Use a scale Volume measurements can be off by a large margin, resulting in a bad texture and a drier brownie
Butter Over oil Butter solidifies at room temperature, giving brownies a firmer, more structured texture. This results in a denser, chewier brownie with a slightly crisp edge. Using melted butter in brownies typically results in a denser, fudgier texture. The liquid fat coats the flour proteins more thoroughly, reducing gluten formation and yielding a moist, rich crumb with a glossy top. Plus its way easier too mix by hand and you don’t need any special equipment
Use the correct chocolate It needs to be dark - as once mixed with the other ingredients milk chocolate gets a little lost and just doesn’t deliver the rich flavor hit
Higher ratio of wet to dry ingredients More wet ingredients contribute to a fudgier and denser texture. The increased moisture helps to create a gooey, melt-in-your-mouth consistency.
Whisk room temp eggs and sugar until ribbon stage (When eggs are room temp they hold more volume and shape longer) you end up with that beautiful shiny and crinkly layer on top
Don’t overmix This could be the most crucial step. You just want to bring them batter together until fully incorporated. Over mixing once the flour is added, can lead to excessive gluten development. Gluten is a protein that gives structure to baked goods, but too much gluten can make brownies drier, tough and chewy rather than tender and fudgy.
Slightly underbake vs Follow the recipe time Regardless of suggested bake times in a recipe when a toothpick comes out clean from the batter you are good, even if it has just a touch of the wet batter err on the side of under. As they cool you will be left with a dense fudgy result
Cool completely Resist the urge to dig right in if you can. This will allow them to set up and become super rich and fudgy. You will also be able to cut nicer squares for presentation. Also, if you can’t wait, grab a spoon and go with God.
The Best Fudgy Nutella Brownie
1/2 cup (112g) unsalted butter
3 oz (85g) Dark Chocolate
2/3 cup (133g ) Brown sugar
2 teaspoons (10g) Vanilla Extract
2 large eggs plus 1 egg yolk at room temperature
1 1/4 cup Nutella divided 3/4 cup (228g) for the batter 1/4 cup (152g) for the swirl
1 cup (125g) All purpose flour
1/4 teaspoon (.75g) Kosher salt
Preheat oven to 350 degrees F (180c), place rack in the middle position. Line an 8x8 (20x20cm) pan with unbleached parchment paper with an overhang on the edge to be able to lift out
Whisk together the eggs and sugar until fluffy ribbon stage, about 2-3 minutes
In a microwave safe bowl, melt the butter and chocolate in increments of 45 seconds until completely melted, stirring in between bursts
Warm the Nutella in the microwave for about 30 seconds to make it easier to mix
Add the chocolate, Nutella and vanilla extract to the egg mixture and mix thoroughly
Gently fold in the flour and salt, do not overman
Pour the batter into the prepared pan, dollop the reserved Nutella on top and swirl throughout the batter with a skewer or sharp knife
Bake in the center of the oven for 30-35 minutes (I prefer 30)
Cool the brownies in the pan. (2 hrs if you want to cut nice squares, don’t wait if you are a gooey spoon savage) When cool lift the brownies our and cut into squares, wiping your knife each time for a super clean cut
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