BROWNIES

Posted on: June 19, 2020. Updated on: July 12, 2023.

by Carolina Gelen

4.3 / 5. from 4

Click to vote

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The fudgiest brownie recipe is here! And when I say fudgy, I mean this dessert will turn into straight up fudge if kept in the fridge. Brownie is just one of those easy to make no fuss recipe that will be ready in a bit more than half an hour. No need to wait for anything to rise, nothing here to knead, all you need is a bowl, a few staple ingredients and boom! You’ve got yourself a scrumptious dessert.

INGREDIENTS

TIME : 35 – 40 minutes

GRAMS

  • 200 grams dark chocolate
  • 200 grams butter
    • use vegan butter for a parve version
  • 3 eggs
  • 150 grams to 220 grams sugar
  • 40 grams cocoa powder
  • 80 grams all purpose flour
  • 6 grams salt

CUPS

  • 1 1/3 cups dark chocolate (chips or chunks)
  • 14 tablespoons of butter (1 3/4 sticks of butter)
    • use vegan butter for a parve version
  • 3 eggs
  • 2/3 cup to 1 cup sugar
  • 1/3 cup cocoa powder
  • 2/3 cup all purpose flour
  • 1 teaspoon salt

  • neutral oil for greasing the pan
  • flakey salt for sprinkling on top (optional)

INSTRUCTIONS

Step 1

Preheat the oven at 175°C (350°F).

Step 2

Melt the butter and chocolate together using a bain marie system (simply place a bowl over a boiling pot of water, without having the bowl touch the water) or using a microwave.

Step 3

Once the chocolate and butter are completely melted, add in the sugar and salt and mix until dissolved. I like to use a wooden spatula to mix the batter, it does not add as much air in the brownie, giving us a denser, fudgier dessert.

Adding the sugar first before the eggs, will lower the temperature of our mixture, preventing the eggs from scrambling once added to our batter.

I like to add 150 grams of sugar, it’s enough sweetness to balance out the bitterness without making the dessert unbearably sweet, but I am aware people like desserts a bit sweeter, therefore, start with 150 grams of sugar or 2/3 cup, taste the mixture and add more sugar to your liking!

Step 4

Make sure your mixture is not hot enough to cook the eggs at this point. If that’s the case, give it a few minutes to cool down.

Crack in the eggs and mix until the batter is homogenous. You will be able to notice a change in texture at this step.

Step 5

Last step in making the brownie batter, add sieve the flour and cocoa powder (cocoa powder clumps tend to not break once added to the batter, so it is always good to run it through a sieve first) and add them to the mixture.

Mix the batter until there are no more dry flour/cocoa powder spots. Do not overwork the dough, you don’t want too much gluten development, just fold everything gently until combined.

Step 6

Lightly grease the tin with some neutral oil, this will help the parchment paper stick to it better. Line a 20 cm (8 inch) square baking tin with parchment paper and pour the batter in. Sprinkle some flakey salt on top, if you please. Tap the tin onto the table to remove some of the air bubbles.

You can definitely use another size of baking tin, but the baking temperature will be different, so keep an eye on it.

If you are using a Pyrex dish, make sure to drop the temperature down with about 10-15°C (approximately 5°F), the Pyrex baking dish will get hotter than regular ones.

Step 7

Bake the brownie for 25-27 minutes, the top of the brownie should be visibly set, you can stick a knife or a skewer in it to see if it is ready. It is fine if it comes out with a few crumbs, it does not have to come out fully clean. As long as it does not look like it was dipped in chocolate sauce, you are good to go.

Step 8

Take the brownie out of the oven, you can allow it to set for a few minutes to 1 hour before you cut into it, but that is very much optional, no one ever complained for having to eat a crumbly and warm brownie.

Serve with ice cream and chocolate sauce or ganache!

You can store them at room temperature, covered, or in the fridge, also covered. If you do keep the in the fridge, warm them up before serving, they turn into literal fudge after a few hours in the fridge.

Now, would you look at that texture?!

BROWNIES

4.3 / 5. from 4

Click to vote

Ingredients

  • 200 grams dark chocolate
  • 200 grams butter
    • use vegan butter for a parve version
  • 3 eggs
  • 150 grams to 220 grams sugar
  • 40 grams cocoa powder
  • 80 grams all purpose flour
  • 6 grams salt

CUPS

  • 1 1/3 cups dark chocolate (chips or chunks)
  • 14 tablespoons of butter (1 3/4 sticks of butter)
    • use vegan butter for a parve version
  • 3 eggs
  • 2/3 cup to 1 cup sugar
  • 1/3 cup cocoa powder
  • 2/3 cup all purpose flour
  • 1 teaspoon salt
  • neutral oil for greasing the pan
  • flakey salt for sprinkling on top (optional)

Instructions

  1. Preheat the oven at 175°C (350°F).
  2. Melt the butter and chocolate together using a bain marie system (simply place a bowl over a boiling pot of water, without having the bowl touch the water) or using a microwave.
  3. Once the chocolate and butter are completely melted, add in the sugar and salt and mix until dissolved. I like to use a wooden spatula to mix the batter, it does not add as much air in the brownie, giving us a denser, fudgier dessert.

    Adding the sugar first before the eggs, will lower the temperature of our mixture, preventing the eggs from scrambling once added to our batter.

    I like to add 150 grams of sugar, it’s enough sweetness to balance out the bitterness without making the dessert unbearably sweet, but I am aware people like desserts a bit sweeter, therefore, start with 150 grams of sugar or 2/3 cup, taste the mixture and add more sugar to your liking!

  4. Make sure your mixture is not hot enough to cook the eggs at this point. If that’s the case, give it a few minutes to cool down.

    Crack in the eggs and mix until the batter is homogenous. You will be able to notice a change in texture at this step.

  5. Last step in making the brownie batter, add sieve the flour and cocoa powder (cocoa powder clumps tend to not break once added to the batter, so it is always good to run it through a sieve first) and add them to the mixture.

    Mix the batter until there are no more dry flour/cocoa powder spots. Do not overwork the dough, you don’t want too much gluten development, just fold everything gently until combined.

  6. Lightly grease the tin with some neutral oil, this will help the parchment paper stick to it better. Line a 20 cm (8 inch) square baking tin with parchment paper and pour the batter in. Sprinkle some flakey salt on top, if you please. Tap the tin onto the table to remove some of the air bubbles.

    You can definitely use another size of baking tin, but the baking temperature will be different, so keep an eye on it.

    If you are using a Pyrex dish, make sure to drop the temperature down with about 10-15°C (approximately 5°F), the Pyrex baking dish will get hotter than regular ones.

  7. Bake the brownie for 25-27 minutes, the top of the brownie should be visibly set, you can stick a knife or a skewer in it to see if it is ready. It is fine if it comes out with a few crumbs, it does not have to come out fully clean. As long as it does not look like it was dipped in chocolate sauce, you are good to go.
  8. Take the brownie out of the oven, you can allow it to set for a few minutes to 1 hour before you cut into it, but that is very much optional, no one ever complained for having to eat a crumbly and warm brownie.

    Serve with ice cream and chocolate sauce or ganache!

    You can store them at room temperature, covered, or in the fridge, also covered. If you do keep the in the fridge, warm them up before serving, they turn into literal fudge after a few hours in the fridge.

    Now, would you look at that texture?!

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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14 thoughts on "BROWNIES"

  1. fusya says:

    Alright, so, i was craving some chili brownie yesterday and wanted to find a recipe of a fudgy one that uses melted chocolate and i spent about half an hour looking for it, until i remembered about yours!
    First of all, i used 70% chocolate and for some reason it smelled a bit funky (although i just bought it), but since i was going with the whole spicy thing it worked for me.
    Second of all, since butter in Russia comes in packages of 180 grams, and my chocolate came in packages of 90 grams, i used 180 grams of butter and the same amount of chocolate, while also adding 3 eggs and somewhat cutting all the other ingredients by 10%
    Also, i took about two tablespoons of said butter and heated it up separately, while also adding some chili powder, chili flake and cinnamon (later i realized it wasn’t enough :c ) and when it melted i added it to the whole chocolate mixture.
    Lastly, my sugar absolutely refused to dissolve (i guess it’s due to the fact that things just generally don’t dissolve in fat?) so i first tried using a whisk, but then moved on and added eggs. It separated at first, but then came together!
    Long story short, these brownies were absolutely amazing and i enjoyed every bit! Thank you so much, you’re a big inspiration!

    1. Carolina Gelen says:

      Hi Fusya! Not gonna lie, I mentally prepped myself for this to be a negative comment when I first took a peak at it, but I’M SO GLAD these were a success. I really like the addition of spices in there, it sounds delicious. And you’re right, most of the sugar will just melt in the oven while baking, it’s fine even if it doesn’t fully dissolve in the mixture. Thank you for your very kind words, I’m happy you gave these a go! Thank you for being here 🙂

  2. Fernanda says:

    Hello! Can’t wait to try it! Looks absolutely delicious. I was just wondering if you could share the recipe for this chocolate sauce or instructions of the exact product, please 🙂
    Thank you!

    1. Carolina Gelen says:

      Hi Fernanda! Absolutely! It’s just simple chocolate ganache, 1 part chocolate, 2 parts heavy cream.

    2. David says:

      Do you use Dutch process or regular cocoa powder? (Any brand recommendations?)

  3. Niharika says:

    Tried the same recipe with oats flour instead !!! Amazing results !
    Love from India !

  4. sophie says:

    hi! I was wondering what type of cocoa powder you use– dutch process or regular? also, do you prefer any brands?

  5. Georgia says:

    Have been searching high and low for the perfect brownie recipe and these are so it! Gosh, such well written, clear instructions and beautifully dark fudgy brownies. Was going to gift these to my friend but not sure I can bring myself to now! Thank you for sharing.

  6. Carrie Campbell says:

    Hey Carolina,
    These brownies are fantastic in their simplicity, as are so many of your recipes. You’re most certainly living your passion. Food is the most common human, aside from love. You’re zest for food speaks in your posts, and it speaks my language. Food is love. Cheers,
    Carrie Campbell from Cape Breton, NS.

  7. Alycia K says:

    This has quickly become a household favourite that everyone always asks me to bake. Thank you for that 🙂 everyone’s so obsessed that we’ve tried it as (very dense and delicious) cake layers, mini brownie bites, and cupcakes. Such a perfect classic *chefs kiss*

  8. elisa says:

    hey! how many “normal size” brownies does this recipe make? thanks!

    1. natalie says:

      I was able to cut out 9!