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.

Top 4 brownies recipe recipes from across the web

The most viewed brownies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Back to Basics: How to Make the Bes...

Triple-chocolate brownies

Easy Chocolate Brownies

Applesauce Brownies

Top 4 brownies recipe recipes from across the web

The most viewed brownies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Back to Basics: How to Make the Bes...

Triple-chocolate brownies

Easy Chocolate Brownies

Applesauce Brownies

The most viewed brownies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine