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Best brownies recipe

Best brownies recipe

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  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

These gooey, decadent brownies never fail!

9028 people made this

IngredientsServes: 16

  • 125g (4¼ oz) butter
  • 200g (7 oz) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 tablespoons good quality cocoa powder
  • 60g (2¼ oz) plain flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • For the icing
  • 50g (2 oz) butter, softened
  • 3 tablespoons good quality cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 125g (4¼ oz) icing sugar

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 20cm square baking tin.
  2. In a large saucepan, melt 125g butter. Remove from heat, and stir in sugar, eggs and 1 teaspoon vanilla. Beat in 5 tablespoons cocoa, 50g flour, salt and baking powder. Spread batter into prepared tin.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To make icing: Combine butter, cocoa, honey, vanilla and icing sugar. Ice brownies while they are still warm.

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Reviews & ratingsAverage global rating:(11403)

Reviews in English (8860)

by CSANDST1

Altered ingredient amounts.These brownies are magnificent!!! I mean "melt in your mouth" and I didn't even make the icing. I doubled the recipe and it still won't be enough. There are a few tips that will ensure your brownies are not cakey. I do not use a mixer because you can overmix your batter and whip too much air into the eggs. This makes your brownies have a cakey texture. Mix everything by hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring everything together makes them turn out better as opposed to franticly beating the mixture.-21 Jul 2008

by Rebslo

Something else.I doubled the recipe for a party, and everybody loved them! The problem with the icing is that you need to halve the amount of icing sugar and melt the butter. This makes a glaze that you can spread on top. It hardens into a beautiful, shiny icing. Note: 1. These are neither "cake" brownies nor "fudge" brownies; they fall somewhere in between. If you must have one or the other, then this recipe is not for you. 2. Yes, the icing is sweet. If you like icing, then add it, if not, leave it off.-21 Jul 2008

by GINNYG

These are great!-21 Jul 2008


I made brownies using 3 different celebrity-chef recipes, and the best one was also the most fun to bake

Most celebrity chefs have a signature dish — but how do they fare when whipping up a classic dessert?

I decided to put signature brownie recipes from Gordon Ramsay, Guy Fieri, and Rachael Ray to the test and compare them based on taste, cooking process, and texture.

Read on to see how these celebrity-chef recipes stacked up.


Photo Credit:

Preheat oven fully to 350°F. Grease a 13x9-inch pan. (We use a non-stick cooking spray.)

Mix softened butter with the cocoa in a bowl.

In a separate large bowl, whisk the eggs. Then whisk in the sugar and vanilla.

Add the butter and cocoa mixture to the large bowl. Mix all ingredients until combined.

Now add flour, salt and baking powder to large bowl. Stir until combined. Do not overmix.

Pour batter into a 13x9-inch greased pan. Bake on middle rack in oven for 25 minutes. Allow to cool in pan before cutting into bars.

Be careful not to overbake! Even if it looks like it’s not quite done, it will harden in the pan.

Store by wrapping with plastic wrap so they don’t dry out.

Or, freeze brownies individually in ziploc bag (squeeze out air). Warm back up or freshen by heating up in the microwave.


My Honest Review of AllRecipes’ Best Brownies

These thin (only about 3/4-inch thick before the frosting) brownies looked and smelled great, with a crackly top and fudgy, chewy texture. But were they the best brownies? Unfortunately, they were not. They were too sweet, and with just cocoa powder and no actual chocolate, they didn’t have the intense chocolate flavor that’s the hallmark of a good brownie I just mainly tasted sugar. They were also pretty dense (I prefer my brownies to be slightly cakier).

While the frosting was not as sweet as I imagined it would be since it had both sugar and honey, the brownies didn’t need it at all, echoing some of the comments on the recipe. Eaten together, the brownies plus frosting were just a sugar bomb. Compared to my own tried-and-true brownie recipe, which is just as easy, or even compared to Kitchn’s favorite boxed brownie mix (Ghiradelli’s Double Chocolate), these brownies fell short.


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The Best Fudgy Chocolate Brownies

Ingredients

Follow The Directions

Preheat oven to 350°F. Line an 8 x 8 inch square pan with parchment paper. To make it easier to remove the brownies later, have an overhang of parchment paper over the edges of the baking pan. Set aside when done.

Place the butter in a heat-proof bowl and microwave to completely melt the butter.

Add the brown sugar, white sugar and salt while the butter is still warm. Mix to combine the butter and sugars together until you have a smooth paste.

Add the vanilla, coffee extract (if using), eggs and egg yolks to the butter-sugar mix. Whisk in the eggs until they have been incorporated into the butter sugar mix. Using a hand mixer, whisk the butter-sugar-egg mix on medium speed, until the batter becomes pale in color (about 2 minutes).

In a separate bowl, sift the flour and cocoa powder together.

Add the flour-cocoa mix into the wet ingredients (in two batches if that’s easier) and mix it in until just combined. DO NOT OVER-MIX. Add about ⅔ of the chopped chocolate halfway through the mixing in of the flour. The goal is to make sure the batter is not over-mixed when the flour is being incorporated.

Scrape the batter into the prepared pan. Spread the batter evenly. Sprinkle the rest of the chocolate on top.

Bake for 30 – 40 minutes (30 minutes = extra fudgy, 35 minutes = perfectly fudgy for my liking, 40 minutes = less fudgy).

Remove from the oven and let it cool down to room temperature. Remove the brownies from the pan and let them chill in the fridge for a couple of hours (chilled brownies are easier to cut).

Cut the brownies into 16 pieces. Use a warm knife to cut, making sure to clean the blade after each cut for clean, neat edges.


What Ingredients Do You Need For A Homemade Brownies Recipe?

In my recipe, I’m all about that crisp crackly top, ooey-gooey fudge-like center, studded with chunks of molten chocolate and that’s exactly what you’ll get here! These Best Ever Brownies really live up to their name as they feature:

  • High-quality unsweetened cocoa powder, sifted so you don’t have any lumps in your batter.
  • Both white sugar and brown sugar.
  • Flavorless oil, which makes them moist and fudgy.
  • Eggs, but you can always use my egg substitute chart for brownies.
  • All-purpose flour, but you can substitute gluten-free all-purpose flour or almond flour 1:1.
  • And more than a cup of rich bittersweet chocolate chunks (ideally chocolate with 72% cocoa solids or more for a nice balance of bitter and sweet).


Recipe 1: Brownies with Cocoa Powder

As the first option, we are going to let you know about one of the best brownies that use cocoa powder. You will be able to enhance the chocolaty flavor easily with the usage of cocoa powder in this one. Therefore, it is better to not keep any doubts in mind at the time of preparing this.

Serving of Cocoa Brownies

This preparation is for the consumption of 24 adults. You can add or reduce ingredients depending on your party mix.

Ingredients

  • One cup of all-purpose flour
  • Six large eggs
  • Two teaspoons of kosher salt
  • Two teaspoons of vanilla extract
  • ½ cup dark brown sugar
  • 2 cups of granulated salt powder
  • One tablespoon of espresso powder
  • ¾ cup of unsweetened cocoa powder
  • 8 oz of chocolate
  • 2.5 cups of unsalted butter

You can easily purchase all these ingredients from the local supermarket or the grocery store. Upon purchasing them, you can move to the following states to prepare the best desserts at your home.

Directions

  1. Take a relatively big metal pan. It is better if the pan has dimensions of 9 inches into 13 inches. Because you are going to prepare 24 pieces from it.
  2. Now, combine chopped chocolate along with the cocoa and espresso powder. Use a medium-sized bowl. After mixing, keep it aside.
  3. Take another small saucepan. While subjecting this saucepan to medium heat, add butter into it. Keep on swirling this saucepan occasionally for a couple of minutes. Then pour it on top of the chocolate mixture and allow staying there for a couple of minutes.
  4. Now, combine granulated sugar, vanilla extract, brown sugar, eggs, and salt. Use a large bowl to get the job done. Upon combining, mix the ingredients with an electric hand mixer. It should end up with a thick pancake batter mixture.
  5. While keeping the mixture turned on, add a bit of chocolate into the mix, and blend it.
  6. Now, place the rack in the middle of your oven and heat that to a temperature around 350 degrees Fahrenheit.
  7. Mix the remaining cocoa powder along with the flour.
  8. Place the batter into the baking pan. You can use a spoon to smoothen the top.
  9. Take the baking pan out from your oven and drop the pan onto a flat surface.
  10. Now, return to the oven and bake the brownie mixture you have inserted into the pan. Bake it for around 20 minutes. After 20 minutes, you can see how these are looking black.
  11. After the baking process, take them out and allow them to cool down in the pan.
  12. Use parchment paper to keep them fresh from the pan and cut them into 24 pieces.

Nutritional Facts


Ingredients

    • 3 ounces unsweetened chocolate (100 percent cacao), chopped
    • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces
    • 1 1/2 cups sugar
    • 3 large eggs
    • 1 1/2 teaspoons pure vanilla extract
    • 1/2 teaspoon salt (if you have fine sea salt, use it)
    • 1/2 cup all-purpose flour
    • 1/4 cup unsweetened cocoa (any type, as long as it's unsweetened)
    • 3/4 cup walnuts, chopped
  1. Special Equipment
    • 8-inch square baking pan

The Very Best Brownies.

Let’s rewind to Valentine’s Day. I’m single. I’m not feeling well. My mom is in town and our plan is to eat dinner and watch movies. As the sun goes down, I decide that I need a brownie—like I really need a brownie, for aforementioned reasons—and proceed to pull every baking book off of my shelves in my search for my ideal brownie recipe.

I wanted rich, dark, chewy, legit café-like brownies with crackly tops. I didn’t want gooey, fall-apart, stick-to-your-front-teeth brownies. I also didn’t want health-ified brownies or brownies swirled with cheesecake. I wanted one perfect brownie. Sometimes a girl just needs a brownie, you know?

I finally found a promising recipe in my copy of Alice Medrich’s Sinfully Easy Delicious Desserts. It was a thinner brownie than I wanted, but it looked dark and delicious and had the most magnificent shiny, crackly top. The recipe contains a fair amount of butter, as legit brownies should, and the butter is browned before the addition of sugar and cocoa powder. If you’re going to put a lot of butter in something, you might as well brown it for extra flavor.

Alice’s recipe also called for a lower-than-usual baking temperature (325 degrees) and specified that the brownies be baked in the lower third of the oven. All of the chocolate flavor came from cocoa powder, too. Interesting.

Alice’s brownies made from scratch turned out beautifully. Crackly top. Dense, fudge-like interior. Rich, complex flavor. They weren’t quite matching my idea of the quintessential brownie, though. I wanted a taller brownie, one that is a little more like a brownie than fudge, with some chopped dark chocolate thrown in for textural interest. Thus began my obsessive quest for the quintessential brownie recipe.

Five batches of brownies and a bunch of brownie research later, I think I’ve found it. I learned a lot along the way. I learned that in order to achieve the shiny, crackly top, you have to stir the sugar into hot butter so it melts. Alice’s low baking temperature and rack positioning also seem to improve texture, but I couldn’t tell you why.

My final recipe calls for more flour and a little baking powder to help the brownies rise. I also used whole wheat flour, as always, but there’s so much chocolate in the brownies that I promise no one will be able to tell. I don’t make statements like this very often, but this really is the best brownies recipe I’ve ever encountered. (I’ve provided footnotes in my recipe so you can adjust the recipe to produce your ideal brownie.)

Ever since I started making simple baked goods from scratch, I’ve wondered how boxed mixes ever became mainstream. Sure, you don’t have to measure out flour and baking powder, but you still have to add liquid and crack the eggs. That hardly saves much time, and comes with the additional cost of preservatives and ingredients that should never be in your food. (Hydrogenated oil is the devil.)

Michael Pollan, my favorite food writer, came to Kansas City last summer to talk about his latest book, Cooked. He finally solved the boxed mix mystery for me.

Pollan explained that the first boxed mixes contained powdered eggs, which removed the step of cracking eggs into the bowl. I mean, why go to the trouble of cracking eggs into a bowl if you don’t have to, right? Wrong. American women initially wanted nothing to do with the boxed mixes. They felt like they were cheating when they used them. Once the manufacturers took out the powdered eggs so we could crack eggs over the bowl, we felt like we owned the final result. The baked good was then homemade enough to present to our loved ones.

If you have never made brownies from scratch, give these a try and I promise you’ll never reach for a box again. If you’re pinched for time, throw in chocolate chips instead of chopping the chocolate by hand. Ta da! Homemade brownies made from scratch and baked with love.


Can I Use Other Pan Sizes?

This recipe is for an 8-inch pan, but I&rsquove tested it with several types of pans and sizes for your convenience.

  • This can be made in an 9-inch square or round pan. The baking time is approximately 20-22 minutes depending on the type pan used. I use dark non-stick pans sprayed with cooking spray.
  • Double the recipe for a 9×13 inch pan. Baking times are similar to the 8-inch pans.
  • Glass pans will always require a longer baking time. After 22 minutes, I check my brownies every 1-2 minutes.

I sincerely hope that you&rsquoll make these, as I know you&rsquoll fall in love with them the same way I have. Now that I&rsquove perfected what I like to call the BEST brownies using my from scratch recipe.


Watch the video: How to make Chocolate Brownies. Jamie Oliver (October 2021).