Chewy and Fudgy Brownies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
25 minutes
To master this brownie recipe, it's important to follow a few key steps. Begin by browning the butter on the stove and then pour it over the chocolate chunks while it remains hot. Next, whisk the eggs and sugar together at high speed for a minimum of seven minutes, as this enhances the final result by creating volume through the incorporation of air into the batter. Allow the melted chocolate to cool before combining it with the whipped eggs and sugar. If you're looking to enhance the flavor, adding some freshly ground espresso can really elevate the brownies, though it’s entirely optional.
To store freshly baked brownies, allow them to cool completely before cutting them into squares, then place them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them wrapped in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Ingredients
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70 grams of chocolate chips (sprinkle on top)
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125 grams of all purpose flour
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80 grams of Dutch cocoa powder
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170 grams of milk chocolate
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125 grams of butter (melted, browned)
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250 grams of sugar
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150 grams of brown sugar
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4 eggs
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1 tsp of vanilla
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1 tsp of salt
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1 tsp of ground espresso
Directions
Preheat oven to 350°F convection bake.
Prepare a 9”x13” rectangular cake pan by spraying it with non-stick baking spray (with flour such as Baker’s Joy) and lining it with parchment paper.
Sift the flour, cocoa powder, and salt in a bowl. Whisk together well.
In a separate bowl, sift the sugar and light brown sugar. Whisk together well.
In a measuring pitcher, crack four eggs and add the vanilla extract.
Cut a milk chocolate bar into chunks and place it into a measuring pitcher. Add freshly ground espresso to the measuring pitcher.
Place the butter in a saucepan and start browning it on the stovetop at medium/low heat for 3-5 minutes until the butter turns a caramel color.
Once the butter is browned, pour it while it’s still warm over the chocolate chunks/espresso and whisk together until the chocolate has melted into liquid. Set aside to cool.
Using a stand mixer, install the whisk attachment and start mixing the egg/vanilla extract on speed “2” until the yolks and whites are combined.
Add the sugar/brown sugar mixture and change the speed to “8,” mixing for 7 minutes. The fast speed will whip the eggs and sugar together, forming a light color and a fluffy texture.
Add the flour/cocoa mixture and change the speed to “Stir.” Mix until slightly incorporated; do not overmix. Using a spatula, gently fold the mixture together, ensuring the batter at the bottom of the mixing bowl is incorporated.
Pour the batter into the cake pan and sprinkle over milk chocolate chips. Bake for 25 minutes. Enjoy!
Recipe Video
@everchangingeats If you are looking for chewy and fudgy brownies, try making these! Recipe is below or you can find it on my website in the bio ❤️🍫 70 grams of chocolate chips (sprinkle on top) 125 grams of all purpose flour 80 grams of Dutch cocoa powder 170 grams of milk chocolate 125 grams of butter (melted, browned) 250 grams of sugar 150 grams of brown sugar 4 eggs 1 tsp of vanilla 1 tsp of salt 1 tsp of ground espresso 1. Preheat oven to 350°F convection bake. 2. Prepare a 9”x13” rectangular cake pan by spraying it with non-stick baking spray (with flour such as Baker’s Joy) and lining it with parchment paper. 3. Sift the flour, cocoa powder, and salt in a bowl. Whisk together well. 4. In a separate bowl, sift the sugar and light brown sugar. Whisk together well. 5. In a measuring pitcher, crack four eggs and add the vanilla extract. 6. Cut a milk chocolate bar into chunks and place it into a measuring pitcher. Add freshly ground espresso to the measuring pitcher. 7. Place the butter in a saucepan and start browning it on the stovetop at medium/low heat for 3-5 minutes until the butter turns a caramel color. 8. Once the butter is browned, pour it while it’s still warm over the chocolate chunks/espresso and whisk together until the chocolate has melted into liquid. Set aside to cool. 9. Using a stand mixer, install the whisk attachment and start mixing the egg/vanilla extract on speed “2” until the yolks and whites are combined. 10. Add the sugar/brown sugar mixture and change the speed to “8,” mixing for 7 minutes. The fast speed will whip the eggs and sugar together, forming a light color and a fluffy texture. 11. Add the flour/cocoa mixture and change the speed to “Stir.” Mix until slightly incorporated; do not overmix. Using a spatula, gently fold the mixture together, ensuring the batter at the bottom of the mixing bowl is incorporated. 12. Pour the batter into the cake pan and sprinkle over milk chocolate chips. Bake for 25 minutes. Enjoy! #brownies#chocolate#fudgybrownies#baking#sweet#chewybrownies#fudgy#chewy#dessertsoftiktok ♬ Moments - Olexandr Ignatov