Fudgy, rich brownies don’t just come from bakeries.
Caitlin Bensel; Food Stylist: Torie Cox
Homemade brownies are my go-to crowd pleasing dessert.
Sure, its easy to opt for a boxed mix, maybe witha few additions, for quick preparation.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But, a rich homemade brownie is worth a few extra ingredients and time.
The issue is most versions end up too cakey, or too fudgy, and not chocolatey enough.
After years of perfecting it, this recipe yields perfect moist-in-the-center, crackle-topped, rich chocolate homemade brownies.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Homemade Brownies
Which is better in brownies: oil or butter?
Unsalted butter creates a cakier crumb, while oil lends a softer crumb and helps with that cracker-crisp top.
A little neutral oil can also lend a moistness to homemade brownies that butter alone cannot.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
They are good for one week stored at room temperature.
you could also freeze them for up until 6 months.
Butter a 13- x 9-in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Melt butter and chocolate:
Melt butter in a saucepan over medium heat.
Add chocolate chips and stir constantly until combined and melted.
Remove from heat to cool slightly.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add espresso powder, cinnamon and cayenne if using.
you could whisk by hand or use an electric mixer on medium speed.
Mix until well combined and smooth.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whisk (or mix on medium) until smooth and glossy.
Add batter to pan:
Pour batter into the prepared pan and bake for approximately 30 minutes.
The brownies will stay fresh for one week stored at room temperature or up to 6 months frozen.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
Even all-purpose flour needs a little leavening agent.
It gives them enough rise without taking away the moistness.
The key to brownie texture is the fat-to-flour ratio.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If you want a cakier brownie, you want less fat to flour.
For cakey brownies, you might use a toothpick to test doneness.
If the toothpick comes out clean, the brownies are done.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If you like fudgy brownies, stick to the times suggested in your recipe.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
