brownies recipe

A step by step breakdown on how to make the absolute best fudgy AND cakey brownies.

Back to Basics: How to Make the Best Brownies

unsalted butter

brown sugar

4 large eggs, room temperature

cocoa powder

teaspoon salt

vanilla extract

all-purpose flour

Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.

In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.

Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.

Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.

Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. You&#8217;ll know they&#8217;re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 55 minutes for them to cook through depending on your oven!

They are REALLY the BEST brownies!! I have tried lots of recipies and I'm absolutely staying with this one, soooo good

I’m not gonna lie when I finished the recipe I was hesitant into thinking I wasted my good cocoa on brownies that baked into chocolate cake but when it cools it begins to dense and it’s so so so so chocolatey with the perfect amount of Cakey and Fudgy duo, inlove, new brownie recipe for sure.

So I followed the recipe to the T. I have a gas oven if that helps, but I feel like no matter what I get cake brownies. The top is not the crunchy type you get from a box at all. The inside kinda tastes like a brownie but I didn't want the cake taste. Did I do something wrong?

nice  used this for school work and  we make it sometimes me and my elder sister

They were *actually*  the best brownies I’ve ever had! I have made them too many times to count, everyone loves them!!

I have tried so many brownie recipes before and they've always been too dry but these were incredible! Crispy on the top and gooey on the bottom

Great recipe! Love the texture of these brownies and all of my friends really enjoyed them too!

https://content.jwplatform.com/videos/muzTDoTr.mp4

How to Make the Best Brownies Final 2

The triple-choc brownies are so easy to prepare, and a great idea to give as Easter gifts. You can keep these brownies in the fridge for up to 1 week.

Triple-chocolate brownies

unsalted butter,

plain chocolate, chopped

caster sugar

tsp vanilla extract

eggs

plain flour, sifted

white chocolate,

milk chocolate,

Cocoa powder,

Preheat the oven to 160°C/fan140°C/gas 3. Grease and line the base and 2 sides of a 20cm square cake tin with 1 piece of baking paper (this makes the brownie easy to lift out of the cake tin).

Place the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water) and heat, stirring occasionally, until melted (see How To&#8230; in the Know How section of the website). Remove the bowl from the pan and cool slightly.

Using electric beaters, beat the caster sugar and vanilla into the chocolate mixture. Whisk in the eggs, 1 at a time, until the mixture is well combined, then add the sifted plain flour and beat until the mixture is smooth. Stir in the white and milk chocolate chunks.

Pour the mixture into the lined tin and bake in the oven for 30 minutes or until a skewer inserted into the centre of the brownie comes out with a few moist crumbs.

Allow to cool completely in the tin before removing the brownie from the tin using the paper as handles. Cut into 20 squares and serve dusted with cocoa powder.

Recipe video above. These are my &quot;go to&quot; brownies, the one I have been making for years that&#039;s super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they&#039;re soft fudgey kind. Super rich and moist!

Easy Chocolate Brownies

/ 14 tbsp unsalted butter ((1 3/4 US sticks))

dark chocolate chips ((7 oz) (Note 1))

(175 grams) brown sugar (, loosely packed)

eggs (, lightly beaten)

(75 grams) plain flour

(30 grams) cocoa powder

salt

chocolate

walnuts (or other nuts)

Preheat oven to 180°C/350°F (160°C fan forced).

Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).

Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.

Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.

Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.

Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video &amp; photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).

If you didn&#039;t use the extra chocolate for stirring in, reduce cook time by 2 minutes.

Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don&#x27;t last that long!) or freeze for 3 months.

These applesauce brownies are fudgy rich brownies made with applesauce instead of the butter. It is a super moist brownie filled with chocolate chips. This recipe is perfect to use when you have extra applesauce or are trying to cut back on butter and refined sugars!

Applesauce Brownies

unsweetened applesauce*

honey

eggs (room temperature)

vanilla

tsp baking soda

tsp salt

Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.

In a large bowl, whisk together the applesauce and honey until well combined. Add the two eggs and vanillla and continue whisking.

Add in the cocoa powder, flour, baking soda, and salt. Switching to a spatula, gently fold these dry ingredients in until no dry streaks appear and a brownie batter forms.

Optional: Add in chocolate and mix in a few times.

Transfer the brownie batter into the prepared pan and spread evenly. Top off with more chocolate.

Bake the brownies for 22-26 minutes. Mine took 26 minutes exactly. The brownies will look shiny on the top, and a toothpick inserted will come out fudgy, but not wet like batter.

Allow the brownies to cool, slice, and enjoy!

Thanks for the recipe. When reporting nutrition information, it does not have much meaning unless I know how much "one brownie" actually is; i.e. weight.

This is a very good recipe. It's low sugar and makes a very moist brownie and intense chocolate flavor especially with the dark chocolate chips. I will definitely makes this again and again.

Recipe video above. High impact brownie with a neat layer of peanut butter stuffed inside so you get fudgy chocolate brownie and peanut butter in every single bite!Forget trying to spread peanut butter on a layer of brownie batter (it&#39;s impossible. Impossible!). Make your life easy and freeze a slab of peanut butter in your brownie pan, then just sandwich that between the batter.PS Sprinkling salt flakes on the peanut butter slab and again on top of the brownie is 👌🏻

Peanut Butter Stuffed Brownies

(250 grams) smooth peanut butter spread for stuffing

tsp salt flakes (, divided)

(200 grams) dark chocolate chips ((7 oz) (Note 2))

loosely packed brown sugar (, loosely packed)

plain flour

salt / kosher salt

Save 2 tbsp peanut butter for swirling, warm to loosen then freeze rest in lined pan. Melt butter and chocolate, mix in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, cover with remaining batter, swirl through warmed reserved peanut butter. Bake 32 min at 180°C/350°F (160°C fan). Cool 1 hr on counter, 3 hrs+ in fridge, cut.

ABBREVIATED RECIPE

Line pan - Grease a 20cm/8&quot; square pan with butter then line with baking paper (parchment).

Frozen peanut butter slab - Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for 2 - 3 hours until it&#39;s so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).

Line pan again with baking paper, with overhang so you can lift the brownie out.

Melt - Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between (takes me 1m 30 sec) until melted and smooth. Stir to combine.

Batter - Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.

Stuff - Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.

Swirl - Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter - Note 3 for tips!

Bake for 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.

Set -  Cool in the pan on the counter for an hour, then refrigerate for at least 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for 15 minutes+ then devour! Store in an airtight container in a cool, dry place.

FULL INSTRUCTIONS

I made your Stuffed Peanut Butter Brownies for the family tonight.  The BEST brownie EVER!  The peanut butter filling and swirl put it over the top, It's a keeper!

These were delicious. I followed the written recipe  to the letter (there's some discrepancies in the video) and they were perfect. A big hit at a birthday afternoon tea. A bit of a process but worth it! Will make these again.

I've added strawberry jam to mine Nagi. It's baking now... fingers crossed!!!

If you are a PB &amp; Chocolate fan - these are A-mazing.  And really quite easy to make.  And so good. And yummy. And delightful.  And problematic because I could eat them every day at least 3 times a day which might not be good for my waistline but potentially worth it.

These were super easy to make and delicious! I took them to work to share and got so many compliments. Will def make again

Have made this twice and each time ive extended the cook time as it looked too jiggly.

Not sure if its my oven. Could you please provide a video of how jiggly yours comes out?

Still turned out amazing and partner wants more. Pretty sure he's functioning high on sugar at the moment 😅

I love your recipes Nagi!!(I've never had one fail). Just wanted to say I love the abbreviated recipe and could you do them more often thanks Esther ps my brownie is in the oven it smells so good!

Omg, when you posted the recipie I was still at the cottage but as soon as I came home, I made them and they are out of this world!!!! I wish I could post a picture here

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