The only crackly top Brownies Recipe I make! Fudgy, chewy, and chocolatey brownies is an all-time family favorite dessert! It’s easy enough to make for my 10-year old and has no butter! 

brownie-recipe

Best Brownies Recipe

This is my favorite brownies recipe! There is nothing more easier than using simple pantry ingredients and getting the results you expect from brownies. I love fudge-like middles, a crackly top and crusty edges and this is just that! Search no more, folks! These are amazing! Not to mention they make the perfect crowd pleasing brownies because you can double the recipe, pour it onto a sheet-pan and you’ll have the perfect brownies to feed a crowd without all the hassle!

Sure, I like a quick and easy brownie recipe without the addition of melted chocolate but did you know that has a lot to do with the shiny crust you see on some brownies? Perhaps, the way you beat the eggs with sugar or the chocolate you use, can intensify the structure but I’m not going to get too fancy with chemistry or ingredients. Besides I come to believe simple recipes are one of the best, so I’ll keep my brownies recipe as easy as the boxed stuff.

 

 

 

How to make perfect brownies with a shiny crust:

Brownies Recipe

Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
Servings: 24 small bars
The only crackly top Brownies Recipe I make! Fudgy, chewy, and chocolatey brownies is an all-time family favorite dessert! It's easy enough to make for my 10-year old and has no butter! 

Ingredients

Brownies:

  • 3/4 cup canola oil
  • 2 cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips melted
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp salt

Instructions

How to Fudge Brownies recipe:

  • Heat oven 350°F. Spray a 9 x 13" pan with cooking spray and set aside.
  • Whisk oil and sugar. Add eggs and vanilla; mix. Whisk in melted chocolate then add the remaining ingredients and stir until combined.
  • Bake 24 minutes.

Notes

Brownies for a crowd: Double recipe and bake in a 18x13 sheet-pan for 24 minutes. 
Oil Substitute: use melted butter, margarine, lard or shortening.
Servings: Makes 24 mini bars or 12 regular slices.
Freeze: for up-to 3 months. 

Nutrition per serving

Serving: 1barCalories: 211kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 2gCholesterol: 21mgSodium: 82mgPotassium: 86mgFiber: 1gSugar: 19gVitamin A: 33IUCalcium: 11mgIron: 1mg

Q&A

Will brownies cook without eggs?

The protein in eggs are like the binding ingredient, working somewhat like glue in brownies. Making brownies without it can crumble and dry out the bars, as eggs help with moisture too. The good news is, I recently discovered that unsalted chickpea liquid from canned chickpeas makes the perfect egg white substitute (protein)! In-fact, you can beat a meringue from it and it will thicken! Tell me that’s not an interesting egg substitute? I wish all the people with egg allergies knew!

How do you tell brownies are done?

Brownies are the dessert you actually need to under-bake like a chocolate chip cookie. To make the perfectly fudgy brownies follow my baking time to the tee! Another way to see if the brownies are done is to observe the middle, if it looks too wet it’s not ready. However, you do not want to over bake or use a toothpick for doneness, as they need to be under baked, by a smidge. Look for an “almost set” middle, usually that’s around a 20-minute mark.

How do you get a shiny crust?

I really have noticed that every time I make this brownie recipe I get a sheen on my crust and that’s not always possible with other brownie recipes. After reading this article on how to make brownies with a shiny crust, I was convinced melted chocolate was it! Melting chocolate can be as quick as measuring out some ingredients, when using the microwave and I like to do it right in a measuring cup, so it’s not too bad after all.

How to make brownies for a crowd?

If you want to make a big batch of brownies, no problem! This recipe works perfect for a sheet pan of brownies without comprising on the taste or structure. Just double the recipe when making and pour into a greased 13 x 18″ baking pan and bake for 24 minutes. It makes the PERFECT fudge brownies for a crowd every time!

Can I use oil for butter?

Butter can be pretty costly especially when you need 2 sticks of it for a normal batch. I like to use oil since it’s efficient and easier to work with, (less things to melt.) Besides even boxed brownies call for oil so I really wouldn’t stress about flavor since these turn out plenty full of rich!

Which oven rack do you bake brownies on?

Baking things on the lower rack of the oven, actually make for even browning! I’ve learned that bread tip from a cookbook and must say it works! If it works for bread it must be distributing heat evenly, if it’s causing even browning! However, it’s important that your not using dark aluminum since that can burn the bottom quicker than a stainless steel pan. Not sure why that is, but perhaps the dark color quickens the browning.

When to cut Brownies?

Who can wait long to cut into brownies? But if you do want the perfect slice on soft and fudgy brownies then just wait until it cools. Refrigeration can speed up the process and that makes a great food styling tip for photogenic brownies!

What flour should I use for Brownies?

You want to avoid a high gluten flour, like bread flour when making brownies. Choose a flour with a low gluten content, such as all-purpose flour or pastry flour. Gluten works great for elasticity in doughs like bagels and breads and you want the opposite in brownies.

How long do brownies take to bake?

I found that 24 minutes is the perfect timing for baking brownies, even when I double the recipe! Keep in mind this is for our brownie proportions so if your baking a batch for two people that will take much quicker to bake. I’ve also realized that a 30-minute mark is too much for achieving fudge-like brownies unless your recipe is aiming more towards cake brownies.

Can brownies be undercooked?

Brownies are the dessert you actually need to under-bake like a chocolate chip cookie. So, yes they actually need to be under cooked in order to make fudgy brownies!

Can brownies be frozen?

You can freeze brownies, only make sure they are wrapped well to avoid freezer burns. Brownies freeze well for up-to 3 months.

Why are Brownies Cakey?

Too much leavening, can be the result of a cakey brownie! As of a result, too much eggs can also give brownies lots of moisture resulting in a cake-like texture. I will add over-baking brownies will contribute to the cake-like texture as well, since you’re allowing the batter to further cook and dry out.

 

Tips:

  1. Swap the oil out for shortening or butter!
  2. Throw a handful of dark chocolate chips for triple chocolate brownies!
  3. Double the batch and throw on a sheet-pan to feed a hungry crowd!
  4. Use milk or semi-sweet chocolate chips!

 

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