail-proof recipe for baking theperfectfudgy browniesright from the comforts of your kitchen and 4 delicious variations.
Quality ingredients for outstanding results
Before we dive into the recipe (and 4 delicious variations!), let’s talk about the foundation of any exceptional brownie: the ingredients.To make delicious brownies you have to use delicious, high-quality ingredients. Like my statistics teacher always said whenever he got the chance, sh*t in is sh*t out, and that’s precisely what happens when you use low-quality ingredients for your chocolate brownies.
You’ll need a lineup that includes top-notch chocolate, unsalted butter, pasture eggs, (freshly milled) flour, unsweetened cocoa powder, a pinch of Himalaya salt, and the option to toss in some add-ins like nuts or chocolate chips.
So which key ingredients do I use in this best brownie recipe? To start I use high-quality Belgium chocolate from the brand Callebaut. I love to mix the33.6 %,54.5 %, and 80 % CALLETS™. Furthermore, I use high-quality maple syrup, brown sugar, grass-fed butter, and organic pecan nuts.
The secret to fudgy perfection
Now that you’ve gathered your ingredients, it’s time to delve into the mixing technique that separates the good brownies from the extraordinary ones. Our step-by-step process begins with browning the butter, melting the chocolate and combining them into a velvety concoction.
Next, you whisk in the sugar, and the eggs until light and fluffy. Sift in all the dry ingredients, add the chocolate and browned butter, and fold in those delectable add-ins. Be careful not to lose those precious bubbles in your sugar and egg mixture!
Precision for that perfect texture
The temperature and timing of your baking venture can make or break your brownies’ texture. This recipe is here to guide you in achieving that sweet spot. My recommended baking temperature typically hovers between 350 – 356 °F, depending on your oven’s temperament.
When it comes to baking time, a window of 20-30 minutes offers a spectrum of results, from moist brownies to more cakey brownies. Remember to conduct the most trusty toothpick test to ensure the desired doneness.
Patience is a virtue
As tempting as it may be to dive into your freshly baked fudgy brownies, patience is key. Cooling to room temperature is a crucial step, as the residual heat continues to work its magic even after the brownies are out of the oven. Let them cool completely in the baking dish, allowing flavors to meld and textures to settle. Cutting into your brownies prematurely could mean missing out on that ultimate fudgy experience!
Savoring the sweet rewards
The moment has arrived. The anticipation of enjoying your homemade fudgy brownies is a delightful experience in itself. As you bite into that luscious goodness, consider adding a touch of flair with a dusting of powdered sugar, a drizzle of melted chocolate, or a scoop of velvety vanilla ice cream. Fudgy brownies are best enjoyed in good company, so don’t hesitate to share your creations with loved ones.
Supplies
- 1 large bowl
- 1 large heat resistant bowl
- Small pan
- Parchment paper
- Oven dish
- Stand mixer, mixer, or a whisk
- Oven (356 °F or 180 °C)
INGREDIENTS
- 125 g chocolate (a mix to your taste of33.6 %,54.5 %, and 80 %)
- 60 g butter
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 150 g sugar
- 75 g brown sugar
- 2 eggs
- 140 g flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- Nuts (optional)
How to bake
Preheat your oven to 356 °F or 180 °C (you might need a little higher or lower temperature this depends on your oven).
Put 60 grams of butter in a small pan on medium heat, let it melt until it browned nicely.
While the butter is browning, put a pan with water on high heat, and bring it to a boil. Once the water is boiling, turn the heat to low. Melt 125 grams of a mix of chocolate in a bowl (I recommend a bowl of metal, glass or stainless steel) on top of the pan of boiling water (bain-marie).
Add the browned butter,1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup and stir well. Remove the bowl from the pan when the chocolate, browned butter, maple syrup, andvanilla extractare well mixed.
In another bowl mix 150 grams of sugar and 75 grams of brown sugar with 2 eggs. Blend until the mixture is light, fluffy, and doubled in volume.
Gently mix the sugar and egg mixture into the chocolate mixture using the spatula.
Mix 140 grams of flour, 30 grams of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/8 of a teaspoon of salt into the chocolate mixture with a spatula. Don’t forget to use a strainer to sift the ingredients so there will be no lumps of cocoa- or baking powder in your mixture.
Add chopped nuts or chocolate chips if desired. Line the baking pan with parchment paper and pour the brownie mixture into it.
Place a few nuts as a topping on top of the brownie mixture and bake for 25-30 minutes (depending on how fudgy you want your brownies) at 356 °F or 180 °C.
Let the brownies cool completely to room temperature before removing them from the pan and slicing.
Enjoy your homemade brownies!
Tips, tricks, and FAQs
Why are my brownies dry and crumbly?
Dry and crumbly brownies can result from overbaking or using too much flour. Make sure to follow the recommended baking time and check for doneness with a toothpick. Keep a baking time between 20-30 minutes. The longer you bake the brownies, the drier they will become. Also, measure your flour accurately, as excess flour can lead to a drier texture. Use between 100-140 grams of flour. The less flour you add, the smoother the brownies.
How do I achieve that fudgy texture in brownies?
As mentioned above, achieving a fudgy texture requires not overbaking the brownies. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached. Using the right proportion of fats (butter and chocolate) and not overmixing the batter can also contribute to a fudgy result.
Why did my brownies sink in the middle?
Brownies can sink in the middle if they are underbaked. It’s essential to bake them until the center is set. This happened to me one time but I wrapped the oven dish with aluminum foil, put it back in the oven, and baked for another 5 to 10 minutes.
Just check again after 5 minutes with the toothpick and your brownies will be just fine. And remember, although they might not look great, the taste is always perfect!
Additionally, opening the oven door too frequently during baking can cause temperature fluctuations that may lead to sinking. So as said before, it’s a waiting game. Don’t open the oven door too soon, just bake the brownies for at least 20 minutes before checking them.
Can I use a different type of sugar in the recipe?
I use, organic cane sugar and brown sugar but granulated sugar is commonly used in brownie recipes. What I mean by that is, you can experiment with different sugars like, for example, coconut sugar. Keep in mind that different sugars can affect the flavor, texture, and moisture content of the brownies.
How do I prevent my brownies from sticking to the pan?
To prevent sticking, line the baking pan with parchment paper, leaving overhangs on the sides for easy removal. I always start with a layer of butter, then line the oven dish with parchment paper after which I add the brownie batter.
The butter is only necessary because if I don’t the parchment paper doesn’t stay in the correct place and the brownie batter runs between the oven dish and parchment paper.
Can I make brownies without eggs?
Yes, you can make eggless brownies using egg substitutes like applesauce, mashed bananas, yogurt, or commercial egg replacers. However, keep in mind that the texture and flavor might vary slightly from traditional brownies. I don’t mind using eggs so I do not have any recommendations or tips regarding measurements and such. I did findthisrecipe in which no eggs, dairy, or flour is used.
How should I store leftover brownies?
Store leftover brownies in an airtight container or zip-lock bag. Refrigerate them to maintain freshness. To prevent them from drying out, you can also wrap individual brownies in plastic wrap before storing them.
Can I freeze brownies?
Although I don’t think you’ll have to freeze brownies often, absolutely! Brownies freeze well. Place them in an airtight container or zip-lock bag. Thaw them at room temperature or in the refrigerator before enjoying.
How do I get clean, even cuts when slicing brownies?
For clean cuts, use a sharp knife and wipe it clean between each cut. You can also chill the brownies in the refrigerator for a short while before slicing, as this can help prevent the edges from crumbling.
What’s even better than the best brownies?
A few lovely brownie variations:
Caramel swirl brownies
Take your brownies to the next level by adding a luxurious caramel swirl. Prepare your brownie batter as usual and then drizzlehomemade caramel sauceover the batter in the baking pan.
Use a toothpick to gently swirl the caramel into the batter for a marbled effect. The combination of rich chocolate and the sweet-savory notes of caramel will leave your taste buds dancing.
Don’t forget to add some coarse salt for that delicious salted caramel flavor.
Peanut butter-stuffed brownies
For peanut butter lovers, this variation is a dream come true. Create a layer of peanut butter filling by mixing together peanut butter, powdered sugar, and a pinch of salt.
Spread half of the brownie batter in the baking pan, layer the peanut butter mixture on top, and then cover with the remaining batter. The result? Every bite offers a decadent contrast between the fudgy chocolate and creamy peanut butter.
Raspberry cheesecake swirl brownies
Combine the indulgence of brownies with the elegance of cheesecake and the brightness of raspberries. Prepare a simple cheesecake batter by mixing cream cheese, sugar, an egg, and a splash ofvanilla extract.
Drop spoonfuls of the cheesecake mixture onto the brownie batter in the pan. Add dollops of raspberry preserves and use a toothpick to swirl the two batters together.
Bake like you normally would bake the brownies. The result is a delightful marriage of flavors and textures.
S’mores brownies
Capture the essence of a campfire favorite with s’mores-inspired brownies. Start with making homemade crumble as the base, pressing the crumble topping into the bottom of the baking pan.
Layer the brownie batter on top of the crust and bake. After baking, scatter mini marshmallows over the brownies and place them under the broiler for a few seconds to get that toasted marshmallow topping.
For an extra touch, drizzle melted chocolate or caramel sauce over the marshmallow layer.
Each of these variations adds a unique twist to my easy brownie recipe, making them perfect for special occasions or simply indulging your taste buds. Feel free to get creative and experiment with other flavors and ingredients that you love, and don’t forget to tell me your favorite one!
Your journey to brownie mastery
If you follow this recipe I guarantee you, you’ll have the most delicious brownies from scratch you’ve ever baked. Feel free to experiment, innovate, and make this recipe your own.
I’m excited to hear about your baking adventures and especially about how you liked these delicious chewy brownies. Share your experiences of this best homemade brownie recipe in the comments below!
Happy baking and enjoy your brownies!
Brownies
Yield: 15 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes
This brownie recipe is easy, quick and delicious! You can adjust the baking time and/or the amount of flour to make the brownies less or more fudgy.
Ingredients
- 125 g chocolate (milk, pure or a mix)
- 60 g butter
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 150 g sugar
- 75 g caster sugar
- 2 eggs
- 140 g flour
- 30 g cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- Nuts (optional)
Instructions
- Preheat the oven to 356 °F or 180 °C (you might need a little higher or lower temperature this depends on your oven).
- Put the butter in a small pan on medium heat, let it melt until it browned nicely.
- While the butter is browning, put a pan with water on high heat, and bring it to a boil. Once the water is boiling, turn the heat to low.
- Melt the chocolate in a bowl (I recommend a bowl of metal, glass or stainless steel) on top of the pan of boiling water (bain-marie).
- Add the browned butter,vanilla extract, and maple syrup and stir well.
- Remove the bowl from the pan when the chocolate, browned butter, maple syrup, andvanilla extractare well mixed.
- In another bowl mix the sugar and brown sugar with the eggs. Blend until the mixture is light, fluffy, and doubled in volume.
- Gently mix the sugar and egg mixture into the chocolate mixture using the spatula.
- Mix the flour, cocoa powder, baking powder, and salt into the chocolate mixture with a spatula, don't forget to use a strainer so there will be no lumps of cocoa- or baking powder in your mixture.
- Add chopped nuts or chocolate chips if desired.
- Line the baking pan with parchment paper and pour the brownie mixture into it.
- Place a few nuts as a topping on top of the brownie mixture and bake for 25-30 minutes (depending on how fudgy you want your brownies) at 356 °F or 180 °C.
- Let the brownies cool completely to room temperature before removing them from the pan and slicing.
- Enjoy your homemade brownies!
Notes
This post contains one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
You might also like:
Crumble toppingSuper simple cupcake recipeVanilla extractStewed pear crumble
