Dark Chocolate Brownie Recipe (2024)

FAQs

What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Dark brown sugar adds a more complex flavor

That complex molasses flavor (a little sweet and slightly bitter) also adds moisture and tenderness to brownies.

Dark chocolate, including pure cacao powder contain flavonoids, which are the same antioxidant compounds found in fruits, vegetables and whole grains. These compounds reduce inflammation and improve blood flow to your brain and heart. They also help lower blood pressure, LDL (bad) cholesterol and blood sugar levels.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

Best Overall Brownie Mix: Ghirardelli Double Chocolate Premium Brownie Mix. When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies.

The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker. These color, flavor, and texture alterations come from how brown sugar is made.

Light and dark brown sugar can usually be used interchangeably in recipes. However, keep in mind that the flavor and color of your baked goods may be affected by the type of sugar you use.

More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result. If this is how you love your brownies, great.

Endangered Species Panther Fair Trade Dark Chocolate Bar

It's a great all-around chocolate for baking, especially in recipes where it can temper sweetness while taking centerstage, like my homemade brownie mix or chocolate chip skillet cookie.

Why is cosmic brownies so good? ›

Cosmic brownies are so dang good because they have that delicious dense, fudgy and chewy texture. So in order to recreate that same richness, I pulled out all the stops to create a brownie just like the real deal. Here's how to achieve that same texture: Use a mix of light brown sugar and granulated sugar.

Dark chocolate is rich in minerals, such as iron, magnesium, and zinc. it can have various health benefits, including reducing inflammation and decreasing the risk of heart disease.

Just one month after Amanda shared her dessert creation, she posted a recipe for a cookie-brownie hybrid similar to Amanda's and wrote, “They're called slu*tty Brownies because they're oh so easy, and more than a little bit filthy.” Her post ended with the introduction of “#slu*ttybrownie.” A mashup of already beloved ...

It's a sliding scale, and you can make just about any brownie texture from very gooey, to very cakey. Some might call brownies that fall in the middle chewy, however, we'll just call them slightly gooey, or slightly cakey.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

The best option is to wrap each brownie in an airtight wrapping such as plastic wrap. Wrapped brownies can be stored at room temperature or in the refrigerator and should be consumed within 1-2 days before they become dry and stale.

Brownies made with a vegetable oil spread that has less than 65% fat will be slightly more dry and cakelike. The only "no-no" is using melted vegetable shortening in place of the oil.