I think if there is one universally loved dessert, it’s probably chocolate brownies. There is nothing quite like a warm, gooey delicious brownie that melts in your mouth – it can solve almost every problem in the world.
Just imagine – a cozy day on your couch, with you, a deliciously fudgy, warm brownie topped with cold vanilla ice cream….sounds like exactly what you need right now, doesn’t it? 😉
Now I know a lot of people think boxed brownies are ‘the best’. And I just have one thing to say in response to that….
THROW. THE. BOX. AWAY. 🚫`
Trust me, once you try this fool-proof recipe to the perfect fudgy brownie with the most amazing crackly top, you will never want to look at that brownie box again.
And you know what’s the best part about this recipe? No fancy ingredients, no fancy equipment. All you need is one bowl, a whisk, and a spatula or a wooden spoon.
Never stepped in the kitchen? Don’t worry! These brownies are so simple; the worst of cooks could make them well 😂. To help you out, I have added a few tips to guide you along the way.
How To Get A Crackly Crust On Brownies
We all know that the crackly crust on top of brownies is the best part, but it can be tricky to get right. If you struggle to get that textured crust on your brownies, here’s a tip to help you get one every time.
Mix the sugar into the melted chocolate and butter while it’s hot. Doing so allows the sugar to get better incorporated into the batter, which results in the sugar getting distributed properly in the batter while baking. This means that the sugar is not just sitting at the bottom of the pan but is properly dispersed and reaches the top of the batter, which results in that crackly crust while baking.
Following this step will ensure you don’t miss out on crackly-top brownies.
How to Bake Brownies Correctly
Another tricky part of making brownies is baking them right. Correct baking is the difference between fudgy, gooey brownies and dry, cakey brownies. You want to bake them long enough that the sides are set, but the center is still slightly undercooked. It’s about getting the right balance. If you take them out too soon, they won’t hold their shape and will collapse. Leave them in the oven for too long, and they will come out dry. And baking times vary from oven to oven, so it can get tricky to get the baking time right.
So, how do you know that your brownies are done baking? Here’s what to watch out for. A brownie is done baking when the sides and set, and the top has a crackly texture, but the center still jiggles a little on the touch. If the center is so soft that it still looks/feels liquid, the brownie needs some more time. You should be able to insert a toothpick that comes out with crumbs and batter, but it should not be completely covered with wet batter.
How To Make The Best Brownies Ever
Before we get to the recipe, here are a few tips to help you make the best brownies every time –
- Always use high-quality chocolate – Because most of the flavor in this brownie recipe comes from melted chocolate, using good-quality chocolate will ensure the brownie is rich and fudgy. Using low-quality chocolate will affect both the flavor and texture of your brownie.
- Add the sugar while the melted chocolate is still warm – This helps the sugar dissolve better in the batter and gives the perfect crackly crust on top of the brownie.
- Fold the dry ingredients with a silicone spatula – Using a silicone spatula to mix the dry ingredients instead of a whisk ensures you don’t overmix the batter.
- Use a pan of the right size – If you want thick, gooey brownies, use a smaller pan. Using a pan that’s too big will result in thin brownies that will not be as fudgy from the center.
- Keep an eye on the brownies while baking – Baking the brownies right is the most important factor in getting fudgy brownies. You want to bake them long enough that the sides are set and the center is cooked but not cooked through completely. If it’s cooked through completely, the brownie will be cakey and dry instead of gooey and fudgy.
- Let the brownies cool before cutting them – Once they come out of the oven, the center is still very soft and needs time to set. If you cut the brownies too soon, they will collapse.
Now let’s get started →
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Super Fudgy Chocolate Brownies
Equipment
- 1 Oven safe 11×13 inch dish* You can use a different size but it will make thinner/thicker brownies based on the size. If using a different size of pan, you will also have to adjust the baking time accordingly. Thinner brownies = lower baking time, Thicker brownies = increased baking time
- 1 Hand whisk
Ingredients
- 113 grams semi-sweet chocolate you can sub this for milk chocolate or dark chocolate based on your preference. I like semi-sweet because it gives the best of both worlds – not too sweet, not too bitter.
- 175 grams unsalted butter
- 400 grams granulated sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 125 grams all-purpose flour
- 85 grams cocoa powder
- 1/2 tsp salt
- Extra chocolate chips
Instructions
- Preheat the oven to 180 degrees Celsius.
- Line the brownie pan with baking paper/wax paper to avoid the brownie from sticking to the pan. Make sure to leave an overhang of baking paper on either side – this makes it easy to lift the brownies from the pan.
- Melt the chocolate and butter in a microwave-safe bowl or over a double boiler* until both ingredients are fully melted and combined.113 grams semi-sweet chocolate, 175 grams unsalted butter
- Add the granulated sugar to the chocolate mix and stir it with a whisk until combined while it’s still hot.* Make sure to mix it for at least 3-5 minutes (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point)400 grams granulated sugar
- Once the sugar is combined, add the eggs and vanilla extract, and whisk it again until the eggs are well incorporated into the chocolate batter.3 eggs, 1/2 tsp vanilla extract
- Add the cocoa powder, all-purpose flour, salt, and chocolate chips and fold them into the chocolate batter using a spatula or a wooden spoon. This takes some time and energy, so be patient while you’re doing it. There should be no streaks of flour left in the batter by the time you’re done mixing it all in125 grams all-purpose flour, 85 grams cocoa powder, 1/2 tsp salt, Extra chocolate chips
- After the dry ingredients are incorporated, you should end up with a very thick batter. Now it’s ready to be baked
- Transfer the brownie batter to the prepared pan; make sure to spread it across evenly with a spatula
- Bake it for about 30-40 minutes, until the brownies are cooked but still fudgy.* Once your top looks set and the test toothpick has some crumbs, your brownie is ready
- Take out your brownies and let them cool completely before slicing into them
Notes
Variations:
You can spice up these brownies and make them more ‘you’ by adding anything you like! Some ingredients you can add:- Nuts – Walnuts and almonds work brilliantly
- Switch the chocolate chips at the end with any chocolate of your choice – snickers, mars, Lindt, mnms. Anything would work! Just make sure you cut the chocolate into small pieces
- Add a layer of caramel in between the brownie – pour half the brownie batter in the pan, line it with caramel sauce or caramel toffees, then top it with the remaining brownie batter
Storage:
These brownies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before servingTips & tricks:
- Melting chocolate: If you’re melting your chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate. Make sure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Adding the sugar into the chocolate batter: It’s important for the chocolate mix to be hot when you add in the sugar, this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie to not be cake-y and still have a little goey-ness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out totally clean.
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Until next time,
Ayesha
