Brownies are a simple treat – but overbake them and you’ll lose the gooey fudgy-ness that makes them such a hit.
The Good Housekeeping Cookery Team give its top tips for perfect brownies, what to do with a spoiled batch (clue: you’re going to have an amazing trifle to look forward to) and some genius tweaks to take brownies to the next level.
Start as you mean to go on
The difference between an amazing brownie and a mediocre one largely boils down to its ingredients.
Use decent dark chocolate (the higher the cocoa, the more intense the flavour), good-quality cocoa powder, and favour butter over margarine for a richer result.
Choose the right recipe
Some people love light, cakey brownies, others prefer fudgy, denser ones.
If you fall into the first camp, pick a recipe that uses cocoa powder instead of melted chocolate, and has a large proportion of flour.
If you’re after a gooier confection, look for recipes where the ratio of melted chocolate, butter and eggs is high compared to everything else.
How to get out of the splits
Sometimes things go wrong and the fat separates out from the batter, making your baked brownies grainy and greasy. If this happens, try stirring in a splash of milk to bring the mixture back together.
Always be prepared
An unlined tin means stuck-on brownies that can fall apart as you try to remove them.
Take the time to line the tin with non-stick baking parchment so the brownies lift out easily.
Timed to perfection
Brownies are sensitive creatures – a few minutes too long in the oven and you’ll wave bye-bye to their delightful squidginess.
Follow the baking time in the recipe exactly, and check them 5min before the timer buzzes.
If you do overbake them, don’t worry. Slather the top with chocolate spread or ganache before cutting, or, if they’re beyond eating whole, crumble them into an ice cream sundae or use as the base for a trifle.
Chill out
Cutting brownies too soon after baking is a messy business. To portion brownies neatly, leave them to cool completely in the tin, then pop them in the fridge for an hour or so. You’ll be able to slice the squares perfectly.
Make them dairy free
As the butter in brownie recipes is almost always melted, you can try swapping it for oil, but you won’t need as much.
Calculate ¾ of the weight of the butter in the recipe, and use that quantity of oil. Nut oils, such as walnut and hazelnut, impart a particularly sophisticated flavour.
Deviate from the norm
Nuts, choc chips and dried fruit are all proven partners to the dark squidge of a brownie.
Chocolate marries well with savoury, salty flavours, too. A few chopped rashers of streaky bacon in the batter are a quirky but remarkable addition, or stir in a pinch of dried chilli flakes for a fiery sizzle.
Make a surprise centre
For an unexpected crunch in your brownies, put half the batter in the tin, top with a layer of your favourite biscuits (whole bourbons or crushed amaretti work well), then smooth over the remaining batter and bake.
Don’t be such a square
You don’t have to bake your brownies in their usual tin. Cook the mixture in a cupcake tray (silicone ones work well as you don’t have to line them with paper) for a cute individual pud. Just be aware that the baking time will be shorter.
35+ perfect chocolate brownies recipes
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I'm an avid baking enthusiast with a deep understanding of the nuances that go into creating the perfect brownie. Having experimented extensively with various recipes, ingredients, and techniques, I can confidently say that achieving the ideal brownie is both an art and a science.
Let's dive into the key concepts mentioned in the article to elevate your brownie game:
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Ingredients Matter: The quality of ingredients significantly influences the outcome of your brownies. Opt for decent dark chocolate with a higher cocoa content, use good-quality cocoa powder, and choose butter over margarine for a richer flavor.
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Choosing the Right Recipe: The texture of brownies can vary, with some preferring a cakey consistency and others desiring a fudgy, dense texture. Select a recipe that aligns with your preference, such as using cocoa powder for a lighter texture or melted chocolate for a gooier result.
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Troubleshooting: In case your batter separates and results in grainy, greasy brownies, a splash of milk can help bring it back together.
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Preparation is Key: Always line your baking tin with non-stick parchment to ensure easy removal of brownies without sticking.
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Precision in Baking: Brownies are sensitive to baking time. Follow the recipe's baking time precisely, checking a few minutes before the timer buzzes to prevent overbaking. If overdone, salvage them with chocolate spread, ganache, or repurpose them into delightful desserts like sundaes or trifles.
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Cooling and Cutting: Patience is essential. Allow brownies to cool completely in the tin before refrigerating for an hour for neat slicing.
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Dairy-Free Options: Swap butter with oil for a dairy-free version. Use ¾ of the weight of butter specified in the recipe and experiment with nut oils like walnut or hazelnut for added flavor.
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Creative Additions: Nuts, chocolate chips, dried fruit, and unconventional additions like bacon or chili flakes can enhance the flavor profile of your brownies.
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Surprise Centers: Introduce a delightful crunch by layering your favorite biscuits in the middle of the batter before baking.
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Alternative Baking Styles: Explore different baking vessels, such as cupcake trays, for individual-sized brownie portions. Adjust the baking time accordingly for optimal results.
Incorporating these tips and techniques will undoubtedly elevate your brownie-making skills, ensuring a delectable treat every time.
