The Brownie We WOULD Have Sold - AKA The Best Fudgy Brownie Recipe Ever

If you have ever visited our booth, you might have noticed a glaring omission on our menu: brownies. The truth is, we don't sell brownies at Iron & Icing because in order to give you the best fudgy brownies, we'd have to charge too much! To make this recipe using our top-tier ingredients and still keep the bakery running, the price tag would simply be too high. But that shouldn't stop you from claiming this ultimate recipe to bake at home!

The Fudgy Brownie Philosophy

We want dense, dark, fudgy squares of pure chocolate. To achieve this, we use a few classic bakery methods: measuring by weight, browning our butter, using room-temperature eggs, and avoiding overmixing.

Ingredients

• Brown Butter: 255 g

• Milk Chocolate Chips : 185 g (85 g for the batter, 100 g mix ins)

• Semi Sweet Chocolate Chips (for Batter): 185 g (85 g for the batter, 100 g mix ins)

• Granulated Sugar: 250g

• Brown Sugar: 250g

• Eggs (Room Temp): 4 Large

• Milk: 40 g

• Vanilla Extract or Vanilla Bean Paste: 26 g

• All-Purpose Flour: 188 g

• Cocoa Powder: 126 g

• Salt: 4 g

• Pero Powder (Optional): 5 g

Instructions

1. Preheat and Prep: Heat your oven to 350°F. Line an 9x9 metal baking pan with parchment paper, leaving an overhang so you can easily pull the brownies out later.

2. Weigh Your Dry Ingredients: Place a bowl on your scale, zero it out, and measure your dry ingredients (flour, cocoa powder, and salt) together. Set to the side.

3. Melt the Chocolate & Butter: In a microwave safe bowl, combine the butter, and 85g of milk chocolate chips, and 85 g of semi sweet chocolate chips. Melt in 30 second increments, mixing after each, until the mixture is completely melted and uniform. Set aside so it can cool slightly while you complete the next step

4. Whip the Eggs, Milk & Sugar: Vigorously whisk your room-temperature eggs with the milk, and white and brown sugars for about 5 to 7 minutes, until the mixture is pale and frothy and the sugar is largely dissolved. Barbarian Cheat Code: Do NOT skip this step or shorten the mixing time. If you want a shiny, crackly brownie crust, the key is to dissolve the sugar as much as possible!
   

5. Combine Wet and Dry: Pour your slightly cooled chocolate and butter mixture into the fluffy eggs and fold gently. Then, pour in your pre-measured dry ingredients.

6. Fold:  Remove the bowl from your stand mixer and, using a spatula, gently fold the dry ingredients into the wet ingredients until 80% combined. Add in the rest of your chocolate chips and fold them in until no flour streaks remain.

7. Bake: Pour the thick batter into your prepared pan. Bake for 28 to 30 minutes. The center should still be slightly gooey; it will continue to set as it cools.

Barbarian Cheat Code: Let the brownies cool completely in the pan at room temperature, then chill them in the fridge for an hour before slicing. Slicing warm brownies will just yield a deliciously messy puddle, but chilled brownies will give you those clean, razor-sharp bakery edges!