Brownies 3 Ways

Posted byAnna Johnson WoodfordPosted inRecipe

Have you ever tried to please a brownie lover?  Nearly impossible right?  Center or edge cut? Nuts or no nuts? Iced, a la mode, or plain? Whether you like cakey (mild judgement), fudgy, or practically unbaked gooey brownies, I have a recipe to suite your chocoholic taste buds 

Prep Time: 5 min

Bake Time: 20 – 30 min

Total Time: 25 – 35 min

Yield for all recipes: 10 reasonably sized brownies, 8 decent sized brownies, 6 perfect brownies 

Cakey 

This recipe is from King Arthur-it’s the best version I’ve found that offers a truly cakey BROWNIE and not just a chocolate cake. 

  • 1 cup (227 grams) unsalted* butter, melted 
  • 2 ¼ cups (447 grams) sugar 
  • 1 ¼ cups (106 grams) cocoa powder (I like to use extra dark) 
  • 1 teaspoon salt* 
  • 1 teaspoon baking powder 
  • 1 tablespoon (14 grams) vanilla extra 
  • 1 teaspoon espresso powder (optional, but it enhances the chocolate flavor) 
  • 5 large eggs 
  • ½ cup (113 grams) water 
  • 1 ½ cups (177 grams) all-purpose flour 

Optional: 

  • 1 cup (113 grams) walnuts or pecans, chopped 
  • 1 cup (170 grams) chocolate chips 

*If you use salted butter, reduce the salt in the recipe to ½ teaspoon 

  1. Preheat the oven to 350° F and lightly grease a 9” x 13” pan, then line with parchment paper so it overhangs on 2 sides (this will help with brownie extraction) 
  2. Combine the melted butter and sugar, stirring until smooth 
  3. Stir in the cocoa, salt, baking powder, vanilla, and espresso powder 
  4. Beat in the eggs one at a time, scraping down the bowl after each addition.  Add the water, stirring until smooth 
  5. Add the flour and optional mix-ins, stirring until thoroughly combined. 
  6. Place batter in prepared dish and bake for 28-30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.  The brownies should feel set both on edges and in the center. 
  7. Allow to cool completely before cutting or removing from dish. 
  8. Glaze or frost, if desired (highly recommended; recipe to follow) 

Fudgy  

This recipe creates the perfect crackly top, crisp edges, and chewy center.  It’s the perfect well-rounded brownie. 

  • 1 ½ cups (360 grams) unsalted butter, melted 
  • 3 tablespoons (44 grams) oil 
  • 1 tablespoon plus 2 teaspoons (21 grams) vanilla extract 
  • 2 cups (390 grams) granulated sugar 
  • 1 ¼ cups plus 2 tablespoons (300 grams) packed brown sugar 
  • 6 large eggs 
  • ½ teaspoons salt 
  • 1 ¾ cups (205 grams) all-purpose flour 
  • 1 ½ cups (150 grams) cocoa powder (I like to use extra dark) 

Optional: 

  • 1 cup (113 grams) walnuts or pecans, chopped 
  • 1 cup (170 grams) chocolate chips
  1. Preheat the oven to 350° F and lightly grease a 9” x 13” pan, then line with parchment paper so it overhangs on 2 sides (this will help with brownie extraction) 
  2. Combine melted butter, oil, vanilla extract, granulated and brown sugar, stirring until smooth. 
  3. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. 
  4. Add the salt, flour, and cocoa powder, stirring until smooth. Fold in optional mix-ins, if desired. 
  5. Place batter in prepared dish and bake for 20-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.  The brownies should have edges that feel set, and a center that feels soft. 
  6. Allow to cool completely before slicing or removing from dish. 
  7. Glaze or frost, if desired (recipe to follow)   

Gooey 

This recipe was the happiest of accidents.  I had set out to make a batch of fudgy brownies one night, only to discover I had nearly zero ingredients.  Some substitutions later, and I was cackling like a mad scientist at my genius.  This brownie is melt in your mouth ooey, gooey perfect. 

  • 1 ½ cups (360 grams) unsalted butter, melted 
  • 1 tablespoon plus 2 teaspoons (21 grams) vanilla extract 
  • 2 cups (390 grams) granulated sugar 
  • 1 ¼ cups plus 2 tablespoons (300 grams) packed brown sugar 
  • 4 large eggs plus 2 egg yolks 
  • 6 oz (170 grams) bittersweet or dark chocolate, melted 
  • ½ teaspoons salt 
  • 1 ½ teaspoon espresso powder 
  • 1 ¾ cups (205 grams) bread flour 
  • ¾ cup (75 grams) cocoa powder (I like to use extra dark) 

Optional: 

  • 1 cup (113 grams) walnuts or pecans, chopped 
  • 1 cup (170 grams) chocolate chips 
  1. Preheat the oven to 350° F and lightly grease a 9” x 13” pan, then line with parchment paper so it overhangs on 2 sides (this will help with brownie extraction) 
  2. Combine melted butter, granulated and brown sugar, and vanilla, whisking until combined. 
  3. Add the eggs one at a time, scraping the bowl after each addition. Add the yolks and melted chocolate, whisk until combined 
  4. Next, add the dry: espresso powder, flour, and cocoa; stir until smooth 
  5. Fold-in optional mis-ins, then pour batter into prepared dish.  Bake at 350° for 22-28, or a toothpick comes out with a few moist crumbs attached. 
  6. Let cool completely before slicing or removing from dish 
  7. Glaze or frost, if you’re a chocoholic  

Chocolate Frosting

The perfect pairing to any chocolate cake, I mean cakey brownie, or brownie in general. 

Chocolate Glaze

This decadent, rich glaze is great for an extra oomph of chocolate, must LOVE chocolate, though 

  • 2 ¾ cups powdered sugar 
  • ¼ cup plus 2 tablespoons cocoa (I prefer extra dark) 
  • ¼ cup plus 2 tablespoons unsalted butter, softened 
  • 1 teaspoon vanilla extract 
  • ¼ cup to ¼ cup plus 2 tablespoons whole milk 
  1. Sift the powdered sugar and cocoa together over the softened butter, whisk until smooth. 
  2. Add vanilla and ¼ cup milk, whisking until fully combined and smooth – add more milk if needed to reach desired consistency 
  3. Frost your dessert! 

Ratios (by weight): 

2:1 – 2 parts chocolate to 1 part cream: when warm, can be piped, once cool, it becomes stiff like fudge or truffles 

1:1 –1 part chocolate to 1 part cream: when warm, is pudding-esque consistency and great for filling or icing cakes, cools to frosting consistency 

1:2 – 1 part chocolate to 2 parts cream: this makes a thin glaze that will thicken as it cools but will never completely set. 

  • Chocolate of Choice
  • Heavy Cream
  1. Chop your chocolate of choice and place in a bowl 
  2. Heat cream in a pot on stove until steaming, or conversely in a microwave (being careful not to boil) 
  3. Pour hot cream over chocolate, stir, and let sit for a minute to melt chocolate. 
  4. Stir to fully combine mixture until smooth 

Published by Anna Johnson Woodford

I'm a wife, mom, baker, and cook (among so much else). I try to fill my life with love and good food; the pursuit of the latter often results in hilarious reactions from my family. I like to share both my successes and my funny failings.