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How to Make Best-Ever Brownies | Bake Along w/ Anna Olson
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How to Make Best-Ever Brownies | Bake Along w/ Anna Olson



*Recipe below!* Chef and professional baker Anna Olson reveals the SECRET to achieving the shiny, crackled top to brownies!

These fudgy cocoa brownies don’t need baking chocolate to make them dense and super-chocolate-y, just cocoa powder (and butter)!

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*• Recipe •*

Makes 18 brownies (muffin tin)
Prep time: 15 minutes
Bake time: 20 minutes

The brownies will keep on the counter in an airtight container for up to 4 days.

*Potential alternatives:* Want traditional brownie bars? Grease and line a 9-inch (23 cm) square baking pan with parchment paper and scrape the brownie batter into it, spreading to level it. Bake for 25 minutes and then cool in the pan on a rack for 90 minutes before removing to cut into bars.

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*• Ingredients •*

1 cup (150 g) all-purpose flour
½ cup (60 g) regular or Dutch process cocoa powder
½ tsp fine salt
1 cup (225 g) unsalted butter, cut into pieces
2/3 cup (135 g) granulated sugar
2 large eggs
2/3 cup (87 g) icing sugar
1 tsp vanilla extract
¾ cup (128 g) chocolate chips

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*• Directions •*

1. Preheat the oven to 350°F (180°C). Grease 2 muffin tins.

2. Whisk the flour, cocoa powder and salt together in a small bowl and set aside – whisking replaces the need to sift this.

3. Melt the butter in a small saucepot with the granulated sugar over medium-low heat until the butter has melted, whisking until smooth. Set aside.

4. Whisk the eggs, icing sugar and vanilla in a large mixing bowl until smooth. Add the warm butter mixture and whisk in well, then add the flour and continue to whisk until smooth and flour is no longer visible. Stir in the chocolate chips.

5. Use a #24 scoop (40 mL) or two tablespoons to divide the batter evenly between 18 muffin cups. Bake the brownies for about 20 minutes, until the tops of the brownies are shiny and crackled, and the edges are slightly lifted. Cool the brownies in the tins on a rack for 20 minutes, before carefully twisting and then popping out to finish cooling.

29 Comments

  3. @mariacristinat1374

    Thanks Anna I just love your baking and cooking, but this time you didn't give us the amount of each ingredient, so I'm trying to look for something similar in your book "baking wisdom"

  7. @Jerrie-y9n

    Hi Anna, I'm definitely going to try this recipe. It looks absolutely delicious. I hope you're doing well. 😊❤

  11. @paavo2000

    As soon as I saw this video, I knew I had to make them for tonight‘s supper dessert. I organized everything and watched the video, starting and stopping it as I followed along the muffin style brownies are now in the oven. Thank you for giving me confidence in baking. You are so easy to follow.

  15. @louiselovescrafting6802

    Thanks so much! I love the idea of using the muffin tin! I checked my cupboards and have everything to make these. Hope you feel better soon! ❤️🍫

  17. @queenbee3647

    Anna Im making these this weekend. My daughter adores your Nanaimo Bars. We arent Canadian and had never heard of them. Theyre her favorites now. With her birthday coming up in a couple of weeks I know the first thing I need to put on my to-do list. Thanks Anna. 💖

  19. @outlookteam9934

    Thank you for the 3 secrets 😘. I notice that you used a golden color muffin pan. If l use a black colored muffin pan, do l bake it with the same temperature n baking time.

  20. @ksd8

    Anna, this is the best brownie recipe I have ever made, I tried at least over 10 brownie recipe. I made this recipe within an hour of the premier using Valrhona cocoa powder and Ghirardelli chocolate chips. Husband approved!!! I told him I got the recipe from the lady I got his favorite banana bread recipe.😊❤ Thank you for sharing. Much love. 🇵🇭 🇺🇸

  23. @angelalozada6028

    Hola mil gracias tus videos son espectaculares me encanta verte, por favor me puedes decir la lista de los ingredientes osea cuanto debo utilizar de cada uno 😊

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