Perfect 120g Brownies: Recipe & Baking Guide

Oct 23, 2025 by Jhon Lennon 45 views

Hey food lovers! Are you ready to dive into the world of delicious, fudgy, and absolutely irresistible brownies? Today, we're going to explore the art of making the perfect 120g brownie. Yeah, you heard that right! This isn't just about throwing ingredients together; it's about a carefully crafted process, ensuring every bite is a little piece of heaven. We'll cover everything from the ingredients and the importance of using high-quality chocolate to the correct baking time and how to achieve that perfect crackly top. So, grab your aprons, and let's get baking!

The Quest for the Ultimate Brownie

Making brownies might seem simple, but achieving brownie perfection is a whole different ballgame. The goal? To create a brownie that hits all the right notes: a crackly top, a fudgy interior, and a deep, rich chocolate flavor. This guide will walk you through the key steps and ingredients that will help you achieve this. We're aiming for a brownie experience that's so good, you'll be the talk of the town (or at least your family and friends!).

Let's be real, the world of brownies is vast, with countless variations. But the 120g brownie is a sweet spot, a perfect size for indulging without feeling overly guilty. The weight matters because it helps you standardize the recipe, leading to consistent results every single time. Now, consistency is key, especially when you're aiming for that perfect brownie. The 120g size also gives us the opportunity to fine-tune the baking process, ensuring that the brownie is cooked evenly throughout, resulting in that delightful fudgy center. It’s not just about taste; it’s about the experience.

We will be concentrating on using the best chocolate. We'll discuss how the quality of your chocolate dramatically influences the final flavor. Then we'll look at the best mixing techniques, emphasizing the importance of not overmixing the batter to maintain the brownie's fudgy texture. And of course, we’ll dive deep into the oven temperature and baking time, the two crucial elements in achieving that coveted crackly top and fudgy interior. This brownie recipe is designed to be straightforward yet yields spectacular results. So, whether you're a beginner or an experienced baker, get ready to become a brownie master. Let's make some magic!

Ingredients: The Foundation of Deliciousness

The secret to an awesome brownie lies in the ingredients. Using quality ingredients is the first step to an amazing brownie! Let's break down what you'll need for this 120g brownie masterpiece:

Dark Chocolate: About 100g of high-quality dark chocolate (aim for 70% cacao or higher). The higher the cacao percentage, the richer and more intense your brownie will be. Dark chocolate is the soul of this recipe!
Unsalted Butter: 100g. Butter adds richness, flavor, and helps create that perfect texture. Unsalted butter allows you to control the salt content in your brownies.
Granulated Sugar: 100g. Sugar not only sweetens but also plays a role in the brownie's texture and crust.
Eggs: 2 large eggs. Eggs bind the ingredients together, adding structure and richness.
All-Purpose Flour: 50g. Flour provides structure, but we use just enough to achieve that fudgy texture.
Cocoa Powder: 15g, unsweetened. Cocoa powder intensifies the chocolate flavor, adding depth and complexity.
Vanilla Extract: 1 teaspoon. Vanilla enhances all the other flavors, bringing balance and depth.
Salt: A pinch. Salt balances the sweetness and enhances the chocolate flavor.

Ingredient Notes: The quality of your ingredients directly impacts the taste of your brownies. It’s worth splurging on good chocolate and butter. Ensure your ingredients are at room temperature, especially the eggs, as this helps them mix well with the other ingredients.

Step-by-Step Guide: Baking Your Brownies

Alright, guys, let’s get down to business and bake these brownies! Follow these steps closely, and you'll be rewarded with the most amazing brownies you've ever tasted. We'll make this super easy to follow!

Prep the Pan: Grease and line a square baking pan (about 8x8 inches) with parchment paper, leaving some overhang. This will make it super easy to lift the brownies out once they're baked.
Melt the Chocolate and Butter: In a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate and butter together until smooth. Make sure the water doesn't touch the bottom of the bowl if using the double-boiler method. Let it cool slightly.
Whisk the Eggs and Sugar: In a separate bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This helps create a better texture in your brownies.
Combine Wet Ingredients: Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine. Add the vanilla extract.
Add Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay. Overmixing will develop the gluten and change the texture.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake in a preheated oven at 175°C (350°F) for 20-25 minutes. The edges should be set, and a toothpick inserted into the center should come out with moist crumbs.
Cool and Cut: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, cut into squares. Patience is key here; waiting for them to cool ensures a cleaner cut and a fudgier texture.

Tip: Don't overbake! The brownies will continue to cook as they cool. Overbaking can lead to dry brownies.

Troubleshooting Common Brownie Problems

Baking is a science, and even the most experienced bakers face issues from time to time. Here's how to troubleshoot some common brownie problems:

Dry Brownies: Overbaking is the usual culprit. Ensure you're using an accurate oven temperature and checking doneness early. Reduce the baking time next time.
Brownies with no Crackly Top: This often results from not enough sugar or not beating the eggs and sugar long enough. Make sure to use the correct amount of sugar and whisk the eggs and sugar until pale and thickened before adding the chocolate mixture.
Brownies That Are Too Cakey: Overmixing the batter or adding too much flour can lead to cakey brownies. Be gentle when folding in the dry ingredients, and stick to the recipe's flour amount.
Brownies That Are Too Fudgy: If you prefer a firmer brownie, slightly increase the baking time. Ensure your oven temperature is accurate.
Brownies Sticking to the Pan: Always use parchment paper! If your brownies are still sticking, make sure you've greased the pan thoroughly.

Variations and Enhancements: Take Your Brownies to the Next Level

Once you’ve mastered the basic recipe, get creative! Here are some fun variations to elevate your brownie game:

Nuts: Add chopped walnuts, pecans, or almonds to the batter for a crunchy texture and extra flavor. About 1/2 cup of chopped nuts is perfect.
Chocolate Chips: Fold in some chocolate chips (milk, dark, or white) for extra chocolatey goodness.
Salted Caramel: Swirl some salted caramel sauce into the batter before baking for a sweet and salty twist.
Espresso Powder: Add 1 teaspoon of espresso powder to the batter to enhance the chocolate flavor.
Peanut Butter: Swirl peanut butter into the batter or add peanut butter chips for a delicious peanut butter chocolate combination.

Feel free to experiment with different combinations to find your perfect brownie! The possibilities are endless, so have fun and enjoy the process.

Storage and Serving: Preserving the Perfection

Proper storage is crucial to maintaining the quality and freshness of your brownies. Here's how to do it right:

Storage: Store the cooled brownies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.
Freezing: Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can last in the freezer for up to 2-3 months. Thaw them at room temperature before serving.
Serving: Brownies are best served at room temperature. For an extra treat, warm them slightly in the microwave or oven. Serve with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dusting of powdered sugar. The warm brownie with cold ice cream is a classic!

Conclusion: Brownie Bliss Awaits!

There you have it, guys! The ultimate guide to making perfect 120g brownies. With this recipe and these tips, you're well on your way to becoming a brownie aficionado. Remember, the key is quality ingredients, careful technique, and a little patience. Whether you're baking for yourself, friends, or family, these brownies are sure to be a hit. So, get in the kitchen, gather your ingredients, and start baking. Enjoy the process, and most importantly, enjoy those delicious, fudgy brownies! Happy baking! Now go bake some brownies!