This Matt’s Crazy Brownie recipe makes the best barely baked, gooey brownies by cooling freshly baked brownies in an ice bath. This method makes the perfect brownie -rich, fudgy, and insanely chocolatey.
Full disclosure: brownies are not usually my thing. If I am going to eat something indulgent, it needs to be worth it and unfortunately, brownies have a tendency to be hit or miss. Needless to say, these brownies are a hit.
They are the most delicious, intensely chocolate brownies I’ve ever had and the texture is out of this world incredible. By submerging the freshly baked pan of brownies in an ice bath, the baking process is quickly stopped.
The results? Nothing short of amazing.
This brilliant method is originally a “Matt Bites” recipe I stumbled upon in search of secret Santa treats for my son’s kindergarten class. I wanted something quick and easy and “Matt’s Crazy Brownies” fit the bill.
If you’re a brownie skeptic like me, do yourself a favor and make these brownies to see just how crazy delicious brownies can truly be.
- Butter – is melted over a double boiler with the chocolate to create a smooth and flavorful base for the brownies.
- Unsweetened Chocolate (or bittersweet) – 100% premium cacao baking bars or 70% bittersweet chocolate chunks will give you the deepest chocolate flavor.
- Sugar – granulated.
- Eggs – adds moisture and help create a “crackly-top.”
- Vanilla – adds sweet, caramelized flavor.
- Salt – enhances the sweetness and deepens chocolate flavor.
- Flour – is the agent that holds everything together.
- Chopped Nuts (like pecans) – for added crunch; optional
This is really important:YOUNEED to use an 8″ METAL baking pan. You’ll be submerging the hot pan into an ice bath. Using any other material baking pan runs the risk of it cracking and breaking.
How to Make – The Steps
- Step 1: Melt chocolate and butter: In the top compartment of a double boiler, melt the chocolate and butter together.
- Step 2: Continue melting until silky and smooth (it’s only going to get better). Then, remove from heat.
- Step 3: Add sugar, salt, and vanilla to the bowl with the melted chocolate and butter. Mix together well with a wooden spoon.
- Step 4: Add eggs, flour, and nuts: One at a time, add eggs to the bowl. Using a wooden spoon or spatula, incorporate the first egg completely before mixing with the second egg. Mix in the flour. Stir flour together with remaining ingredients until the batter starts to pull away from the sides of the bowl (about 1 minute). Gently fold in chopped pecans.
- Step 5: Prepare baking pan: Line an 8″ inch METAL baking pan with parchment paper or foil.
- Step 6: Bake: Bake in a preheated 400-degree oven for 20 to 25 minutes or until the brownies pull away from the sides of the pan with ease.
- Step 7: Stop Cooking Process: While the brownies are baking, fill a pan that will fit the 8″ baking pan with ice and cold water. Remove the brownies from the oven promptly and submerge the baking pan in an ice bath; be careful not to get the brownies wet. Let cool completely.
- Step 8: Slice and serve: Once brownies have cooled, cut into even squares and enjoy!
Tips for Fudgy Brownies
- Don’t skip the salt and use good quality vanilla to achieve the most decadent and deep chocolate flavor.
- Don’t overbake. As soon as the edges are firm but the center is still soft remove the baking pan from the oven and place it in the ice bath.
- Be very careful not to let the baking pan submerge completely into the ice bath. If the brownies themselves are submerged and get wet, there’s really no coming back from that.
- If you don’t have a double boiler to melt chocolate, place a metal bowl over a simmering pot of water and let the heat from the hot water underneath the bowl melt the chocolate and butter.
Why are Matt’s Crazy Brownies So Good?
- Simple ingredients and easy-to-follow step-by-step instructions.
- If you like your brownies DENSE, you’ll love these super moist and fudgy brownies.
- Chocolate lover’s dream come true. These brownies are perfectly sweetened and insanely chocolatey.
- Customizable: The ways to make this recipe your own are endless.
Matt’s Crazy Brownies recipe is a great foundation for adding different mix-ins and toppings. Check out the tasty ideas below:
- Baking Chips – Fold chocolate, peanut butter, butterscotch, white chocolate, etc. chips into the batter before baking.
- Candy – M&M’s, Reese’s Pieces, Snow Caps, Cookie Dough Bites. Mini Reese’s Cups or any chopped candy bar.
- Salty Stuff – potato chips, pretzels, salted nuts, etc.
- Cookies – Crush up your favorite cookie and sprinkle crumbs on top of the brownie batter before baking.
- Other – sprinkles, marshmallows, chopped nuts, peanut butter, etc.
How to Store//
Storing: Cool brownies completely in ice bath and keep in an airtight container at room temperature. Homemade brownies are best enjoyed within 1 to 2 days, but will keep up to a 4 days. To keep brownies as moist as possible, do not refrigerate.
Make-Ahead and Freezer Options
Freezing: Likewise, these brownies can be frozen in an airtight container for up to 3 months.
What makes brownies fudgy?
Dense, fudgy brownies have more added fat than cakey brownies. These crazy brownies are fudgy in part because there is more butter than flour in the recipe.
Oil and butter both create a dense, tender texture, but butter gives brownies a richer flavor and a bit more rise than brownies made with oil.
Fudgy brownies are done when a toothpick inserted in the middle comes out mostly clean with some pieces of loose crumbs stuck to it. It should appear soft but not wet.
Yes, so if it seems like your brownies aren’t quite done when you pull them out of the oven then they’re most likely perfect. They will continue to firm as they cool.
Fresh from the oven, submerge baking pan (without submerging the brownies) in an ice bath to quickly stop the baking process and cool the brownies quickly.
More Chocolate Dessert Recipes
Matt’s Crazy Brownies
- 1/2 cup butter
- 4 ounces unsweetened or bittersweet chocolate
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup flour
- 2/3 chopped nuts I like pecans
- Over a double boiler, melt the chocolate and butter..
- Add the sugar, salt, and vanilla. Use a wooden spoon to mix it together.
- Add the eggs one at a time. Make sure the first egg is completely incorporated before you add the second.
- Mix in the flour.
- Stir for one minute. The mixture will be ready when it starts to pull from the sides of the bowl.
- Stir in the chopped pecans.
- This is really important – Use an 8-inch METAL baking pan. It has to be metal because you are going to put a hot pan into a pan of ice water. Anything other than metal could crack and break. Line the pan with parchment paper or tin foil.
- Bake in a preheated 400-degree oven. Bake for 20 to 25 minutes. The brownies will be ready when they pull away from the sides of the pan.
- Before the brownies are ready to come out of the oven, fill a pan larger than the 8-inch pan (I use a 9×13) with ice and cold water. Take the brownies from the oven and put them in this ice bath. Be careful not to splash. No one likes a wet brownie. Let them cool completely.
- Cut into squares and enjoy.