Brownies are arguably the most personally subjective dessert out there. Almost everyone's had one, and everyone has their opinion on what makes them perfect. Here is my recipe: it's not complicated or fancy, but it reliably makes brownies with the my two favorite features: a chewy, intensely chocolate interior with a crispy and crackly shell on top.
It's not chewy in the sourdough bread kinda way- chewy like a mochi with a melt in your mouth effect, which is by far my favorite dessert texture. You can thick and chewy bars and or thin brownie cookies, which I call my "brownie tops", since they taste and feel like the top layer of brownies.
* You can use any type of cocoa that you prefer - natural, Dutch-process, or the black cocoa. If you choose the black cocoa, use the cocoa amounts I have listed in the brownie cookie recipe below. Just make sure that the total amount of cocoa powder you choose is 9 tablespoons (46g).
I built this site for the curious home baker. I'm a huge science + tech nerd; you'll feel right at home if you like exploring and experimenting in the kitchen too.
Here you can build cakes with my Cakeculator and find recipes to accompany the videos from YouTube, Tiktok, and Instagram.
I have lots of things to share... I hope you have fun around here!