These Chocolate Brownies are heavenly delights that are soft and chewy inside, crackly crisp on the exterior and rich in chocolate goodness. They are ultimately the best ever brownies you can ever make!
Okay, you guys. need I say more? These chocolate brownies are the best -ever brownies you will make. They are just appropriately rich with the right level of sweetness, and they are perfect to cut through the palate after a hearty meal.
Of course, there are two preferences as to what a good brownie should be. One group will be for the cakey brownie, and the other for the fudgy brownie.
I used to be in the cakey brownie team because I find the fudgy type either too rich or too lacking in chocolate flavor. I’d rather be safe and have the cakey brownie type, the one that is spongey, a little bit moist and one that makes you feel like you are just actually eating…..a cake.
When I found this recipe from the book Baking with Julia and entitled Best Ever Brownies, I was intrigued and gave it a go. Although the book says that the brownies are the fudgy type, I did not back down. I thought that I was willing to forget being on the cakey brownie team just to see if these brownies are the best ever as they claimed them to be.
And goodness, goodness me! First, let me say that my favorite part of these chocolate brownies is the crackly top. It has that slightest little crunch as you bite, and then soon your teeth will be sinking in the soft and rich chocolate centers.
Best Ever Brownies: Step by Step Process
Melt the Chocolate. Preheat oven to 350 F. Combine flour and salt in a bowl and set aside. Melt the chocolates and the butter in a medium saucepan while stirring frequently. Add half of the sugar and stir for about 30 seconds then turn off the heat. Stir in the vanilla extract. Transfer this mixture to a large mixing bowl.
Prepare the Egg Mixture. Combine the remaining sugar and the eggs in the bowl of your stand mixer (you can also use a handheld mixer). Whisk them using a hand whisk just to combine.
Add Half of the Egg Mixture to the Chocolate. Slowly pour half of the egg-sugar mixture into the chocolate mixture. Continuously whisk the chocolate mixture while pouring the egg mixture in.
Beat the Remaining Egg using an Electric Mixer. Use the whisk attachment of the stand mixer (or use a handheld mixer) to beat the remaining egg-sugar mixture until it is thick, pale and doubled in volume. Use a rubber spatula to fold this mixture into the chocolate batter until the mixture is uniform.
Add the Flour Mixture and Bake. Fold in the flour mixture to the batter until incorporated. Pour batter into an ungreased 9-inch square glass or ceramic baking pan. Bake for about 28 minutes. The brownies should be just about set with some little cracks on the edges. Let cool completely before cutting into squares.
I guess you can totally see that I have become a convert. And I have to say that I agree. They are, indeed, the best-ever brownies.
Want more chocolate treats? Try:
- Chocolate Chiffon Cake with Chocolate orange glaze
- Chocolate Mamon
- Chocolate Brioche
- Florentine Biscuits
- Chocolate Almond Biscotti
Best Ever Chocolate Brownies
Ingredients
- 1 and 1/4 cups all purpose flour sifted
- 1 tsp salt
- 2 sticks unsalted butter
- 2 ounces bittersweet chocolate coarsely chopped
- 4 ounces unsweetened chocolate coarsely chopped
- 1 and 1/2 cups sugar
- 1 tsp vanilla extract
- 4 large eggs
Instructions
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Preheat oven to 350 F. Combine flour and salt in a bowl and set aside. In a medium saucepan, melt the chocolate and the butter while stirring frequently. Add 1 cup of the sugar and stir for about 30 seconds then turn off the heat. Stir in the vanilla extract. Transfer this mixture to a large mixing bowl.
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Combine the remaining 1 cup of sugar and the eggs in the bowl of your stand mixer (you can also use a handheld mixer). Whisk them using a hand whisk for now, just to combine.
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Slowly pour half of the egg-sugar mixture to the chocolate mixture. Continuously whisk the chocolate mixture while pouring the egg mixture in. This is important so that the eggs don't set from the heat of the chocolate mixture.
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Now use the whisk attachment of the stand mixer (or use a handheld mixer) to beat the remaining egg-sugar mixture until it is thick, pale and doubled in volume. Use a rubber spatula to fold this mixture into the chocolate batter until mixture is uniform. Then fold in the flour mixture until incorporated.
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Pour batter into an ungreased 9-inch square glass or ceramic baking pan. Bake for about 28 minutes. The brownies should be just about set with some little cracks on the edges. Let cool completely before cutting into squares.
Recipe Notes
Adapted from Baking with Julia by Dore Greenspan
thank you for sharing – Superb brownies! Only used 3/4 of the sugar, and will reduce to half next time as it’s still too sweet for me – Euros, be warned, the American taste buds are really used to a lot more sugar than we are.
Hi Charlotte! Thank you for your feedback! I really appreciate it!
This looks like indeed the best chocolate brownies!! Thanks for sharing, Sanna!
Thank you Jhuls! They are so good:)
These really do look like the best brownies in the history of, like, ever. Definitely need to try this out!