These fudgy yuzu brownies are the next best thing to classic box brownies! They are filled with the perfect amount of citrusy yuzu that complements the flavors of rich chocolate all while keeping the fudgy, moist texture that you love.
I have a confession. My favorite brownies thus far are still box brownies, so far, no brownie recipe has convinced me otherwise....except for these fudgy, citrusy, yuzu, brownies! The fragrant citrusy flavor and the well balanced acidity just brings what you love about chocolatey brownies to another level.
Is it better to use oil or butter for brownies?
Brownies most definitely taste better and tend to have a chewier consistency when made with butter. However, while butter enhances the flavor and texture, it doesn't help with keeping brownies moist. Therefore in this recipe, we used partial butter and oil to get both the flavor, texture, while not having to compensate for moisture lost.
What makes brownies chewy?
Chew brownies comes down to a couple of factors. The major reasons are based on the amount of flour and eggs used, using melted butter, and not using or using a lesser amount of leavening agent. The more flour used, the cakier a brownie will be. If you compared a cake recipe to a brownie recipe, you can see a significant ratio of flour to liquid ingredients.
Secondly, using less eggs makes chewier brownies because eggs kind of self leavens baked items when baking, which makes cakes and brownies cakier. That's why, box brownies recommend adding an additional egg if you prefer cakey brownies. In addition to eggs, melted butter aids to making brownies chewier as well. Just like how melted butter in cookie doughs, it works similarly in brownies.
Lastly, the addition of or too much or leavening agents like baking powder and baking soda can make brownies cakey because it fluffs up the brownies to have cake texture.
What is yuzu?
Yuzu is popularly known as a Japanese citrus that tastes like a blend between a lemon and a mandarin orange. You may be familiar with yuzu through Ponzu soys sauce, which is a blend of soy sauce and ponzu extract/ juice.
Can I use cocoa powder for brownies?
For this recipe, we recommend using melted chocolate chips or chocolate bars. However, if you want to experiment, feel free to substitute the chocolate for cocoa powder but make sure to increase the sugar and the liquid ratio.
Should I use white or brown sugar for brownies?
Honestly, I've only used granulated white sugar for brownies, and they've turned out great. However, I've read many recipes that used partly brown sugar to help with keeping the brownies moist while the white sugar is used to achieve a shiny brownie top.
How do I know when brownies are done baking?
Personally, I prefer my brownies slightly undercooked because the heat that carries over will finish cooking the brownies. To check if the brownies are finished baking, simply insert a toothpick 2 inches from the edge of the brownies. If the toothpick comes out mostly clean, the brownie is done. Remove the brownie from the oven and let the residual heat work its magic.
Why are my brownies crumbly and hard?
Crumbly, hard brownies usually happens when brownies are over baked or too much flour was used with not enough liquid. When baking brownies, it should always be slightly under-baked because just baked brownies will become hockey pucks.
If you're looking for other chocolate recipes, you may like these:
- Flourless Chocolate Soufflé
- Easy Soft & Chewy Chocolate Chip Cookies
- Super Moist Vegan Chocolate Cake
- No Bake Vegan Chocolate Tart
Bake with love!
If you’ve made this recipe or any recipe from our blog, please tag us on Instagram @two_plaid_aprons! We would love to see your creations! It absolutely makes our day! 🥰
Fudgy Yuzu Brownies
- 8 ounce bittersweet chocolate chips (or chocolate bars roughly chopped)
- 8 Tablespoon unsalted butter (or 1 stick)
- ¼ cup yuzu extract
- 3 large eggs
- 1⅓ cup granulated sugar
- ¼ cup oil
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour , spooned & leveled
- Preheat oven to 350°F and line the 9x9 pan with parchment paper and lightly greased with vegetable oil..
- Combine the chocolate and the butter into a heatproof glass bowl and heat on 20 second intervals until the chocolate and the butter are melted. Make sure to stir in between intervals. Once the chocolate and the butter is melted, mix until emulsified. Add the yuzu extract and stir to combine. Set aside.
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Add the oil and salt, then whisk in the melted chocolate mixture until until combined. Gently fold in the flour until no more flour is visible.
- Transfer the brownie batter into the 9x9 prepared pan and bake the brownies for about 30 minutes or until a toothpick inserted 2 inches from the edge comes out mostly clean.
- Remove the brownie from the oven and let it cool for about 10-15 minutes then remove the brownie from the pan. Cut the brownie into 9 pieces and enjoy while warm or let it cool completely.
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