Okay after much pain I have finally discovered the secret behind the perfect fudgy brownie that is insanely good, has that beautiful crinkle top and is employingly sweet.
Preparation
So to start off you want to preheat your oven to 160 degrees Celsius with the fan on and grease and line an 8 inch square cake tin. I’m greasing mine with some homemade cake release but you can just use a little bit of butter for this too and I’m also lining my cake tin with a piece of baking paper just to make sure our fudgy brownies come out in one piece. Set that aside.
Ingredients
- 3 quarters of a cup or 105 grams of 50% dark chocolate
- 3 quarters of a cup of all purpose flour
- half a teaspoon of salt
- half a cup or 100 grams of unsalted butter
- a quarter cup of unflavored vegetable oil
- two thirds of a cup of cocoa powder
- half a cup of packed soft brown sugar
- one teaspoon of coffee powder
- one teaspoon of vanilla
- one cup of white granulated sugar
- two large eggs
Instructions
Step 1 & 2: Chocolate and Dry Mix
Next you want to cut up 3 quarters of a cup or 105 grams of 50% dark chocolate. So I’m just cutting mine into largest chunks and I really recommend using a dark or semi sweet chocolate because this is going to make sure your brownies aren’t too sweet.
Add your chopped chocolate to a bowl and in that same bowl sift in 3 quarters of a cup of all purpose flour and half a teaspoon of salt and then just mix that all together until well combined. If you’re looking for another simple dessert, consider trying our easy one-bowl fudgy brownie recipe for a different take on this classic treat. Set this aside for later.
Step 3 & 4: Melting Wet Ingredients
In a microwave safe bowl add in half a cup or 100 grams of unsalted butter, a quarter cup of unflavored vegetable oil, two thirds of a cup of cocoa powder, half a cup of packed soft brown sugar, one teaspoon of coffee powder and one teaspoon of vanilla.
Now just give that a little mix, it won’t fully mix properly but that’s okay and then just pop it in the microwave for 20 second bursts at a time giving it a mix in between each burst until everything is fully melted together and we want it to be hot to the touch so that we bloom our cocoa powder. I also found that melting some of the sugar helps to achieve that crinkle top which is why I added the brown sugar into this mixture. Once that’s done set that aside to cool.
Step 5: Whipping Eggs and Sugar
In another bowl you want to add in one cup of white granulated sugar and two large eggs and then using a hand or stand mixer mix that together for 3 minutes on a medium high speed until it’s light and creamy. By incorporating air into our batter it’s going to give us a super fudgy brownie that isn’t too heavy. I also found that whipping the eggs also helped to create that crinkle top.
Step 6 & 7: Combining Mixtures
Okay now next you want to add your melted chocolate mixture to your whipped eggs and gently fold in with a spatula. If you mix it too vigorously you’re going to get rid of that air that we just worked hard to create.
Now once that’s folded in add in your pre-mixed dry ingredients with the chocolate and again gently fold that through until just combined. It’s really important not to over mix the batter otherwise your brownies will be more cakey as opposed to fudgy.
Step 8 & 9: Baking
Now I’m just pouring the batter into our pre-prepared cake tin and then giving the tin a little shake to distribute the batter evenly and a few light bangs to get rid of any large air bubbles.
And now this is going to go into the oven for 22 to 25 minutes depending on how fudgy you want your brownies to be. I’m going for 22 minutes today and when you pull them out of the other they should have this beautiful shiny top and when you poke a toothpick in it it should come out dirty. Baking time is key here so do not over bake the brownies otherwise the going to end up more cakey.
Step 10 & 11: Cooling and Serving
And then once they’re done you just want to let them cool in the tray for about an hour or so to firm up and then when it’s ready I’m running a thin knife around the edges to release my brownie from the tin and then using my baking paper to lift the brownie out. I honestly just cannot tell you how incredible these smell right now.
Now all that’s left to do is simply cut these into little pieces and then they’re ready to eat. Okay just look at how fudgy these are. I probably should have cut these on a chopping board but it’s okay I’m just doing it slowly but don’t do this at home. Oh my god it just so effortlessly kind of breaks into your mouth and it’s got this really deep rich flavor to it which is really nice because it kind of cuts through some of that sweetness. If you love rich, fudgy desserts, you might also enjoy our easy fluffy fudgy chocolate cupcakes for another sweet treat. It’s so so good.
Final Thoughts
If you try out this recipe don’t forget to leave a review on my blog it really helps more people reach my content and I love hearing from you guys. I’ll see you in the next video.
Perfect Fudgy Brownie Recipe with Crinkle Top for Ultimate Texture
Discover the secret behind an insanely good, super fudgy brownie that boasts a beautiful crinkle top, deep rich flavor, and perfect sweetness. This recipe guides you through crucial techniques like blooming cocoa powder and whipping eggs to achieve the ultimate texture and a truly irresistible homemade brownie.
- 3/4 cup (105 grams) 50% dark chocolate
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (100 grams) unsalted butter
- 1/4 cup unflavored vegetable oil
- 2/3 cup cocoa powder
- 1/2 cup packed soft brown sugar
- 1 teaspoon coffee powder
- 1 teaspoon vanilla extract
- 1 cup white granulated sugar
- 2 large eggs
- Preheat your oven to 160°C (320°F) with the fan on. Grease and line an 8-inch square cake tin with baking paper, then set aside.
- Cut the 50% dark chocolate into large chunks. Add the chopped chocolate to a bowl. Sift in the all-purpose flour and salt into the same bowl, then mix until well combined. Set this dry mixture aside.
- In a microwave-safe bowl, combine the unsalted butter, unflavored vegetable oil, cocoa powder, packed soft brown sugar, coffee powder, and vanilla. Mix briefly.
- Microwave the mixture in 20-second bursts, stirring between each burst, until everything is fully melted and hot to the touch. This process blooms the cocoa powder and helps melt some of the sugar for the crinkle top. Set aside to cool slightly.
- In a separate bowl, add the white granulated sugar and two large eggs. Using a hand or stand mixer, beat on medium-high speed for 3 minutes until the mixture is light and creamy. Incorporating air here helps create a super fudgy, non-heavy brownie and contributes to the crinkle top.
- Gently fold the cooled melted chocolate mixture into the whipped eggs using a spatula. Be careful not to mix too vigorously to retain the air incorporated into the eggs.
- Add the pre-mixed dry ingredients (chocolate, flour, salt) to the batter and gently fold until just combined. Avoid overmixing, as this can lead to cakey brownies instead of fudgy ones.
- Pour the batter into the prepared cake tin. Give the tin a gentle shake to distribute the batter evenly and a few light bangs on the counter to release any large air bubbles.
- Bake for 22 to 25 minutes, depending on your desired level of fudginess. For 22 minutes, the brownies should have a beautiful shiny top, and a toothpick inserted into the center should come out dirty (not wet, but with moist crumbs). Do not overbake.
- Once baked, let the brownies cool completely in the tray for about an hour to firm up. Once cooled, run a thin knife around the edges to release the brownie from the tin, then use the baking paper to lift it out.
- Cut the brownie into pieces and serve. Enjoy the incredibly fudgy texture and rich chocolate flavor!
a:6:{i:0;s:94:”Using dark or semi-sweet chocolate is recommended to ensure the brownies are not overly sweet.”;i:1;s:147:”Melting the wet ingredients until hot helps to ‘bloom’ the cocoa powder, intensifying its flavor, and aids in achieving that desirable crinkle top.”;i:2;s:168:”Whipping the eggs with sugar incorporates air into the batter, resulting in a lighter, fudgier texture rather than a heavy one, and also contributes to the crinkle top.”;i:3;s:178:”When combining the wet and dry ingredients, fold gently with a spatula to prevent losing the air whipped into the eggs and to avoid overmixing, which can lead to a cakey brownie.”;i:4;s:171:”Do not overbake the brownies; a toothpick should come out with moist crumbs, not completely clean, for the ultimate fudgy texture. Overbaking will make them dry and cakey.”;i:5;s:165:”Allow the brownies to cool completely in the pan for at least an hour. This step is crucial for them to firm up properly and achieve their perfect fudgy consistency.”;}