Best Brownie Recipe EVER
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4.7
210 reviews
Excellent
Best Brownie Recipe EVER
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This brownie recipe uses browned butter and unsweetened baking chocolate to develop a deep, nutty chocolate flavor with a fudgy texture. The method of browning the butter adds complexity and richness while the blend of sugar and chocolate creates a dense, moist brownie suitable for satisfying a chocolate craving.
Description
The Best Brownie Recipe EVER combines 1 1/4 cups salted butter browned to a nutty aroma and mixed with 4 ounces of melted unsweetened baking chocolate. The use of browned butter adds a subtle toffee note that enriches the chocolate base. Mixing granulated sugar with the chocolate and butter creates a rich batter that bakes into dense, fudgy brownies.
On baking, the heat transforms the batter into a moist, chewy dessert with concentrated chocolate flavor. The addition of vanilla extract and eggs provide structure and aroma while flour gives it body. The recipe includes chocolate chips to add texture and extra bursts of chocolate throughout the brownies.
This recipe suits those who want a decadent homemade brownie with intense chocolate taste and a slightly chewy texture. The careful technique of browning butter distinguishes it from simpler brownie recipes and enhances the final flavor profile.
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Ingredients
- 1 & 1/4 cups butter salted
- 4 ounces unsweetened baking chocolate *broken up
- 2 & 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon water **
- 2 teaspoons vanilla extract
- 4 large egg
- 1 cup all-purpose flour
- 1 & 1/4 cups chocolate chips high quality, semi-sweet
Instructions
- Preheat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
- In a medium pot (I use a 3 quart saucepan), melt 1 and 1/4 cups of butter over medium heat. Yes, 1 and 1/4 cup. I called these the best brownies of all time, not healthy brownies!
- Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat. Do not stop cooking the butter until it is completely browned, see note.
- Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
- Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
- Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
- Whisking vigorously so they don't curdle in the hot batter, stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. I highly recommend an actual whisk for this step; a wooden spoon won't break up the egg whites as well.
- Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with a wooden spoon until just barely incorporated.
- Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
- Scrape the batter into the prepared pan and spread to the edges.
- Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
- Bake at 350 for about 25-30 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than over baked. Keep in mind that the brownies will firm up as they cool.
- When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece. If you need them to look nice, you need to let them set up in the pan for at LEAST 15-30 minutes.
- To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
- These are almost impossible to eat without a glass of milk.
Notes
- Unsweetened baking chocolate can be replaced with one cup of unsweetened cocoa powder, though texture will differ.
- Water is added to compensate for liquid loss during butter browning, which is unusual for brownies but necessary here.
- Take care not to remove the butter too early when browning; ensure it has browned milk solids for full flavor development.
Nutrition Information
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Calories
275kcal
(14%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
57mg
(19%)
Potassium
113mg
(2%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
345IU
(7%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 345IU | 7% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
210 reviews
Excellent
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