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The Very Best Brownies Recipe

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3.9 from 63 reviews

These Very Best Brownies offer a rich, fudgy texture with a deep chocolate flavor enhanced by browned butter and espresso powder. Perfectly balanced between chewy and cakey, these brownies are baked to perfection and studded with luscious chocolate chunks, making them an irresistible treat for chocolate lovers.

Ingredients

Brownies

  • 10 tablespoons unsalted butter, cut into ½-inch slices
  • 1 ¼ cups cane sugar
  • ¾ cup natural unsweetened cocoa powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ½ teaspoon espresso powder or very finely ground coffee (optional)
  • 2 cold large eggs
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup white whole wheat flour or flour of choice
  • 2 ounces dark or semi-sweet chocolate, roughly chopped, or ⅓ cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and position a rack in the lower third. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, extending the paper a couple of inches above the pan edges. Grease the parchment to prevent sticking.
  2. Brown the Butter: In a medium saucepan over medium heat, melt the butter, whisking constantly. Continue cooking until the butter turns a pale golden brown and you see reddish brown particles—this typically takes about 10 minutes, imparting a nutty flavor essential to these brownies.
  3. Mix Dry Ingredients with Butter: Remove the browned butter from heat and stir in the cane sugar until fully incorporated. Add the cocoa powder, sea salt, baking powder, and optional espresso powder, stirring thoroughly. Let the mixture cool for 5 minutes to prevent cooking the eggs in the next step.
  4. Add Eggs and Vanilla: Beat in the cold eggs one at a time with a wooden spoon or silicone spatula, mixing vigorously after each addition until the batter is thick, shiny, and homogenous. Stir in the vanilla extract.
  5. Incorporate Flour: Add the flour and stir until no streaks remain. Then beat the batter vigorously for 50 strokes to develop structure and ensure a tender crumb.
  6. Fold in Chocolate Chunks: Make sure the batter is only slightly warm or cooler, then gently fold in the chopped chocolate or chocolate chips for pockets of melty chocolate in the finished brownies.
  7. Bake the Brownies: Spread the batter evenly in the prepared pan and create light swirls on top with a knife for a marbled effect. Bake on the lower rack for about 25 minutes, until a toothpick inserted near the center comes out mostly clean but still moist.
  8. Cool and Cut: Allow the brownies to cool completely in the pan on a rack. Once cool, lift them out using the parchment paper edges and cut into 16 squares using a sharp chef’s knife for clean edges.

Notes

  • Use white whole wheat flour for a healthier, nuttier flavor or substitute with all-purpose flour.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Brown the butter carefully to avoid burning; whisk constantly and remove from heat promptly once browned.
  • Beat the eggs vigorously to create a smooth, shiny batter important for texture.
  • Cool the batter slightly before adding chocolate chunks to avoid melting them too early.
  • Baking time may vary slightly depending on your oven; check for doneness with a toothpick.
  • Store brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://justsosavory.com/the-very-best-brownies-recipe/