Fudgy, chewy, gooey chocolate brownie with an ethereal delicate and shiny top crust!
If you are looking for the best chocolate rich, fudgy, gooey, and chewy brownie with an ethereal delicate and shiny top crust and ridges that shatter with every bite, you are at a right place. This is the perfect one-bowl rich chocolate brownie recipe. These are the fudgiest brownies you can ever think of, perfect crisp crackly top, super fudgy center, moist and gooey in all bites.
This easy homemade brownie recipe will be your GO TO! You will never look up for another brownie recipe. These brownies are perfect in EVERY way! A few things I love about them:
- They are EASY! You canโt beat this recipe!
- They are CHEWY and GOOEY!
- They are FUDGY!
- They have shiny, CRACKLY tops!
- They are rich and CHOCOLATY!
How to Make the Best Fudgiest Brownie Ever Video?
What’s the Secret to Making Brownies With Shiny Crust?
Inquiring bakers want to know: what’s the secret to making brownies with a shiny crust? Some brownies have a dull, matte-brown crust and some brownies have a mere glimmer of satiny sheen. But some brownies have a delicate top crust, a series of whorls and ridges that shatter with every bite, showering lighter-than-air chocolate flakes onto plate and counter.
How do you attain this elegant/attractive crust? I discovered the answer, but not before baking multiple batches of brownies over a couple of days. I would say the key to making brownies with the shiny crust is dissolving the sugar in melted butter before adding to make sure sugar and egg are fully combined.
A shiny crust on the top of the brownie is the result of dissolved sugar and egg migrating to the brownies’ surface as they bake, where the sugar melts and becomes shiny; and the egg white joins the sugar to form a very thin, delicate layer of meringue. Thus the successful brownie’s signature shiny/delicate/flaky top crust.
Once more into the fray. I follow the recipe exactly, mixing eggs with cocoa, salt, vanilla, and espresso powder as I heat the butter and sugar; then adding the hot mixture to the eggs along with the flour. I divide the batter in half: chocolate chips in one half, none in the other. Spoon the batter into two pans. Bake. While not as pronounced, the chips definitely add shine to that top crust.
Brownie Ingredients:
I always have the ingredients on hand to make these perfect Brownies because you never know when a brownie craving will strike.
- Butter-Use unsalted butter. The butter needs to be melted and at the temperature of 120F. You can melt the butter in the microwave or in a pan on the stovetop.
- Sugar AND Brown Sugar-use granulated sugar AND brown sugar. The brown sugar makes the brownies extra moist and gives the taste of molasses!
- Eggs-choose large eggs and make sure they are at room temperature. I usually take the eggs out of the fridge 30 minutes before I start. If you forget, place your eggs in a bowl of warm water for a few minutes.
- Cocoa-I like to use Dutch-processed cocoa. Splurge and use high-quality cocoa for the best chocolate flavor. I like Callebaut cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic and might be denser.
- Espresso Powder-The espresso powder is optional but I like using it because it intensifies the chocolate flavor.
- Salt-Use kosher salt or sea salt.
- Vanilla ExtractโPURE vanilla extract is the way to go! I know it is pricey but SO worth the extra cost.
- Flour-You need all-purpose flour. If you need the brownies to be gluten-free you can use all-purpose gluten-free flour.
- Chocolate-I like to use semi-sweet chocolate chunks, but feel free to use chocolate chips. Guittard brand is my favorite! I also like big.
Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Spoon the batter into a lightly greased 9″ x 13″ pan.
- Again add the remaining chocolate chips and mix in the batter.
- Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Tips for Making Brownies :
Here are a few tips that will help you make the BEST brownies every single time!
- Line your baking pan with parchment paper. Spray a 9ร13โณ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking.
- Sift the cocoa to make sure you donโt have any cocoa clumps in your brownies.
- Donโt over mix the brownie batter. If you over mix the brownies will turn out cakey and they wonโt have a nice crackly top.
- Donโt over bake. This one is REALLY important. If you over bake, your brownies wonโt be fudgy and moist. The brownies will keep baking in the pan while they are cooling so take them out when they are just set. Use a toothpick to test for doneness. For fudge brownies, you want there to be some crumbs stuck to the toothpick. Check at 25 minutes to be safe.
- Let the brownies cool completely before cutting. Cut with a sharp knife or you can cut with a plastic knife. Yes, a plastic knife works wonders when cutting brownies. The crumbs donโt stick to the plastic. Itโs amazing!
Shine On!
Ingredients
- 4 large eggs at room temperature
- 1 1/4 cups or 106g Double-Dutch Dark Cocoaย orย Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoonย espresso powder, optional for enhanced flavor
- 1 tablespoonย vanilla extract
- 1 cup or 16 tablespoons or 227g unsalted butter
- 1 1/4 cups or 268g sugar
- 1 cup light brown sugar
- 1 cup or 140g All-Purpose Flourย
- 2 cups or 340g chocolate chips, divided
Instructions
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Preheat the oven to 350ยฐF or 180ยฐC. Lightly grease a 9" x 13" pan.
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Crack the 4 eggs into a bowl, and beat them at medium speed or with a hand whish by adding in cocoa, salt, espresso powder (if using), and vanilla for about 1 minute, or until a smooth and thick paste.
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In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110ยฐF to 120ยฐF),ย it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
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Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
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Add the flour and chips, stirring until smooth.ย
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Spoon the batter into a lightly greased 9" x 13" pan.
- Again, adding the chips helps produce a shiny top crust.
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Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and bang on the surface for rattling edges.
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Cool on a rack before cutting and serving. Enjoy!
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