Ultimate Brownies
These incredible brownies deliver everything you crave: a fudgy brownie center and a cherished crackly top. The inside is gooey and the edges are delightfully crisp, and since we use chocolate three ways (melted, chips, and cocoa powder), it’s nirvana for bona fide chocolate lovers. I’ll be honest, it’s hard to stop at one.
This recipe was written for the Arizona Republic.
Perfect as is, these brownies are also widely customizable
There are many ways to modify these brownies to suit your tastes. First, you can adjust the texture. If you like your brownies gooey in the middle, you will cook them as instructed. If you like brownies that are more cake-like, simply extend the cooking time (details below). You can also add a variety of ingredients to these brownies. Candy, nuts, crumbled cookies, and even nut butter swirls – anything goes here. I suggest you start by making the brownies as directed, and then, on your next baking adventure, try making a different batch with your favorite add-ins.
Here’s what you need for these ultimate brownies
- Butter. You’ll need 10 tablespoons of butter for this recipe. I prefer unsalted butter, but if you only have salted, you may use that. When using salted butter, reduce the salt to ¼ teaspoon.
- Flour. All-purpose flour is used to hold these brownies together, but we don’t use much. Using ¾ cup ensures that the brownies are soft and gooey, rather than dry and crumbly. If desired, you may swap in your favorite gluten-free flour substitute, just choose one with a 1:1 ratio to regular flour. Pro tip: To prevent dry brownies, measure your flour accurately. Use a spoon to scoop the flour into the measuring cup and then level the top.
- Sugar. Granulated sugar adds sweetness and guarantees a crackly top. While some brownie recipes call for brown sugar, I find that brown sugar creates dense brownies that lack a crispy top and edges.
- Cocoa powder. We use unsweetened cocoa powder in this recipe, and you may use regular or Dutch-processed cocoa. Dutch-processed cocoa is treated with alkaline to reduce the bitterness of the cocoa. For this reason, brownies made with Dutch-processed cocoa will be smoother and less acidic.
- Chocolate chips. Semisweet chocolate chips are used two ways in this recipe – melted and whole. The melted chocolate adds richness and contributes to the fudge-like texture of the brownies The whole morsels add texture and more chocolatey goodness. For a more bittersweet flavor, use bittersweet chocolate chips. For a sweeter chocolate flavor, use milk chocolate chips.
- Eggs. Two large eggs keep these brownies moist and tender. For the best results, use room temperature eggs (room temp eggs incorporate better into batters). For room temperature eggs, pull them from the fridge about one hour before using. Alternatively, soak cold eggs in a bowl of warm tap water for about 10 minutes before using.
- Vanilla extract. Vanilla extract has a natural affinity with chocolate, and it compliments and elevates the cocoa. Use pure vanilla extract for the best flavor.
- Salt. A pinch of salt balances the sweetness of the sugar and chocolate. When using salted butter, reduce salt to ¼ teaspoon.
Variations and add-ins to consider
- Add candy or cookies. Replace ½ cup of the chocolate chips with chopped candy bars, M&Ms, or chopped cookies, like Oreos and chocolate chip cookies.
- Fold in nuts. Add ½ cup chopped walnuts, pecans, almonds, pistachios, or macadamia nuts. Add the nuts when you add the chocolate chips.
- Add swirls. Fold in ¼ cup peanut butter, Nutella, or your favorite nut butter when you fold in the chocolate chips.
- Make mocha brownies. Add ½ teaspoon espresso powder to the batter when you add the melted chocolate and vanilla extract.
Tips for these ultimate brownies
Whisk well before you add the dry ingredients. To guarantee a crackly top, whisk the butter, sugar, and egg mixture until pale and thick. This will take about 1 minute of consistent whisking and ensures that the sugar dissolves in the warm batter. Why does this matter? As the brownies bake, the dissolved sugar will migrate to the top and create a shiny, crispy crust.
Switch to a spatula when you add the dry ingredients. To prevent deflating the aerated butter-sugar-egg mixture you just created, use a rubber spatula to fold in the flour, cocoa powder, and salt. Fold the ingredients into the batter until just blended, being careful not to over-mix.
Choose the right pan. Pan size and material will greatly affect the texture of your brownies. I made my brownies in an 8-inch square light (not dark) metal pan. Metal pans conduct heat better, which is especially important when baking thick batters like brownie batter. Plus, metal pans guarantee a chewy center and crispy edge. A few things to note:
· Brownies will cook more quickly in a 9-inch square or round pan, and they may be finished baking in 25 minutes.
· Dark metal pans absorb more heat, so if your metal pan is dark, reduce the oven temperature to 325 degrees.
· Glass and ceramic pans heat more slowly, so you may need to add 5 to 10 minutes to the baking time. Note that brownies baked in glass or ceramic pans will have softer (not crispy) edges.
Line your pan with parchment paper. Even if you spray your baking pan with cooking spray, the brownies may still stick. Plus, the spray gives the brownies a greasy feel on the bottom and sides. Line your pan with two pieces of parchment paper so you can easily lift the entire batch from the pan before cutting. Pro tip: To prevent the parchment paper from slipping, spray the pan with a little cooking spray before adding the parchment paper.
You can alter the texture of these brownies just by adjusting the cooking time. I wanted fudgy brownies, so I baked my brownies for 30 minutes. Note: This time is based on using an 8-inch square baking pan. A 9-inch pan of brownies may be finished baking in 25 minutes. When testing with a wooden pick, fudgy brownies will yield a pick with moist crumbs and a streak of batter. For cakier brownies that are still soft and chewy, add 5 minutes to the cooking time. When testing with a wooden pick, there will be several moist crumbs, but no streaks of batter. For completely cake-like brownies, add 10 minutes to the cooking time. Cakey brownies will yield a wooden pick that’s mostly clean, with a scant crumb or two.
How to store these brownies. Once cool, transfer the brownies to an airtight container and store at room temperature for up to 4 days. When stacking brownies, place pieces of parchment paper between layers to prevent sticking. To freeze these brownies, individually wrap them in plastic wrap and then transfer the wrapped brownies to a freezer bag or airtight container. Freeze for up to 3 months. Thaw frozen brownies at room temperature.
Ultimate Brownies
Ingredients
- 1 ½ cups semisweet chocolate chips, divided
- 10 tablespoons butter, preferably unsalted, melted and cooled slightly
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Line an 8- or 9-inch square metal baking pan with parchment paper.
- Melt ½ cup of the chocolate chips in the microwave, checking and stirring every 15 seconds. You may also melt the chips in a small bowl set over a small saucepan of simmering water. Set aside.
- In a large bowl, whisk together the melted butter and granulated sugar. Whisk in the eggs and whisk vigorously for 1 minute, until the mixture is pale and thick (this guarantees a crackly top).
- Whisk in the melted chocolate and vanilla extract and whisk until blended and smooth.
- Using a spatula, fold in the flour, cocoa powder, and salt. Mix until just combined, being careful not to over-mix. Fold in the remaining 1 cup of chocolate chips.
- Transfer the batter to the prepared pan and smooth the surface.
- Bake for 25 to 35 minutes, until a wooden pick comes out with several moist crumbs, or longer for cakier brownies. Note: For gooey, fudgy brownies, the wooden pick should have several moist crumbs and a slight streak of batter. For cakey brownies, the wooden pick will be mostly clean, with a scant crumb or two.
- Cool the brownies in the pan, on a wire rack, for at least 30 minutes before slicing.