Today I am sharing a staple recipe that I have been making for years. Everyone should have a trust worthy Brownies recipe because they are not only everyone’s favorite but also because it is so versatile. Serve it as dessert with vanilla ice cream of fresh whipped cream, berries or tuck them away in a giveaway box.
Why you should try this recipe?
I have made, tried and tasted many brownies and although I am not a huge fan of brownies, my daughter is. And she thinks that no one can beat these brownies.
A few things you should keep in mind though:
- Do not overbake the brownies, when you test it a few crumbs sticking to the tester are just fine.
- Using the best quality chocolate available is highly recommended, usually 58% coco mass and above.
- To cut them neatly and in perfect squares, chill it well before cutting.
Recipe at a Glance
Chocolate – use the best quality chocolate, I recommend 58%-62%
Butter – Again good quality unsalted butter
Egg – room temperature
Sugar – granulated sugar, if it is too granular, grind it a bit
Flour – all purpose regular flour
Salt – do not skip
Baking powder – for that slight lift and cakey-ness
What are the three types of brownies?
Brownies fall more in Bars category rather than cake.
- cakey – not quite cake but with little leavening agent, a lightly open crumb and fluffiness
- chewy – the desired texture of brownies, comes with melted butter
- fudgy – the fat to flour ratio, plays a crucial part in making a good fudgy brownies
In my opinion, it should be a balanced mix of all three.
What is the secret of a good brownie?
Good quality chocolate and butter is crucial.
Melting butter and chocolate over a water bath is essential and makes sure that chocolate is not burnt.
Baking time and temperature is important because even a slight over baking can lead to dry brownies.
Signature crinkly shiny crust is an indicator of a perfect baked brownies.
What are different ways to serve brownies?
My favorite and recommended way to serve brownies is either as its or with vanilla or strawberry ice cream, with fudge sauce or ganache for that extra richness.
How can I make ahead?
Brownies keep really well refrigerated in a an airtight box. Do not layer them otherwise the top part might get ruined.
Can I make different variation of brownies with this recipe?
You can add a swirl of cream cheese lightly whipped with sugar, nutella, extra chocolate chips and crushed walnuts.
- 6 ounces Dark Chocolate 58%-62%
- 6 tablespoons butter (85 grams)
- 1/4 cup cocoa powder (25 grams)
- 2 eggs
- 1 cup sugar (200 grams)
- 2 teaspoons vanilla
- 3/4 cup flour (100 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder