Three-Style Homemade Brownies (Fudgy, Chewy, and Pretzel-Potato Chip)

Ingredients

• 0.5 cup All-Purpose Flour (sifted; used for fudgy and chewy batches)
• 0.5 cup All-Purpose Flour (sifted; used for compost brownies (same as fudgy))
• 0.75 cup Cocoa Powder (unsweetened; for fudgy brownies)
• 0.5 cup Cocoa Powder (unsweetened; for chewy brownies)
• 0.5 tsp Fine Sea Salt (fine texture; used in all three batters)
• 2 tsp Instant Espresso Powder (enhances chocolate flavor; only for fudgy and compost brownies)
• 1.25 cup Granulated White Sugar (for fudgy brownies)
• 0.75 cup Brown Sugar (packed; for chewy brownies (adds chewiness))
• 0.25 cup Granulated Sugar (for chewy brownies (balances sweetness))
• 0.75 cup Unsalted Butter (melted; for fudgy brownies)
• 0.33 cup Unsalted Butter (melted; for chewy brownies)
• 2 tbsp Vegetable Oil (neutral oil; for chewy brownies)
• 2 large Eggs (room temperature; for fudgy and chewy batters)
• 1 large Egg Yolks (room temperature; extra yolk for chewy brownies)
• 1 tbsp Vanilla Extract (pure; for fudgy brownies)
• 2 tsp Vanilla Extract (pure; for chewy brownies)
• 4 oz Dark Chocolate (60%+ cacao, roughly chopped; for fudgy and chewy brownies)
• 2 oz Dark Chocolate (roughly chopped; extra topping for compost brownies)
• 0.5 cup Crushed Pretzels (coarsely crushed; for compost brownies)
• 1 cup Crushed Potato Chips (plain or lightly salted; for compost brownies)
• 0.5 cup Mini Marshmallows (optional; for compost brownies)
• 0.3 cup Butterscotch Chips (optional; for compost brownies)
• 1 sheet Parchment Paper (to line 8×8 pan)

Instructions

1. Fudgy Brownies – Dry Ingredients

   In a small bowl whisk together 0.5 cup (73 g) all‑purpose flour, 0.75 cup (80 g) cocoa powder, 0.5 tsp fine sea salt, and 2 tsp instant espresso powder until fully combined.

   Time: PT5M

2. Fudgy Brownies – Wet Ingredients

   In a large bowl combine 1.25 cup (282 g) granulated sugar and 0.75 cup (170 g) melted unsalted butter. Whisk vigorously for 30 seconds, then add 2 room‑temperature eggs one at a time, whisking after each until the mixture lightens in color and looks emulsified. Stir in 1 tbsp (10 g) vanilla extract.

   Time: PT5M

3. Fudgy Brownies – Combine & Bake

   Add the dry‑ingredient mixture to the wet mixture and stir until just combined and the batter looks shiny. Gently fold in 4 oz (113 g) roughly chopped dark chocolate. Transfer to a greased, parchment‑lined 8×8 in metal pan, spreading evenly. Bake at 350 °F (175 °C) for 38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT38M

   Temperature: 350°F

4. Chewy Brownies – Dry Ingredients

   In a small bowl whisk together 0.5 cup (73 g) all‑purpose flour, 0.5 cup (56 g) cocoa powder, and 0.5 tsp fine sea salt.

   Time: PT5M

5. Chewy Brownies – Wet Ingredients

   In a medium bowl melt 0.33 cup (70 g) unsalted butter with 2 tbsp (24 g) vegetable oil over medium heat, then let cool slightly. Whisk in 0.75 cup (150 g) brown sugar and 0.25 cup (63 g) granulated sugar until smooth. Add 2 large room‑temperature eggs plus 1 extra yolk, whisking vigorously after each addition. Stir in 2 tsp (6 g) vanilla extract.

   Time: PT5M

6. Chewy Brownies – Combine & Bake

   Fold the dry mixture into the wet mixture just until hydrated; the batter should be smooth and glossy. Fold in 4 oz (113 g) chopped dark chocolate. Spread into a prepared 8×8 in pan. Bake at 350 °F (175 °C) for 32 minutes, or until a toothpick comes out with a few moist crumbs.

   Time: PT32M

   Temperature: 350°F

7. Compost Brownies – Dry Ingredients

   Repeat the dry‑ingredient blend from the fudgy recipe (flour, cocoa, salt, espresso).

   Time: PT5M

8. Compost Brownies – Wet Ingredients

   Follow the fudgy wet‑ingredient method (sugar, melted butter, eggs, vanilla).

   Time: PT5M

9. Compost Brownies – Mix‑Ins & Bake

   Combine wet and dry mixtures, fold in 4 oz (113 g) dark chocolate, 0.5 cup (20 g) crushed pretzels, 1 cup (33 g) crushed potato chips, and 0.5 cup (30 g) mini marshmallows (optional). Transfer to a prepared pan, sprinkle additional crushed pretzels, chips, and 2 oz (56 g) dark chocolate on top. Bake at 350 °F (175 °C) for 38 minutes, or until set.

   Time: PT38M

   Temperature: 350°F

10. Cooling & Serving

    Allow each brownie batch to cool completely to room temperature (at least 30 minutes) before cutting. Cut the 8×8 in pan into 9 equal squares for each batch.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
• Instead of Cocoa Powder: Dutch‑processed cocoa powder
• Instead of Cocoa Powder: Dutch‑processed cocoa powder
• Instead of Fine Sea Salt: Kosher salt
• Instead of Instant Espresso Powder: Strong brewed coffee, cooled
• Instead of Granulated White Sugar: Coconut sugar
• Instead of Brown Sugar: Turbinado sugar
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter: Margarine
• Instead of Unsalted Butter: Margarine
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Eggs: Egg replacer
• Instead of Egg Yolks: Egg yolk replacer
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Crushed Pretzels: Salted crackers, crushed
• Instead of Crushed Potato Chips: Salted tortilla chips, crushed
• Instead of Mini Marshmallows: Mini white chocolate chips
• Instead of Butterscotch Chips: Caramel chips
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Digital Kitchen Scale
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Rubber Spatula
• 8×8‑inch Baking Pan (metal)
• Parchment Paper
• Oven
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Emulsify butter and eggs without letting the mixture break.
• Do not over‑mix after adding dry ingredients; stop when the batter is glossy.
• Fold in chocolate and mix‑ins gently to keep the batter airy.

Chef Tips from the Video

• Use a metal 8×8 pan for a crispier edge; glass pans retain more moisture.
• For extra shine, brush the top of the fudgy brownies with a thin layer of melted chocolate before baking.
• Espresso powder is a secret weapon – a little goes a long way in deepening chocolate flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.

Room temperature: Can sit at room temperature for 2 days if kept covered.

Make-Ahead Tips

• Bake the brownies a day ahead; they taste even better after the flavors meld.
• Store cooled brownies in a single layer of parchment between layers to prevent sticking.