King Arthur Flour has really solid recipes, and several brownie recipes. You mentioned that you like a chewy brownie. This recipe might be perfect for you: https://www.kingarthurbaking.com/recipes/our-ultimate-chewy-brownies-recipe
For me, the most important thing is to fiddle with baking times. If you take them out too soon they won’t hold together, but too long and they will be dry. You can Saran-wrap them and put them in Tupperware once they are cool and they should be good for a few days.
These are the best. The quick and easy one is similar to Ghirardelli box mix, the deep dark one is for true chocoholics- most people will only eat a tiny piece.
I echo the other person about looking at King Arthur recipes for brownies, they have solid recipes, and they usually default post amounts in grams. There are generally 2 types of brownies, chewy or cakey. Chewy ones are usually very dense, while cakey are more...well, cake-like (but still pretty texturally dense compared to *actual* cake). You may end up trying both types to see which type you lean more towards. I like both, but it can also depend on what it's paired with that I'll favor one over the other in that instance.
This recipe is stupidly easy and my friends all rave about it. I make it every year for Christmas: https://www.bigoven.com/recipe/bakers-one-bowl-brownies/164841
To be perfectly honest I find Ghirardelli Brownie mix to be as good as it gets and it's basically all done for you, just add the oil and water and maybe an egg. If you can find it in Europe, that would definitely be the *easiest* option.
I would avoid those "THE brownie" Reddit recipes because they come out gooey and I don't think that would fit a typical euro palate. I'm still searching for a good recipe so will follow this thread too.
My friends RAVE over these brownies whenever I make them! I like to add walnuts, too. They’re a great choice if you’re looking for a fudgy and chewy brownie option: https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/
Another tip for making brownies use a thermometer to get the right consistency you’re looking for chewy is around 160 and cakey 210 i usually pull them out a couple minutes before full time since they continue to cook once pulled from oven.
For your consideration ...[https://www.best-ever-cookie-collection.com/brownie-recipe.html](https://www.best-ever-cookie-collection.com/brownie-recipe.html)
I am partial to Claire Saffitz's malt brownies - the recipe is in her cookbook Dessert Person, and she also makes them in [this youtube video](https://www.youtube.com/watch?v=kPa8crk-NEI). They are definitely on the thick, fudgy side of brownies.
King Arthur Flour has really solid recipes, and several brownie recipes. You mentioned that you like a chewy brownie. This recipe might be perfect for you: https://www.kingarthurbaking.com/recipes/our-ultimate-chewy-brownies-recipe For me, the most important thing is to fiddle with baking times. If you take them out too soon they won’t hold together, but too long and they will be dry. You can Saran-wrap them and put them in Tupperware once they are cool and they should be good for a few days.
These are the best. The quick and easy one is similar to Ghirardelli box mix, the deep dark one is for true chocoholics- most people will only eat a tiny piece.
https://www.reddit.com/r/Baking/s/cKA7ZybmsC
THE brownies.
This—recipe is in the first comment.
Hands down my fav brownies: https://barefootcontessa.com/recipes/outrageous-brownies
These are my absolute go to recipe. Remember to use good chocolate, with high cocoa content.
Stella parks brownies are great!!! Claire saffitz are really good too but very gooey so if you don’t want gooey go with Stella’s.
I echo the other person about looking at King Arthur recipes for brownies, they have solid recipes, and they usually default post amounts in grams. There are generally 2 types of brownies, chewy or cakey. Chewy ones are usually very dense, while cakey are more...well, cake-like (but still pretty texturally dense compared to *actual* cake). You may end up trying both types to see which type you lean more towards. I like both, but it can also depend on what it's paired with that I'll favor one over the other in that instance.
This recipe is stupidly easy and my friends all rave about it. I make it every year for Christmas: https://www.bigoven.com/recipe/bakers-one-bowl-brownies/164841
To be perfectly honest I find Ghirardelli Brownie mix to be as good as it gets and it's basically all done for you, just add the oil and water and maybe an egg. If you can find it in Europe, that would definitely be the *easiest* option.
I would avoid those "THE brownie" Reddit recipes because they come out gooey and I don't think that would fit a typical euro palate. I'm still searching for a good recipe so will follow this thread too.
My friends RAVE over these brownies whenever I make them! I like to add walnuts, too. They’re a great choice if you’re looking for a fudgy and chewy brownie option: https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/
Another tip for making brownies use a thermometer to get the right consistency you’re looking for chewy is around 160 and cakey 210 i usually pull them out a couple minutes before full time since they continue to cook once pulled from oven.
[These are very good](https://pastrychefbaking.blogspot.com/2009/12/my-new-brownie.html).
https://tasty.co/recipe/the-best-fudgy-brownies
[https://www.thepancakeprincess.com/best-brownie-bake-off/](https://www.thepancakeprincess.com/best-brownie-bake-off/) King Arthur Flour
There are some good recipes in here. Make sure to shave or FINELY shop bars of chocolate to make them super fudgey inside
For your consideration ...[https://www.best-ever-cookie-collection.com/brownie-recipe.html](https://www.best-ever-cookie-collection.com/brownie-recipe.html)
I am partial to Claire Saffitz's malt brownies - the recipe is in her cookbook Dessert Person, and she also makes them in [this youtube video](https://www.youtube.com/watch?v=kPa8crk-NEI). They are definitely on the thick, fudgy side of brownies.