It took me a month to perfect this recipe so trust me when I say that these are the best and only fudgy brownie recipe you need.
(The pdf of this recipe is saved as pdf at the end of the post as always.)
The ingredients are simple you know, butter, sugar, flour, cocoa powder and some chocolate chips. Its the technique you need to master and the ratio. Once you master the technique, half job is done and the rest, leave it to your oven.
Remember, timing is everything because if it gets overbaked, your brownies won't be fudgy anymore.
My secret is that I add some instant coffee powder, add both brown sugar and white sugar and remember that your butter has to be hot (like really hot, kind of like brown butter consistency).
If you want the best fudgy brownies, you need lots of patience, because I like to store my brownie batter in the fridge from anywhere between 24-48 hours. The rest time lets the flavors develop more intensely and that's what makes these brownies the best in the world.
So, now that my secrets are out, here's how you make these brownies. Also, since I like my brownies little thick, I used a small glass pan (almost 8 inches square deep pan) to bake these brownies. You can opt for a larger pan and there won't be any difference to the taste.
You can get the best bake for brownies in oven pan made of glass or ceramic, but you can also use any other material that you normally use. The time for glass made oven pan is slightly longer than your regular non-stick oven pan.
Here's the recipe and do check the notes at the end of the recipe to make the ultimate fudgy brownies. The smell coming out of your ovens will be pure sweet heaven. Your house will smell incredible for hours after baking.
This recipe will make around 28 brownie pieces if you are baking in a larger pan, since I baked them in a small 8 inch deep pan it came out to around 16 pieces. Either way, its a win-win situation.
You can half the ingredients to make a smaller batch.
Ingredients
1 cup unsalted butter, melted and HOT
2 tablespoon cooking oil, (olive oil or coconut oil are fine)
1 cup white sugar
1 1/4 cup dark brown sugar
3 large eggs or 4 medium or small sized eggs (I prefer brown eggs)
4 teaspoons pure vanilla extract
1 cup all purpose (or plain) flour
1 cup unsweetened cocoa powder ( Please use Dutch cocoa powder if possible)
1/4 teaspoon salt
1 tbsp instant coffee powder
2 cups dark chocolate chips
Instructions
Preheat the oven to 350F/170C degrees if you are not going to rest the batter for 24-48 hours. Read further and check notes on why you need to rest the brownie batter.
1. Lightly grease an 8-inch square baking pan with butter. Line with parchment paper (or baking paper); set aside.
2. Melt the butter until its brown in color in a pan on the stove on gentle heat.
3. Remove pan from heat and add 1 tablespoon of instant coffee powder and 1/2 cup of chocolate chips until dissolved and fragrant. Stir.
4. Now add sugar to melted butter and mix well until the sugar is dissolved completely.
5. Add the eggs and vanilla; beat until lighter in color (for another 5-6 minutes). This step is very important as this is the only time you get to incorporate air to make those soft brownies. So, don't be lazy and whip up that batter and get all your anger out.
6. Sift in flour, cocoa powder, 1 cup of chocolate chips and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
7. Pour batter into prepared pan, smoothing the top out evenly. Top with remaining chocolate chips.
Store the pan with brownie dough in the fridge to rest for at least a day or you can extend for 48 hours. This will give it the time to deeply intensify those flavors.
If you don't have time to give the brownie batter rest, then:
8. Bake for 25-30 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Follow the above step next day once your brownie mix is well rested. Preheat the oven to 350F/170 C and bake it until the top no longer jiggles.
The time differs from pan to pan and from oven to oven. So, check after 20 minutes see if the brownies are ready. Since, I used a glass pan, it took me around 30 minutes to get my brownies ready.
Bake for 30 minutes if using a 9x13-inch pan, or 45 minutes if using a 8x8-inch pan.
9. Remove the tray and lightly tap the tray on a napkin to get those brownie cracks. Tap for 2-3 times.
10. Allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc.)
Important Notes:
OPTIONAL ADD INS:
Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc.)
Whisk your butter and sugar really well. Beat in your eggs for a good minute. This step is crucial for that crackly top.
Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
Try NOT over bake them. Check them at around the 15 minute mark and keep your eye on them. As some ovens run hotter than others, timing is a guide only.
You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies.
The salt intensifies the sweetness of the brownies so a little bit goes a long way.
Resting the brownie batter really makes all the difference in the world so let your batter rest as long as you can to get the ultimate experience of taste heaven.