Ten Tips for Baking the Best Brownies
Brownies are one of those classic treats that everyone loves. Whether you’re a fan of fudgy, cakey, or somewhere in between, finding the perfect brownie recipe can take some practice. But don’t worry, we’ve got you covered! We’ve gathered some of our top tips to help you bake up perfectly indulgent brownies every time.
01. Use high-quality ingredients
The chocolate flavor is the star of the show, so use a good-quality chocolate that you love for best results. We recommend the brands Ghirardelli and Guittard.
02. Melt butter and chocolate together
Use gentle heat, either in a double boiler or in the microwave, stirring frequently until smooth and glossy. Melting the butter and chocolate together helps create a fudgier texture.
03. Use room temperature eggs
Room temperature eggs blend into the batter more smoothly than cold eggs. To get them there quickly, set them in a bowl of warm water for 5 to 10 minutes before you start baking.
04. Beat eggs and sugar until light & fluffy
This is one of the most important steps. Beating the eggs and sugar incorporates air into the batter, creating a light, tender texture and that glossy, crinkly top. Since most brownie recipes don’t include leavening agents like baking soda or baking powder, this step is also essential for building structure. We recommend using an electric hand mixer, and beating the eggs on medium speed until the mixture thickens, becomes pale in color, and falls from the beaters in a ribbon.
05. Use dutch process cocoa powder
Dutch process cocoa powder has a smoother, richer flavor and a deeper color compared to natural cocoa powder.
06. Chop your chocolate
Chopped chocolate from a bar melts more completely. Chocolate chips contain stabilizers that help them hold their shape, which means they don’t melt as smoothly into the batter. You can find it in the baking aisle typically labeled “baking chocolate.” Brands like Ghirardelli, Guittard, and Bakers are common and easy to find.
07. Be careful not to overmix
Once the dry ingredients are added, gently fold everything together with a spatula. Overmixing can deflate the air you built up by whipping the eggs and sugar, resulting in a tougher, denser brownie.
08. Grease and line your pan
A crucial step in ensuring you get clean slices! Parchment paper ensures your brownies won’t stick, making them easy to lift out of the pan.
09. Do not overbake
The key to fudgy brownies is pulling them just before they look fully done. Bake until the edges are set and the top is shiny, then test the center with a toothpick. A few moist crumbs clinging to it is exactly what you want. Brownies continue to set as they cool, so resist the urge to leave them in longer.
10. Allow to cool completely before slicing
Let the brownies cool in the pan for at least 30 minutes before lifting them out. Transfer to a wire rack and let them cool completely before slicing. For the cleanest cuts, wipe your knife between each slice.
Choosing the right Pan:
Choosing the right pan is key to getting the perfect texture and bake for your brownies. We love using USA Pan for its quality. Here are a few things to keep in mind when picking your pan:
Size
- 8×8 inch: If you like your brownies thick and fudgy, this is the pan for you. The smaller surface area means a thicker batter, which gives you that dense, gooey center. Just keep in mind the baking time will be longer.
- 9×9 inch: This size falls right in the middle. Your brownies will be slightly thinner than an 8×8 but thicker than a 9×13, with a texture that is chewy and fudgy. A great all-around option.
- 9×13 inch: This pan gives you thinner brownies, which means more crispy edges and a shorter bake time. It’s a good choice if you’re baking for a crowd or if you prefer a chewier, less dense brownie.
Material
- Aluminized Steel: An aluminized steel pan is a great option for baking brownies because it heats evenly, giving you crispy edges and a soft, chewy center every time. It’s our preferred pan to use for brownies because it’s durable, easy to clean, and gives us consistently perfect results.
- Glass: Glass pans heat up more slowly and hold onto heat longer. If you’re using a glass pan, take the brownies out of the oven just before they’re fully done, as they’ll continue baking in the pan.
These brownies are one of our most popular recipes for a reason! They’re thick, fudgy, and just melt in your mouth. Watch how we made them:
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