Best Fudgy Brownies
Best Fudgy Brownies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 brownies (4x4)
Measurements:
Brownie
1/3 cup of butter (unsalted or salted)
1 & 1/2 cup granulated sugar
2 eggs
1 egg yolk
1/2 cup vegetable oil
1 cup All-purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1 cup cocoa powder
2 1/2 tsp espresso powder
2 tsp vanilla extract
1 tsp salt
Glaze
1 cup powdered sugar
1/4 cup cocoa powder
4 tbsp heavy cream
How do you get a crackly top and fudgy brownie?
There’s one main factor that give a brownie a crackly top: beating your eggs and sugar. Before adding your butter, sugar, and oil mixture, beat your eggs and sugar in a bowl until your arm feels like it will fall off. After you add your saucepan mixture, get rid of the whisk. If you whisk in your dry ingredients, it will beat more air into your batter—giving you a more cake-like brownie (instead of fudgy).
Measurements In Grams:
Brownie
170 grams of butter (unsalted or salted)
280 grams granulated sugar
2 eggs (each 60 grams)
1 egg yolk (18 grams)
45 grams vegetable oil
120 grams All-purpose flour
1/2 tsp baking powder
90 grams cocoa powder
8 grams espresso powder (optional)
4 grams vanilla extract
1 tsp salt
Glaze
185 grams powdered sugar
30 grams cocoa powder
30-40 grams heavy cream
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Instructions:
Step 1
Preheat oven to 350 degrees.
In a medium-sized bowl, add your room-temperature butter and granulated sugar and mix them together.
Step 2
Add the eggs and egg yolks to the bowl and mix with a whisk until the mixture turns and off-white color (this will take 2-3 minutes, and it is what gives your brownies the crackly top!).
Step 3
Stir the vegetable oil and vanilla into your mixture.
Step 4
Lastly, stir in the dry ingredients—cocoa powder, all-purpose flour, cornstarch, and baking soda.
Line with parchment paper an 8x8 inch square pan and then pour brownie batter in.
Step 5
Put brownies in the oven for 28-32 minutes at 350 degrees Fahrenheit.
Let your brownies cool in the pan for about 10 minutes before putting in fridge for about 15 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!
Step 6
Mix all ingredients for glaze together—powdered sugar, cocoa powder, and heavy cream. Spread this evenly over the brownies.
Cut into 16 squares (4x4) and enjoy! These can be stored in the refrigerator for up to 10 days!