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!
The_PACCAR_Kid
They look perfect!!! 🙂
samseed12
The surface on these is so pretty. That crinkly top usually means you hit the sweet spot with the sugar and butter mix.
Old-Air-5614
i would’ve finished all of this in a heartbeat 🤤
Weekly-Original-2322
They look great! I’ve always strived for the shiny top. Thank you for a detailed recipe.
DKitty85
Those look like heaven. I hope you enjoyed them 🤍
MagazineDelicious151
Looks great, thanks for sharing
brainfreez012
They look Awesome! 😊
GurrenGalaxy
Damn, that crust is immaculate 👀
KaRin_Patrice1917
Thx for sharing! I can’t wait to try these brownies
Ok-Shopping7778
yummy i want some
artisanrox
omgggg i’m gonna make these ASAP 😋🤤 thank you for the recipe
xzsl
That crackly top tells me you mixed your sugar just right it’s that little magic moment when the batter turns glossy.
14 Comments
What was your recipe?
Credit to u/cygalactic
My 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!
They look perfect!!! 🙂
The surface on these is so pretty. That crinkly top usually means you hit the sweet spot with the sugar and butter mix.
i would’ve finished all of this in a heartbeat 🤤
They look great! I’ve always strived for the shiny top. Thank you for a detailed recipe.
Those look like heaven. I hope you enjoyed them 🤍
Looks great, thanks for sharing
They look Awesome! 😊
Damn, that crust is immaculate 👀
Thx for sharing! I can’t wait to try these brownies
yummy i want some
omgggg i’m gonna make these ASAP 😋🤤 thank you for the recipe
That crackly top tells me you mixed your sugar just right it’s that little magic moment when the batter turns glossy.