![]() After mixing the flour into the batter, I beat the batter with a spoon for 40 to 50 strokes. After adding the eggs, the batter will transform from a gritty batter to one that looks like shiny pudding. When the first egg is mixed in, I repeat with the second egg. I add the first egg and mix it into the butter, sugar, and cocoa powder. We use two eggs to make the brownies, but I add them one at a time. The double-boiler is a fail-safe against scorching the batter, but as long as you keep the heat to medium-low and stay close by, you should be fine. You can also melt the butter into the sugar and cocoa in a saucepan over medium-low heat. I prefer the stovetop method since I know it helps achieve that beautiful crackly top. Melting the butter with sugar, cocoa powder, and salt.Īlternate methods: You can complete this process in the microwave (many of our readers have). Heating the sugar like this helps move it to the top of the brownies when they are in the oven, which is how they get that shiny top. This process helps to create that crinkly top we all love. ![]() I place a bowl with the butter, sugar, and cocoa powder over the saucepan and watch as they melt into a gritty-looking mixture. Make something called a double boiler, a fancy term for a small saucepan filled with an inch or two of water set over low heat. Here is where the saucepan comes into play. Step 1, Melt the butter with sugar, salt, and cocoa powder. There’s no mixer or fancy equipment required! To make them, I follow these steps: You only need one mixing bowl, a small saucepan, and a spoon. These are your brownies, after all! We recommend stirring a handful of chocolate into the batter before pouring it into the baking pan or scattering chocolate on top of the batter in the pan. If you want to add chopped chocolate or chocolate chips, you can. Here’s another recipe that is unapologetic about how much cocoa powder is added to the batter. If you are like us and find yourself reaching for dark chocolate over milk, these are most certainly for you. Since we are using cocoa powder, they aren’t overly sweet. In removing the chocolate (as well as the fat and sugar that goes along with it), she was fine-tuned the brownies so that the middles were softer and moist and the tops were shiny and candy-like. Instead of using chocolate, Medrich calls for cocoa powder. Search on Google and you’ll see that some brownie recipes call for chocolate that is melted into butter, then mixed with sugar, eggs, and flour. Medrich is a genius when it comes to chocolate. This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. While we have not tried this ourselves, if you read through the comments below, there are quite a few people who have had success using a gluten-free flour blend (like the Bob’s Red Mill blend). Cakey brownie recipes will call for more flour. Remember, we’re on the hunt for extra fudgy brownies, and keeping the flour to a minimum helps with that. All-purpose flour is the last ingredient you need, but you don’t need much.Salt in baking might seem odd, but just like in savory cooking, it awakens the flavors of the recipe. Salt and vanilla help to round out the flavor of the brownies.Eggs add richness and provide structure to the brownies.Use what you love, but I love the flavor of Droste Cacao (a Dutch cocoa powder) in these brownies. You can use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these. Cocoa powder adds our chocolate element and makes these taste rich.It makes the centers soft and the tops crinkly. Sugar balances the bitterness of unsweetened cocoa powder and adds to the texture of the brownies.We use 100% butter in the recipe and don’t feel the need to add oil. Butter adds so much more flavor than oil ever could.I bet you have most of what you need to make these brownies already sitting in your kitchen. Now if you love simple recipes like this one, take a look at these blondies or my favorite chocolate chip cookies. Let me walk you through the steps for making them. There’s also a good chance you already have the ingredients on hand. These brownies require one bowl and come together in minutes. These brownies are much more flavorful than anything made from a box. These brownies with dense, fudgy middles and crinkly tops absolutely deliver! These are perfect for boxed brownie lovers - the dense, moist, and fudgy texture is not all that different from what you can expect from the boxed mixes. I love brownies that are rich and extra chocolaty. I know that saying these are the “best brownies, ever” is a bold statement, but we truly believe it. We Honestly Think This is the Best Brownie Recipe Related: We also love these no-fuss brownies that are thicker with chewy edges.
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