MY TRICKS FOR SOLVING THE MOST COMMON PROBLEMS

When making brownies, the most delicate phase is the balance. Here are my tips for solving the most common problems:
Problem: The top crust does not form.
Solution: Do not overmix the batter after adding the eggs and sugar. Overmixing develops gluten and makes brownies too chewy. Instead, mix vigorously (without whipping) the warm batter with the eggs for 30 seconds, just enough to slightly dissolve the sugar and create the base for that wonderful shiny crust.
Problem: They turn out too dry (like a cake).
Solution: You overbaked them! Remember that brownies are done when the center is still soft. A good trick is to take them out of the oven as soon as the top is matte and a toothpick inserted in the center comes out with moist crumbs attached, not dry.

Ingredients Notes and Substitutions

Dark Chocolate: I recommend chocolate with at least 50-60% cocoa. It’s the true soul of the brownie.
BROWN SUGAR: I recommend the MUSCOVADO quality, essential for moisture and the caramel note. Substitution: You can replace it with an equal dose of whole brown sugar or, if not available, granulated sugar, but the result will be less moist.
Self-Rising Flour: Saves you a step. Substitution: If you use all-purpose flour, add a small pinch (about 1 tsp) of baking powder.
Butter: Always use high-quality butter.

Storage

Store brownies in an airtight container at room temperature (away from heat sources) for 4-5 days. If you want to extend the storage, you can freeze them: cut them, wrap them individually in cling film, and then place them in a freezer bag. They keep for 2-3 months. Thaw at room temperature for 30 minutes.

Recipe Alternatives and Variants

Sea Salt Brownies: Add a generous pinch of sea salt flakes (Fleur de Sel) right after pouring the batter into the pan. The contrast will enhance the chocolate.
Walnut/Pecan Brownies: Add 2.6 oz of toasted and chopped walnuts or pecans to the batter along with the chocolate chips. Do not alter the original doses.
Marble Cheesecake Brownies: Prepare a mixture of 7 oz cream cheese (like Philadelphia), 1.8 oz sugar, and 1 egg. Pour the brownie batter into the pan, then add spoonfuls of the cheese mixture and marbleize with a toothpick.

Usage and Pairings

Brownies are perfect on their own, but if you want to turn them into a patisserie dessert, serve them warm with:
A scoop of vanilla ice cream or milk flavor.
A spoonful of fresh, unsweetened whipped cream.
A drizzle of homemade salted caramel sauce.
A classic after-dinner pairing: a glass of dessert wine like Vin Santo or Marsala.

Recipe History

The history of the brownie is fascinating and, like many great dishes, shrouded in legend. The most credited origin dates back to 1893 in Chicago, during the World’s Columbian Exposition, when Bertha Palmer, wife of the Palmer House Hotel owner, asked the pastry chef for a dessert that could be easily consumed by the ladies of the women’s club, without the use of plates or cutlery. The result was a small chocolate cake, smaller than a cake and served in a paper sheet, which was called Brownie for its dark color. The first printed recipe, however, appeared only in 1896, but it was only in the 20th century that its popularity exploded, becoming an icon of American bakery.

The Trick for a Soft Center and Perfect Cut

If there’s one thing that distinguishes a good brownie from an epic brownie, it’s the texture. To achieve that soft and creamy center: never bake beyond the indicated time, even if the center seems raw! Once removed from the oven, the residual heat (technically called carry-over cooking) will continue to cook the batter. By removing them when the edges are set and the center is still soft, you’ll ensure their creaminess. And for a clean cut? Cool them completely (even better if in the fridge for 30 minutes) and use a slightly warmed or damp long-blade knife.