This simple brownie recipe has a crackly top and is not too moist but irresistibly creamy and chewy decadent that almost has a candy-like and gummy interior.
Is there anything wrong with freshly baked goods that you can't smell? Chocolate brownies coming out from the oven and you don't have any idea how delicious it smells. The top losses its shine but is crisp, try giving it a gentle tap - a sign of appreciation to bombshell brownies - you will hear that faint hallow sound, knock it harder and it will crack open exposing a moist, deep brown and gooey interior as you inhale the sweet aroma.
Oh boy, I hope it will last for days.
It was an 8X8 pan, and the four of us ate all of these brownies in just 2 days - what kind of restraint do you think we have??? Not even a crumb was left.
This chewy-fudgy brownies recipe was inspired by my other recipe on this site, the best orange-chocolate biscotti, which provides the same luxury chocolate offers. A piece of this fudgy chocolate brownies is the best finale after this amazing glazed salmon with bok choy and gingered sweet rice dinner.
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Why you will love this chocolate brownies?
What you will like the most about these chewy and fudgy chocolate brownies are the ingredients' affordability and availability. The ease of making makes it a winner but of course, this doesn't mean your 5 or 8 years old kid or niece can make this brownie recipe on their own (not unless they're like one of the contestants from the famous tv show "next master chef junior"). It asks for a little bit of skill in whipping and folding that you have to master but the end result is as satisfying as a surreal experience.
Should you want to explore further, this phenomenal and rich Chocolate layer cake with salted caramel-chocolate frosting- with just a single bite that can satisfy you completely is also a must-try for chocolate lovers.
Ingredients you need
Now that you're excited to make this simple brownies recipe, here's a round-up of what you will need.
The chocolate brownies recipe starts with just 5 ingredients but vanilla and salt are added for a maximum flavor.
- Unsweetened chocolate
- Unsalted butter
- Eggs
- Salt
- Vanilla
- Sugar
- Flour
Chocolates have different forms and flavor, and for this brownie recipe, I choose unsweetened chocolate for its pure, strong and deep chocolate flavor.
See the recipe card for quantities.
How to make fudgy chocolate brownies?
While you have the simplest combination of ingredients, how to make chewy and fudgy brownies superlative is all about how you treat and mix the eggs and sugar. These two need a good long and separate mixing to add a lift to the batter since you're not adding any form of leavener. This means you are only simply relying on the air incorporated from whipped eggs.
- Melt the butter and chocolate and then let it cool to room temperature.
2. Pre-heat the oven and prepare the baking pan - greased or lined with parchment paper.
3. Beat the eggs, salt and vanilla and bring it to what the bakers call "the ribbon stage", where if you lift your whisk after whipping, the eggs show a luxurious pale yellow ribbon that holds itself for a quick second. Next, Gradually add the sugar, beating until the egg mixture has the consistency of soft-peaked whip cream where the peaks are just firm enough to hold briefly for 15 seconds as you lift the whisk then fall back.
4. Pour the cooled chocolate mixture around the edge of the egg mixture and fold gently - scraping the side and bottom of the bowl, lift and fold towards the center. Sift the flour into the chocolate mixture and fold carefully so as not to flatten the batter.
5. Pour the batter into the prepared baking pan and bake at the center of the preheated oven until the top is crisp and dry, the edges pull away from the pan while the interior is still wet.
6. We all know it is soo tempting to dive into a pan of just-baked brownies, but you better step back and hands-off, not unless a gooey, messy, sloppy and misshapen brownies don't bother you, hey, my friend, go for it! There is no restraining order when it comes to brownies.
But then you should know this, cooling the brownies completely in the pan for at least 2 hours or even overnight before cutting will make for a nicer, cleaner cut. More importantly, giving time to set will help develop more flavor and will even taste more divine (this is important).
Top tip
Since you're only relying on the aerated eggs for the structure of these brownies, you need to handle them with delicacy. Always use a wide mixing bowl. When you fold in the chocolate mixture and flour, use a flat and wide rubber spatula, scrape the side and bottom of the bowl and gently drag it towards you, lift and into the batter. As we all know, this gentleness and patience are just only temporary, after that, you can dive in until it's all gone.
Equipment
Since this Brownie recipe solely relies on whipped eggs for structure, therefore, should you use a handheld balloon whisk? Of course, yes, but you have to have strong biceps to better aerate the eggs. Otherwise, you will need:
- Electric mixer
- Large bowl
- Wide and flat rubber spatula
- Double boiler
- 8 X 8 glass or metal pan
How to make a do it yourself (DIY) a double boiler?
A double boiler is a piece of essential equipment to heat temperature-sensitive ingredients that require gentle and indirect heat. If you have a medium-size saucepan and a heat-proof glass or metal mixing bowl, you don't have to invest in a double boiler, save it for the best chocolate ingredients (that's me).
To do this, using your available pan, bring two inches of water to simmer and then place the mixing bowl with your ingredients over the top. The mixing bowl should fit snugly into the pan without touching the water, otherwise, the mixing bowl will go too hot. There you go, that's your double boiler.
Storage
These brownies keep their moisture for 3- 4 days stored in a sealed container.
Sliced or uncut brownies are freezer-friendly, wrapped with aluminum foil and then double wrapped with plastic wrap or placed in a freezer bag before storing in the freezer for up to 4 months.
Recipe
My favorite chewy-fudgy chocolate brownie
Equipment
- Medium saucepan and medium-size heatproof stainless steel bowl double broiler
- Electric mixer
- 8X8 baking pan, lightly greased or lined with parchment paper.
- Heat resistant rubber spatula
Ingredients
- 4 ounces unsweetened chocolate
- ¾ cup unsalted butter
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cups sugar
- ¾ cup all-purpose flour
Instructions
- Place butter and chocolate in a double boiler and melt together over low heat. Remove the pan from the heat and stir until smooth and thoroughly blended. Let it cool to room temperature.
- Preheat the oven to 375℉ when using a metal pan or 350℉ if using a glass pan
- Add the eggs, vanilla and salt to the bowl of a standing mixer. Beat together until it is very thick and light in color. Gradually add the sugar and continue beating at medium-high speed until the eggs reach the consistency of soft peak whip cream- about 8-10 minutes in total. The trail of the eggs will remain on the surface for 15 seconds when you lift the beater.
- Pour the melted chocolate mixture around the edge of the eggs mixture and gently fold just to combine. Sift the flour and fold in gently.
- Pour the batter into the prepared pan, and carefully smooth the top. Bake at the center of the oven for 35 minutes or until the top is crisp and dry but wet inside.
- Let the brownie cool completely in the pan before cutting.
Notes
- Store the brownies in a sealed container, it will remain moist and fudgy at room temperature for 3 days.
- Freeze it, Place in a freezer-proof container or ziplock bags and store in the freezer for at least 4 months.
Thank you for coming! Let me know what you think.