The One Simple Ingredient That Will Transform Your Brownies Forever
Want to know the secret to making irresistible brownies that will have everyone begging for the recipe? The answer is surprisingly simple and probably sitting in your pantry right now.
The Game-Changing Addition
Here’s the magic: chopped dark chocolate folded into your brownie batter just before baking.
This one extra step creates pockets of melted chocolate throughout your brownies, elevating them from good to absolutely incredible.
Why It Works
When you chop a bar of dark chocolate (preferably 60-70% cacao) into irregular shards, you create thin pieces with more surface area than regular chocolate chips. These pieces melt seamlessly into the brownie batter during baking, creating heavenly chocolate pockets throughout.
The varying sizes of chocolate pieces ensure that every bite has the perfect balance of brownie and molten chocolate.
The Perfect Brownie Recipe
Here’s my favorite recipe that showcases this brilliant technique:
Ingredients:
- 1 cup unsalted butter
- 8 oz bittersweet chocolate (60% cacao)
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1/3 cup unsweetened cocoa powder (Dutch-Processed)
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder
- 1.5 oz dark chocolate (60-70% cacao), chopped for folding in.
Instructions:
1. Preheat oven to 350°F and line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
2. Melt butter and chocolate together over low heat, stirring until smooth. Remove from heat and let cool until mixture reaches 110°F. This ensures eggs won’t cook when added.
3. While chocolate cools, place eggs in warm water for 10-15 minutes to bring to room temperature.
4. Whisk espresso powder into the chocolate mixture until dissolved. The espresso will enhance the chocolate flavor without adding coffee taste. Whisk in sugar and vanilla until well combined.
5. Add eggs one at a time, whisking until smooth after each addition.
6. Sift together cocoa powder, flour, and salt. Fold dry ingredients into chocolate mixture until just combined.
7. Fold chopped dark chocolate into batter with just 2-3 stirs.
8. Spread in prepared pan and bake for 25-35 minutes, or until internal temperature reaches 195-200°F for fudgy brownies. The toothpick test should show moist crumbs but no wet batter.
9. Cool completely in pan before cutting. Store at room temperature for 3-4 days or freeze for up to 3 months.
The beauty of this technique is that the chocolate pieces virtually disappear during baking, leaving behind only their rich, decadent flavor. Your friends and family won’t know exactly what makes these brownies so special – they’ll just know they’re the best they’ve ever tasted!
Remember, while there are many ways to elevate brownies (like using browned butter), this simple addition of chopped chocolate creates an incredibly decadent treat that will have everyone begging for the recipe.
The irregular chocolate pieces melt into delicious little pockets throughout the brownie, making every bite a chocolate lover’s dream.
More Tips & Tricks for the Fudgiest Brownies
Add an Extra Egg Yolk
When baking, you can always rely on an extra egg yolk to add extra chewiness to your baked goods. The fat in the yolks contributes to a much fudgier texture.
Try adding 1-2 extra yolks in addition to the whole eggs called for in the recipe. It’ll make a world of difference in your final brownie product.
Slightly Underbake the Brownies
Overcooking brownies is the number one cause of them drying out and not being thick, fudgy, and moist. It’s actually better to slightly underbake them.
Take them out of the oven before they finish baking. Then, let them cool completely before cutting into them. The cooling period allows them to set perfectly.
Just remember, though all of these tips are great, the oil for butter one is essential! It’s the quickest and easiest way to ensure your brownies are supremely fudgy.
Instant Espresso Powder
For an even more intense chocolate flavor, add 1-2 teaspoons of espresso powder strong coffee. The coffee doesn’t make the brownies taste like coffee.
Instead, it enhances and deepens the chocolate flavor, bringing out subtle nuances you might miss otherwise.
Finish with Flaky Sea Salt
A final sprinkle of flaky sea salt may seem like a small step, but it’s a game-changer. The delicate, crunchy flakes contrast beautifully with the rich, fudgy brownies.
The salt elevates the sweetness, making the chocolate taste even more intense. For the best results, sprinkle it on just as the brownies come out of the oven while they’re still warm.
A sprinkle of sea salt adds contrast and enhances every chocolatey bite.