Best Fudgy Brownies
Best Fudgy Brownies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 brownies (4x4)
Measurements:
Brownie
3/4 cup of butter (unsalted or salted)
1 1/2 cup white granulated sugar
2 eggs
1 egg yolk
3 1/2 tbsp vegetable oil
1 cup All-purpose flour
1/2 tsp baking powder
3/4 cup cocoa powder
2 1/2 tsp espresso powder
2 tsp vanilla extract
1 tsp salt
Glaze
1 1/2 cup powdered sugar
1/4 cup cocoa powder
2-3 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 white 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 saucepan, add your butter, vegetable oil, and 1/3 of your sugar (1/2 cup). Put saucepan over medium-low heat for 1-3 minutes (or until butter is melted).
While the butter mixture is melting, combine the rest of your sugar (1 cup) and your eggs in a medium/large bowl or stand-mixer.
Step 2
Slowly add your butter mixture to your bowl. Constantly stir your mixture, so the eggs don’t cook. (Do not beat the mixture. The more air bubbles in your mixture, the less fudgy it will be.)
Step 3
Add in your dry ingredients (flour, espresso powder, baking powder, cocoa powder, and salt) and mix with a spatula (to avoid adding air bubbles).
Step 4
Add your vanilla and then if you want you can also mix in 1/4 cup of chocolate chips (optional).
Pour batter into 9x9 square pan lined with parchment paper.
Make sure to rub butter on pan before putting on parchment paper to help it stick. You can clip down edges with black binder clips to keep parchment paper out of the way (they are oven safe!) (if you use other clips, make sure it is oven safe).
Step 5
Put brownies in oven for 28-32 minutes at 350 degrees fahrenheit.
Let your brownies cool in the pan for about 10 minutes before putting in fridge (I put mine in the freezer) for about 5 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 (may need to alter heavy cream measurements according to temperature of your environment). CAREFULLY spread your glaze on to the brownies (the glaze can stick to the brownies and make your glaze look clumpy).
Cut using a plastic knife or a big knife (if you use a big knife, wipe the knife off after every cut to make it look clean!).