A perfect brownie is dense, fudgy, soft, gooey, and above all, it is delicious. A perfect brownie is made when you strike a balance between softness and crispness while keeping it tasty, chocolaty, and rich with flavors at the same time. People from all age groups love brownies. No matter what the occasion is, we Americans can’t go without brownies.
Making brownies is an art. While everyone can make brownies at home, only a few have the skill to bake perfect store-bought like brownies at home. To be honest, it took me quite some time to perfect my homemade brownies recipe. I wasted a lot of things, made my family eat bad-tasting brownies, and even got depression sometimes. But then, I pulled up my socks and decided to master the art of baking brownies. Yes, I rose like a Phoenix from the ashes. I not only worked on my recipe but also improved my brownie handling skills.
Let’s check out the recipe first, and then we will discuss some tools and tips that can help bake perfect and store-bought like brownies at home.
Best Homemade Brownies Recipe
- 1 cup Melted butter
- 2½ cups Granulated sugar
- 1 tbsp Vanilla
- 4 whole Eggs
- 1½ cup All-purpose flour
- 1 cup Cocoa powder
- ½ teaspoon Salt
- - - Chocolate chips Optional
- First of all, preheat your oven to 350F/176C.
- You will need a large mixing bowl for mixing the ingredients. Add butter, sugar, and vanilla, and whisk until it gets smooth and fluffy. Use a handheld automatic mixer for best results.
- You have to add 4 eggs to the mixture. Please don’t add them all at once. The best approach is to add eggs one by one and beat the mixture well after every addition.
- Now add flour, cocoa, and salt. Mix until well combined.
- You will need a 9 x13-inch baking pan for making the brownies. You can go with other sized pans as well, but this recipe works the best with a 9 x 13-inch pan. If you go with other sized pans, the length of the brownies may vary a bit, but it won’t affect the taste. Line the baking pan with parchment paper and spray the paper with non-stick spray.
- Spread the batter in the prepared pan. If you want to add some additional ingredients in the brownies like chocolate chips, nuts, almonds, Oreos, or any other cookies, spread half of the batter first. Add extra ingredients and then spread the remaining batter over the added ingredients. Make sure you do an even spread. Once all the mixture has been added to the pan, spread chocolate chips or other ingredients over the mixture.
- Place the baking pan in the oven. Make sure that the temperature is set at 350F. It is better to double check the temperature with an oven thermometer. Let it bake for 20-25 minutes but keep a close look on the oven. You can check the baking progress by inserting a toothpick into the baking pan. If it comes out clean with some crumbs on it, you have done an excellent job.
- If you prefer your brownies to be soft, remove the pan after 20 minutes. For a fully baked and crispy taste, a 25 minutes bake time is suggested.
Calories: 194 Kcal/serving, carbohydrates: 28 grams, Protein: 2 grams, Fat: 9 grams, saturated fat: 5 grams, cholesterol: 47 milligrams, sodium: 127 milligrams, potassium: 94 milligrams, Fiber: 1 gram, sugar: 20 grams, vitamin A: 275IU, calcium: 14 milligrams, iron: 0.9 milligrams.
Please note that the nutritional information may not be 100% correct. It can change according to the variations in the recipe. The above information has been prepared using the best available sources at the time of the writing.
Some Tools and Tips for making Perfect Brownies at Home
Weighing Scale: I use this weighing scale for my cooking and baking sessions. Yes, you can always measure in cups, but you won’t get perfection until you add the ingredients in the perfect ratio and exact amount.
Mixing Bowls: Mixing bowls are the need of every kitchen. If you are looking to replace your current ones, I found these to be excellent.
Handheld Mixer: Whenever you plan to bake or make something fancy, you will need a mixer. A handheld mixer is better than a fixed mixer because it gives you the freedom to mix things in different bowls at one single time.
9 x 13-inch Baking Pan: Baking pans are an important component for baking the perfect store-bought brownies at home. Never ignore it. If you are looking for a heavy-duty, high-quality baking pan, look no further. This pan set will serve all your baking needs.
Parchment Paper: This parchment paper is one of my favorites. It is affordable, high-quality, and environment-friendly.
Oven Thermometer: An oven thermometer helps make sure that the temperature shown by the oven and the actual temperature inside is the same. Some ovens start to malfunction and don’t show the exact temperature. Hence, it would be best if you had an external thermometer. This thermometer is versatile equipment and can be used with smokers and grills.
Ceramic Knives: Use this ceramic knife to get high-quality brownie cuts. It will also come in handy in other kitchen chores.
How does parchment paper help? Don’t skip the parchment paper. It will give a better finish at the bottom of the pan. Additionally, it will be easier to remove the brownies once they have been baked.
Stay close, stay safe: Please be careful while baking. A little delay or an early removal can disturb the texture of the brownies, and you can end up with pathetic brownies. So make sure you stay close to the oven while the brownies are baked.
Take care of the eggs: Eggs are super important while making perfect brownies. You need them to create a proper binding between other ingredients. One of the most common mistakes people makes while baking brownies is they don’t beat the eggs for enough time and add all the eggs at once. For extra fluffy and bonded brownies, make sure you beat the eggs for 4-5 minutes and add one by one. The best way to check how well you have beaten the eggs is to ensure that when you pull out the mixer, it forms a ribbon of the mixture. Please make sure you use eggs at room temperature as they mix quickly and effectively. In case you forget to take the eggs out from the fridge, place cold eggs in warm water for 5-10 minutes, and they will be ready for the recipe.
Sugar: Some people suggest using brown sugar; however, I believe that white sugar is way better than brown sugar when making brownies. Brown sugar is heavy, wet and thus prevents forming of the crackly top. White sugar, on the other hand, is lightweight and perfect for recipes like brownies.
Don’t over mix: Make sure you don’t over mix the dry ingredients into the wet ones. You need to combine them well until they appear homogenous. When you mix the flour too much in the brownies, the proteins get denatured, and the brownies get dense and a bit hard.
Cocoa powder vs. melted chocolate: If you plan to serve your brownies warm, then go for melted chocolate and make sure you use high-quality chocolate. Cheap chocolate won’t give you the best of results. I suggest using Lindt or any other high-quality pure chocolate. However, if you want your brownies to be moist and chewy for a longer time, then go for cocoa powder. Cocoa powder is also best when you plan to keep your brownies for some days.
Control the temperature: Baking is an art but is also a science. Therefore, you need to make sure external factors like oven temperature is under control. First of all, you need to set the oven temperature and ensure that it tells the right temperature. For this purpose, you will need an oven thermometer. The reason I suggest a thermometer is that ovens in our homes may get old and start troubling. Additionally, a thermometer allows you to achieve a consistent temperature every time you bake something.
Baking pans dilemma: I have heard many people complaining that baking pans destroy the texture of the brownies. I always suggest using high-quality baking pans (glass/metal), which are heavy as they conduct the heat evenly. Low-quality pans often develop hot spots and don’t conduct the heat evenly across the base. It results in overcooked/undercooked brownies.
Getting the perfect cut? Getting a perfect cut after baking is equally important as the ingredients are. So, if you don’t take care here, you will be messing things up pretty bad. Make sure you use a super sharp knife to cut the brownies and don’t forget to chill them before cutting. I suggest you go with a ceramic knife because it is a poor conductor of heat compared to metal. Make sure you wipe the knife with a wet towel after each cut. The crumbs on the knife will impact the cut’s quality.
Now that you know all the tips and tools and a perfect recipe for making perfect homemade brownies, I am guessing a baking session is around the corner. So, use my recipe and tips and make some amazingly delicious brownies for your guests and kids. I am sure everyone’s going to love them and ask you about the recipe.