Best Homemade Brownies Recipe
Anna
07/26/2023
This is the BEST EVER homemade Brownies recipe. They are super easy to make and so much better than the box ones. They are fudgy in the middle with rich chocolatey flavor and with perfect crisp crackly top. I bet you have all ingredients in your kitchen right now!
Honestly, I need only 3 words to describe these. PURE. CHOCOLATE. HEAVEN.
Reviews
Ingredients:
Adjust Servings
| 75 grams semi sweet chocolate chips | |
| 200 grams dark chocolate | |
| 170 grams unsalted butter | |
| 3 large eggs | |
| 1 egg yolk | |
| 200 grams light brown sugar | |
| 100 grams white sugar | |
| 1 teaspoon vanilla extract | |
| 85 grams all-purpose flour | |
| 1/4 teaspoon salt |
Nutritional Information
280
Calories
16 g
Fat
3 g
Protein
32 g
Carbs
26 g
Sugars
Directions
1.
Preheat and Prep
Start by preheating your oven to 150°C. Meanwhile, line a square baking dish with parchment paper, leaving an overhang on two opposite sides. This will make removing the brownies easier.
In a medium-sized heat-proof bowl, combine your dark chocolate, semi-sweet chocolate chips, and butter. Melt them together using a double boiler or in the microwave, stirring occasionally. Once the mixture is smooth and well combined, set it aside to cool slightly.
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2.
Combine
In a separate large bowl, whisk together your eggs, additional egg yolk, light brown sugar, white sugar, and vanilla extract. Continue whisking until the mixture is well combined and begins to lighten in color. Gradually add the melted chocolate mixture into your egg mixture, whisking continuously to ensure everything is thoroughly combined.
Sift in the all-purpose flour and salt, folding gently with a spatula. Be careful not to overmix here – you want to maintain the brownie's fudgy texture. Pour your brownie batter into the prepared baking dish, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Once done, allow your brownies to cool completely in the dish on a wire rack before removing and slicing into squares.
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Notes
Oven temperatures can vary widely, so start checking your brownies a few minutes before the suggested baking time. Remember, you want moist crumbs on the toothpick, not a clean one. This will ensure your brownies are perfectly fudgy.
Allow the brownies to cool completely before cutting. It can be tempting to cut into them while they're still warm, but they'll hold together much better (and be even more flavorful) if you wait.
The parchment paper is your best friend here. It will make your life much easier when it's time to remove the brownies from the pan. The overhang will allow you to lift them out effortlessly.
If you prefer a milder chocolate flavor, you can replace the dark chocolate with milk chocolate.
Beat your eggs and sugar thoroughly. This is the crucial step to getting that shiny, crackly top. When you add your sugar to the recipe, beat it with the eggs until the mixture is significantly lightened in color and is somewhat mousse-like in texture.
Store the cut brownies in an airtight container at room temperature for up to 4 days.
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