Best-Ever Brownies
Some people like fudgy brownies. Some like chewy. And some like cakey. There are delicious characteristics of all those types, so I experimented until I created brownies that will please the palettes of each of those people. Behold, the Best-Ever Brownies!
As with all my recipes, I use the scientific method to carefully craft them to ensure you get deliciously perfect results every time.
These brownies have a rich chocolate flavor thanks to the Dutch-process cocoa, which gives a deeper and smoother chocolate taste because Dutch-process cocoa is alkalized to lessen the acidity of regular or natural cocoa powder. Dutch-process cocoa is also more brown, so these brownies have a darker color, which proudly announces, “I am decadently chocolatey!”
The optional instant coffee or espresso powder helps to boost the chocolate flavor.
The texture is the perfect combination of fudgy, chewy, and cakey. You can see the crumb, so it’s not uniformly fudgy, but it is very moist. The mouthfeel is substantial with a satisfying chewiness. The optional semi-sweet chocolate chips add a burst of extra chocolate when you’re lucky enough to get a bite with them in it.
After trying my Best-Ever Brownies, you’ll never want boxed brownies again! If you’re a fan of vanilla, then try my Best-Ever Blondies!
Happy Baking!
Ingredients
2 large eggs
1 stick (113 grams or 1/2 cup) of unsalted butter, melted
200 grams (1 cup) of white granulated sugar
1/2 teaspoon of pure vanilla extract
Optional: 1 teaspoon of instant coffee/espresso powder (to increase chocolate flavor)
104 grams (3/4 cup and 1 level tablespoon) of all-purpose flour
49 grams (1/2 cup) of Dutch-process cocoa powder, sifted
1/2 teaspoon of baking powder
1/2 teaspoon of salt
Optional: 86 grams (1/2 cup) of semi-sweet chocolate chips
Yields 12 brownies
Instructions
Let all ingredients come to room temperature.
Geeky Tip: Ingredients that are all the same temperature incorporate more easily and fully.
Preheat the oven to 350 degrees F.
Geeky Tip: Oven temperatures vary wildly, so get an oven thermometer. When my oven “beeps” to indicate pre-heating is done, it is usually 50-75 degrees below the target temperature. An oven thermometer is the best $5 baking investment you can make!
Line an 8” x 8” metal pan with parchment paper on all sides.
Geeky Tip: I highly recommend using a light-colored aluminum pan. Pans that are dark will conduct more heat and may burn whatever is in them. Just think of wearing a black shirt versus a white shirt on a hot sunny day. Old pans that have dark spots may heat unevenly.
See the video and photos below on how to line a baking pan with parchment paper. It’s an amazingly helpful baking trick!
Cut a piece of parchment paper that is larger than the pan. Cut out the four corners of the parchment paper.
Now, push the trimmed piece of parchment paper into the pan. Push it into the corners of the pan and crease it along the bottom edge of the four walls to make sure it stays in place.
This will help with removing the brownies after baking, and the pan will be virtually clean!
Melt the butter in a microwave-safe bowl. Microwave it for 20 to 30 seconds. Stir occasionally. Don’t overheat it. The residual heat in the butter and bowl will cause it to melt. Set it aside to cool to room temperature.
Sift the cocoa powder because cocoa powder has a tendency to clump, which prevents it from mixing in evenly.
Fully whisk together the flour, cocoa powder, baking, and salt. Set it aside.
Geeky Tip: Whisking together all the dry ingredients ensures a homogenous mixture, and it breaks up any clumps in the flour. Also, make sure to keep flour in an airtight container in a cool, dry place to maintain freshness and prevent spoilage.
With an electric mixer fitted with a whisk attachment, whisk the eggs until they are frothy and light yellow. About 3 minutes on medium speed. Don’t overbeat the eggs.
Geeky Tip: This is the secret to creating the perfect fudgy/chewy/cakey hybrid texture! Working air into the eggs produces that wonderful texture and helps to prevent the brownies from sinking during baking.
Mix the sugar into the eggs. About 1 minute on low-medium speed. Then, scrape down the bowl.
Mix in the room-temperature melted butter. About 1 minute on low-medium speed.
Mix in the pure vanilla extract and optional instant coffee/espresso powder.
Add the dry ingredients into the wet ingredients by halves, and mix until just incorporated. Don’t overmix.
Geeky Tip: Overmixing will build up the gluten and protein structure in the dough and lead to tougher and denser brownies.
Gently fold the optional chocolate chips into the batter. Save some of the chips to sprinkle on the top.
Using a silicone or offset spatula, evenly spread the batter into the pan. Sprinkle some chocolate chips on the top.
Bake on the oven’s center rack for 28-30 minutes. Brownies are done when a wooden toothpick inserted into the center comes out with just a few moist crumbs on it. Don’t overbake the brownies to ensure they are moist.
After baking, place the pan on a wire rack to cool.
Let the brownies completely cool for 1 hour before serving. Use the parchment paper to lift the brownies out of the pan.
Geeky Tip: Cutting them with a plastic or non-serrated knife produces better and cleaner cuts.
Enjoy!
Storage
To store the brownies, put them in an airtight container. They can be stored at room temperature for 3 to 5 days. They can be frozen for up to 3 months.
Best-Ever Brownies
Ingredients
- 2 large eggs
- 1 stick (113 grams or 1/2 cup) of unsalted butter, melted
- 200 grams (1 cup) of white granulated sugar
- 1/2 teaspoon of pure vanilla extract
- Optional: 1 teaspoon of instant coffee/espresso powder (to increase chocolate flavor)
- 104 grams (3/4 cup and 1 level tablespoon) of all-purpose flour
- 49 grams (1/2 cup) of Dutch-process cocoa powder, sifted
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- Optional: 86 grams (1/2 cup) of semi-sweet chocolate chips
Instructions
- Let all ingredients come to room temperature.
- Preheat the oven to 350 degrees F.
- Line an 8” x 8” metal pan with parchment paper on all sides.
- Melt the butter in a microwave-safe bowl. Microwave it for 20 to 30 seconds. Stir occasionally. Don’t overheat it. The residual heat in the butter and bowl will cause it to melt. Set it aside to cool to room temperature.
- Fully whisk together the flour, cocoa powder, baking, and salt. Set it aside.
- With an electric mixer fitted with a whisk attachment, whisk the eggs until they are frothy and light yellow. About 3 minutes on medium speed. Don’t overbeat the eggs.
- Mix the sugar into the eggs. About 1 minute on low-medium speed. Scrape down the bowl.
- Mix in the room-temperature melted butter, pure vanilla extract, and optional instant coffee/espresso powder. 30 seconds on low-medium speed. Scrape down the bowl.
- Add the dry ingredients into the wet ingredients by halves, and mix until just incorporated. Don’t overmix.
- Optional: Gently fold the chocolate chips into the batter until evenly distributed.
- Using a silicone or offset spatula, evenly spread the batter into the pan.
- Bake on the oven’s center rack for 28-30 minutes. Brownies are done when a wooden toothpick inserted into the center comes out with just a few moist crumbs on it. Don’t overbake the brownies to ensure they are moist.
- After baking, place the pan on a wire rack to cool. Let the brownies completely cool before serving. Use the parchment paper to lift the brownies out of the pan.
Notes
To store the brownies, put them in an airtight container. They can be stored at room temperature for 3 to 5 days. They can be frozen for up to 3 months.
Cutting them with a plastic or non-serrated knife produces better and cleaner cuts.