The Search for the Classic Brownie

Ever had that craving after eating something salty? The need to put something sweet inside your mouth to counter the taste of salt? I've had that... A LOT. Because of that, I thought of baking the classic brownie, the fudgy, chewy kind. It is no surprise that there are a lot of recipes in the internet whenever you google "brownies" or "best brownie recipe". Each person has their own recipes. I said to myself, why not share mine as well? For quite sometime, I have been searching and trying out recipes for the brownies however, there are times when it turned out to be cakey or dry. So I decided to stick to one recipe and tweak and adjust some of the ingredients to make the fudgiest, chewiest and chocolatiest brownie in the entire culinary and dessert-loving world!

For this blog, I will just show you how I made the dessert since I'm still in the Test Kitchen stage. I won't add any specific measurements when it comes to the ingredients.

STEP 1: Measure out your ingredients, both dry and wet. I think it's much more efficient when you measure out and prepare your ingredients than taking the ingredients one at a time in your pantry whenever you need one. It saves time.

(flour, sugar, salt, baking powder, butter, bittersweet chocolate, vanilla, eggs)

STEP 2: Melt the butter and chocolate together in a bowl over boiling water. Just like making a ganache.

STEP 3: Once melted, whisk in the sugar and vanilla.

STEP 4: Add the eggs, one at a time until fully incorporated.

STEP 5: Add in the flour just until there are no white particles seen in the batter.

STEP 6: In a foil-lined or parchment-lined 8x8 pan, pour in the batter and bake in a preheated 325°F oven for 30 to 45 minutes or until a toothpick comes out with wet crumbs. Overbaking will make the brownie dry, so be careful. Let it cool before cutting.

The brownie turned out really fudgy and chewy. It did not disappoint, however, it kind of lacked that sweetness to satisfy the sweet-tooth. Maybe because I used bittersweet chocolate instead of semi-sweet chocolate. Also, we have observed that it is better right after it comes out from the refridgerator when it is in its peak fudgy-ness and chewy-ness. I guess this recipe needs a bit more tweaking and fixing to make the best brownie. The search is still on for the fudgiest and chewiest brownie! Share your recipe or suggestions for the best brownie at the comment box below!

I doubled the recipe because my family and I will be bringing some to our Holy Week vacation in Laguna. We figured, why not share some of this to other people. Have a wonderful Holy Week!