The Greatest Brownie Recipe of All Time
Recipe Overview
Overview
This brownie recipe is a labor of love, meticulously crafted over weeks of testing to achieve the perfect balance of fudgy and cakey textures. The combination of both milk and dark chocolate chips creates a rich flavor profile that elevates the classic brownie experience. The use of Dutch-processed cocoa powder adds a depth of flavor while reducing bitterness, making each bite a delight.
One of the standout techniques in this recipe is the resting period for the batter. Allowing the mixture to sit for about 10 minutes before baking helps dissolve the sugars fully, contributing to that coveted shiny crust on top. This is a simple yet effective trick that can make a significant difference in the final product.
The baking process is just as crucial as the ingredients. Using a metal pan ensures even heat distribution, which is essential for achieving that perfect brownie texture. The result is a beautifully baked brownie with a slightly crispy edge and a soft, chewy center. This recipe is not just about following steps; it’s about understanding the science behind baking, which makes it all the more rewarding.
Whether you’re making these for a special occasion or just to satisfy a craving, these brownies are sure to impress. They strike the right balance between sweetness and richness, making them a delightful treat for any chocolate lover. I can’t wait for you to try this recipe and experience the joy of baking these brownies yourself!
Recipe Details
Steps & Tips
Combine 100g of all-purpose flour, 1g of baking powder, and 4g of salt in a bowl.
Tip: Use a scale to measure ingredients for accuracy.
Preheat the oven to 325°F.
In a saucepan, add 30g of olive oil, 5g of unsalted butter, 150g of white sugar, and 50g of brown sugar.
Tip: Using both oil and butter keeps brownies moist.
Stir the fats and sugars together on low heat until the butter is melted.
Tip: Let the melted mixture cool slightly before adding other ingredients.
Add 100g of milk chocolate chips to the mixture.
Transfer the melted mixture to a medium bowl.
Add 50g of Dutch processed cocoa to the bowl and whisk until smooth.
Tip: Dutch processed cocoa gives a milder flavor and darker color.
Tip: If you don't have Dutch cocoa, use more regular cocoa.
Add 5g of vanilla extract and two large eggs, then whisk to combine.
Tip: Let the batter sit for 10 minutes to enhance brownie skin formation.
Whisk the batter for 30 to 60 seconds to dissolve any remaining sugar.
Add the dry mix to the wet mixture and stir with a spatula.
Tip: Be careful not to over stir the batter to avoid toughness.
Add 85 to 100g of dark chocolate chips to the batter.
Tip: Chop chocolate chips to avoid large pockets of chocolate.
Pour the brownie batter into a well-greased 8x8 metal pan.
Tip: Use a metal pan for better heat transfer and texture.
Pound the pan on the counter to spread the batter evenly.
Tip: Pounding the pan helps create a better brownie skin.
Bake in the preheated oven for 35 minutes.
Check the brownies for doneness using a temperature probe or cake tester.
Tip: Check for doneness by temperature or using a cake tester.
Let the brownies cool before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a mix of milk and dark chocolate enhances the flavor and texture of brownies.
- •Letting the brownie batter rest before baking helps achieve a shiny top.
- •Dutch-processed cocoa powder results in a milder, less bitter chocolate flavor.
- •Baking brownies in a metal pan promotes better heat transfer, resulting in a crispier edge.
