美国之芯

Soft & Fudgy Indoor Brownies (1 small pan) Texture goal • Soft center • Slight crackle top • Dense, not cakey • Stays tender for 2–3 days at room temp Ingredients (category-clean) Wet / fat • 115 g (½ cup) unsalted butter • 150 g (¾ cup) granulated sugar • 50 g (¼ cup) brown sugar • 2 large eggs, room temp • 1 tsp vanilla extract Dry • 60 g (½ cup) all-purpose flour • 30 g (⅓ cup) unsweetened cocoa powder • ½ tsp salt Optional (recommended for softness) • 80 g dark chocolate, chopped Method (this is where softness is made) 1️⃣ Melt + dissolve (important) • Melt butter gently (microwave or stovetop). • While hot, stir in both sugars. • Mix 30–60 seconds until glossy. 👉 This partially dissolves sugar = softer crumb later.

2️⃣ Eggs, gently • Add eggs one at a time, stirring by hand. • Add vanilla. • Stop once smooth — do not whip. 3️⃣ Fold dry • Sift flour + cocoa + salt together. • Fold just until no dry pockets remain. • Fold in chocolate if using. 👉 Overmixing = tough brownies. 4️⃣ Bake low & slow • Pan: 20×20 cm (8×8 in), lined. • Oven: 165°C / 330°F • Time: 20–25 minutes Pull when: • Edges set • Center still soft • Toothpick shows moist crumbs, not wet batter 5️⃣ Cool completely (non-negotiable) • Let cool at least 1 hour before cutting. • Texture firms as it sets.

Why this stays soft (design logic) • More fat than flour • Brown sugar adds moisture retention • Lower bake temp prevents drying • No leavening → fudgy, not cakey • Eggs = natural emulsifier Storage • Room temp, wrapped: 2–3 days • Improves on Day 2 • Can freeze well (slice first) One-line adjustment guide • Too gooey? → +5 min bake • Too firm? → pull earlier next time • Want extra soft? → replace 10 g flour with cocoa If you want, I can also give: • One-bowl version • Half-sugar version that still stays soft • Small-batch (2 brownie) version • “Not-too-sweet European style” variant Just tell me how you usually bake 🍫