Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving! Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.
Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil because butter has way better flavour than oil. And to make a killer brownie, stir through a generous amount of chocolate chunks.
Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!
These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Scrape into lined pan and bake! Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.
As in — super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon. I have more elaborate brownies in my repertoire — such as these Outrageous Nutella Brownies which certainly live up to their name! But this classic Chocolate Brownies recipe is the one I make most of the time. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras. The other thing is that my brownie is sweet, but not tooth-achingly sweet.
There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Originally published August Updated with new photos and brand new video in Dozer hates being hugged.
Save Save. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Anyway so I bake it at for 32 minutes. Even though we are in a cool climate here I cut it and keep it in the fridge. Keeps for a week and has a really nice mouth feel when cool.
Thanks Naji for a great recipe! These Brownies are so easy and taste great. Thanks Nagi for making it so easy xx. Hi Nagi. You are always my go-to recipe website. Your recipes are always so nicely detailed. Making us ordinary people better cooks with all your tips and information.
Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature. Using a shallow 20cm square tin , cut out a square of non-stick baking parchment to line the base.
Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps. Chop 50g white chocolate and 50g milk chocolate into chunks on a board. Break 3 large eggs into a large bowl and tip in g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take minutes, depending on how powerful your mixer is.
Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown.
The idea is to marry them without knocking out the air, so be as gentle and slow as you like. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. The brownies bake in the oven for 20 to 25 minutes. We bake the brownies in an 8-inch square pan. Since posting the recipe, quite a few readers have asked if it would be okay to use a larger pan. You can, but you will need to double the recipe.
If you double the recipe, a 9-inch by inch rectangular pan is perfect, and the brownies will be slightly thicker. It is best to use light-colored or shiny metal baking pans since they cook more evenly. Dark pans can cause the bottoms of the brownies to cook more quickly. If a dark pan is all you have, reduce the oven temperature by 25 degrees F and keep an eye on the brownies as they bake.
My first tip is to use a timer. They should take 20 to 25 minutes, so to be safe, set the timer for 18 minutes. This way, you can keep a close eye on them towards the end of cooking.
Use a toothpick. Stick it into the center of the pan, and pull it out. If there is wet batter on the toothpick, they need more time. Use your eyes.
Perfectly baked brownies will look a little underbaked in the middle. Sounds kind of strange, right. You see, as the brownies cool, they continue to cook. So when the edges look dry and the middle looks slightly underdone, take them out of the oven. Even if it ends up that you took them out a minute early, an underbaked square in the middle of the pan is much better than the whole pan being overbaked.
Why did my brownies take longer to bake? After sharing this brownie recipe years ago, some readers have found that they needed to bake their batch for 5 to 10 minutes more than we suggest in the recipe.
These take 20 to 22 minutes in our oven, but ovens do vary, which is why having visual cues for telling when something is done is so important.
More reviews are in the comments section below. This is my go to brownie recipe and no matter what it always turns out perfectly! This is a keeper. Never again will I make any other recipe! Recipe updated, originally posted August Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. Our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. In the first step, we ask that you melt the butter with sugar, cocoa powder, and salt in a bowl set over a saucepan of simmering water.
This process ensures that crinkly top that we all love. You can do this step in the microwave, but I do find the stovetop method to be more consistent. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you.
Use natural or Dutch-process cocoa powder for these cacao powder works, too. I especially love using Droste Cacao a Dutch process powder. Position an oven rack in the lower third of the oven and heat to degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
This helps when removing the baked brownies from the pan, once cooled. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over simmering water if the bottom of the bowl touches the water, remove a little water.
Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes.
Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl if you do not have the strength to do this by hand, use a hand mixer. Stir in nuts, if using. Spread evenly in lined pan.
Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked.
Some readers have found they need to bake an extra 5 to 10 minutes. Brownies are easy to overbake so keep an eye on the doneness of the brownies and use the visual and toothpick test as your guide. Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!
Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! Reply Linda November 4, , am These brownies are delicious.
Can I freeze them? Reply Dragana October 26, , am Thank you very much! You saved my day with the sudden visitors! I have to say that I used a bit of leftover chocolate.
0コメント