Chocolate Brownies
High Altitude Chocolate Brownies
If you have ever watched a pan of brownies develop a beautiful, crackly top in the oven, only to have the center crater into a gooey, undercooked canyon the moment you pull them out, read on.
Because of the lower atmospheric pressure at high altitudes, the air bubbles in your brownie batter expand too quickly.
Before the flour and eggs can set into a solid structure, the bubbles burst, and the whole tray collapses. To make matters worse, water evaporates faster in the thin air, which can leave your brownies tasting "sugary-sweet" but with a strangely dry or oily texture.
After much testing at 5,000+ feet, below is a chocolate brownie recipe that yields a perfectly level top, a dense, fudgy crumb, and that coveted papery crust. Here’s how to make it happen.
The High-Altitude Science
To get these results, we made three key shifts:
Taming the Sugar: At altitude, as water evaporates, the sugar becomes more concentrated. This can weaken the structure and lead to a "gummy" brownie. We’ve reduced the sugar slightly to keep the focus on the cocoa.
Strengthening the "Skeleton": We added a touch more flour. This provides the extra gluten needed to hold onto those expanding air bubbles so the brownies don't sink.
The Moisture Balance: Since the mountain air is so dry, we’ve added an extra egg yolk. This provides fat and emulsifiers that keep the brownies fudgy rather than crumbly.
Chocolate Brownies
PREP TIME: 20 minutes COOK TIME: 25-30 minutes SERVINGS: 16 squares
Sugar: Reduced to 1 cup to prevent structural collapse and over-sweetness.
Flour: Increased to 1 cup plus 2 tablespoons for a sturdier base.
Liquid/Fat: Added 1 extra egg yolk for richness and moisture.
Temperature: Baked at 360°F (instead of 350°F) to help the edges set before the middle can sink.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup high-quality cocoa powder
- 1 cup + 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Directions
1. Prep Preheat your oven to 360°F (182°C). Grease an 8x8 inch square baking pan or line with parchment paper.
2. Mix Butter & Sugar In a medium bowl, whisk the melted butter and sugar together for about 1 minute.
3. Incorporate Eggs Add the eggs, egg yolk, and vanilla. Whisk vigorously for 2 minutes. This incorporates just enough air for a crackly top without making the brownies "cakey."
4. Sift in Dry Ingredients Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet until just combined. Do not overmix, or the brownies will become tough.
5. Fold in Chips Fold in the chocolate chips.
6. Bake Spread the batter evenly into the pan. Bake for 25–30 minutes.
The Altitude Check: Test at 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached—not wet batter, but not clean.
7. Cool Let the brownies cool completely in the pan. This is crucial at high altitude, as the structure continues to set as it cools.
Simply Altitude Pro-Tips
The Cocoa Sift: At high altitude, cocoa powder tends to clump even more than usual due to the lack of humidity. Always sift your cocoa powder into the batter. If you don't, you’ll end up over-mixing the batter trying to get the lumps out, which ruins the texture.
Room Temp Eggs: Cold eggs can seize up your melted butter, leading to an uneven bake. In the mountains, we want everything to emulsify perfectly to fight off dryness. Drop your eggs in warm water for 5 minutes before using!
Explore More High-Altitude Baking
If you enjoyed this recipe, make sure to check out our High Altitude Baking Made Simple page. It’s the ultimate resource for mastering the science of mountain baking.
Looking for more mountain-tested treats? Try these next:
Try our High Altitude Rolled Sugar Cookies for a treat that holds its shape.
For a savory classic, check out our High Altitude Cheddar Biscuits.
