Moist Brownies Best Recipes

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FUDGY BROWNIES

2020-12-04



Fudgy Brownies image

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

Provided by Melissa Weller

Categories     Brownie     Chocolate     Dessert     Bake

Yield Makes 16

Number Of Ingredients 8

Ingredients:

  • Nonstick cooking spray
  • 4 ounces / 113 grams unsweetened chocolate
  • 8 tablespoons (1 stick) / 113 grams unsalted butter, cubed
  • 1 1⁄4 cups / 250 grams granulated sugar
  • 1 teaspoon / 5 grams pure vanilla extract
  • 1⁄2 teaspoon / 3 grams fine sea salt
  • 2 eggs / 100 grams large eggs
  • 1⁄2 cup / 60 grams all-purpose flour

Steps:

  • Get prepared
  • Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
  • Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
  • Make the batter
  • Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
  • Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
  • Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
  • Bake the brownies
  • Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
  • Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
  • Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Top Asked Questions

  1. What's the best way to make Brownies?
    Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*). In a saucepan or glass bowl melt margarine. Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened. With mixer on low/med beat just till mixed. Don't overbeat.
  2. What makes Brownies gooey without baking powder?
    2 eggs + water – Michelle uses a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn’t contain any baking powder, eggs are essential for helping the brownies puff up in the oven.
  3. What are the ingredients in Brownies?
    Back to Michelle’s recipe for brownies! In order for it to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:
  4. What is the secret to a really good Brownie?
    The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil).

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