Guys, I am just going to say it. Brownies can be hard to photograph because they slightly look like square pieces of poo 🤣🤣
I’ve been intimidated of doing a “classic” brownie because that can mean so many different things to so many people.
Fudgy, chewy, cakey, crispy outside, moist, chocolatey -these are all words people use to describe a classic brownie.
I feel like this is a big battle!
I realized I didn’t even know what type of brownie was my favorite. How am I suppose to create MY classic brownie when I’m not even sure what I like?!
So the brownie testing began.
5 batches later – starting with more fudgy brownies and realizing I like a chewier brownie, this is my definition of a classic brownie.
How would I describe this brownie?
It’s still fudgy, but not I feel like I’m eating molten chocolate fudgy. It’s got that crispy and shiny outside. And it’s slightly chewy. My ideal brownie is one that can soak up a little vanilla ice cream when eating them together 😍
How to make a chewy brownie
I originally started with a brownie that was really heavy on melted chocolate. Lots of melted chocolate is what makes a brownie super fudgy. But in order to achieve a chewier texture, I cut back on the amount of melted chocolate and increased the amount of cocoa powder.
How to make a brownie with a crispy, shiny top
After consulting many sites, beating the sugar with the eggs is what I discovered works the best to get the crispy, shiny top on the brownies. I suppose it’s not that simple – the amount of granulated sugar in the recipe plays an important part too.
Butter VS. Oil in brownies
For my personal tastes, I found that my optimal brownie uses a combination of butter and vegetable oil. Butter enhances the natural chocolate flavor but oil helps to produce a chewier brownie.
How many eggs should I put in homemade brownies?
Lastly, the egg debate. I found that I liked 2 eggs plus an additional egg yolk. The additional egg yolk adds more fat, creating a fudgier brownie.
Should I use a glass or metal pan?
I used a glass 8×8 inch baking pan because that’s what I have in my kitchen! You can use a metal pan and I would recommend decreasing the baking time by 5 minutes. Metal pans heat up faster and can produce chewier brownies.
Can I add nuts or other add-ins to these brownies?
Definitely! Add 1/2 cup to 3/4 cup of add-ins. You could add any variety of chopped nuts, chocolate chips, peanut butter chips, mint pieces, caramel bits, reese’s pieces, etc.
What type of gluten free flour should I use to make gluten free brownies?
I recommend and tested this recipe multiple times with King Arthur’s Measure for Measure All Purpose Gluten Free Flour.
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- 3/4 cup properly measured all purpose flour OR gluten free flour - I recommend King Arthur’s GF Measure for Measure Flour
- 1/2 tsp salt
- 1/3 cup unsweetened cocoa powder
- 2 oz unsweetened chocolate, chopped
- 8 tbsp unsalted butter, cubed
- 1 & 1/4 cup sugar
- 2 eggs plus 1 egg yolk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
- In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
- In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
- Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
- Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine.
- Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour.
- Pour the brownie batter into the prepared pan and bake for 30-33 minutes (glass pan) 25-27 minutes (metal pan) or until a toothpick inserted in the center comes out clean. For a chewier, less fudgy brownie, bake for 35-37 minutes in a glass pan or 30 minutes in a metal pan.
This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour.