Brownies:7 tips for fudgy results

Instead of a boxed mix, you can make rich chocolate brownies from scratch. It only takes a few basic ingredients to make brownies with a soft middle, a tender crust and lots of chocolate flavor.

No fancy or advanced baking skills are required. It is about the right proportions of ingredients, not over mixing the batter and knowing when to take the pan out of the oven.

This is a super easy recipe with cocoa powder instead of melted chocolate so it’s perfect for beginners to make. How to make a batch of fudgy brownies from scratch, plus practical tips to adjust the texture, avoid common mistakes and store leftovers.

Why do homemade brownies taste so good?

Brownies are half way between a cake and fudge. The texture of these is altered by the balance of fat, sugar, eggs, flour and cocoa powder.

This recipe is fudgy, due to the use of melted butter, lots of sugar and relatively little flour. Also, mixing the batter just until it comes together helps keep it from being tough.

Brownies, not cakes, don’t need to rise much. If you add too much flour or overmix, they’ll be cake-like, and if you over bake, they’ll be dry. Paying attention to these details gives a rich tender center.

Brownies:7 tips for fudgy results — Brownies

Easy Brownies From Scratch

This recipe yields an 8-inch (20cm) square pan of brownies that can be cut into 9 big squares or 16 smaller squares.

Prep time: 10 minutes

Bake 20 to 25 minutes.

Total time approx. 35 minutes, + cooling time

Makes 9-16 brownies

Oven temperature 350 degrees F (175 degrees C, conventional) Ingredients

What you’ll need:

“Required Qty”

Salted butter (Salted butter.

½ cup (113 g)

Sugar, granulated 200 g / 1 cup

2 large eggs . . . Vanilla extract

Unsweetened cocoa powder ⅓ cup (about 30 grams) 1 tsp

Flour with Purpose

½ cup (about 60 g)

Salt. ¼ tsp.

½ cup (about 85 g) chocolate chips or chopped chocolate (optional)

Ingredients tips:

Use unsweetened cocoa powder so you can control the amount of sweetness. Measure your flour carefully, preferably using a kitchen scale. If you want even more pockets of chocolate, add the optional chocolate chips, but the recipe works without them.

Specific Instructions

1. Prepare the pan and the oven.

Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish and line with parchment paper, leaving a little overhang on two sides.

The parchment paper helps keep bits from sticking to the pan and makes it easier to lift the brownies out after they have cooled.

2. Melt the butter

In a microwave safe bowl melt the butter in brief bursts, stirring inbetween. Or warm gently over low heat in a small pan.

Allow the butter to cool slightly before adding the eggs. It should be warm not hot or it will accidentally cook the eggs when mixed.

3. cream butter and sugar

Add the melted butter and the granulated sugar and stir to combine. The mixture will look a bit gritty, this is normal.

“Then you will have a uniform batter, if you beat the sugar well into the butter.” Some brownie recipes whip the eggs and sugar more vigorously to achieve a shiny, crackly top, but you don’t have to whip this mixture extensively.

4. Mix in the eggs and vanilla

Add eggs, one at a time, beating well after each addition. Add vanilla extract and stir until batter is smooth and looking shiny.

Do not add the eggs to the butter if it is hot. If the mixture feels warm, allow it to cool for a few minutes.

5. Stir in the cocoa, flour and salt.

If the cocoa powder is lumpy, sift into the bowl. Stir in the flour and salt with the spatula until fully incorporated and no dry patches remain.

Do not overmix; only mix until ingredients are combined. Adding flour and overmixing can develop gluten and make the brownies tough.

If using chocolate chips, stir them in now.

6. Spoon the mixture into the pan

Pour the batter into the prepared pan, spreading evenly in the corners. You can smooth the top with a spatula and it will help the brownies bake evenly all the way through.

Batter will be very thick. That’s what you’d expect from a fudgy brownie recipe.

7. Bake until just firm.

Bake 20-25 minutes. Ovens and pans vary, so start checking at the 20 minute mark.

Put a toothpick in the center. For fudgy brownies, it should come out with moist crumbs on it, not completely clean. If it comes out with liquid batter on it, bake for 2–3 minutes more and check again.

The edges should be firm, but the center might still feel a little underdone. Do not allow the entire surface to set in the oven.

8. Cool off before you cut

Transfer the pan to a heat-safe surface and cool the brownies for at least 30 to 45 minutes before slicing. Cool completely for neater edges

The brownies will continue to gel as they cool. If you cut them too early the soft center may stick to the knife or crumble.

Brownie Tips: Chewy and Fudgy

Little changes can change the texture of your batch.

For more fudgy brownies:

Do not add extra flour to thicken the batter. Be careful to measure your flour.
Bake at earliest suggested baking time. Do not overbake. Test center.
Allow the brownies to cool completely in the pan to set the center.
Add chocolate chips or chopped dark chocolate for a richer texture.

For a more cake-like texture

If you want lighter brownies you can use a recipe that is specifically designed with more flour or a little baking powder. Don’t add a lot of extra flour to this recipe without adjusting the other ingredients, as it can make it dry.

For a crackly crisp top

You can make a delicate crust if you mix the eggs and sugar well. Some recipes will use melted chocolate or slightly different sugar ratios to promote this finish so outcomes will differ.

Common Brownie Mistakes and How to Fix Them

Brownies are dry.

Perhaps they cooked them too long, or used too much flour. Next time, try them sooner and if you can, weigh the flour.

The center is fallow:

The brownies just need longer to bake, or the oven isn’t hot enough. Make sure your oven is at the right temperature and use the toothpick test.

Brownies are tricky:

Overmixing after the flour is added can result in a firm and chewy brownie. Add dry ingredients and mix until just incorporated.

Brownies break apart when cut.

They may be warm still. Cool completely and use a sharp knife, wiping between cuts.

The middle is tender, the edges overdone:

Too dark a pan or too thin. The oven is too hot. Try a light colored metal pan. Check oven temperature.

How To Keep Your Brownies

Once cooled, store in an airtight container at room temp for best quality for about 3-4 days. Keep them away from direct sun and heat, which can change the texture.

To store longer, wrap each square or each layer in parchment paper and freeze in a freezer-safe container for best quality up to about 2-3 months. To serve, defrost at room temperature.

If you like your brownies warm, microwave a square for a few seconds. This is an easy dessert to make and goes best with a scoop of ice cream or some fresh berries.