I know everyone says my brownie recipe is the best. Let me tell you this once you trust my brownie recipe: These are truly the best fudge brownies ever. This recipe is super easy, and it makes amazingly delicious brownies every time. I guarantee it!
MY HUNT FOR THE BEST FUDGY BROWNIES RECIPE
A Journey Fueled by Passion
Two years ago, I embarked on a culinary adventure driven by my childhood love for brownies. It was a mission close to my heart – to uncover the perfect fudgy brownie recipe. However, the journey was not without its challenges. I found myself overwhelmed by the sheer number of recipes available, each claiming to be the ultimate solution. Despite the daunting task ahead, I was determined to succeed.
The Sweet Taste of Success
After shortlisting and meticulously testing recipes one by one, I encountered numerous obstacles – from brownies that were too sugary to those lacking the shine of perfection. However, my perseverance eventually paid off. One fine day, I pulled out of the oven the most perfect batch of brownies I had ever seen. With each bite, I was transported to a world of chocolatey bliss. Sharing my creation with friends and fellow brownie enthusiasts, I received overwhelming praise and validation. Finally, my hard work had culminated in the discovery of the best fudgy brownie recipe.
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WHAT MAKES THESE THE BEST FUDGY BROWNIES?
Unveiling the Secrets of Perfection
Sure, everyone has their preferences when it comes to brownies. But in my (and my testers’) opinion, there are some characteristics that the perfect fudgy brownies need to have. The quintessential shiny, crinkly crust, a rich, fudgy, ooey-gooey texture that practically melts in your mouth, and a deep, chocolatey flavor that isn’t overpowered with sugar. Needless to say, you will find these three hallmark characteristics in my brownies.
A Recipe for Success
And to top it all off, they are very easy to make with a no-fuss method and simple ingredients you may already have handy, and they come together in under an hour! With these brownies, I’ve unlocked the secrets to creating a treat that’s not just delicious but also incredibly simple and quick to whip up. It’s all about combining the right ingredients in the right proportions and following a few key steps to achieve that perfect balance of fudgy, chocolaty, and delicious. So why settle for anything less than the best when you can indulge in these heavenly treats? Try them for yourself and experience the magic!
HOW TO MAKE THESE BROWNIES?
Here are my top 5 tips for achieving this perfect batch of fudgy brownies:
1. USE HIGH QUALITY INGREDIENTS
Elevating Your Brownies to Perfection
The two most important ingredients in these brownies are the chocolate and the cocoa powder. Your brownies will taste only as good as these ingredients. For chocolate, I recommend going with a quality brand such as Lindt, Valrhona, or Ghirardelli. I find that using chocolate bars or feves is better than using chips, and the ones I love using the most are the Valrhona Caraibe feves. Go for 60–70% for the dark chocolate and 35–50% for the semi-sweet (you can also use all dark chocolate).
Unveiling the Secret to Superior Flavor
When it comes to the cocoa powder, I recommend using Dutch-processed cocoa powder. It has a much smoother taste and imparts a richer color to the brownies. My favorite is the Valrhona Dutch Processed Cocoa Powder. If you don’t have it, use any unsweetened cocoa powder. By incorporating these high-quality ingredients into your recipe, you’re not just making brownies; you’re creating an indulgent and sensational treat that’s sure to impress. After all, when it comes to baking, quality matters.
2. MEASURE INGREDIENTS PRECISELY
A scale helps a lot! I’ve told you how much of something to use in grams or ounces to make sure everything’s just right. If you don’t have a scale, you can use US cups to measure flour and cocoa powder. But remember, don’t put too much flour in the cup, or your brownies might turn out too cakey.
3. DON’T MESS WITH THE BUTTER, CHOCOLATE, AND SUGAR RATIO
I’ve tested this recipe a lot, so don’t change the amount of butter or sugar and think it’ll turn out the same. These brownies are pretty dark and rich. If you want them even darker, use all dark chocolate (don’t use semi-sweet). If you want them a bit sweeter, use more semi-sweet chocolate instead of dark. And don’t forget the coffee! You won’t taste it, but it makes the chocolate flavor even better.
4. MIX THE EGGS AND SUGAR PROPERLY FOR THE SHINY TOP
This step takes 3-5 minutes and is important for getting the shiny, crinkly brownie top. You need to fully mix in the sugar, and the mixture should be very light in color and have a frothy, ribbony texture.
5. DON’T OVERBAKE YOUR BROWNIES!
This is a common problem with a lot of brownie recipes! It surprises me when I see a recipe telling you to bake brownies at 350°F for 25-30 minutes. When it comes to brownies, the difference between fudgy and dry can be just a few minutes. That’s why I recommend using a lower temperature and erring on the side of under-baking rather than over-baking. Around the 22-minute mark, use a toothpick to check if they’re done: it should come out with moist crumbs stuck to it.
Bonus tip: Bake your brownies in a metal pan, not ceramic or glass! Metal pans give crispy edges and a gooey inside.
Ready to join the Bake With Zohi Brownie Crew!? If you have tried this recipe, please leave me a review below!
THE BEST FUDGY BROWNIES
Ingredients
- 28 g (1 ounce) semi sweet chocolate
- 85 g (3 ounce) high quality dark chocolate, between 60-70% cocoa – I like to use Lindt or Valrhona
- 140 g (10 tbsp.) unsalted butter
- 165 g (¾ cup) sugar
- 2 eggs, at room temperature
- 1 tbsp. Instant coffee mixed with 1 tablespoon hot water
- 65 g (½cup) all purpose flour
- 35 g (⅓ cup) cocoa powder – it is best to use dutch processed, I like to use Valrhona
- ¾ tbsp. salt
- 55 g (2 ounce) chocolate chips or chopped chocolate of choice (I mix milk chocolate and semi-sweet chocolate)
Instructions
- Pre heat your oven to 335°F (conventional) and line a 9-inch baking pan with parchment paper. Lightly coat it with butter or oil.
- Melt the butter, 1 ounce semi-sweet chocolate, and 3 ounces dark chocolate in a microwave-safe bowl. Heat it in 20-second increments in the microwave, stirring in between. Be careful not to overheat the mixture.
- While you're waiting, use a mixer to whisk together the eggs and sugar. Mix them on medium-high speed for 3-5 minutes until it's thick, light in color, and looks ribbonry. This helps make the brownies shiny on top.
- Pour the chocolate and butter mixture into the egg and sugar mixture. Gently whisk at low speed until they're mixed together.
- Mix the instant coffee with hot water. Pour it into the batter and gently stir until it's mixed in. Sift in the flour, cocoa powder, and salt. Then, gently mix the dry ingredients into the wet using a rubber spatula. Be careful not to push out the air in the batter.
- Finally, gently mix in the chopped chocolate or chocolate chips of your choice
- Pour the batter into the lined pan and spread it evenly. If you want, you can sprinkle more chocolate chunks on top.
- Bake right away for 20-25 minutes. I usually take my brownies out after about 22 minutes
- Let cool to room temperature, cut with a sharp knife, and serve!
Notes
- Good ingredients are important for making great brownies! I use Lindt or Valrhona dark chocolate (but you can use other good brands) and Valrhona Dutch processed cocoa powder. Dutch-processed cocoa powder really boosts the flavor.
- These brownies are pretty dark and not too sweet, so don’t use less sugar. If you want them even darker, use all 4 ounces of dark chocolate instead of 1 ounce of semi-sweet and 3 ounces of dark.
- Don’t forget to add the coffee! It really boosts the chocolate flavor, but you won’t actually taste it.
- Be careful not to bake your brownies for too long. The time can change depending on your oven, so take them out when they’re not liquid but still jiggle a bit. When you stick a toothpick in, it should come out with moist crumbs on it, not wet batter.
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