Ultimate fudgy Brownie Recipe! These homemade brownies are clean and stay wet for days. There is a secret ingredient that makes them great chocolate without being overly sweet
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| FUDGY BROWNIES |
Hey everyone,
Today I'm gonna teach you how to make the best brownies with or without an oven you'll sink your teeth into. Stay here 'cause we're sharing our best tips for moist fudgy brownies. You'll impress everyone.
Let's get started.
We'll start with some quick prep.
Preheat your oven to 350 degrees Fahrenheit.
Then butter and line a nine by the nine-inch baking pan. Lining with parchment paper will make it so much easier to remove the brownies from the pan later. Now place a medium saucepan over low heat and melt in two sticks or 16 tablespoons of unsalted butter with two cups of semi-sweet chocolate chips. Reserve the remaining one-half cup of chocolate chips for later.
Continue stirring until everything is melted together and completely smooth. Then take that chocolate sauce off the heat and let it cool for 15 minutes. You'll want that mixture to be just warm and not hot.
Now in a large mixing bowl, add four large eggs, and these can be chilled right out of the refrigerator. No need to bring them to room temperature. Add one and a fourth cup of granulated sugar. Here's the secret ingredient, add one tablespoon of instant coffee granules.
You can't taste the coffee, but it really amps up the flavor of the chocolate. Now add three tablespoons of oil and one tablespoon of vanilla extract. Whisk that together until it's really well combined. Now our chocolate mixture has been cooling for about 15 minutes and it's no longer hot so we're going to pour the chocolate mixture into the egg mixture.
Now I do set a timer for this chocolate mixture. You want to make sure it's not too hot and also not too cold or it will be difficult to blend in. Now whisk those together until the mixture is smooth and well combined.
Oh yeah, this is getting good, but it's just gonna get better so stay tuned. In a second medium bowl, whisk together a two-thirds cup of all-purpose flour, one-half cup of unsweetened cocoa powder, one and a half teaspoons of baking powder, and half a teaspoon of salt. Whisk those together thoroughly, then add the dry ingredients to your chocolate mixture.
Now I know there's not a ton of flour in this recipe, but the results are incredibly fudgy and the texture will amaze you. Use a spatula to fold the dry ingredients into the wet ingredients until it's completely smooth and you don't see any streaks of cocoa, then stop mixing because you don't want to over-mix this batter.
Once the dry ingredients are fully incorporated, transfer that to your prepared pan. The batter will be thick and look like chocolate lava.
Oh, I could look at this all day. Once you've scraped out every last drop of that delicious batter, lightly smooth out the top. Now we'll need that one-half cup of semi-sweet chocolate chips that we reserved earlier. You can skip the chocolate chips on top if you want to cut down the sugar a bit, but keep in mind these brownies don't have any kind of glaze or frosting so adding the chocolate chips is a nice way to decorate the top.
It's just an easy way to make this look fancy. Once the chocolate chips are on, gently pat them down with your hand. Now we're gonna bake these at 350 degrees Fahrenheit on the center rack for 35 to 40 minutes. At 35 minutes, you'll have a super fudgy brownie, at 40 minutes you'll still have a very moist brownie. I like them right in between at 37 minutes. And when you poke a toothpick into the center of the brownies, it'll come out with a little bit of moist crumbs attached.
The most important thing to remember for fudgy brownies does not over-bake. Once these are out of the oven, let them cool in the pan until they're nearly at room temperature, giving those fudgy centers time to cool will make them much easier to slice later.
All right, it is time for the taste test.
I've been patient enough.
You can use a little knife or a spatula.
I like to take it out before slicing,
that way I don't destroy my pan and scratch it up.
Isn't that gorgeous?
It is, admit it.
And the trick to a clean-cut in a brownie is to wipe the knife with a paper towel just like you would with a cake or a cheesecake with every slice, And then also you'll get a cleaner cut if you let it cool down to room temperature.
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