Okay fam, I’m here today to solve a little problem you’ve been having. That problem is called: dry, cakey brownies. If you want chocolate cake, then make some chocolate cake, but do everyone a favor and refuse to make cake-textured brownies from now on!
The secret to getting moist, decadent, gooey brownies is more in how you mix your ingredients rather than what ingredients you use. Before I go any further, I have to give credit where credit is due — all my perfect-brownie-making knowledge is from Cafe Delights. Thank you, Karina, for educating us! Now let’s get into it.
First off, let’s cover the basics of how to get the perfect brownies:
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Make sure your butter is melted and HOT!
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Use room-temperature eggs so the butter mixture stays warm
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Whisk the butter and sugar together thoroughly
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Beat the eggs in for at least a minute! Until the batter is lighter in color.
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Don’t over-mix the dry ingredients in! I fold the dry ingredients in gently with a spatula until just combined.
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Don’t over-bake! You want a toothpick to come out wet, but the top shouldn’t jiggle when you pull the pan out of the oven.
Ingredients
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1/2 cup unsalted butter, melted and HOT
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1 tablespoon cooking oil, (olive oil or coconut oil are fine)
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1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
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2 large eggs (room temperature)
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2 teaspoons pure vanilla extract
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1/2 cup all purpose (or plain) flour
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1/2 cup unsweetened cocoa powder (I use Hershey’s Special Dark)
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1/4 teaspoon salt
Directions
Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute.
Add the eggs and vanilla; beat until lighter in color (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies. Eat up and enjoy while they last!
Well, have we revolutionized your brownie-making routine? What’s your favorite way to get amazing, gooey brownies? Let us know in the comments below!
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