Great brownies are essential in a good bakers recipe bank. There are so many variations and countless ways to customize and enhance your brownies through unexpected ingredients and methods. Not to mention the number of toppings you can make or buy, then add to create your own unique treat. Nuts, fruits, savory snacks, homemade caramel, etc. But there’s nothing wrong with sticking to the basics and making the traditional batch of brownies.
The big debate when it comes to brownies is between cakey and fudgy brownies. The deciding factor of cakeyness vs fudginess is fat to flour ratio. More fat will cause the brownies to out fudgy, dense, and delicious.
Chocolate and Butter
The trick to getting that desirable upper crust on the top of the brownies is adding hot butter. Place a saucepan with a little bit of water in it onto the heat and bring it to a boil. Place a glass or stainless steel bowl on top of the saucepan and drop in the broken up chocolate and sliced butter. Melt them and make sure they’re really well combined before setting them aside to prepare the sugar.
Eggs and Sugar
In a separate bowl combine the whole eggs and caster sugar. If you don’t have caster sugar just use granulated sugar, I haven’t run into many situations where it made a difference in baking. Beat the sugar and the eggs together for 2-3 minutes with a whisk or a hand mixer until its light and airy. Add the vanilla paste or vanilla extract and beat for another minute or so.
Pour the chocolate into the beaten egg and sugar mixture. Mix it gently until well combined. Make sure the butter and chocolate aren’t too hot or they’ll cook and coagulate the eggs
Sift in plain flour, cocoa powder, espresso powder, salt, and 1/2 teaspoon of baking powder (we suggest using a sifter). Use a rubber spatula to gently fold the dry ingredients into the chocolate mixture. Pour the batter into a baking tray and bake it at 350f or 180c for 25-30 minutes. You can easily check if brownies are done by inserting a wooden or metal skewer and pulling it out. If it pulls out clean, you’re good. Let them cool for 10 minutes right after taking them out of the oven to let it set.
175g unsalted butter
150g chopped semi-sweet chocolate
300g caster sugar
3 medium eggs
1 tsp vanilla paste or vanilla extract
75g plain flour
1 tsp fine salt
40g cocoa powder
1 tsp fresh espresso powder
1/2 tsp baking powder
- Preheat the oven to 350 Fahrenheit (180C) and line a baking tray that's roughly around 9x13 inches with butter and parchment paper.
- Bring a saucepan with 1-2 inches of water to a boil and place a glass or stainless steel bowl onto the saucepan. Melt chocolate and the butter stirring often. Once they are both well incorporated set them aside to cool slightly.
- In a separate bowl beat the eggs, sugar, and vanilla paste until airy and doubled in size. Light mix in the chocolate until well combined.
- Sift in the flour, cocoa powder, espresso powder, baking powder, and salt. Fold with a rubber spatula to combine.
- Pour the batter into the baking tray and bake in the oven for 25-30 minutes or until an inserted butterknife comes out clean.
- Let the brownies cool for 10 minutes before removing them from the tray.