Brownies Dog

[Tertulio Searcy]

ThisChewy Brownie recipe is written exactly as it is to yield a perfect chewy brownie. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan, the results will NOT be the same. Feel free to add in nuts or any other mix-ins you like (more on this below).

These Chewy Brownies use two whole eggs plus an additional egg yolk. The protein and fat in the egg yolk help create extra chewiness and richness. Unlike many recipes, we use cold eggs instead of room temperature to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Plus, it saves time!

Yes! Feel free to add 3/4 cup chopped walnuts or pecans (or any other mix-in you like) in addition to the chocolate chips OR in place of the chocolate chips. Just note if you remove the chocolate chips, your crust on top may not be as shiny. For best flavor, try toasting the nuts on a baking tray at 350F for about 6 to 8 minutes, stirring once. Cool before folding into your brownie batter.

Yes, these Chewy Brownies freeze beautifully! Wrap the cooled whole slab or individual slices of brownies in plastic wrap and place in an airtight container in the freezer for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.

I bet you already have everything you need in your kitchen to make these incredible brownies from scratch right now! They are super easy to make, taste like rich dark chocolate, have the fudgiest middles, and have crinkly, shiny tops.

As my brownies bake, this heated sugar moves up to the top of the brownies when they are in the oven, which is how they get that shiny top. The hot butter also blooms the cocoa powder, making our brownies taste better.

I bake my brownies in a 325F oven until the edges are set and the middle looks slightly underdone. I like using a toothpick to tell when my brownies are ready to come out of the oven and look for a small amount of batter left on the toothpick. The brownies continue to firm up as they cool, so even though they may look underdone, they will be perfect when cooled to room temperature.

Say hello to our favorite brownies recipe from scratch. You only need a saucepan and spoon to make these brownies. Mixing the sugar and cocoa powder into the hot melted butter helps get that shiny, crinkly top we all love.

If you reach for darker chocolate over milk chocolate, these bittersweet brownies are for you. Use natural or Dutch-process cocoa powder. See the tips below the recipe for guidance on choosing the best cocoa powder for your brownies.

1Position an oven rack in the middle of the oven and heat to 325F (162C). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.

6When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. I use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).

2Bake the brownies until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. A toothpick plunged into the center should emerge somewhat moist with batter. As the brownies cool, they firm up but will always be moist and fudgy in the middle.

The batter was so thick, I ended up not using the parchment paper and just greased the pan to be able to spread the batter. I think there is too much cocoa but it still tastes very good. I added chocolate chips and pecans.

absoluetely perfect, i added the recommended amount of flour but once i stirrred it it didnt look like enough so i added more and it still turned out great, nice and soft in the middle and doesnt have the texture of a cake like some recipes do , the top is also a little crisp, deff recommend

ReplyCharlotte HofmannJuly 5, 2024, 3:54 pmLove this recipe but wished I would have used my olive oil spray on parchment paper before pouring batter into pan and prevented some of them from sticking.

Hi Carrie, I have had that problem before and there are a couple things you can try next time: First, you can try using superfine sugar (or simply pulse granulated sugar in a food processor to grind it up a little finer). Second, you can melt the butter and chocolate together on the stove with the sugar, so it fully dissolves. Hope the first batch of brownies still tastes good, and that these tricks help for your next batch!

Sally. What have you done. I use your recipes all of the time, but these are by FAR the best thing I have ever made from your recipes. (The salted caramel and lemon blueberry scones are up there) but this recipe is miles above the rest. Amazing.

I made this recipe before and felt it was baked too long. This time I think it may not be baked enough. Can I put it back in the oven after I have cut it and see if it will bake a little more? I feel like the inside is too soft after i cut them into pieces.

These are THE BEST homemade brownies I have ever made. I want to say, I have made them 2 times and it is really important to have good quality chocolate. I personally love using 55% chocolate bar, Cadbury cocoa powder and dark chocolate chips. Thank you for sharing such an easy yummy recipe!

Position rack in bottom third of oven; preheat to 325F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

Not sure what happened, but I would look elsewhere!! I followed the recipe exactly and it simply is not cooked yet. At the time suggested I added another 10 minutes and it was still raw in the middle.

Updated to note: If you only have semi- or bittersweet chocolate (60 to 72 percent), I created a version of these brownies with that last year, the darker half of this duo. But, the chocolate intensity is definitely dialed down. However, the sugar level is also adjusted to accommodate for the sweeter chocolate.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Awesome. Two weeks ago, I spent an hour examining all of your brownie recipes to pick one for a potluck (because your recipes are so reliably delicious!!!). I read the comments, scanned for ingredients that I actually had and then finally settled on the One-Bowl Brownies from the Brownie Mosaic Cheesecake recipe. It was a fabulous choice. But reading all of those recipes, I wondered what your absolute favourite brownie was!? Now I know. And I guess that means that I have to make these too. Bummer. ;) Thanks, Deb. You sure know how to keep us chocoholics happy!

This is so close to my own recipe! The biggest difference is that I have nearly twice as much of everything (apart from flour, which I only have 50% more of) but I also use an 88 pan so mine are just taller, I guess. :-)

Never enough brownie recipes1 I love to make them, with browned butter, and I sometimes sprinkle the top with flay fleur de sal and a bit of olive oil. Of course, you can never go wrong with a simple scoop of vanilla ice cream on top of a warm brownie. :)

Another surprisingly effective technique is to use a plastic knife. I always keep a set of plastic cutlery around just for that. Nothing special, just a regular fork/knife/spoon set you might get for a picnic or that comes with takeout.

How can I make this travel- friendly? Prep the batter and freeze, then bake for a few extra minutes once I get there?

Or bake, then freeze the finished brownies and thaw when ready to devour? How long will they keep?

I am seriously so grateful for this recipe. I totally love the simplicity, and unsweetened chocolate. Sometimes, like you said, you just want a brownie now. Sometimes I just want one too, now, and I am a simple ingredients kinda gal at times. So this is going in my arsenal for that day, like yours, when I need a brownie fix. I fell it happening soon though, so I will let you know how amazing they are:)

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