The Best Brownies Recipe

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I present a step by step breakdown for the Best Brownie Recipe that yields both fudgy and cakey brownies from the same batter.

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Ive chased the perfect brownie for years, and I think I finally did it. This is the Best Brownie Recipe I keep whispering about, the one that somehow lands fudgy in the middle yet cakey at the edges, and no, its not a mistake.

I use unsalted butter and unsweetened cocoa powder to get that intense chocolate thing, theres a trick to mixing that changes everything. If you like a Brownies Recipe Homemade that surprises you, stick around.

I promise some flaws, some hacks, but mostly results that make you want another square.

Ingredients

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Ingredient Quantities

  • 10 tablespoons unsalted butter, softened

  • 1 1/4 cups packed light brown sugar

  • 2 large eggs, room temp

  • 3/4 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 6 tablespoons all purpose flour

How to Make this

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1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment leaving an overhang, then lightly grease the parchment so it won’t shift.

2. In a large bowl cream 10 tablespoons softened unsalted butter with 1 1/4 cups packed light brown sugar until light and a bit fluffy, about 3 to 4 minutes; scrape the sides so nothing’s left behind.

3. Add 2 room temperature large eggs one at a time, mixing well after each so the batter stays smooth, then stir in 1 teaspoon vanilla extract.

4. Sift together 3/4 cup unsweetened cocoa powder, 6 tablespoons all purpose flour, and 1/2 teaspoon salt into a bowl, that gets rid of lumps and makes folding easier.

5. Fold the dry mix into the wet batter gently, just until no streaks remain; don’t overmix or you’ll lose the fudgy texture, a few tiny streaks are ok.

6. Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon; tap the pan once on the counter to remove big air bubbles.

7. Bake for 20 to 25 minutes; you’re aiming for set edges and a center that still jiggles a little, but not wet batter, a toothpick should come out with moist crumbs.

8. Cool the brownies in the pan on a rack until barely warm, then use the parchment overhang to lift them out and cool completely for best fudginess, at least 45 minutes.

9. For cleaner slices chill 30 minutes in the fridge, slice with a sharp knife warmed under hot water and wiped dry between cuts, serve slightly warm or at room temp.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment that has an overhang)
2. Parchment paper plus a little butter or nonstick spray to keep it from shifting
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric hand mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Sifter or fine mesh sieve to sift the cocoa, flour and salt
6. Rubber spatula for folding and scraping the bowl clean
7. Offset spatula or the back of a spoon to smooth the batter
8. Cooling rack to let the brownies cool evenly
9. Sharp knife (warmed under hot water and wiped dry between cuts) for clean slices

FAQ

A: Bake in an 8×8 inch pan lined with parchment at 350°F (175°C) for about 20 to 25 minutes. Edges should look set and the center still a little gooey. A toothpick should come out with moist crumbs not wet batter. If you like them extra fudgy take them out a minute or two early.

A: This recipe is built to be fudgy since it uses very little flour. Don’t overbake, don’t overmix after you add the flour, and use room temp eggs so they mix evenly. If you want them even denser, melt the butter instead of softening it, or add an extra egg yolk.

A: Yes with small changes. Light brown sugar adds chew and moisture, swap for granulated and they’ll be a touch drier. Unsalted butter is best but you can use salted, just cut the added salt a bit. Natural and Dutch process cocoa give different flavors, but either works. Don’t double the flour unless you want cakier bars.

A: The shiny top comes from whisking the eggs and sugar until a bit glossy so the sugar dissolves. Brown sugar makes a less shiny top than white sugar, so if gloss is crucial beat the eggs and sugar well and try sifting the cocoa so the batter is smooth.

A: Most likely overbaked or too much flour. Measure flour by spooning into the cup and leveling off, don’t pack it. Also avoid overmixing once the flour goes in, and check oven temp with a thermometer because a hot oven will dry them out fast.

A: Store in an airtight container at room temp up to 3 days, in the fridge up to a week. Freeze wrapped slices for up to 3 months. To reheat warm a slice for 10-15 seconds in the microwave or 5-8 minutes at 300°F in the oven for that just-baked feel.

The Best Brownies Recipe Substitutions and Variations

  • Butter: use melted coconut oil or a neutral vegetable oil, same volume as the butter (10 tablespoons). It’ll make the brownies a touch fudgier and they might firm up less in the fridge.
  • Light brown sugar: replace with granulated sugar plus molasses, for 1 1/4 cups use 1 1/4 cups granulated sugar and about 1 1/4 tablespoons molasses, mix well. You can also use dark brown sugar for a richer molasses kick.
  • Eggs: swap each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, works pretty well though texture is a bit more crumbly; or use 1/4 cup unsweetened applesauce per egg for moistness.
  • All purpose flour: use an equal volume gluten free 1 to 1 baking blend if you need gluten free, or try 6 tablespoons almond flour but expect a denser crumb and slightly different bake time.

Pro Tips

1) Soft butter and room-temp eggs really matter. If the butter’s melted your batter’ll be too loose, if it’s still rock hard you won’t get a smooth mix, so aim for soft but not gooey. Let eggs sit out 15-20 minutes, they help the batter come together quicker and give a better texture, trust me.

2) Don’t overmix once you add the dry stuff. Fold with a rubber spatula, slow and gentle, stop when you still see a few tiny streaks. Overworking develops gluten and makes brownies cakey, not fudgy.

3) Underbake a little and then cool completely. Pull them when the edges are set and the center just jiggles, not wet. Let them cool at least 45 minutes, or chill 30 minutes for cleaner slices. Warming a sharp knife under hot water and wiping it between cuts gives neat squares.

4) Tiny flavor hacks that make them taste pro: toss in a half teaspoon instant espresso powder to deepen the chocolate, or sprinkle flaky sea salt on top right after they come out of the oven for contrast. Both are optional but they really level things up.

The Best Brownies Recipe

The Best Brownies Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I present a step by step breakdown for the Best Brownie Recipe that yields both fudgy and cakey brownies from the same batter.


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Servings

9

servings

Calories

292

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment that has an overhang)
2. Parchment paper plus a little butter or nonstick spray to keep it from shifting
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric hand mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Sifter or fine mesh sieve to sift the cocoa, flour and salt
6. Rubber spatula for folding and scraping the bowl clean
7. Offset spatula or the back of a spoon to smooth the batter
8. Cooling rack to let the brownies cool evenly
9. Sharp knife (warmed under hot water and wiped dry between cuts) for clean slices

Ingredients

  • 10 tablespoons unsalted butter, softened

  • 1 1/4 cups packed light brown sugar

  • 2 large eggs, room temp

  • 3/4 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 6 tablespoons all purpose flour

Directions

  • Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment leaving an overhang, then lightly grease the parchment so it won't shift.
  • In a large bowl cream 10 tablespoons softened unsalted butter with 1 1/4 cups packed light brown sugar until light and a bit fluffy, about 3 to 4 minutes; scrape the sides so nothing's left behind.
  • Add 2 room temperature large eggs one at a time, mixing well after each so the batter stays smooth, then stir in 1 teaspoon vanilla extract.
  • Sift together 3/4 cup unsweetened cocoa powder, 6 tablespoons all purpose flour, and 1/2 teaspoon salt into a bowl, that gets rid of lumps and makes folding easier.
  • Fold the dry mix into the wet batter gently, just until no streaks remain; don't overmix or you'll lose the fudgy texture, a few tiny streaks are ok.
  • Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon; tap the pan once on the counter to remove big air bubbles.
  • Bake for 20 to 25 minutes; you're aiming for set edges and a center that still jiggles a little, but not wet batter, a toothpick should come out with moist crumbs.
  • Cool the brownies in the pan on a rack until barely warm, then use the parchment overhang to lift them out and cool completely for best fudginess, at least 45 minutes.
  • For cleaner slices chill 30 minutes in the fridge, slice with a sharp knife warmed under hot water and wiped dry between cuts, serve slightly warm or at room temp.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 71g
  • Total number of serves: 9
  • Calories: 292kcal
  • Fat: 15.6g
  • Saturated Fat: 9.3g
  • Trans Fat: 0.17g
  • Polyunsaturated: 0.79g
  • Monounsaturated: 4g
  • Cholesterol: 75mg
  • Sodium: 128mg
  • Potassium: 135mg
  • Carbohydrates: 38.3g
  • Fiber: 2.5g
  • Sugar: 30.6g
  • Protein: 3.5g
  • Vitamin A: 133IU
  • Vitamin C: 0mg
  • Calcium: 20mg
  • Iron: 1.2mg

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