The Best Brownie Recipe Ever | Easy Chocolate Dessert (2024)

FAQs

Is it better to make brownies with butter or oil? ›

Butter adds richness, while oil ensures a gooey, moist center. Neutral oil like avocado oil is great, or use a light and fruity olive oil for some extra flavor. Sugar: For the best of both worlds (gooey centers, chewy edges, and a touch of crispness), we highly recommend using granulated and brown sugar in this recipe.

When baking brownies it's best to use a high-quality extra virgin olive oil with complimentary flavor profiles. Extra virgin products offer much better health benefits than ordinary oils. This is due to the high levels of antioxidants, including polyphenols, in extra virgin products.

The self-rising flour will give your brownies a cake like quality; usually you want brownies to be dense, rich. The cake flour will be light, delicate; again, maybe not the quality you want for brownies. If self-rising and cake flour are my only 2 choices, I think I would go with the cake flour.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

While you might habitually reach for the vegetable oil to complete that brownie mix, olive oil is a healthy alternative.

Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.

Ultimately, the flour you choose to bake with is entirely up to you. Bleached and unbleached flours can both be used interchangeably in any recipe without a major discernable difference.

What happens if you don't sift flour for brownies? ›

No matter what you're baking, you should always whisk your dry ingredients before combining them with the wet. Sifting really ensures just one thing: zero clumps. Clumps won't fully hydrate from your wet ingredients, which can lead to dry pockets in your baked goods.

Getting the perfect crust for you means choosing a recipe with just the right proportions of granulated and brown sugars. 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.

In some cakes, brownies and cookies, melted butter adds richness to dough and allows ingredients to blend together easily. Melted-butter desserts are often very simple for new cooks to make, and the desserts often require no special equipment.

In baked desserts, such as cakes, brownies and cookies etc, typically you would use an unsalted butter. The recipe will usually say if you need to add any salt. But as a base, using unsalted butter means that your treats will taste so much better.