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best fudgy brownie recipe
- Total Time: 60 minutes
- Yield: 16 servings 1x
- Diet: general
Description
This recipe creates perfectly fudgy brownies with a glossy, crackly top, enhanced by a nutty tahini swirl and a rich caramelized white chocolate layer.
Ingredients
- 7 oz good quality white chocolate, chopped
- 6 oz unsalted butter
- 7 oz dark chocolate (60-70% cocoa), chopped
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.75 tsp fine sea salt
- 3 tbsp tahini, well-stirred
- 1 tbsp powdered sugar
- 0.5 tsp flaky sea salt, for garnish
Instructions
- Caramelize White Chocolate: Preheat oven to 250°F (120°C). Spread chopped white chocolate evenly on a parchment-lined baking sheet. Bake for 45-60 minutes, stirring every 10-15 minutes, until golden brown and fragrant.
- Prepare Swirl Mixture and Pan: Melt the caramelized white chocolate until smooth. Reserve 0.25 cup for the swirl mixture and set aside to cool. Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
- Melt Chocolate and Butter: Melt the dark chocolate and butter together until smooth. Let cool for 5 minutes.
- Whisk Eggs and Sugars: Whisk eggs, granulated sugar, brown sugar, and vanilla extract vigorously for 2-3 minutes until the mixture lightens in color and thickens to form a ribbon-like stream.
- Combine Wet Ingredients: Pour the slightly cooled chocolate mixture into the egg mixture and whisk until just combined.
- Prepare Dry Ingredients: Whisk together the all-purpose flour, cocoa powder, and fine sea salt in a separate bowl.
- Fold Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula until no streaks of flour remain. Avoid overmixing to prevent a cakey texture.
- Prepare Tahini Swirl: Combine the reserved 0.25 cup melted caramelized white chocolate with the tahini and powdered sugar, stirring until smooth.
- Assemble and Swirl: Pour the brownie batter into the prepared pan. Dollop spoonfuls of the tahini mixture over the batter. Use a skewer or knife to create a marbled swirl pattern.
- Bake Brownies: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake; the center should still have a slight wobble.
- Cool Completely: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours. For easier, cleaner slices and a denser texture, chill in the refrigerator for an additional hour before cutting.
- Cut and Garnish: Lift the brownies from the pan using the parchment paper overhangs. Cut into 16 squares and serve. Optionally drizzle with any remaining tahini swirl mixture and sprinkle with flaky sea salt.
Notes
For a dense, fudgy interior and clean slices, ensure the brownies cool completely, preferably chilling for at least one hour after cooling to room temperature. Avoid overmixing the batter, which can lead to a cakey texture. The key to the crackly top is whisking the eggs and sugars until they form a thick, light-colored ribbon.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 square
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg