Go to the Article: Help Us Create the Ultimate Brownie
Personally: Not so rich it is hard to finish a square, chewy, great crust. Generally should not be approaching fudge (as some seem to do). Normally a bit of a purest about mixing things in.
Best I have found so far is ATK's Chewy Brownies.
Personal experience: made-from-scratch,rich,fudgy,chewy that would live chocolate taste after eating, and most of all for me plain. For me making the best plain brownies is a must, because you can add topping or other things after the plain is perfectly good. It is easy to make red velvet brownies or macha brownies when you have good plain brownies that surely customer will willing to pay and will be hook.
Ghirardelli triple chocolate brownies with peanut butter M&Ms on top of batter in the pan. They will drop on their own halfway down and it’s phenomenal
Dense, rich, chewy, and fudgey. Miss me with the cake texture or frosting--if you want cake, make cake. Same with ice cream: it's not necessary. Plus, brownies make better finger food. We don't need to bring silverware into this. A la mode just isn't worth dirtying up a spoon over. Search your feelings, young Skywalker, you know it to be true. I don't need drizzle and a hot skillet either. Hell, I don't even need a plate. Paper towel will do great
Ain't nothing wrong with how Ghirardelli does it with the chocolate chips added either. Brilliant idea really. My parents were humble, hard working folk, and we weren't breaded up with that Ghirardelli money though back in the day. And Sara Lee didn't do it like that. But she did just fine, thank you very much. But nowadays, if I'm buying brownie mix, it's for sure that Ghirardelli triple chocolate.
Those pieces touching the edge of the pan, and just slightly, slightly overcooked, are where you can find me.
Chewy, fudgey, ooey and gooey, and there’s nothing wrong with the time to time brookie, or a that extra special snoop dogg brownies
ULTIMATE KETO BROWNIES !!!
Personally, brownies should be dense, chewy, fudgey, but not undercooked or ooey gooey, with that iconic crispy, crackly crust. ‘Cakey’ brownies aren’t a thing, it’s just chocolate cake with an identity crisis. A great brownie should be able to stand on its own merit, so no toppings or mix-ins for me either.
As far as recipes go, Stella Parks’ is my back pocket go to recipe, though recently I’ve been tinkering with a sourdough discard version (I keep a rye starter, and rye + chocolate = heaven) which I’m loving.
Oh, and I will fight you for the corner pieces.
Glassy crust. Solid chunks of chocolate. Some espresso flavor. Mix between fudgy and chewy, not too dense but also not cakey.
Would love to get a version with caramel swirled in. Yum.
I've yet to find a better brownie recipe than Stella Parks' in BraveTart. I think spending the cash on fancy cocoa powder like she suggests is one of the biggest steps in getting next level brownies.
The fudgier a brownie is, the more it needs a crunchy component (nuts, cacao nibs, or similar). A brownie's shouldn't need any wheat flour, as then it becomes a cake. Similarly for icing on the brownie. I've never been a fan of swirls of cream cheese or caramel.
sometimes or most of the times, brownies are just to rich and fudgy, making the cravings less....
Your coffee butter works fantastically in brownies.
I'm a fan of a cakier brownie with walnuts.
rich,fudgy and nutty. no icing
Happy medium of fudgy and cake like, rich with a light, contrasting or complementing icing... I sub cocoa butter for part of the butter.
Fudgy, intense chocolate, but as little sugar as possible. I second the vote for Stella Park's brownies - the best I have ever tasted, although they were a little too sweet for me. I tried reducing the sugar, but it was a disaster. Stella told me to keep the sugar and add some salt to try to counter-balance the sweetness. I haven't tried that yet.
Rich and only a little bit sweet - definitely no icing. If I hold one by a corner and wave it around, there should be no risk of it falling apart, but when I bite in it should be pretty tender. Moist on the inside, but with a crispy crust on the outer surface that cracks when bitten. Nuts are OK, but chunks of chocolate are better (and a sweeter chocolate is OK to balance a darker brownie).
I hate brownies. Maybe you can come up with something better than the same old boring brownie. Surprise me.
If you're talking traditional memories of a brownie: lighter colored fractured crackly crust at the top that I notice first and continue to enjoy threw chews, moist soft cake directly under that and finally a rich fudge like layer of darker chocolate with a caramelized small crunch at the bottom. Only served warm, completely a waste the next day.
If you're open to breaking the traditional (I'm honestly surprised how much this memory of the best brownie overlaps with this description) is a Nanaimo bar the unknown superior brownie? Feels like it meets so many of the requests reading comments (coconut, moist, nuts, ignoring the center not sweet, contrasting flavors) . Maybe it's another concept beyond "the ultimate brownie" but would be curious to see a multi layered approached for traditional perfection.
Excellent idea since coffee intensifies chocolate flavors.
Fudgy. Perhaps with different layers of differing percentages of chocolates. No nuts! (allergy friendly and personal preference. Are chocolate chips the best way to go to provide a different texture within the brownie? Ive found that a deep brown butter helps to add a bit of richness as well. Proper resting time as well, just like you would a piece of meat. Regardless, good ingredients=good brownie.
I use precisely two recipes from tasty, their brownies are one of them https://tasty.co/recipe/ultimate-brownies . They really nailed it with them, and are for me-the ultimate. Their other recipe that I like is the Street cart chicken for anyone interested.
The Thomas Keller Ad-hoc brownies are my go to. I skip the dusting of powdered sugar though
Stella Parks
Prefer a cocoa plus butter brownie vs a chocolate brownie, but they are hard to get the dry/gooey spectrum spot on. Maybe some butter, some oil??
I use the best cocoa I can get and sometimes put cocoa nibs in them for added crunch and a pop of flavor. Family doesn't like nuts. I prefer making from scratch but don't have a favorite recipe. I like fudgy but not gooey; crisp edges but cuts cleanly, thick brownies!
No mixes, ever! No oil, ever. Pure butter, really good cocoa, muscovado sugar, really good vanilla paste and a good Tsp. of espresso powder...petfect!
Definitely no nuts! Needs to be as soft and juicy as possible. Pears work great.
Crunchy and fudgy
Gooey like chocolate fondant!
I've always just been a boxed brownie guy. Ghirardelli Dark Chocolate is my "go-to". I definitely prefer my brownies densely rich and fudgy over light and cakey (just make a cake!). No icing. No nuts. Lots of chocolate.
Just melt a few caramels and swirl it on your regular recipe...
And my wife is crazy in love with those chewy edges/corners!
