I sold these at my pop-up shop, and they received the most compliments aside from the succulent cupcakes. People even said they were the best brownies they’ve ever eaten in their whole lives! This got me super excited to bake some more (on a smaller scale, since this is just for me to eat hehe) and share this recipe with you, so you can munch on these delicious treats too.

Brownies are usually either cakey or extremely dense and fudgy. Although I love both kinds of brownies, I’ve come to the conclusion that the perfect brownie is the equal balance of the two — both cakey AND fudgy. Fudgy brownies are made without baking powder or baking soda, and usually get their chocolate flavour from melted chocolate. The cakey brownies are usually made with cocoa powder and have some sort of leavening product such as baking powder or baking soda, which makes them more similar to chocolate cake. I decided to combine the best of both worlds and use milk chocolate AND unsweetened Dutch-processed* cocoa powder.

I also added a little bit of baking powder because I didn’t want the brownie to be super dense, but I did slightly under-bake my brownie in order to give it that slightly fudgy texture.

These brownies were a crowd fave and I’m sure you’ll love them too!

*Dutch-processed meaning cocoa powder that has been treated to give it a more alkaline pH, which results in a darker cocoa powder than unprocessed cocoa powder, and doesn’t react with basic ingredients like baking soda.