Hello! so a lot of you guys are asking for my brownie recipe. So here it is:
* 10 tablespoons (142 grams) brown butter * 4 ounces (113 grams) semisweet chocolate, chopped* * 1/2 cup (100 grams) granulated sugar * 1/2 cup (100 grams) brown sugar * 2 large eggs plus 1 egg yolk * 1 teaspoon vanilla extract * 1 teaspoon instant coffee ( 1 teaspoon hot water + 1 teaspoon instant coffee) * 3/4 cup (95 grams) all-purpose flour * 1/4 cup (25 grams) unsweetened cocoa powder * 1/4 teaspoon fine salt * 1/2 cup – 1 cup (85 – 170 grams) semisweet chocolate chips
*8 inch square pan
1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper. 2. (Browning the Butter) In a small saucepan set over medium low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. 3. While the brown butter is still hot, immediately add in the chopped chocolate and stir until melted. Put the instant coffee and vanilla extract to the mixture. Stir. 4. (Egg – sugar mixture) In a heatproof bowl, mix the eggs and the sugars. Double boil the egg – sugar mixture. Make sure to keep stirring to avoid cooking the eggs. Stir until sugar is melted or it’s not grainy. (This step is important for that shiny crackly top) 5. Put the egg – sugar mixture into the chocolate mixture. Whisk for about 1 minute, or until very well combined. This also helps create that shiny crust on top. 6. Sift in the dry ingredients (flour, cocoa powder, and salt ) to the chocolate mixture. Stir until just combined. 7. Fold in the chocolate chips. 8. Pour into a prepared pan and smooth out. Tap the pan firmly against your counter to eliminate air bubbles 9. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. DO NOT OVERBAKE. 10. Let cool in pan 30 minutes before slicing. The brownies are just about done, and will continue to cook as they cool .
Notes: *Personally, i like baking it around 23 minutes. *I used brown butter for that added depth flavor. The instant coffee will enhance the flavor of chocolate. *Adding that extra egg yolk will help to create a rich and chewy texture.
I really recommend you guys to try this recipe! hope you guys will like it. Enjoy!
Scarekrow_13
Can you dm this ? I can’t copy it and I don’t want to have to screenshot it lol if it’s not a bother 🫶🏼
Beneficial-Milk-6185
I’m having a crisis. I don’t like chunks in my brownies. Do you guys think I should alter any of the other ingredients to make up for not adding chips?
Yay4Amanda
These look sooo good! Thanks for sharing. I’m gonna try it asap.
Fun-Honeydew-8117
Damn, you made it from scratch. Great job!
Goodfortinous1978
These look so good!
Littlebaas
Those are so shiny I can practically see my future in them (and it’s me eating the whole tray).
Amishpornstar7903
Egg magic.
Uhohtallyho
Someone on here told me it’s the hot water that makes them super shiny, these look amazing!
Aware-Use-9402
Going to make these for Christmas, they look amazing! Now I just need a gingerbread cookie recipe
kennan21
I need a crumb shot 👀👀
Inevitable_Safe4968
Now I want brownies very badly
CrocodileSunday
They look beautiful 🙏🏻🙏🏻
bubble-buddy2
This with vanilla ice cream and hot fudge 😋😋
georg_hackl
That shiny crust is called the “flint”. And this flint looks great!
blithecatpie
How do you cut them so perfectly like that? Even when I clean the blade of my chef’s knife after every cut, the cuts aren’t that smooth and brownie gets stuck to the knife.
Fuzzy_Welcome8348
Looks excellent!
sanmyshuno
Thanks for the inspiration! I made these for dessert today 🙂
20 Comments
oh my goodnesssss
Credit to u/cygalactic who wrote the recipe
Ultimate Brownies Recipe:
Hello! so a lot of you guys are asking for my brownie recipe. So here it is:
* 10 tablespoons (142 grams) brown butter
* 4 ounces (113 grams) semisweet chocolate, chopped*
* 1/2 cup (100 grams) granulated sugar
* 1/2 cup (100 grams) brown sugar
* 2 large eggs plus 1 egg yolk
* 1 teaspoon vanilla extract
* 1 teaspoon instant coffee ( 1 teaspoon hot water + 1 teaspoon instant coffee)
* 3/4 cup (95 grams) all-purpose flour
* 1/4 cup (25 grams) unsweetened cocoa powder
* 1/4 teaspoon fine salt
* 1/2 cup – 1 cup (85 – 170 grams) semisweet chocolate chips
*8 inch square pan
1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
2. (Browning the Butter) In a small saucepan set over medium low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.
3. While the brown butter is still hot, immediately add in the chopped chocolate and stir until melted. Put the instant coffee and vanilla extract to the mixture. Stir.
4. (Egg – sugar mixture) In a heatproof bowl, mix the eggs and the sugars. Double boil the egg – sugar mixture. Make sure to keep stirring to avoid cooking the eggs. Stir until sugar is melted or it’s not grainy. (This step is important for that shiny crackly top)
5. Put the egg – sugar mixture into the chocolate mixture. Whisk for about 1 minute, or until very well combined. This also helps create that shiny crust on top.
6. Sift in the dry ingredients (flour, cocoa powder, and salt ) to the chocolate mixture. Stir until just combined.
7. Fold in the chocolate chips.
8. Pour into a prepared pan and smooth out. Tap the pan firmly against your counter to eliminate air bubbles
9. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. DO NOT OVERBAKE.
10. Let cool in pan 30 minutes before slicing. The brownies are just about done, and will continue to cook as they cool .
Notes:
*Personally, i like baking it around 23 minutes.
*I used brown butter for that added depth flavor. The instant coffee will enhance the flavor of chocolate.
*Adding that extra egg yolk will help to create a rich and chewy texture.
I really recommend you guys to try this recipe! hope you guys will like it. Enjoy!
Can you dm this ? I can’t copy it and I don’t want to have to screenshot it lol if it’s not a bother 🫶🏼
I’m having a crisis. I don’t like chunks in my brownies. Do you guys think I should alter any of the other ingredients to make up for not adding chips?
These look sooo good! Thanks for sharing. I’m gonna try it asap.
Damn, you made it from scratch. Great job!
These look so good!
Those are so shiny I can practically see my future in them (and it’s me eating the whole tray).
Egg magic.
Someone on here told me it’s the hot water that makes them super shiny, these look amazing!
Going to make these for Christmas, they look amazing! Now I just need a gingerbread cookie recipe
I need a crumb shot 👀👀
Now I want brownies very badly
They look beautiful 🙏🏻🙏🏻
This with vanilla ice cream and hot fudge 😋😋
That shiny crust is called the “flint”. And this flint looks great!
How do you cut them so perfectly like that? Even when I clean the blade of my chef’s knife after every cut, the cuts aren’t that smooth and brownie gets stuck to the knife.
Looks excellent!
Thanks for the inspiration! I made these for dessert today 🙂
Wanna have a bite. haha