Brownies are the truest form of comfort, right next to my pan-banging chocolate chip cookies.
They can be made via many different techniques and ingredients, but the 7 recipes that follow are my favorite iterations. Most of them are based on my Chewy, Fudgy Brownies, which I’m highly devoted to. Imagine if boxed brownies and all their chewy goodness were actually chocolatey and delicious. That’s these!
Secrets to Great Brownies
- Use good quality chocolate. I prefer bittersweet chocolate, and dutch cocoa powder. Since brownies are all about the chocolate, you want to like what you use!
- Don’t overbake your brownies. Check them periodically throughout baking to ensure you catch them at the right time. If you overbake, the brownies will be dry.
- Using both melted chocolate and cocoa powder will give you robust chocolate flavor and great texture.
- That lovely, papery layer on top is the result of whisking the eggs and sugar very well, before folding in the other ingredients. So didn’t skimp on the whisking.
What Ingredients Make Brownies Fudgy
You’ll notice in my Chewy, Fudgy Brownies, there is a higher fat to flour ratio, which means BOTH butter and oil to a small amount of flour. And there’s just a tiny bit of baking powder for leavening, to keep them from becoming cakey.
7 Stellar Brownie Recipes + My Favorite Brownies
- 8 tablespoons 1 stick; (113 g) unsalted butter, cold
- 8 ounces (226 g) bittersweet chocolate, chopped
- ¼ cup (25 g) Dutch process cocoa powder
- 1 cup plus 2 tablespoons (160 g) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 4 large eggs room temperature
- ½ cup canola oil
- 1½ cups (300 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 teaspoons pure vanilla extract
- Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line a parchment sling.
- In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
- In a small bowl, whisk the flour, baking powder, and salt.
- In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
- Transfer the pan to a wire rack and let cool completely. Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.