“He or she who bringeth in the brownies winneth the popularity contest”, as the old saying goes. OK, we just made that up, but let’s face it. We all know it’s true.
And it’s especially true when someone’s made brownies from scratch, complete with crackly tops and fudgy middles. But while many may consider these to be the hallmarks of perfect brownies, don’t limit yourself to just this kind.
Let’s take a deep dive into the different types of homemade brownies and how to get them right every time.
Easy Chocolate Brownies
Brownies must be one of the most-searched-for baked goods ever. We shudder to think how many searches related to easy chocolate brownies end in culinary car crashes every day.
Brownie in a mug? Microwave brownie? Zucchini brownies? We don’t think so. Brownies for one might be easy, but they don’t work for an office treat.
Easy brownies for a crowd are possible, and here’s how to make them. Spoiler alert! You will need an oven, but you won’t need any vegetables.
This easy recipe will show you how to make moist brownies. These are brownies with cocoa powder, so you don’t need to worry about melting chocolate, which can be tricky to get right.
Ingredients
- 1 cup melted butter
- 2 cups white granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 teaspoon vanilla
- 4 eggs, well beaten
Steps to Follow
- Preheat the oven to 350°F
- Thoroughly grease and flour a quarter-sheet pan/brownie pan (13″x9″)
- Combine the dry ingredients (sugar, flour, cocoa powder, baking powder, salt) in a bowl and mix well
- Add the wet ingredients (melted butter, vanilla, eggs) and combine thoroughly
- Spread the batter into the greased pan
- Bake the brownies for 25 minutes and test with a toothpick (look for crumbs)
- If still wet, bake for further 5 minutes and test again. Do not overbake
- Allow to cool completely on a wire rack before cutting into 20 pieces
This super simple recipe can whip up a batch of brownies in under 45 minutes, excluding cooling time. There’s no excuse not to make a batch before bed, ready to take with you in the morning.
Now that we’ve seen an easy brownie, let’s kick it up a notch with a brownie that screams decadence.
Decadent Dark Chocolate Brownies
Nothing says thank you to coworkers like a plate of homemade brownies. And these are brownies are definitely for grown-ups.
If you love nothing better than something deeply chocolatey, these will hit the spot. They are fudgy, luscious, and won’t last long.
You can omit the nuts, but if using them, do not omit the toasting. It makes all the difference.
Ingredients
- 3 cups chopped walnuts, toasted and cooled
- 1 pound butter (unsalted butter is best)
- 6 large eggs
- 3 tbsp instant coffee granules (not espresso powder)
- 2 tbsp vanilla extract
- 2 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt (1/2 tsp if using salted butter)
- 6oz bitter chocolate
- 1 pound + 12oz semisweet chocolate chips
Steps to Follow
- Preheat oven to 350°F
- Grease and flour a half-sheet pan (12″ x 18″) and set aside
- Set aside 12 oz chocolate chips
- Put the remaining 1 pound of chocolate chips, along with the butter and bitter chocolate in a bowl over a pan of simmering water
- Allow to melt slowly and gently combine
- Take off the heat and leave to cool for 5 minutes
- Separately, combine the eggs, vanilla, and sugar, mixing well
- Dissolve the coffee granules in 1 tbsp hot water and add to the egg mixture
- Combine the warm chocolate mixture with the egg mixture
- Allow this mixture to cool to room temperature
- Take 1/4 cup of flour and toss it through the chocolate chips and walnuts
- Sift together the remaining dry ingredients (1 cup flour, baking powder, salt)
- Combine the wet and dry ingredients. Do not beat, but make sure they are thoroughly mixed
- Add the floured chocolate chips and walnuts
- Pour into the sheet pan and bake for 30 minutes
- Test with a toothpick. If a few crumbs cling, they’re ready. If it is still wet, bake for 5 more minutes
- Cool completely on a wire rack
- Refrigerate before curring into 20 large squares, or 40 small bars
These decadent chocolate chip brownies are a crowd-pleaser. One small bar is enough to satisfy most people.
Whatever you do, do not overbake. That would ruin these fudgy brownies. It’s better to slightly underbake than overbake them.
Vegan Cherry and Almond Fudge Brownies
Don’t be concerned by the fact that there’s no dairy in this recipe. Brownies don’t rely on butter or eggs for their texture or taste, so they’re the perfect treat to please everybody.
Plus, who doesn’t love cherry, almond, and chocolate??
Ingredients
- 1/3 cup vegan butter substitute/margarine
- 4 oz dark chocolate
- 1/2 tsp instant coffee granules
- 2 tbsp ground flaxseed
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 3/4 cup ground almonds
- 1/2 unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 1/4 tsp salt
- 3 oz dried cherries, chopped
Steps to Follow
- Preheat oven to 350°F
- Grease and flour an 8″ x 8″ pan and set aside
- Mix the flaxseed with 6 tbsp water and set aside for 5 minutes
- Melt the butter substitute, chocolate, coffee, and 4tbsp water in a bowl over a pan of simmering water
- Once melted, allow to cool slightly
- Combine the dry ingredients in a large bowl (flour, ground almonds, baking powder, salt) and mix well
- Beat the sugar into the chocolate mixture with a whisk until well combined
- Add the flaxseeds, cherries, vanilla, and almond extract, if using
- Add the flour mixture and combine well
- Pour the mixture into the pan and bake for 35 minutes
- Test with a skewer – when a few crumbs cling, it’s ready
- Allow to cool completely before cutting into 12 squares
These brownies will go down a treat and leave no one out. Try using a gluten-free flour blend for an even more inclusive treat. If you doubled the recipe, it would still work well.
Cheesecake Brownies
Ever find yourself struggling to choose between cheesecake and brownies? This recipe brings them both together in one tangy, fudgy, gooey bite of goodness.
Ingredients
- 1 cup butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 tsp pure vanilla extract
- 4 eggs, beaten
- 8oz bittersweet chocolate
- 3oz semisweet chocolate
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
Steps to Follow
- Preheat oven to 350°F
- Line a 13″x9″x2″ pan with foil and butter the foil well
- Heat the butter and chocolate together, stirring all the time, over a very low heat until just melted
- Allow chocolate mixture to cool
- In a separate bowl, mix the beaten eggs, 3/4 cup white sugar and 3/4 cup brown sugar, and vanilla extract
- Combine the two and allow to cool
- Combine the dry ingredients (flour, baking powder, salt) in a bowl
- Mix the wet and dry ingredients
- Pour the batter into the pan
- Using a stand mixer or hand whisk, beat together the cream cheese, 1/4 cup sugar, 1 egg, and vanilla
- Put evenly spaced spoonfuls of the cream cheese mixture on top of the brownie mixture
- Using a knife, swirl the cream cheese mixture through the brownies, distributing it evenly
- Bake for 35 minutes and test using a toothpick
- Allow to cool completely, then refrigerate before cutting
As with the brownie recipes above, take care not to overbake! This simple but delicious addition takes these brownies to the next level.
Brownie FAQs
Baking brownies is a serious business. Here are some of the top questions people ask on the burning issues in the brownie world:
Q. What makes a good brownie?
A. It’s a truth almost universally acknowledged that the perfect brownie combines:
- shatteringly crisp crackly tops
- a chewy, fudgy interior that is not too loose, but not too firm
- sturdy bottom with the strength to hold everything together
However, there are some people who prefer a more cakey brownie. This means a brownie that is more like a regular cake and doesn’t have a chewy center.
Q. What’s the difference between fudgy brownies and cake-like brownies?
A. Want to know what makes brownies fudgier? It’s the fat to flour ratio. A fudgy brownie has a higher ratio of fat to flour than a cakeier one. Overbaking will also produce a more cake-like brownie, although these may be stodgy and unpleasant.
Fudgy brownies also typically have higher levels of chocolate. Some do include cocoa powder as well, but the cocoa butter in chocolate also increases the ratio of fat to flour. This amplifies the fudginess.
Q. Why is it called a brownie?
A. The origin of the term brownie is somewhat unclear. The first mention of it in print is by Fannie Farmer, in her 1896 Boston Cooking-School Cook Book. However, this version was missing a crucial ingredient – chocolate.
The first true chocolate brownie recipe was printed in 1899 in Machias Cookbook. But the early versions were light brownies that were more like cakes than what we know today.
The name is likely connected with its color. Beyond that, we do not have a lot of evidence to say how they got their name.
Brownies: The Ultimate Office Treat
We hope that our tour of the different brownies you can make has given you inspiration. From easy brownies to show stoppers – everybody’s got the potential to make great brownies.
If your team needs a brownie fix, but you don’t have time to bake, don’t despair. Greyston Bakery provides corporate gifting brownie boxes for teams of all sizes. Our range includes vegan and gluten-friendly options, so there’s something for everyone.
Click here to order your brownie box and start spreading joy today!