This is the sister brownie to my Perfect Fudgy Chewy version. Make this one if you prefer a softer fudge brownie with a very slight chew as it cools. This recipe also uses whole eggs instead of yolks, unlike my other recipe.
{More details coming soon...}
{Step by Step and pics coming soon...}
You can also visit my Fudgy Chewy brownies for pictures, as the method is nearly identical.
I research and develop everything on this site using weight (in grams), so they are listed first in the recipe card. Measuring by weight is the best way to replicate my recipes. This is particularly important with fluffy ingredients such as flour, cocoa powder, and powdered sugar.
For measurements under 5 grams, I will typically list the volumetric measurements (teaspoons, etc.) as most home scales are not precise enough under that weight.
I have converted grams to volumes (cups, teaspoons, etc.) for American bakers who prefer it. These are not as precise and may have awkward proportions (such as ½ cup + 1 tablespoon). However, they still work.Â
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
For a 9 x 13 pan:Â
For an 8 x 8 pan:Â
*You can use any type of cocoa powder here, but I prefer Dutch-processed or European-style cocoa. It has a beautiful dark color and mellow chocolate flavor. In this recipe, I’ve used the Droste brand, which I buy from Amazon, here.
**You can use any type of chocolate here, such as chips or cut-up chunks from a bar. If you prefer a sweeter brownie, go for a mix of semi-sweet and milk chocolate. I like a combo of semi-sweet and dark chocolate. Sometimes, I also like to use thin chocolate squares with filling (Ghirardheli makes some good ones) so that when you bite into your brownie, you get a fun, gooey filling of raspberry, caramel, or mint.
***Pans of varying materials will conduct heat differently and require different baking times. All of my brownies are tested in light-colored aluminized steel pans (you can see mine here on Amazon), but if you use a different pan, such as glass or ceramic, I suggest reading this post from King Arthur Baking to ensure you get your baking times correct.Â
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