Fudgy Brownies 3 Ways

-RECIPES-
GOOD
▪170g or 1.5 sticks unsalted butter
▪225g/8oz 70% chocolate
▪175g or 3/4c granulated sugar
▪5g or 1tsp kosher salt
▪3 eggs, whisked
▪200g or 1 1/4c flour

Melt butter on low in large sauce pot. Add chocolate and stir to melt. Add sugar & stir well. Off heat, add eggs and stir well. Add salt and flour. Stir until well combined. Load into a greased 8”x8”/20x20cm pan. Bake at 350F/175C for 24-26mi rotating halfway through.


BETTER
▪115g/1 stick butter
▪225g/8oz 70% cacao chocolate
▪3 eggs
▪50g or 1/4c buttermilk
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪100g or 1c brown sugar
▪75g or 1/3c granulated sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪5g or 1tsp kosher salt

Melt butter on low in a large sauce pot. Stir in chocolate and remove from heat.

In a separate bowl, whisk together egg, buttermilk, oil, vanilla. Add sugars, whisk well. Add choco butter to sugar-egg mixture and stir.

In a separate bowl, whisk together flour, cocoa powder, and salt. Fold into wet mixture until well combined. Load into greased 8×8 or 20×20 and bake at 350F/175C for 24-26 min, rotating halfway through.


BEST
▪1 stick butter/115g
▪225g/8oz chocolate + extra for topping (or cacao nibs)
▪100g or 1c brown sugar
▪75g or 1/3c white sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪3 eggs (cold)
▪5g/1Tbsp espresso/instant coffee
▪5g or 1tsp kosher salt
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪50g or 1/4c buttermilk

Brown the butter in a small saucepan preheated on high. When hot, add butter and stir constantly, scraping up solids at the bottom. When color is dark and golden, remove from heat. Off heat, stir in espresso and chocolate to melt.

In mixer, whisk eggs and sugars on medium high until thick and fluffy – takes several minutes. When done, the color should have lightened significantly. With mixer on low, add in oil, vanilla, buttermilk. Once incorporated, stream in chocolate-butter

In a separate bowl, whisk together flour, cocoa, salt. With mixer on low, add flour/cocoa mixture to wet ingredients. Use a spatula to scrape sides and to finish incorporating flour. Transfer mixture to prepared 8×8. Sprinkle with chopped chocolate chunks (or cacao). Cover and refrigerate for 2-24 hours to hydrate.

Sprinkle with flaky salt. Bake at 350F/175C for 24-26 min, rotating halfway through. Rest on counter to room temp, then refrigerate until cool.

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