“Finally Got It Right” Brownies
These brownies are proof that sometimes the third try’s the charm… and that flaky salt fixes just about anything.
I’ve made brownies that were too dry, brownies that were basically cake, and brownies that didn’t have that shiny, crackly top we all secretly want. But after a few test batches, a little trial-and-error, and one minor baking-related meltdown — I finally got them right.
They’re rich, deeply chocolatey, and have the kind of fudgy middle that makes you pause mid-bite and say “oh my word.”They’re also dangerously easy to eat straight from the pan. So bake at your own risk.
If you try out this recipe, I’d love to see it! Tag @anothersouthernhousehold on Instagram and hashtag it #anothersouthernhousehold
The Secret to the Crackly Top
The magic step? Whipping your eggs and sugar together before adding anything else.
It creates a meringue-like layer that bakes into that delicate, shiny crust on top. Think brownie-meets-Instagram-glow-filter.
Ingredients
115g unsalted butter
170g semi-sweet or dark chocolate chips (or chopped chocolate)
150g granulated sugar
50g brown sugar
2 large eggs (about 100g total, out of shell)
5g (1 tsp) vanilla extract
45g all-purpose flour
25g unsweetened cocoa powder
3g (½ tsp) fine sea salt
Optional: 2g (½ tsp) espresso powder
Optional: flaky sea salt for topping
Why I Love These
These brownies feel like the baking equivalent of a hug. They’re indulgent without being over-the-top sweet, and the gooey center is exactly what I’ve been looking for after too many dry-brownie disappointments. I love how the dark chocolate keeps them rich, the butter gives that melt-in-your-mouth texture, and the whisked sugar-and-egg step creates that shiny, crinkled top that makes you want to dive right in.
They also make your kitchen smell insanely good — like “neighbors might stop by just to see what’s in the oven” good.
If you’re someone who’s been on the hunt for the one brownie recipe, this is it.
Instructions:
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20cm) baking pan with parchment paper.
In a heatproof bowl, melt butter and chocolate together over a double boiler or in the microwave in 20-second bursts. Stir until smooth.
In another bowl, whisk eggs, sugar, and vanilla for 1–2 minutes until pale and slightly thick.
Pour the melted chocolate mixture into the egg mixture and stir to combine.
Sift in flour, cocoa powder, and salt. Gently fold until no dry streaks remain.
Pour batter into your prepared pan.
Bake for 20–25 minutes for gooey brownies, or a few minutes longer if you like them more set.
Let cool before slicing (if you can wait).