Chewy, rich, and full of chocolate, these are simply The Best Brownies Ever.
There are several different types of brownies. Some are heavily fudge-like and some are more cakey. Then there are the additions—some have frosting on top and others are filled with nuts. There are even Triple Chocolate Brownie Cookies. With so many different combinations and types, these brownies are the best go-to classic brownie recipe.
Brownies have five basic ingredients: Butter, chocolate, sugar, eggs, and flour. For this recipe, I opted to use chocolate and cocoa powder for extra chocolate flavor. I used bittersweet chocolate, but you can easily substitute semi-sweet if you are not a fan of dark chocolate. I melted the bittersweet chocolate with butter. Adding a higher fat content and less flour will result in a more fudge-like brownie texture. Also, for added richness and moisture, I used four whole eggs.
The key to a really tender brownie is to not over mix the batter. The flour is added last after all the other ingredients have been fully combined and are smooth. It’s important to fold in the flour just until combined and then stop stirring. The more you mix, the more you overwork the gluten. Overworked gluten results in a tough brownie. Just mix until the flour is incorporated and then pour into the prepared baking pan.
I made this batch for a recent trip to NYC to visit some friends. Another great thing about brownies is that they travel well—even on a four-hour bus ride. They all enjoyed these rich and fudgy brownies. What kind of brownies do you like best? Fudgy or cakey?Print