Fudgy Brownies
5 June 2022
The not-too-sweet fudgy brownies recipe.
Now I know the crinkly shiny top is super aesthetic and I feel that is what most people use to dictate whether it’s a good brownie or not. If you’re one of those people, well here ya go: here’s the recipe for the it.
Why This Recipe Works
Through extensive testing, I’ve discovered that the balance between sugar content and beating time directly affects both texture and appearance. This recipe provides options for both Instagram-worthy shiny tops and less sweet, equally delicious versions.
Understanding Your Components
- Chocolate:
- I used a mix of dark and semi-sweet chocolate in this recipe for that nice balance between sweet and bitter. If you prefer a sweeter brownie, try using milk chocolate, whereas those who prefer a less sweet, more intense brownie, lean towards dark chocolate. I highly recommend you to test out your own blend.
- Melt your chocolate – 2 methods to not burn your chocolate:
- Bain marie: melt your chocolate gently in a bowl over a pot of boiling water. Make sure the water doesn’t touch the bowl. Move the chocolate to encourage it to melt evenly
- Microwave: microwave your chocolate for 20 seconds, put your chocolate slightly off center inside the microwave, then take it out. Stir to evenly distribute the heat. Repeat until the chocolate is fully melted.
- Sugar:
- Sugar affects both sweetness and texture. Higher volume of sugar helps to create the shiny top but it can lead to a very sweet brownie.
- Brown sugar adds moisture and a nice caramelly flavour
- White sugar helps to create the shiny crust and chewy texture
- Dissolving your sugar completely by beating your eggs and sugar for a long time allows the mixture to crystalise and turn shiny.
- Texture:
- If you like a chewier and gooey brownie, use less flour. Flour creates structure and using less of that creates a more dense and gooey brownie
- Cocoa adds depth and intensify the chocolatey flavour
- Don’t overmix your batter, we don’t want the gluten to develop
- A slightly undercooked brownie adds to the gooey texture. A fully cooked brownie can be a bit too dry in my opinion.
Storage and Make-Ahead Tips
- Store brownies at room temperature for max 3 days
- Refrigerate up to week. Freeze up to 3 months
- Bring to room temperature before enjoying
Remember: Success comes from proper technique and timing. Don’t rush the process!
If you don’t care too much about the shiny tops and are just looking for a not-to-sweet brownie, then adjust the sugar amount to the quantity in square brackets!
Ingredients
[quantities in square brackets are for the not-too-sweet alternative]
100g semi sweet chocolate, chopped
100g dark chocolate (70% cocoa), chopped
3 eggs
3/4c sugar [not-too-sweet alternative: 1/2c]
1/2c brown sugar [1/4 cup]
75g flour
130g butter
10g cocoa
Vanilla extract
Salt
I recommend trial and error and see where you land with the sweetness!
Method
Preheat oven to 180C/350F.
In a bain-marie, melt your chocolate and butter together, stir constantly until smooth and homogeneous. You could also do this step in a microwave: 1 minute intervals for the 1st two times and then 30 second intervals after until melted. Stir well inbetween intervals.
In a separate bowl, beat together eggs and 2 types of sugars with a hand mixer for 3-4 mins until pale and fluffy. This step is important don’t skimp on it.
Stir in your chocolate and butter mixture until combined. Fold in your flour, cocoa, vanilla and salt until just combined.
Transfer to a lined baking pan and bake for 30-35mins or until tested with skewer and it is 80% dry. Important: watch your brownies after the 25 minute mark and continually test it with a skewer. If your skewer comes out dry then you’re done for, bestie. Start over.
Fudgy Brownies
Ingredients
- 100 g semi sweet chocolate, chopped
- 100 g dark chocolate (70% cocoa), chopped
- 3 eggs
- 3/4 cup sugar [not-too-sweet alternative: 1/2c]
- 1/2 cup brown sugar [1/4 cup]
- 75 g flour
- 130 g butter
- 10 g cocoa
- Vanilla extract
- salt
Instructions
- 1. Preheat oven to 180C/350F.
- 2. In a bain-marie, melt your chocolate and butter together, stir constantly until smooth and homogeneous.
- 3. In a separate bowl, beat together eggs and 2 types of sugars with a hand mixer for 3-4 mins until pale and fluffy.
- 4. Stir in your chocolate and butter mixture until combined. Fold in your flour, cocoa, vanilla and salt until just combined.
- 5. Transfer to a lined baking pan and bake for 30-35mins or until tested with skewer and it is 80% dry.