It is safe to say this is the best fudgy brownies recipe. Although not as sophisticated as their cakes sisters, a homemade brownie can always outperform with its unique, one of a kind texture. Not to mention they're a relatively inexpensive and easy way to offer as homemade fresh-bake dessert for any occasion.
In the past, I never liked brownies. You'll see buy chocolate chip cookies or cheesecake, but you'll never see me buy one of these brownies ever.
One of the reasons is I was afraid of its fudgy texture could stain my teeth. And the crumb would get in between the teeth then I'll be screwed for the day.
Not until I decided to make these easy fudgy brownies myself. Man oh man, I'm so glad that I found the best homemade fudgy brownies recipe after so many attempts.
I'm also super excited to share it with you guys today. Lets go right into the recipe, shall we?
What are brownies?
Brownies are generally chewy and fudgy, sweeter and denser than cakes. As mentioned above, brownies are relatively inexpensive (and easy to make) so they often are the best pick for any impromptu occasion.
These fudgy brownies are prepared by incorporating eggs and air during the mixing process. This is considered the only leavener in a traditional brownie formula.
That said, you won't find any baking powder or baking soda in this wonderful easy fudgy brownies recipe.
What you need for best homemade fudgy brownies
- Cake pan - I'm using an 8x8 in cake pan that fits perfectly for this brownies.
- Butter - as always, unsalted butter is the top choice when it comes to baking and cooking. I also go with butter that has at least 80% fat.
- The high fat content brings the most delicious and rich flavor profile which helps to make this the best homemade fudgy brownies recipe.
- So pick you butter wisely thus not all butter is created equal.
- AP flour - unbleached King Arthur flour has always been my go-to flour for baking.
- Cocoa powder - it's not fudgy brownies without cocoa powder. Any commercial brand is fine. I used Hershey's natural unsweetened cocoa powder in this recipe.
- Vanilla extract - I found this vanilla is exceptional aroma and good. You can opt out for this ingredient if it is not available to you.
- Oil - I prefer grapeseed oil over EVO because it has a high smoke point and its flavor is neutral; both are ideal for baking purposes.
- Eggs, salt, sugar - other typical ingredients easily be seen in any baking recipe
How do you want your brownies be like?
Good brownies are achieved with a proper balance of ingredients.
- Dense and fudgy brownies - have a high percentage of butter to flour and not too many eggs are used. This is also what I used to make these best homemade fudgy brownies. These brownies are best to served with ice cream.
- Cakelike brownies - use less butter.
- Crumb structure that resembles a true cake - increase the amount of eggs.
- Gooey brownies - use more sugar.
- Light and sponge cakelike brownies - whip egg white then incorporate it back to the mixture.
How to make the best homemade fudgy brownies from scratch
- Prep - Pre heat oven to 325F. Then lightly grease baking pan with melted butter or line with parchment paper. In a large mixing bowl, sift flour, and cocoa powder together.
- Melt - Combine butter, half amount of sugar, salt and grape seed oil in a small sauce pan and melt over medium low heat.
- Whisk - Combine eggs, remaining sugar, vanilla extract, salt in a medium mixing bowl. Whisk until everything combine and has a pale light color.
- Mix - Add ⅓ amount of butter mixture into the egg mixture, whisk vigorously to temper the egg mixture and prevent it to become scrambled. Then carefully stir the tempered egg mixture back to the butter mixture.
- Fold - Gently fold the sifted dry ingredients into the wet ingredients until just combined.
- Bake - Spread the batter evenly onto a baking pan. The pan will be almost half full. Bake until the center is set, approximately 20 minutes.
- Cut - Allow brownies to cool completely before cutting.
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Best homemade fudgy brownies
Equipment
- 8x8 inch cake pan
Ingredients
- 5 oz unsalted butter
- 1 tbsp grape seed oil or other vegetable oil
- 1 c sugar
- 2 medium eggs
- 2 tsp vanilla extract optional
- ½ c AP flour sifted
- ½ c unsweetened cocoa powder sifted
- ¼ tsp salt
Instructions
- Pre heat oven to 325F. Then lightly grease baking pan with melted butter or line with parchment paper. In a large mixing bowl, sift flour, and cocoa powder together.
- Combine butter, half amount of sugar, salt and grape seed oil in a small sauce pan and melt over medium low heat.
- Combine eggs, remaining sugar, vanilla extract, salt in a medium mixing bowl. Whisk until everything combine and has a pale light color.
- Add ⅓ amount of butter mixture into the egg mixture, whisk vigorously to temper the egg mixture and prevent it to become scrambled. Then carefully stir the tempered egg mixture back to the butter mixture.
- Gently fold the sifted flour mixture into the wet ingredients until just combined.
- Spread the batter evenly onto a baking pan. The pan will be almost half full. Bake until the center is set, approximately 20 minutes.
- Allow brownies to cool completely before cutting into 12 small squares.
Notes
HOW DO YOU WANT YOUR BROWNIES BE LIKE?
Good brownies are achieved with a proper balance of ingredients.- Dense and fudgy brownies – have a high percentage of butter to flour and not too many eggs are used. This is also what I used to make these best homemade fudgy brownies. These brownies are best to served with ice cream.
- Cakelike brownies – use less butter.
- Crumb structure that resembles a true cake – increase the amount of eggs.
- Gooey brownies – use more sugar.
- Light and sponge cakelike brownies – whip egg white then incorporate it back to the mixture.
SERVING & STORAGE
Brownies usually are served at room temperature or warm. Baked brownies can be:- Stored at room temperature, tightly wrapped, for 1 day.
- Stored in refrigerator for up to 3 days.
- Frozen for 2 to 3 months if well wrapped.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
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