Looking for the ultimate chocolate brownie recipe? Look no further! Discover the perfect recipe that will take your chocolate brownies to the next level! And, I'll show you how to achieve that perfect crispy top on your brownies every time.
Table of Content
There are several variations of brownies, but the three most commonly recognized types are:
- Fudgy brownies - are dense, moist, and rich with a gooey texture. They are made with more chocolate and less flour, which gives them a fudgy consistency.
- Cakey brownies - are light, fluffy, and have a texture similar to cake. They are made with more flour and less chocolate, giving them a cake-like texture.
- Chewy brownies - are a cross between fudgy and cakey brownies. They have a crisp crust on the outside and a chewy texture on the inside. They are made with equal amounts of flour and chocolate, which gives them their unique texture.
Why make these brownies?
- Whether your looking for a rich dessert to impress dinner guests or a satisfying treat to indulge in after a long day, these brownies have got you covered.
- They also provide the ultimate comfort food, with the perfect balance of crispy top and gooey center, satisfying even the most discerning sweet tooth. And with the added bonus of being easy to make and customizable to your preferences, there's no reason not to try them out today.
- With the right ingredients and a bit of attention to detail, your brownies are sure to come out perfectly crispy every time.
Ingredients and substitutes
No matter what ingredients you choose make sure to follow the recipe carefully and measure everything precisely. Baking is a science after all!
- Chocolate - Make sure to use good quality chocolate. This can make or break the flavor of your brownies. So don't skimp on this very very important ingredient. And look for chocolate with a high percentage of cocoa solids as this will give your brownies a rich deep flavor.
- Butter - This is the second important ingredient that adds richness to the brownies. I like to use high-fat European butter for the best flavor. And if you are looking for a non-dairy option, consider using coconut oil instead of butter. It will provide a slightly different flavor but still result in a delicious crispy top.
- Flour - It is best to use simple plain all-purpose flour for making these brownies. For those with dietary restrictions, there are plenty of substitutes you can use to make these brownies work. For example, swap the all-purpose flour with gluten-free flour or almond flour for a nutty twist.
- Sugar - White sugar is one of the secret ingredients to the crispy top of these brownies. However, you can also use coconut sugar instead of white sugar for a lower glycemic option.
Best homemade chocolate brownies
- Oven - Preheat the oven to 350℉/177℃/ Gas Mark 4. Line an 8-inch (20 cm) square baking pan with parchment paper.
Pro tip - Leave an overhang of parchment paper when lining the pan this will help pick the brownies out of the pan.
- Melt - In a microwave-safe bowl, melt the chocolate and butter until smooth.
Pro tip - You can also melt chocolate in a stovetop-safe bowl over a pot of simmering water. - Whip - In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and whip until light and foamy. Add the vanilla extract and salt.
Pro tip - Adding sugar gradually will prevent the eggs from separating.
- Combine - Add the melted cooled chocolate to the egg mixture and combine well. Then, add the flour followed by the chocolate chips/bits.
Pro tip - Make sure to scrape the sides and bottom of the bowl to ensure no dry flour is left behind. - Bake - Pour the batter into the prepared baking pan and top with a few more chocolate chips. Bake on the center rack for 24 to 30 minutes.
Pro tip - 24 minutes should give you a soft gooey center, 26 fudge centers, and 30 an almost cake-like center. - Cool - When baked, leave to cool for at least 10 minutes before you slice into it.
Pro tip - Letting the brownies cool will let the chocolate set a bit and make for clean, neat, slices.
Tips for success
- Use high-quality ingredients such as good-quality chocolate and butter. Do not use baking chocolate or margarine.
- Never over-mix brownie batter as it can cause the brownies to be very dense. Combine just until everything comes together.
- And use the right size pan for baking. Too high and the brownies will become dry outside while still being very wet in the center. Too small and the brownies will be a thing without a moist center.
- Also, line the pan with parchment paper and leave some overhang so you can pick it up out of the pan to cut once cooled
- Never overbake brownies! It is always better to err on the side of underbaking rather than overbaking. Because no one ever complains about moist brownies and no one wants dry brownies.
- Let the brownies cool before cutting. This will make it easier to cut them into clean, neat, pieces.
- And while these are moist classic brownies, there are many ways to customize brownies, from adding chocolate chips and nuts to adding cream cheese and caramel.
- Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Variations
- Chocolate Brownies - Use semisweet chocolate or bittersweet chocolate chips. In fact, the dark the chocolate the less sweet the brownies will be.
- Pecan Brownies - You can also play with the choice of nuts. For example, I usually like pecans. In fact, try my Pecan Pie Brownies.
- Walnut brownies - And yet, walnuts also make a perfect match with chocolate, as I have in my Chocolate Walnut Brownies.
- Chocolate chip brownies - Try white chips to make a chocolate chip brownie.
- Fudge sauce - Make these brownies and top with the most delicious fudge sauce made with condensed milk - try my Chocolate Fudge Brownies.
- Strawberry chocolate brownies - Bake the chocolate brownies halfway, then top with strawberry filling and bake further to make the most deliciously moist Strawberry Chocolate Brownies.
- Caramel brownies - Generously drizzle caramel sauce over the brownie batter before and after baking.
- Chocolate brownie cake - Additional flour with a little bit of sour cream makes a wonderful chocolate brownie cake with a soft crumb.
Now that you've learned the secret to perfectly crispy chocolate brownies, it's time to get baking! Remember to use the right ingredients and follow the steps closely. Don't be afraid to experiment with different variations to create your own unique twist. Share your creations with family and friends and impress them with your baking skills!
More chocolate recipes
How long will these brownies keep?
These chocolate brownies will keep for about 3 to 4 days at room temperature or in the fridge for up to a week. Store them in an airtight container to prevent them from drying out. You can even freeze them for over a month.
What is the secret to the best brownies?
It is quite simple really -
1 - Good quality ingredients. Use eating chocolate not cooking chocolate.
2. Do not over mix your batter.
3. And, do not overbake your brownies.
4. Finally, let them cool before slicing.
How do you get a crust on the top of the brownies
There are two secrets to getting a crust on top of the brownie. First, you must use white sugar in the recipe or at least a combination of white and brown sugar. Second, whip the eggs until foamy. This makes the top crust during baking.
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Printable Recipe
Chocolate Brownies with a Crust
Print Pin Rate Share by Email Share on FB Save GrowCalories: 264kcal
Adjust Servings Here: 16 squares
Description
Looking for the ultimate chocolate brownie recipe? Look no further! Discover the perfect recipe that will take your chocolate brownies to the next level! And, I'll show you how to achieve that perfect crispy top on your brownies every time.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 7 oz (200 g) Chocolate
- 7 oz (200 g) Butter
- 1 cup (200 g) Sugar (White or brown (see notes) )
- 3 large Eggs
- ¾ cup (90 g) All-purpose flour
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ½ cup (90 g) Chocolate chips (or chopped chocolate bar)
Instructions
- Oven - Preheat the oven to 350℉/177℃/ Gas Mark 4. Line an 8-inch (20 cm) square baking pan with parchment paper. Pro tip - Leave an overhang of parchment paper when lining the pan this will help pick the brownies out of the pan.
- Melt - In a microwave-safe bowl, melt the chocolate and butter until smooth. Pro tip - You can also melt chocolate in a stovetop-safe bowl over a pot of simmering water.7 oz Chocolate, 7 oz Butter
- Whip - In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and whip until light and foamy. Add the vanilla extract and salt. Pro tip - Adding sugar gradually will prevent the eggs from separating.1 cup Sugar, 3 large Eggs, 1 teaspoon Vanilla extract, ½ teaspoon Kosher salt
- Combine - Add the melted cooled chocolate to the egg mixture and combine well. Then, add the flour followed by the chocolate chips/bits. Pro tip - Make sure to scrape the sides and bottom of the bowl to ensure no dry flour is left behind.¾ cup All-purpose flour, ½ cup Chocolate chips
- Bake - Pour the batter into the prepared baking pan and top with a few more chocolate chips. Bake on the center rack for 24 to 30 minutes. Pro tip - 24 minutes should give you a soft gooey center, 26 fudge centers, and 30 an almost cake-like center.
- Cool - When baked, leave to cool for at least 10 minutes before you slice into it. Pro tip - Letting the brownies cool will let the chocolate set a bit and make for clean, neat, slices.
Recipe Notes & Tips
- Use high-quality ingredients such as good-quality chocolate and butter. Do not use baking chocolate or margarine.
- Never over-mix brownie batter as it can cause the brownies to be very dense. Combine just until everything comes together.
- Use the right size pan for baking. Too high and the brownies will become dry outside while still being very wet in the center. Too small and the brownies will be a thing without a moist center.
- Line the pan with parchment paper and leave some overhang so you can pick it up out of the pan to cut once cooled
- Never overbake brownies! It is always better to err on the side of underbaking rather than overbaking. Because no one ever complains about moist brownies and no one wants dry brownies.
- Let the brownies cool before cutting. This will make it easier to cut them into clean, neat, pieces.
- While these are moist classic brownies, there are many ways to customize brownies from adding chocolate chips and nuts to adding cream cheese and caramel.
- Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Information
Calories: 264- kcalCarbohydrates: 28- gProtein: 3- gFat: 17- gSaturated Fat: 10- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 4- gTrans Fat: 0.4- gCholesterol: 62- mgSodium: 172- mgPotassium: 59- mgFiber: 1- gSugar: 22- gVitamin A: 373- IUVitamin C: 0.03- mgCalcium: 19- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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dina and bruce miller
Love! You make it so easy to follow with your videos! Thank you!
Ali
I love the crispy top crust on these brownies! And there are just a handful of ingredients so these brownies are super easy to make!
Tavo
I am absolutely blown away by the divine taste of these chocolate brownies! Each bite is a heavenly experience, as the rich, velvety chocolate melts in your mouth, revealing a perfect blend of sweetness and decadence. The moist, fudgy texture is pure perfection, making it nearly impossible to resist devouring the whole batch. Without a doubt, these are the most scrumptious, indulgent brownies I've ever had the pleasure of tasting – a true five-star masterpiece!
Alison Saalbach Corey
Your chocolate brownie recipe is so easy to follow. It's so nice to enjoy a treat that's both delicious and healthy. Thanks for sharing!
Kushigalu
These chocolate brownies look amazingly delicious. Thanks for sharing.