I know brownies are subjective.
Everyone has their own way of loving them, and you may not agree with me on texture here. I understand, we’re all unique individuals.
But every time I eat these, I nod my head with a smile, confident that my search for perfection is over.
My favorite brownies have a deep chocolate flavor, a slightly chewy texture (a nod to the boxed brownies of my youth), and a beautiful shiny top.
1. Peanut butter brownies • Take ¾ cup of creamy peanut butter and drop it in circles over the brownie batter before baking. Using an offset spatula or butter knife, drag the peanut butter through the top of the batter, making swirls. Bake as directed.
2. Rocky road brownies • Add marshmallows, chopped pecans, and chocolate chips to the top of brownies before baking.
Chewy, Fudgy 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
- ½ cup canola oil
- 1½ cups 297 g granulated sugar
- ½ cup 99 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.