Last week I made the five highest reviewed brownie recipes online to learn everything I needed to know about brownies. You can read about my brownie bake-off to see how that went. I took everything that I learned and created my version of the ultimate brownie recipe.
The result is a brownie that is the perfect combination of fudgy and chewy. It’s not too sweet, has the perfect shiny, crinkly top, and crispy edges. And unlike the thin brownies in my KIND bar brownie recipe, these brownies are nice and thick!
You will find that the flavor profile is a bit more complex than traditional brownies, thanks to the addition of chopped milk chocolate and white chocolate in the dark chocolate batter. The varieties of chocolate really lends to a more elevated treat. It almost tops our Smoked Traeger Brownies that are filled with smoked brown sugar walnuts.
This recipe combines several ingredient combinations to achieve a specific flavor and texture. Butter and olive oil are used to create a fudgy, yet chewy texture. The addition of butter also helps to create the shiny, crinkly top and is a nice boost for the flavor. And while I would usually add coffee to the batter, I left it out in order to let the flavor of all the different types of chocolates really shine.
If you want to learn how to achieve different types of brownies, be sure to check out my brownie bake-off or espresso brownies to learn more about different techniques and ingredient combinations. Let us know that you think of this brownie recipe down in the comments below? What is your ultimate brownie? We love to hear your feedback.
My Ultimate Brownies
The perfect combination of dark chocolate, milk chocolate, and white chocolate come together to create fudgy and chewy brownies with a crinkly top and crispy edges.
Ingredients
- 1 stick (113g ) Unsalted Butter, cut into 1" cubes
- 1/4 C (64g) Extra Virgin Olive Oil*
- 7oz (198g) 70% Dark Chocolate, roughly chopped*
- 3 Eggs
- 3/4 C (144g) Granulated Sugar
- 3/4 C (144g) Light Brown Sugar
- 1 Tbsp Vanilla
- 3/4 C (90g) All-Purpose Flour
- 1/2 C(48g) Cocoa Powder, I use Dutch Processed
- 2oz (57g) Milk Chocolate, roughly chopped
- 2oz (57g) White Chocolate, roughly chopped
Instructions
- Preheat the oven to 350ºF. Prepare a 8x8 pan by throughly greasing the pan. Line the bottom with parchment paper to prevent the brownies from getting stuck in the pan.
- In a large heatproof bowl, add the cubed butter, chopped chocolate, and olive oil. Place the bowl over a saucepan that's been filled a quarter of the way with water. Cook over low heat until the butter and chocolate are completely melted, stirring occasionally.
- Once the butter, chocolate, and oil mixture is smooth, remove from the heat and set aside to cool completely.
- Using a stand mixer on high speed, whisk together the eggs, granulated sugar, light brown sugar, and vanilla. Whisk on high for 3-5 minutes, or until the mixture is double in size and pale. You're looking for a creamy consistency that has formed soft peaks.
- Add the cooled chocolate mixture to the egg mixture and gently fold to incorporate. Be sure to move slowly and gently to avoid knocking out the air from the egg mixture.
- Once the chocolate and egg mixtures have fully combined, sift the flour and cocoa powder over the mixture. Gently fold the dry ingredients into the wet ingredients until they are mostly incorporated.
- Add the chopped white chocolate and milk chocolate. Gently fold the chocolates into the batter until evenly dispersed.
- Pour the brownie batter into the prepared 8x8 pan. Bake for 30 minutes, or until a shiny crust has formed and the middle is almost set with just a slight wiggle when moved.
- Remove the brownies from the oven and allow to cool for at least thirty minutes before cutting. Sprinkle with sea salt, top with some vanilla ice cream, and enjoy!
Notes
- The type of oil that you use is important, as it has a strong impact on the flavor. Extra virgin olive oil has a nice flavor, I use the California Olive Ranch brand.
- 7oz of dark chocolate is two (3.5oz) chocolate bars, I use Lindt or Ghirardelli.
- This bake time will result in a fudgy brownie, if you want your brownies to be less fudgy, be sure to bake for another 5-10 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 372Total Fat: 19gCarbohydrates: 42gProtein: 4g