Are you tired of making brownies that fall flat? This is the last brownie recipe you’ll ever need. We’re going beyond the basics to create a brownie that is both intensely fudgy and deliciously chewy. By focusing on a few simple, yet crucial, techniques, you’ll be able to produce a batch of flawless brownies every single time. Get ready to bake the most perfect brownies you’ve ever had.
Ingredients
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- Whole Eggs – Eggs are the primary leavening agent and binder in this recipe. Their dual role is crucial for both texture and structure. The yolks provide richness and moisture, contributing to the brownies’ signature fudgy consistency. The whites, when whisked with sugar, create air pockets that give the brownies a slight lift, while also helping to form that iconic, shiny, crackled crust on top.
- Caster Sugar – This finely granulated sugar is an essential component for both sweetness and texture. Because of its fine grain, it dissolves quickly and completely into the batter, ensuring a smooth, non-gritty finish. Caster sugar also plays a key role in creating the crackly top and chewy edges, particularly when creamed with the eggs.
- Unsalted Butter – Butter is the source of richness and flavour in the brownies. Using unsalted butter allows you to control the exact amount of salt in the recipe. The butter’s high-fat content contributes to the dense, fudgy texture and gives the brownies a luxurious, melt-in-your-mouth quality.
- Dark Chocolate – This is the star of the show. Using a good quality dark chocolate with a cacao content between 55% and 70% is recommended. The cacao solids in the chocolate provide a deep, complex, and bittersweet flavour that is the hallmark of a truly rich brownie. Melting it with the butter creates a smooth emulsion that ensures a uniform chocolatey taste throughout the final product.
- Plain Flour (9-11% Protein) – In this recipe, plain flour (all purpose) is used sparingly to act as a structural agent. Its purpose is not to provide much lift, but rather to hold the fat and liquids together. By using a minimal amount, you ensure the brownies remain dense and fudgy rather than becoming light and cakey. Check out my ‘The Secret Life of Flour’ post to understand more about gluten and protein content!
- Sea Salt – A small amount of sea salt is a secret ingredient that works wonders in chocolate desserts. It’s not just there to make the brownies slightly salty, but to enhance and brighten the flavour of the chocolate. The salt cuts through the richness and sweetness, making the chocolate taste even more pronounced and adding a layer of complexity to the overall flavour profile.
All The Equipment You Need
- Stand Mixer or Electric Whisk
- Greaseproof Paper (Parchment)
- Mixing Bowl
- Digital scale
- Fine Mesh Sieve
- Silicone Spatula
- Heavy Bottom Saucepan
- 9×9 inch Brownie Tin
Storing Your Perfectly Fudgy Brownies
Store in an airtight container at room temperature for up to 3 days, for up to a week in the fridge or for 3 months in the freezer. Allow the brownies to come up to room temperature from the fridge or freezer before consuming.
Perfectly Fudgy and Chewy Brownies
This recipe is your new go-to for brownies that are the perfect combination of rich, decadent fudge and a delightfully chewy texture. Forget dry, cakey brownies—this recipe is simple to follow and guarantees a dense, fudgy center and a perfectly crisp, crackled top every time.
Ingredients
Equipment
Method
- Preheat the oven to 160℃ (320℉). Meanwhile line the brownie tin with greaseproof paper (parchment paper).
- Fill the saucepan a quarter full with water and place onto the hob. Add the butter and chocolate to a mixing bowl and place onto the saucepan making sure the bottom of the bowl is not touching the water. Turn the hob to a medium heat and let the steam melt the butter and chocolate, stirring occasionally.
- Once the butter and chocolate a completely melted add about half of the sea salt to it and stir in (reserve the second half for garnish). Keep the bowl to the side to cool slightly.
- Meanwhile make a sabayon, into the stand mixer bowl add whole eggs and sugar, and whisk on a medium high speed until it thickens and volumises, it should form a ribbon when lifted.
- While you are waiting for the eggs to thicken, sift the flour to remove any lumps.
- Once the sabayon is ready, add the melted butter and chocolate in ⅓ increments gently folding with a spatula until fully incorporated. Make sure to scrape the sides and the bottom of the bowl until completely incorporated.
- Fold the flour in a ⅓ at a time. Again scrape the sides and bottom of the bowl. Fold in the chocolate chips and spread evenly into the brownie tin. With the remaining sea salt sprinkle over the top for garnish and into the over for 25-30 minutes.1
- Allow the brownies to cool completely before portioning into 16 pieces.2
Notes
- To check if the brownies are cooked, insert a toothpick to the centre of the bronies and it should come out almost clean. I feel the centre of the brownie with my hand, I know it is ready when it feels slightly firm.
- I let the brownies cool at room temp and cover with cling film and into the fridge overnight before portioning. The brownie will set firm and will cut cleaner with a hot knife.