Fudgy Brownies 3 Ways
There are 3 paths get to fudgy brownie perfection. Each a little more involved and more delicious. Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! Click:
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8x8 baking pan:
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--RECIPES--
GOOD
▪170g or 1.5 sticks unsalted butter
▪225g/8oz 70% chocolate
▪175g or 3/4c granulated sugar
▪5g or 1tsp kosher salt
▪3 eggs, whisked
▪200g or 1 1/4c flour
Melt butter on low in large sauce pot. Add chocolate and stir to melt. Add sugar & stir well. Off heat, add eggs and stir well. Add salt and flour. Stir until well combined. Load into a greased 8”x8”/20x20cm pan. Bake at 350F/175C for 24-26mi rotating halfway through.
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BETTER
▪115g/1 stick butter
▪225g/8oz 70% cacao chocolate
▪3 eggs
▪50g or 1/4c buttermilk
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪100g or 1c brown sugar
▪75g or 1/3c granulated sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪5g or 1tsp kosher salt
Melt butter on low in a large sauce pot. Stir in chocolate and remove from heat.
In a separate bowl, whisk together egg, buttermilk, oil, vanilla. Add sugars, whisk well. Add choco butter to sugar-egg mixture and stir.
In a separate bowl, whisk together flour, cocoa powder, and salt. Fold into wet mixture until well combined. Load into greased 8x8 or 20x20 and bake at 350F/175C for 24-26 min, rotating halfway through.
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BEST
▪1 stick butter/115g
▪225g/8oz chocolate + extra for topping (or cacao nibs)
▪100g or 1c brown sugar
▪75g or 1/3c white sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪3 eggs (cold)
▪5g/1Tbsp espresso/instant coffee
▪5g or 1tsp kosher salt
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪50g or 1/4c buttermilk
Brown the butter in a small saucepan preheated on high. When hot, add butter and stir constantly, scraping up solids at the bottom. When color is dark and golden, remove from heat. Off heat, stir in espresso and chocolate to melt.
In mixer, whisk eggs and sugars on medium high until thick and fluffy - takes several minutes. When done, the color should have lightened significantly. With mixer on low, add in oil, vanilla, buttermilk. Once incorporated, stream in chocolate-butter
In a separate bowl, whisk together flour, cocoa, salt. With mixer on low, add flour/cocoa mixture to wet ingredients. Use a spatula to scrape sides and to finish incorporating flour. Transfer mixture to prepared 8x8. Sprinkle with chopped chocolate chunks (or cacao). Cover and refrigerate for 2-24 hours to hydrate.
Sprinkle with flaky salt. Bake at 350F/175C for 24-26 min, rotating halfway through. Rest on counter to room temp, then refrigerate until cool.
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CHAPTERS:
0:00 Intro
0:15 Good, 6 ingredient brownies
3:22 MIxing and baking better brownies
5:57 counteracting the brownies with AG1 (ad)
7:00 Better brownies are done
7:50 Best fudgy brownies
12:23 Let’s eat this thing
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Amazing Peanut Butter Brownies Recipe
This Peanut Butter Brownies recipe makes for a decadent and rich treat. These homemade fudgy brownies are perfect for peanut butter lovers with lots of creamy peanut butter swirled throughout the chocolate brownie batter. Made from scratch and without a mixer, these fudgy treats come together quickly and easily.
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Chewy Peanut Butter Brownies
Chewy Peanut Butter Brownies
Chewy Peanut Butter Brownies
Ingredients
1/2 cup peanut butter crunchy or smooth
1 cup all purpose flour
2 large eggs
1/3 cup butter melted
2/3 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp baking powder
1 pinch salt
Instructions
1. Pre heat oven to 350F
2. Line a 9″x9″ metal or glass baking pan with parchment paper so you can easily lift your brownies right out once they are cooled. (This is optional, but makes removing the brownies and cleaning way easier!)
3. In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together.
4. Slowly add the eggs, vanilla extract, and pinch of salt.
5. In a separate bowl, combine the flour and baking powder.
6. Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies.
7. Smooth the batter into the 9″x9″ pan and bake for 30-35 minutes.
8. The brownies will feel soft or “raw” but will harden up as they cool. They will have a slightly wet look in the middle, but should be cooked. This will keep them chewy, moist, and yummy!
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Do you prefer cakey or fudgy chocolate brownies?
full recipe can be found on IG or my website!
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Easy Fudgy Peanut Butter Banana Brownies From Scratch- Only 3 ingredients (vegan)
Easy homemade peanut butter banana brownies with only 3 ingredients. This brownie is super easy to make and super healthy.
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4 tbsp peanut butter
2 tbsp cocoa
3 bananas
bake at 350°F for 20 minutes
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How to Make Peanut Butter Brownies
These Peanut Butter Brownies are made with swirls of fudgy chocolate brownie and soft, chewy, peanut butter blondies!
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BROWNIE BATTER
3/4 cup unsalted butter cut into Tablespoon-sized pieces (170g)
1/2 cup semisweet chocolate chips (90g)
1/2 cup natural cocoa powder (50g)
1/2 cup granulated sugar (100g)
1 cup light brown sugar, firmly packed (200g)
2 large eggs + 1 egg yolk, room temperature preferred
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour 125g
1/3 cup mini choc chips, (85g)
PEANUT BUTTER BATTER
1/2 cup butter, softened (113g)
1/2 cup creamy peanut butter (140g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar, firmly packed (100g)
1 large egg
1 teaspoon vanilla extract
1 1/3 cups flour (167g)
1/2 teaspoon cornstarch
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon milk
2/3 cup Reeses pieces, optional
Instructions
00:00 Introduction
00:14 Preheat oven to 350F and prepare a 9x13 glass baking dish¹ by spraying with baking spray. Prepare Brownie batter first:
BROWNIE BATTER
00:19 In a large, microwave-safe bowl, combine butter and ½ cup semisweet chocolate chips. Heat in 20-second increments (stirring well in between) until chocolate and butter are melted and mixture is smooth.
00:53 Add cocoa powder and sugars and stir well.
01:08 Stir in eggs, egg yolk, vanilla extract, and salt.
01:36 Add flour and stir well. Stir in mini chocolate chips, if using. Set aside while you prepare peanut butter blondie batter.
PEANUT BUTTER BLONDIES
02:17 Using an electric mixer or stand mixer, cream together butter, peanut butter, and sugars until creamy and well-combined.
02:50 Add egg and vanilla extract and stir well.
03:00 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
03:25 Gradually add flour mixture to peanut butter mixture and stir until well. Add milk and stir until ingredients are completely combined.
03:55 Use a spoon or spatula to stir in Reese’s pieces candy pieces, if using.
04:23 Alternate dropping heaping spoonfuls of brownie batter and peanut butter blondie batter into your prepared pan. Use a knife to swirl and make sure the batter is evenly distributed. Top with additional candy pieces, if desired.
05:24 Transfer to 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
05:35 Allow brownies to cool in pan before slicing and serving.
Notes:
¹You may use a metal pan instead, just keep in mind that the peanut butter brownies may cook faster so start checking them sooner than the 35 minutes recommended in the recipe.
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