Copycat NYT Brownies Recipe

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When I first decided to try my hand at the famed NYT Brownies, I was intrigued by their reputation. The New York Times isn’t merely a global news icon; it has also made a reputation for providing home cooks like you and me with reliable, flavorful, and sometimes even life-changing recipes. The brownie section is no exception and seems to be a treasure trove that promises an outstanding baking adventure.

How to make NYT Brownies

NYT Brownies is a popular brownie recipe featured in The New York Times. This recipe, developed by food writer Melissa Clark, is known for its rich, fudgy texture and deep chocolate flavor. It’s often praised for its simplicity and the way it strikes a balance between chewy and gooey.

Ingredients for Classic NYT Brownies:

• 1/2 cup (113 grams) unsalted butter, plus more for greasing the pan
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (40 grams) unsweetened cocoa powder
• 1/2 cup (65 grams) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Optional:

• 1/2 cup chopped nuts (walnuts or pecans work well)
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
2. Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder. Spread batter into the prepared pan.
3. Stir in nuts and chocolate chips if using. This step is optional but adds a lovely texture and richness to the brownies.
4. Bake in preheated oven for 20 to 25 minutes. Do not overcook; the brownies should be soft in the center. Let them cool in the pan before slicing them into squares.

Tips for the Perfect NYT Brownies:

• Do not overmix the batter; it can make the brownies tough. Just stir until the ingredients are combined.
• Check the brownies a few minutes before the timer goes off. Ovens can vary and you don’t want to overbake them. They should still jiggle slightly in the middle when they are done.
• Let them cool completely in the pan before cutting. This patience will reward you with cleaner slices.
• Consider adding a pinch of espresso powder to enhance the chocolate flavor without making the brownies taste like coffee.
• Use good quality cocoa powder and chocolate chips for the best chocolaty taste.

What to serve with

Serving the perfect accompaniments with your NYT Brownies can elevate this delightful treat to an extraordinary dessert experience. Here are some delicious options that complement the rich chocolate flavor of brownies:

1. Ice Cream: A classic pairing, vanilla ice cream works wonderfully with warm brownies. The contrast between the cold, creamy ice cream and the warm, chewy brownie is truly irresistible. For a twist, try flavors like coffee, caramel, or mint chocolate chip.

2. Whipped Cream: A dollop of lightly sweetened whipped cream can add a luxurious touch to each serving of brownie. Consider adding a splash of vanilla extract or a sprinkle of cinnamon to the whip for an added layer of flavor.

3. Fresh Berries: The acidity and sweetness of fresh berries such as strawberries, raspberries, or blueberries can cut through the richness of the brownies and refresh your palate. They also add a beautiful burst of color.

4. Nut Butters: A drizzle of warm peanut butter or almond butter over the brownies before serving can add a nutty flavor that complements the chocolate beautifully. You might also consider a sprinkle of chopped nuts for added texture.

5. Caramel Sauce: Drizzling caramel sauce over your brownies before serving makes for a decadent dessert. A sprinkle of sea salt on top can further enhance the flavors, bringing out the deep chocolate and sweet caramel taste.

6. Coffee: A simple cup of coffee, especially a strong brew, is a wonderful accompaniment to brownies. The coffee’s bitterness balances the chocolate’s sweetness, making for a sophisticated flavor combination.

7. Dessert Wines: For an adult gathering, pairing brownies with a dessert wine such as Port, Madeira, or a sweet Sherry can be delightful. These wines have the robustness to stand up to the richness of the brownies.

8. Cheese: For a more unconventional pairing, try serving creamy cheeses like brie or goat cheese with the brownies. The cheese’s creaminess contrasts well with the brownie’s dense, chocolatey texture.

9. Milk or Chocolate Milk: Sometimes, simplicity is best. A glass of cold milk or chocolate milk with a brownie is a nostalgic, comforting combination loved by both kids and adults.

10. Orange Liqueur: A light drizzle of Grand Marnier or another orange-flavored liqueur over the brownies can add a sophisticated citrus note that contrasts beautifully with the deep chocolate flavors.

Ingredients Substitutes

When making NYT Brownies, you can adapt the recipe to suit dietary preferences, allergies, or simply to work with what you have in your pantry. Below are various ingredient substitutes that can be used to tailor the brownies to your needs:

Substitutes for Butter:

• Coconut Oil: Use an equal amount of coconut oil to substitute for butter for a dairy-free option. This will also impart a slight coconut flavor to the brownies.
• Vegetable Oil: Another alternative is to use a neutral vegetable oil. Use 3/4 cup of oil for every 1 cup of butter called for.

Substitutes for Granulated Sugar:

• Brown Sugar: You can use equal amounts of brown sugar to bring a deeper, molasses-like sweetness and a slightly moister texture.
• Honey or Maple Syrup: For a natural sugar replacement, use 3/4 cup of honey or maple syrup for every 1 cup of sugar. Reduce other liquid ingredients slightly to compensate for the liquid nature of these sweeteners.

Substitutes for Eggs:

• Applesauce: Use 1/4 cup of unsweetened applesauce for each egg. This substitute works best in recipes where eggs are mainly for moisture.
• Banana: Similar to applesauce, 1/4 cup of mashed banana can replace one egg.
• Flaxseed: Mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water can replace one egg. Let it sit until it gels up—a good vegan option.

Substitutes for All-Purpose Flour:

• Gluten-Free Flour Mix: Use a cup-for-cup gluten-free flour blend if you need a gluten-free alternative.
• Whole Wheat Flour: For a healthier option, substitute whole wheat flour, though this will make the brownies denser and have a more pronounced wheat flavor.

Substitutes for Vanilla Extract:

• Almond Extract: Use half as much almond extract because it’s stronger but offers a different flavor profile.
• Maple Syrup: For a subtle maple flavor, you can substitute an equal amount of maple syrup for vanilla extract in a pinch.

Substitutes for Cocoa Powder:

• Dutch-Processed Cocoa: It can be used as a 1:1 substitute for unsweetened cocoa powder, offering a smoother, milder chocolate flavor.
• Chocolate: Melt some chocolate bars or chips and reduce some of the butter or oil in the recipe. Roughly 1 ounce of chocolate (preferably dark) can replace 3 tablespoons of cocoa powder.

Final Thoughts

By following these instructions and tips, you can create delicious, gooey, and intensely chocolaty NYT Brownies in your own kitchen.

More Brownie Recipes:

• Copycat Katharine Hepburn Brownies Recipe
• Copycat Lidey Heuck’s Brownies Recipe
• Butter Pecan Sweet Potato Brownies Recipe
• Copycat Felix Brownie Recipe
• Copycat Dessert For Two’s Lemon Brownies Recipe