Brownies are mixed in one bowl and baked in a lined square pan. The mixing method and the time in the oven decide whether they come out fudgy or cakey.
Prepare the Pan
An 8 or 9 inch square metal pan is common. Line it with baking paper that overhangs two sides, so the whole slab lifts out later and cuts cleanly. Glass or dark pans run hotter, so reduce the oven setting a little and check the maker’s guide for advice. Grease the paper lightly if your recipe suggests it.
What Changes the Texture
| Goal | More of | Less of | Bake |
|---|---|---|---|
| Fudgy | Melted chocolate and butter | Flour | Shorter time |
| Cakey | Flour and a raising agent, beaten eggs | Fat | Longer time |
| Chewy | Sugar and egg | Raising agent | Medium time |
Baking Sequence
- Heat the oven to around 165 to 180 C (325 to 350 F).
- Melt butter and chocolate together gently in a bowl set over a pan of barely simmering water, or in short bursts in a microwave, stirring between each.
- Let the mixture cool a few minutes, then whisk in sugar and eggs one at a time.
- Fold in flour, cocoa and salt until just combined.
- Add nuts or chocolate pieces if you like.
- Scrape the batter into the pan and smooth the top.
- Bake for about 20 to 35 minutes, depending on the pan and the style you want.
- Cool completely in the pan on a rack before lifting out and cutting.
Is It Done?
Insert a toothed knife or skewer near the center. For fudgy brownies, a few moist crumbs should cling. For cakey ones, it should come out nearly clean. The edges should look set and slightly pulled from the sides while the middle still has a slight wobble. Brownies keep cooking from residual heat, so pull them a little early rather than late.
Cutting and Keeping
- Chill the slab for an hour for tidy squares.
- Wipe the knife between cuts.
- Store in an airtight container for a few days, or freeze portions.
Good chocolate matters more than any other ingredient here, so use a kind you enjoy eating. Cocoa powder adds depth, and a pinch of salt sharpens the flavor. Do not skip the cooling step, since a warm brownie slab is soft and tears when cut. For a crisp top, whisk the eggs and sugar for a couple of minutes before adding the other ingredients.
FAQ
Why is my top cracked and shiny?
A thin shiny crust usually comes from well-whisked eggs and sugar. It is a feature, not a flaw.
Can I use a different size pan?
Yes, but adjust the time. A larger pan makes thinner brownies that bake faster, so watch them from about 15 minutes.
The Short Version
Line the pan, mix gently, and pull the brownies while the center is just set. Cool them fully before you cut.