The Best Fudgy Brownie Recipe
This delicious fudgy, brownie recipe is one of the best that you will ever make! It is made with simple brownie ingredients in your home and gives you amazing results. You are going to absolutely love this recipe.
In this blog post, you are going to learn how to make the best brownies.
How to Make Brownies
In a medium bowl, whisk together the sugar, all-purpose flour, cocoa powder, icing sugar, salt, and dark chocolate chips. If the icing sugar or cocoa powder is lumpy be sure to sift it before using.
In a large bowl, whisk the melted butter, milk, vanilla extract, and eggs together. In small increments, pour the dry ingredients into the wet ingredients and stir together with a silicone spatula until all of the dry ingredients are incorporated. The brownie batter will be quite thick at this point.
Pour the brownie batter into a lined 9×9 baking dish. Lining the baking dish with parchment paper will make the brownies easier to pull out of the dish. Sprinkle some extra chocolate chips onto the top of the batter before baking. Bake for 50 minutes to an hour or until a toothpick inserted into the centre of the brownies comes out either with no batter on it or very few crumbs. The few crumbs is ideal as that means that your brownies once they have cooled and set will be soft and fudgy on the inside.
Remove from the oven and let cool for 1-2 hours. Just remember that the longer the brownies cool for, the more set that they will become!
Storage
Homemade brownies can be stored at room temperature for 3-4 days. Place them into an airtight container or into a resealable, food-safe plastic bag.
They can be stored in the refrigerator for up to a week. Store them in an airtight container. Just be aware that putting them into the fridge can make their texture a bit denser.
Brownies can be stored in the freezer for up to 3 months. Make sure to individually wrap each brownie with plastic wrap and then place into a freezer safe container. To thaw, remove from the freezer and let thaw at room temperature.
Brownie Ingredients
Granulated Sugar: granulated sugar sweetens the brownies and balances out the unsweetened cocoa powder.
All-Purpose/Plain Flour: all-purpose flour is a part of the main foundation of the ingredients.
Cocoa Powder: cocoa powder gives the brownies its deep chocolate colour and delicious chocolate taste. Any unsweetened cocoa powder works in this recipe.
Icing/Powdered Sugar: icing sugar gives the brownies a softer and more crumbly texture.
Salt: salt enhances the flavour of the other ingredients.
Dark Chocolate Chips: dark chocolate chips add extra chocolatey goodness with every bite.
Unsalted Butter: unsalted butter adds richness and flavour. I find that butter tastes a lot better and gives more flavour than vegetable oil in this recipe. If you do use salted butter in this recipe, just leave out the salt in the recipe.
Whole Milk: milk adds moisture to the brownie batter. In baking it is best to use full-fat milk products for the taste.
Vanilla Extract: vanilla extract enhances the other flavours.
Eggs: eggs bind the ingredients all together.
Can I Double this Brownie Recipe?
Yes, this recipe is quite easy to double; however, I would caution against baking the doubled recipe in the same dish. Because the edges bake so much quicker than the inside of the batter, if you bake this in a large dish than the brownie batter will bake much quicker on the outsides than the insides, and you will risk burning the outsides while still having an uncooked centre.
My advice would be to divide it between two 9×9 pans and bake together in the oven, or if you only have one 9×9 pan, bake half of the brownie batter first and then bake the second half in the same dish later. This will ensure delicious fudgy brownies every time!
Tips
- There is no baking powder or baking soda in this recipe because they are both leavening agents which would make the brownies rise and give them a more cake like texture. We want a dense, fudgy, and gooey texture!
- Sprinkle dark or white chocolate chips onto the top of the brownie batter right before baking for extra chocolatey goodness!
- If you are unsure about whether the brownies are ready to be removed from the oven, it is best to remove them early and let them set and cool on the counter, than to overbake them. To test if they are done insert a toothpick into the centre of the brownies and if only a few crumbs are on the toothpick when removed, than they are finished.
Interested in Other Awesome Desserts? Try these recipes below.
- Double Chocolate Chip Cookies
- Homemade Apple Pie
- White Chocolate and Raspberry Muffins
- No-Bake Cherry Cheesecake
- Chocolate Chip Muffins
- Oatmeal Chocolate Chip Cookies
- Pear Crumble
Brownie Recipe
Ingredients
- 1 1/4 c. sugar granulated
- 3/4 c. all-purpose/plain flour
- 2/3 c. cocoa powder
- 1/2 c. icing/powdered sugar
- 1/2 tsp. salt
- 1/2 c. dark chocolate chips plus extra for topping the brownies
- 1/2 c. butter unsalted and melted
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 325℉/160℃/Gas Mark 3 and line a 9x9 baking dish with parchment paper.
- In a medium bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, icing sugar, salt, and dark chocolate chips.
- In a separate large bowl, whisk together the melted butter, milk, vanilla extract, and large eggs.
- Slowly pour the dry ingredients into the wet ingredients a little bit at a time and stir with a silicon spatula. The brownie batter will be thick.
- Pour the brownie batter into the lined baking dish and spread it out as evenly as possible. Top with the extra dark chocolate chips here.
- Bake in the oven for 50 minutes to an hour or until a toothpick inserted comes out with only a few crumbs on it. Do not overbake. If they seem a bit gooey in the middle that will be fine as they will set with time.
- Remove from the oven and let cool for at least an hour or two before serving. The longer that they cool for the more set that they will become.
Notes
In this blog post, you learned how to make the best chewy, brownie recipe.