Do You Crave Fudgy Brownies or Cake-Like Brownies?

Mmm … a decadent, chocolaty, chewy and moist brownie – are you craving this?

Fudgy Brownies or Cake-Like Brownies

I tested more than 6 recipes before I was ready to share the results! The ingredients are so simple: melted butter, sugar, eggs, pure vanilla extract, cocoa, salt and flour. Surprisingly, I found a basic recipe works best. I’ve tried others that call for melted unsweetened or bittersweet chocolate, but I personally found them underwhelming.

I baked batch after batch until I didn’t want to see another brownie again. I tweaked 2 recipes that are now my tried and true favourites!

Most of my friends prefer a fudgy brownie, while in our household, we like a cross between fudgy and cake-like. What we don’t crave are the gooey, wet-like brownies that leave a chocolaty layer on the roof of our mouths 😦

Both recipes are not only easy, but super-fast. You can whip up a batch before your oven heats up! And, you don’t need a stand mixer, just one bowl, a whisk and a wooden spoon!

Bake some today, and don’t forget to let me know which one you prefer.

Fudgy Chocolaty Brownies

Makes 9 squares
Adapted from bonappetit.com

* Fudgy, deep chocolate flavor, chewy but won’t stick to the roof of your mouth!

Ingredients

  • ½ cup unsalted butter
  • 1 cup white granulated sugar
  • 3/4 cup cocoa powder (I prefer Dutch-processed)
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1/3 cup unbleached flour
  1. Preheat oven to 325°
  2. Line an 8×8” square pan with:
    Foil, pressing firmly into pan and leaving a 2” overhang. Coat foil with non-stick spray
    OR
    Parchment paper and secure with binder clips. You just need to fold the edges down (I prefer to use parchment paper)
  3. Melt butter in a large microwave safe bowl in 30 second increments, watch carefully. Let cool slightly
  4. Whisk in sugar, cocoa, and salt to combine, and then add vanilla extract
  5. Switch to a wooden spoon and add eggs one at a time, beating vigorously after each addition (the batter will be very thick)
  6. Add flour and stir until just combined (do not overmix). It will be difficult as the mixture will look like one big lump and you’ll need to use some muscle – don’t worry
  7. Scrape batter into prepared pan and smooth top with an offset spatula.  Remove binder clips if using
  8. Bake 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.  Do not over bake
  9. Transfer pan to a wire rack; let cool completely in pan
  10. Using foil or parchment overhang, lift brownie out of pan; transfer to a cutting board
  11. Cut into squares.  The original recipe states 16 squares, but you are not going to want tiny squares!!

Fudgy and Cake-Like Brownies

Makes 9 squares
Adapted from allrecipes.com

* Best of both worlds: fudgy and cake-like

Ingredients 

  • ½ cup unsalted butter
  • 1 cup white granulated sugar
  • 1/3 cup unsweetened cocoa powder (I prefer Dutch-processed)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • ½ cup unbleached flour
  1. Preheat oven to 350 degrees
  2. Line an 8×8” square pan with:
    Foil, pressing firmly into pan and leaving a 2” overhang. Coat foil with non-stick spray
    OR
    Parchment paper and secure with binder clips. You just need to fold the edges down (I prefer to use parchment paper)
  3. Melt butter in a large microwave safe bowl in 30 second increments, watch carefully. Let cool slightly
  4. Whisk in sugar, cocoa, salt and baking powder to combine, and then add vanilla extract
  5. Add eggs one at a time, whisking vigorously after each addition (the batter will not be as thick as the above recipe)
  6. Add flour and stir until just combined (do not overmix)
  7. Scrape batter into prepared pan and smooth top with an offset spatula.  Remove binder clips if using
  8. Bake 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Do not over bake
  9. Transfer pan to a wire rack; let cool completely in pan
  10. Using foil or parchment overhang, lift brownie out of pan; transfer to a cutting board
  11. Cut into squares.  The original recipe states 16 squares, but you are not going to want tiny squares!!

Baking tip:

  • For an extra boost of intense chocolate flavor, add ½ -1 tsp espresso powder to the flour step

Kitchen notes:

  • Wrap each square in plastic wrap and place squares in a freezer-safe bag.  Freeze and take out whenever you have a craving
  • For an easy dessert, cut each square into small chunks, serve with vanilla ice cream and chocolate or caramel sauce. Don’t forget the whipped cream!
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