Brownie Recipes

FAQS

How do you get chewy brownies?

• I have found a few factors that aid in achieving that chewy brownie.
  • Oil. Using oil, particularly canola oil, can yield a chewier brownie.
  • Brown sugar has molasses which creates a fudgy texture. However, make sure you still have enough white sugar in the recipe to create shiny crackly tops.
  • Underbake a bit and let the brownies cool in the fridge. I don’t know the science behind this, but it seems to work every time.

Best way to cut and serve?

• Line the pan with parchment paper or foil. 
• Allow the treat to cool before removing it from the pan.
• A plastic knife slices right through unfrosted treats.
• Use a large sharp knife to cut treats with toppings. Make downward cuts and gently lift. Don’t use a sawing motion. Wipe the blade clean after each cut.

Top Brownie Tips?

1. Mixing. Beat the eggs and sugar well and sift the mixture of dry ingredients. It gets rid of lumps and helps the dry ingredients incorporate better with the wet ingredients so that you don’t overmix. 
2. Don’t overbake. A toothpick inserted into the brownies should come out with just a few moist crumbs. If the batter on the toothpick is too wet it will need more time.
3. Softened butter. Our How to Soften Butter Quickly post can give you tips. 
4. Oil. Most brownie recipes call for vegetable oil but you can substitute canola oil, coconut oil, corn oil, or even light olive oil.
5. Texture. Most of our brownie recipes tend to be more on the chewier side, but if you’d like them to be more cake-like add in an extra egg and ½-1 teaspoon of baking powder, and add in up to 1/4 cup more all-purpose flour. 
6. Double it. Most recipes can be doubled for extra treats. An 8×8 pan recipe can be doubled and baked in a 9×13 pan.
7. Additions. Mix in some fun ingredients such as chocolate chunks, dark chocolate chunks, peanut butter chips, white chocolate chips, mini M&Ms, pecans, walnuts, and macadamia nuts. Or top your brownies with an unwrapped Hershey’s Kiss. The possibilities are endless!
8. Storing. Most brownies do not need to be stored in the refrigerator. Brownies can be kept in an airtight container at room temperature or even stored in the freezer for later. Check individual recipes for specific storage details.
9. Pan. While you can use a ceramic or glass pan, a metal pan works best for brownies because it conducts heat better and the batter will cook more evenly.
10. Cocoa powder. If a recipe doesn’t specify, use unsweetened natural cocoa powder in recipes calling for baking soda. If the recipe includes baking powder, use natural or Dutch-processed cocoa powder.