Baking Chocolate Food General Recipes

The Best Brownies in the Universe

This is not an exaggeration. These are the best brownies in the universe, IF you like your brownies chewy on the edges, crisp on the top, and gooey in the centre.

Rich gooey brownies topped with salt

Of course, there are those who say that they don’t like their brownies this way. Such people don’t actually like brownies; let them eat cake!!!!

Cake-y brownies are NOT brownies. They are a travesty.

So go ahead, give this a go, you will not regret it. And it’s a fairly easy recipe too! Thanks to Christina Marsigliese for posting the original recipe. I would recommend using good quality chocolate, as this is the main ingredient in the brownies; I use Callebaut or Valrhona.



  • 85 g butter (I recommend using unsalted, as it is usually better quality butter)
  • 142 g bitterswet/semi-sweet baking chocolate
  • 2 large eggs (at room temperature)
  • 200 g granulated sugar
  • 1 tsp vanilla essence
  • 62 g all-purpose flour
  • A pinch of salt


  1. Pre-heat the oven to 350 fahrenheit (about 176 celsius).
  2. Melt the chocolate and butter in a double boiler. Alternatively, you can do it in a microwave, but be careful not to burn the chocolate. Once the chocolate is melted, set it aside to cool for a few minutes.How to melt chocolate properly
  3. While the chocolate-butter is melting, cut two pieces of parchment into two strips about 8 inches wide and at-least 14 inches long. Line an 8-inch square pan with the strips of parchment paper at right angles to each other such that they intersect in the middle, like a cross, with a two-inch over-hang on either side of the pan.How to line pan for brownies
  4. Beat the eggs and sugar in a stand mixer for about 8 minutes, until pale and fluffy. The egg-sugar mixture should fall back on itself in a gradually disappearing ribbon when you dip a ladle or whisk into it. This step is important as properly dissolving the sugar gives the brownie its wonderful texture. (If you don’t have a stand-mixer, do step 5 first, and then whip up the eggs and sugar mixture in a bowl with an electric hand-held mixer.)20151202_143923
  5. While the chocolate is cooling and the egg-sugar mixture is being whipped up in the stand-mixture, whisk together flour and salt in a separate bowl.20151202_134327
  6. Once the egg-sugar mixture is ready, add the vanilla essence and whip until incorporated.
  7. Add the cooled chocolate-butter to the egg-sugar mixture and mix with a ladle.20151202_144159 20151202_144530
  8. Fold in the flour-salt mixture gently with a rubber spatula. It is important to have a light hand here, otherwise too much gluten from the flour will be released, making the brownies harder and more like bread, rather than dense and gooey.Folding flour to avoid gluten release
  9. Pour the batter into the 8-inch pan lined with parchment paper. I like to make swirls on the surface of the batter, but this is completely optional 🙂20151202_145447
  10. Bake for about 25-30 minutes (depending on your oven’s temperament) until puffed on top, and a tooth-pick stuck into the centre of the brownie comes out mostly dry, but with a few sticky crumbs.Chewy fudge brownies with crips tops and gooey centres
  11. Sprinkle the top of the brownies with flakes of salt. I like to use Pink Himalayan Salt for the best visual effect. You can use any salt-flakes you can get your hands on.Rich dark gooey brownies
  12. Let the brownies cool for as long as you can (you’ll probably cut off a piece a few minutes into waiting :P).Himalayan Salt Brownies

Take them out of the pan using the parchment paper over-hangs and cut them into little squares.

Fudgy Gooey Brownies


Fudgy Brownies topped with salt flakes

Eat them as is, or with frozen yoghurt or ice cream. I like to serve them with strawberry frozen yoghurt because the tartness compliments the brownies’ richness. Also, the light pink colour goes well with the Himalayan salt.

Strawberry ice-cream with brownies




By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

3 replies on “The Best Brownies in the Universe”

Sorry, that got sent prematurely. So yeah, that texture comes from the eggs being beaten with the sugar. I can post a brownie recipe without eggs for sure, but for one, I think it will have to be a different recipe with well thought out substitutions. Second, in my view, without that meringue like texture, it wouldn’t be a “brownie”. It may be delicious nevertheless, I’d just have to call it something else 😝

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s