I know you all heard yesterday about Sofi and her cookie obsession. But if you guys know anything about me, it’s that I am a brownie girl through and through. I love them all (as you might be able to tell from the 50 recipes on the site), and this one is my solid go to brownie recipe. It’s so easy and the perfect mixture between a cakey and fudgy brownie.

So let’s break down exactly how to make the best brownies ever.

Step One: Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.

We had an awfully good helper to keep watch over the ingredients 🙂

Don’t worry. She didn’t get any chocolate (even though she tried).

Step Two: In a large microwave safe bowl, combine the butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat 2 more times. 

        

You can always do this step on a stovetop too, the microwave just makes it super easy. By the time you finish the process, the mixture should have a glossy and shiny finish. Don’t be alarmed if some granules of sugar don’t dissolve completely into the butter–as long as it’s shiny, you’re good to go!

Step Three: Allow mixture to cool slightly, then add in eggs one at a time.

     

You’ll want to vigorously whisk the mixture between each addition to fully incorporate the eggs. Our ultimate homemade brownie recipe calls for 4 eggs, which helps to give the brownies the structure of a cakey brownie, while the butter and sugar mixture you made in step one, along with the high cocoa powder content keep it fudgy. Best of both worlds!

You’ll know this step is done once the mixture has lightened slightly in color (see photo above).

Step Four: Add the vanilla extract and mix well.

I have to say, vanilla extract can really make or break a baked good and I don’t know why more brownie recipes don’t stress the importance of a good vanilla extract. It perfectly complements all the chocolate fudge goodness. So make sure you’re using a good brand…and we won’t judge a good heavy handed vanilla pour

Step Five: Add in the cocoa powder and salt. 

      

Now time for the CHOCOLATE. Hell yes. Because of the large amount of  cocoa powder in this brownie recipe, it’s important to use a high quality cocoa powder! This is one of those cases where it is most definitely worth the splurge. Our favorite brand is Rodelle!

Step Six: Add in the flour and mix until no lumps remain.

      

As soon as everything starts to look smooth stop mixing! It will look so beautiful, you’ll be tempted to keep stirring, but you don’t want to ruin the crumb!

Step Seven: Transfer the batter to your prepared pan and bake for 45-50 minutes. Enjoy!

I’ll just leave these here for you.

If you’re not a brownie person, you’re about to become one. I promise.

 

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Back to Basics: How to Make the Best Brownies

A step by step breakdown on how to make the absolute best fudgy AND cakey brownies.

  • Author: Sofi | Broma Bakery

Ingredients

  • 1 1/4 cups salted butter
  • 2 1/2 cups light brown sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2/3 cup Bob’s Red Mill Whole Wheat Flour

Instructions

  1. Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
    In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
  2. Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
  3. Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
  4. Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven!

2 comments

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Can I substitute King Arthur AP flour for the whole wheat flour? If so, do I just use the same amount as the Bob’s Red Mill whole wheat? Thank you!

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Yes! Use 3/4 cup of AP flour in place of the whole wheat!

Hope this helps 🙂

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