Lindsay Ann Bakes: THE BEST Chocolate Fudgy Brownies

Monday, May 27, 2013

THE BEST Chocolate Fudgy Brownies

Pin It

I am in LOVE with these dense, chewy, fudgy, and perfectly chocolatey with a crisp, shiny crackly top. Nothing beats a perfect homemade brownie... but it took me a long time of testing, comparing and tweaking my recipe over and over, until I finally come up with a perfect recipe. The best part is, these brownies can be made in one pot and can be customized by adding any type of mix-ins or toppings you choose. To me, these are perfection, so I hope you love them too!


It took a lot of testing and re-testing my recipe to come up with my version of the best over brownies, that were deliciously fudgy instead of cakey, tender in the center with a crisp edge, and simple to make. 


The brownies are made in one pot for an easy as a box mix prep and only one dish to wash!
Instead of using plain melted butter, I keep it on the stove top a little longer and brown the butter to add another dimension of flavor to your brownies. Browned butter is what gives the brownies an incredible rich, toffee-like flavor! Do not over cook butter though as it can burn very easily and turn from a perfect caramel scented brown hue to burnt and blackened within seconds! If you have burnt your butter, you will know by the scent.


CLICK HERE TO SEE MY STEP-BY-STEP TUTORIAL ON HOW TO BROWN BUTTER

For the chocolate in the recipe, I like semi-sweet chocolate the best, but you can use bittersweet or dark chocolate in place of the semi-sweet chocolate for a less sweet version to suit your desired taste. I like to use a combination of cocoa powder and melted chocolate to really bring out the depth of the chocolate flavor. As for sugar, I use a combination of brown and white. The brown sugar will add a slight caramel flavor and create a slightly chewier texture (which is why it makes so Chocolate Chip Cookies so amazing). 


 Then, remove from heat, stir to cool mixture until batter becomes thick, smooth and shiny to ensure a thin, crackly, shiny, candy-like layer on top of your brownies (batter will start to pull away from the sides of the pot).

 

Lastly, add the flour.


Fold in chocolate chips and any other mix-in you desire. To customize your brownies, you can use plain chocolate chips or nuts for a classic taste, or get creative and add any kind of mix-ins you can think of, like chopped up candy bars, caramel, toasted coconut, peanut butter, M&Ms, cheesecake swirls, cookie crumbles, etc. Let me know if you come up with an incredible mix-in combination that is a "must try", I would love to hear your sweet combinations!



Chocolate Fudge Brownies

Yield: 16 brownies (For a smaller batch, cut recipe in half and bake in an 8x4 inch loaf pan. For a larger batch, double recipe and bake in a 9x13 inch pan)

Ingredients
  • 1/2 cup (1 stick/4oz.) butter, melted (browned for maximum flavor)
  • 1 cup (200g) granulated white sugar
  • 6oz. semisweet or bittersweet chocolate (1 cup chocolate chips)
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup (90g) flour, weighed or spooned and leveled
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup mix-ins (chocolate chips, chopped nuts, M&Ms, chopped candy bar, etc.)

Directions


Preheat the oven to 350 degrees F. Line an 8 inch square pan with foil or parchment paper and spray with non-stick spray.

Melt butter in a saucepan over medium heat. To brown the butter, continue to cook, stirring constantly, until brown specks start to appear at the bottom of the pan and butter has turned a light amber color, giving off a nutty aroma (about 5-7 minutes).

Reduce heat to low and add the sugar, chocolate, and cocoa, stirring with a wooden spoon until smooth. Remove from heat and stir for about a minute to cool mixture. Mix in the vanilla extract and eggs, one at a time, beating well after each addition. Stir vigorously for about 1-2 minutes until batter becomes thick, smooth and shiny. Stir in the flour, baking powder and salt, until just incorporated, followed by mix-ins, if desired. Pour batter into prepared pan.

Bake for about 35-45 minutes. An inserted toothpick will come out with moist crumbs sticking to it. Do not over bake. Cool brownies completely in the pan on a cooling rack before cutting. Once completely cool, slice and serve.




The best part is, you can customize these to create all kinds of fun flavor combinations. My favorite thing to do with these is to bake up a mini batch in the toaster oven, using two ramekins, and top them with ice cream for a quick and simple dessert for two! Which if your favorite?!

 Get creative and whip together your favorite flavor combination!

 Add some chocolate frosting and candy to the top.

How about a S'mores brownie?

Here is a layered effect with my Mint Oreo Fudge Brownie

Make your favorite ice cream in brownie form, with Cookies and Cream brownies

 Keep it simple and add some chopped nuts or chocolate chips to the batter and a little frosting on top.




Get fancy with my cheesecake swirl brownies!

Crumble your favorite cookie on top before baking for some extra crunch.


Top with sweet buttercream and rainbow sprinkles, for a festive and fun look.

Cut them into little bite-sized squares with a dollop of icing, perfect for parties.

Bake into individual ramekins and top with ice cream and a cherry!
  
Pin It

ShareThis