Best homemade chocolate brownies
Oven – Preheat the oven to 350℉/177℃/ Gas Mark 4. Line an 8-inch (20 cm) square baking pan with parchment paper.Pro tip – Leave an overhang of parchment paper when lining the pan this will help pick the brownies out of the pan.
Melt – In a microwave-safe bowl, melt the chocolate and butter until smooth.Pro tip – You can also melt chocolate in a stovetop-safe bowl over a pot of simmering water. Whip – In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and whip until light and foamy. Add the vanilla extract and salt.Pro tip – Adding sugar gradually will prevent the eggs from separating.
Combine – Add the melted cooled chocolate to the egg mixture and combine well. Then, add the flour followed by the chocolate chips/bits.Pro tip – Make sure to scrape the sides and bottom of the bowl to ensure no dry flour is left behind. Bake – Pour the batter into the prepared baking pan and top with a few more chocolate chips. Bake on the center rack for 24 to 30 minutes.Pro tip – 24 minutes should give you a soft gooey center, 26 fudge centers, and 30 an almost cake-like center. Cool – When baked, leave to cool for at least 10 minutes before you slice into it.Pro tip – Letting the brownies cool will let the chocolate set a bit and make for clean, neat, slices.
Now that you’ve learned the secret to perfectly crispy chocolate brownies, it’s time to get baking! Remember to use the right ingredients and follow the steps closely. Don’t be afraid to experiment with different variations to create your own unique twist. Share your creations with family and friends and impress them with your baking skills!
Fudgy brownies – are dense, moist, and rich with a gooey texture. They are made with more chocolate and less flour, which gives them a fudgy consistency. Cakey brownies – are light, fluffy, and have a texture similar to cake. They are made with more flour and less chocolate, giving them a cake-like texture. Chewy brownies – are a cross between fudgy and cakey brownies. They have a crisp crust on the outside and a chewy texture on the inside. They are made with equal amounts of flour and chocolate, which gives them their unique texture.
Chocolate – Make sure to use good quality chocolate. This can make or break the flavor of your brownies. So don’t skimp on this very very important ingredient. And look for chocolate with a high percentage of cocoa solids as this will give your brownies a rich deep flavor. Butter – This is the second important ingredient that adds richness to the brownies. I like to use high-fat European butter for the best flavor. And if you are looking for a non-dairy option, consider using coconut oil instead of butter. It will provide a slightly different flavor but still result in a delicious crispy top. Flour – It is best to use simple plain all-purpose flour for making these brownies. For those with dietary restrictions, there are plenty of substitutes you can use to make these brownies work. For example, swap the all-purpose flour with gluten-free flour or almond flour for a nutty twist. Sugar – White sugar is one of the secret ingredients to the crispy top of these brownies. However, you can also use coconut sugar instead of white sugar for a lower glycemic option.
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