Want an easy, rich, fudgy in the middle and crunchy on the sides brownies? Look no further, here is the perfect and simple brownies recipe.
I know no one can ever claim that they have the best chocolate brownies recipe. Everyone seems to have their best brownie recipe that they will bet on and rightly so. There are so many amazing brownies recipes on the internet but I still wanted to share mine. I would also like to make a statement that these are one of the best brownies you will ever bake. Stick around to know why I declare these the easiest and yummiest brownies. I know it is a very bold statement but you have to try it to trust me on this.
Table of Contents
Brownies Batter
The best thing about these brownies is that they look hard to bake but it is very easy to put it together. Also, you only need 15 minutes to put the brownies batter together. Just imagine, putting together a brownie batter in minutes to get the oyee goeey brownies. Nothing can beat it.
Do not Overmix the batter
The most important thing to remember while putting together the batter, which will take a few minutes.
Do not Overmix the Batter: After you add the flour and chocolate chips, do not overmix the batter. Over-mixing will leave you with a batter with more air in it resulting in a cake like textured brownies. And you do not want that.
Do not Overbake the brownies
It is very easy to overbake these brownies. You do not want a clean wooden skewer while checking if the brownies are done or not. You want it moistened with the batter to ensure that the brownies are fudgy and gooey. Mine are usually done in 25 minutes but every oven is different, so check out accordingly.
Some Important tips
Sugar: I like to use white and brown sugar for these brownies. The brown sugar will add the moisture and make them gooey. You may use light or dark brown sugar.
Unsalted Butter: Make sure you are using unsalted butter for this recipe. If you have salted butter, omit the salt in the recipe.
Coffee: I usually add instant coffee in these brownies just to add that strong flavor and also the coffee will further enhance the chocolate flavor.
Ingredients Required for these brownies
Pecan halves
Unsweetened chocolate bar
Butter
Castor sugar
Light brown sugar
3 eggs
Vanilla extract
Instant coffee
All-purpose flour
Coco powder
Salt
Note: Ensure that all the ingredients are at room temperature for these brownies to get the best baking result.
Frequently Asked Questions
When do I know these brownies are done?
These brownies are dense and have a fudgy center. So, when you insert a wooden skewer or toothpick into the center, it will not come out clean. The skewer will have moisture and a few crumbs, and it is fine. If the skewer comes out clean, then it means the brownies are over-baked.
Yes - you can. Just double the recipe and bake it in the 13 x 9 pan.
Salt enhances the overall flavor of these brownies.
How to Store
On the Counter: The brownies will stay fresh for up to 3 days on the counter. But, I doubt they will stay that long.
In the Fridge: The brownies can be stored in the fridge for 5 – 7 days in the refrigerator.
In the Freezer: Freeze the brownies just until they are frozen and wrap each brownie in a plastic wrap and add a layer of foil. They will keep until up to 3 months in the freezer. When you want to serve, thaw in the refrigerator overnight and then bring to room temperature. You can also reheat in the microwave.
Recipe
Chocolate Brownies
Ingredients
- 1 cup pecan halves (125 grams)
- 4 oz unsweetened chocolate bar (115 grams)
- 1 ¼ cup butter (10 oz, 290 grams) plus 1 tablespoon
- 1 cup castor sugar (225 grams)
- ¾ cup light brown sugar (150 grams) packed
- 3 eggs (large)
- 2 teaspoon vanilla extract (8.67 grams)
- 1 teaspoon instant coffee (5 grams)
- 1 cup all-purpose flour (120 grams)
- ¼ cup cocoa powder (25 grams)
- ½ teaspoon salt (2.84 grams)
Instructions
- Preheat the oven at 350 F. Spray an 8-inch square pan, add a parchment paper to the bottom and set aside.
- Heat one tablespoon of butter in a frying pan and roast the pecans for about 5 – 7 minutes at medium heat until they are fragrant. Set aside 12 pecan halves for decoration. Coarsely chop the rest of the pecans.
- Chop the chocolate bar into small pieces and set aside.
- Heat the 1 ¼ cup butter in a medium-sized saucepan and melt the butter and chocolate together at medium heat. Once melted, get it off the heat.
- In a bowl, whisk together castor sugar and light brown sugar together. Add eggs, one at a time and vanilla extract and mix. Add the melted butter and chocolate to it and stir again.
- Take another bowl and sift the all-purpose flour, cocoa powder, salt and espresso together.
- Add the dry ingredients to the wet ingredients and stir. Add in the roasted pecans and stir one more time until combined.
- Place in the middle rack and bake to 30 minutes.The mixture would be leaving the sides of the pan and the middle will be fudgy.
- Let the brownies cool in the pan for one hour at least before cutting them in pieces.
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