Best Brownie Recipe Ever

Ingredient Breakdown & Substitutions

Butter (Salted Butter, Melted):

• Function: Butter adds richness, moisture, and flavor. It also helps in creating a tender texture.
• Substitution: Unsalted butter can be used with an added pinch of salt. For a dairy-free version, try coconut oil or a plant-based butter alternative.

Sugar (Granulated Sugar):

• Function: Sugar sweetens the brownies and contributes to the soft, tender texture. It also aids in creating a nice crust on top.
• Substitution: Brown sugar can be used for a deeper, more caramel-like flavor. For a less refined option, coconut sugar is a good substitute.

Eggs (Large Eggs):

• Function: Eggs bind the ingredients together and add structure to the brownies, preventing them from falling apart.
• Substitution: For an egg-free version, use applesauce, mashed bananas, or commercial egg replacers.

Chocolate Chips (Milk Chocolate Chips, Melted and Whole):

• Function: Milk chocolate chips add sweetness and create gooey pockets in the brownies. Melted chocolate contributes to the rich, chocolatey base.
• Substitution: For a less sweet, more intense chocolate flavor, use dark chocolate chips. For a dairy-free version, opt for dairy-free chocolate chips.

Flour (All-Purpose Flour):

• Function: Flour provides structure, ensuring the brownies aren’t too dense or too cake-like.
• Substitution: A gluten-free flour blend can be used for a gluten-free alternative. Almond flour or oat flour are other options, though they may slightly alter the texture.

Cocoa Powder (Unsweetened):

• Function: Cocoa powder intensifies the chocolate flavor without adding extra sweetness.
• Substitution: Dutch-processed cocoa can be used for a smoother, less acidic flavor.

Salt:

• Function: Salt enhances the flavors of the other ingredients and balances the sweetness.
• Substitution: If using unsalted butter, increase the added salt slightly. For a different flavor profile, try sea salt flakes sprinkled on top before baking.