This Fudgy Brownie Recipe is the best I’ve made. These irresistibly rich chocolate browns are fast, easy to make and much better than boxing mixtures. Our readers love this recipe. Just read the reviews.
For years I was looking for the perfect homemade brownie recipe. I wanted browns with super fruits and a little Gooey mixtures that taste intense chocolate with luxurious cracked tops. Today I can say confidently that this is. These irresistibly rich chocolate browns are quick, easy and really the best to make. And our readers agree that many of them are calling this “best brown recipe”.
I bet you already have everything you need in your kitchen to make them. I can’t wait to try these incredible homemade brownies. Prepare Fudgy Middles, crinkly tops and rich chocolate flavor. If drinking one or two, try our Brown in a carpetor try them One bowl brown Slightly sweeter for the browns of the sag.
The main components
- Cocoa powder. Cocoa powder these browns make it easy, reliable and ridiculously delicious. I have tried brownie recipes with melted chocolate and always return this recipe, which bypasses melted chocolate and instead uses cocoa powder. I love cocoa browns very much. Use any variety of unsteady cocoa in this recipe (really!). With this recipe, I have successfully used natural, Dutch cultivated and even raw cocoa. They all have a little different taste profile. For Oreo cookies, try Dutch cocoa for such a chocolate taste. For the richest, richest brownish brownies, use a natural cocoa.
- Butter. In recipe we use 100% butter. If you use salted butter, leave the salt called our recipe below.
- Grain sugar. This helps our brilliant top and balance the bitterness of unknown cocoa powder. Brown sugar works with our recipe, but you can lose a rough top.
- Eggs. They add wealth and structure to provide browns. I add them cold, so there is no need to get them out of the refrigerator in advance.
- Flour. These easy browns need a small amount of flour for the structure. We want extra fruit juices browns so the flour for minimal help. Gluten free, read through comments (many readers used gluten free flour with this recipe, like Bob’s red mill mill).
How to make the best brownies
We will make our Brownie Batter in a boiler, which makes it easier for this recipe and you will provide less dishes (the main victory in my book).
The secret of the best Brownies is hot butter mixture of sugar and cocoa powder. The hot butter brings the rich chocolate flavor of the cocoa and warms the sugar, which leads to a beautiful, shiny top. You chase butter in the boiler and immediately mix sugar, cocoa powder, vanilla extract and salt. Then, after a minute or two, after it can be cold, you can add cold eggs and finally flour.
The cork is thick but it’s good. I usually tell you to avoid being too mixed in battles, but it’s not this cocoa brown. The same goes for blonde batter (you can see our blondes in us) Blonde recipewhich is similar to brownies but made with vanilla crush).
I bake brownies at 325 ° F oven Till the ends look a collection, and the middle is slightly below. I like to use a toothbrush to tell me when my brownies are ready to get out of the oven and have a small amount of crush on toothpaste. Browns continue to keep strong because they cool, so although they can be hidden, they will be perfect when they cool down the room temperature.
And there you have it, my absolute favorite homemade browns. I hope you will try them. Oh, and if you wonder before baking, you can add a crush on chocolate chips. Go for it.
Perfect fruit juice brownies
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Preparation
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Welcome to our favorite Brownies recipe from scratch. You only need a boiler and spoon to make these brownies. Sugar and cocoa powder a mixture of hot melted butter helps get that shiny, rough peak we all love. If you reach a darker chocolate milk chocolate, this bitter brownies are for you. Use cocoa powder with a natural or Dutch process. See the tips below to select the best cocoa powder of your Brownies.
While measuring the flour and cocoa powder, or weigh them or use the “spoon and level” method. Catch flour / cocoa, spoon it in a measuring cup and smooth flat edge. You can see it to do it in our video.
Makes 16 brownies
Watch to make the recipe
You will need
10 tablespoons (145 g) untreated butter
1 ¼ Cups (250 g) Grain sugar
3/4 cup plus 2 tablespoons (75 g) unprocessed cocoa powder, spoon and equalized
1 teaspoon vanilla extract
1/4 teaspoon of fine sea salt
2 large frosty eggs
1/2 cup (65 g) for all purposes flour, spoon and equalized
2/3 cup (80 g) chopped walnuts, pecans or chocolate chips as desired
Directions:
1Place the oven rack in the middle of the oven and warm 325 ° F (162 ° C). Line 8 inch square baking bottom and sides with parchment paper or aluminum foil, leaving overheating on opposite sides to remove baked browns into a pan.
2Add butter into the middle saucepan. Place to end Medium low heat And cook until the butter melts completely, then turn off the heat. Stay close and don’t leave it brown.
BookletWhile the butter is hot, mix with sugar, cocoa powder, vanilla and salt. Mix well until mixed. Don’t worry if the crush looks a trifle. After adding eggs Brownie Batter will become smooth.
ThreeLeave the set aside to cool until the mixture is hot, not hot, 5 to 10 minutes. Try the temperature touching the crush, it should be comfortable without feeling warm.
5Add cold eggs, one at a time, stirring with energy after each egg.
6 years oldWhen the crush looks thick and goodly mixed, add the flour. Use a spoon to crush the flour until it is very thick and goes out on the side of the bowl. I use a wooden spoon or spatula and beats for 40 to 50 strokes (see video for reference).
HaStir in nuts or chocolate chips (optional).
HaSpread a thick brown crush evenly into a prepared pan. It can be difficult because it is so thick. Do your best to make a batter angles and even out of top.
HaBake the browns, until the ends look dry, and the middle is slightly below 20 to 30 minutes. In the center, the toothpaste should be somewhat wet with a crush. When the brownies are cooled, they are strong, but there will always be moist and fruit juice in the middle.
10 years oldCompletely cool before frying the browns of the frying (this step is necessary and helps the brown collection). Cut 16 squares. For clean edges, use a chef knife and wipe it after each piece of pure. For guaranteed perfect edges, freeze the browns in the fridge 1 to 2 hours before cutting.
Adam and Junny tips
- Homemade Brownies storage. Keep your baked browns in an airtight container at a room temperature of 2 to 3 days. Or keep them in the fridge 2 weeks. You can also freeze browns for up to 3 months. I like wrapping individually so I can take one or twice from the refrigerator.
- Baking We use a metal 8 inch square pan. Ceramic and glass pans can affect the time of baking time. Check the elegance 5 minutes from the beginning and after each 5 minutes. Double recipe with 9 inches through a 13-inch pan. Browns will be slightly thicker
- Cocoa powder. Try the Dutch process soft, like a taste or natural cocoa powder (like Ghiradelli or Guittard) for dark chocolate flavor.
- To measure flour and cocoa powder: Enchant them or use the “spoon and level” method. Catch the flour / cocoa, spoon it in a gauge, then smooth with a smooth edge. See our video for a demonstration.
- For longer baking time. These last 20 to 25 minutes in our oven. Still fuel is different, so use our tips in the recipe to tell when your brownies are made. Remember that the brownies continue to cook and cook tight, because they are cool, so don’t be afraid to get the center out of the oven, which is still somewhat under.
- Double boiler method. This brown recipe was originally used a double saucepan, but we simplified the method of making it easier and more quickly using less dishes. If you prefer the original double boiler, place a thermal heated bowl with butter, sugar and cocoa powder hardly on shiny water. Once you melt and keep up as directed.
- Alice Madrigy’s cocoa browns inspired this brown recipe. Medrich revolutionized brown recipes years ago when he used cocoa powder instead of melted chocolate. This change allows you to better control the ingredients, which leads to incredibly wet browns, perfect fruit juice and glossy, sweets.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 brown
Compound
Scintend
158 calories
Compound
Protein
2 g
Compound
Carbohydrate
21 g
Compound
Dietary fiber
2 g
Compound
General sugar
16 g
Compound
Total fat
8 g
Compound
Saturated fat
5 g
Compound
Cholesterol
42 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
