Fudgy Brownies
intro
Dense, ultra-chocolatey fudgy brownies with a shiny crinkled top, chewy edges, and gooey center—no fancy equipment required, ideal for any chocolate lover.
Ingredients
Steps
Prep Oven and Pan
Preheat your oven to 175°C (350°F) with a rack positioned in the middle. Line an 8x8 inch (20x20cm) square metal baking pan with parchment paper, leaving 2-inch overhangs on two opposite sides to easily lift finished brownies out; lightly grease any exposed pan edges with a thin smear of butter.
Melt Chocolate and Butter
Combine the chopped 170g dark chocolate and 113g cubed unsalted butter in a heatproof glass bowl set over a small pot of gently simmering water (double boiler, ensuring no water touches the bowl bottom). Stir constantly over medium-low heat for 3-4 minutes until fully smooth and glossy, then remove the bowl from heat and cool 5 minutes to avoid cooking eggs later.
Mix Sugars and Eggs
Add 150g granulated sugar and 100g packed light brown sugar to the cooled chocolate mixture, whisking vigorously for 1 full minute until fully combined with no sugar lumps. Add the 3 room-temperature eggs one at a time, whisking for 30 seconds after each addition, then stir in 1 teaspoon (5ml) vanilla extract. The batter will be thick, glossy, and pull slightly from the bowl sides.
Fold in Dry Ingredients
Sift the 65g all-purpose flour, 28g cocoa powder, and 1/4 teaspoon fine sea salt directly over the wet batter. Use a flexible silicone spatula to fold dry ingredients in with broad, gentle strokes, stopping after 10-12 folds as soon as no dry flour streaks remain. Overmixing develops gluten and causes tough, cakey brownies, so do not stir until perfectly smooth.
Bake to Fudgy Doneness
Pour the batter into the prepared pan, spreading it evenly into all corners. Bake for 24-27 minutes at 175°C (350°F): edges will be set and slightly puffed, the top will form a shiny cracked crust, and a toothpick inserted 2 inches from the pan edge will come out coated in moist, fudgy crumbs (not runny batter, not dry clean crumbs).
Cool and Slice Brownies
Let brownies cool fully in the pan on a wire rack for 30 minutes to let the fudgy center set. Use the parchment overhangs to lift the entire brownie block out of the pan, then cut into 9 equal 2.5-inch squares with a sharp knife, wiping the blade clean between cuts for sharp, neat edges.
Tips
2.Never overbake fudgy brownies: if a toothpick inserted near the edge comes out completely clean, the brownies will turn out cakey. Residual pan heat will set the soft center as the brownies cool.
3.For extra gooey texture, fold 50 grams (1/3 cup) of semi-sweet chocolate chunks into the batter right before pouring it into the pan, pressing a few chunks to the top for a rustic, chocolate-studded look.
OMG these brownies are INSANE! I brought them to my office potluck yesterday and every single person asked for the recipe. So fudgy, not cakey at all which is exactly how I like my brownies. Only tweak I made was adding a handful of flaky sea salt on top before baking, chef’s kiss.
My kids devoured half the pan before they even cooled all the way! I’ve tried so many homemade brownie recipes that turn out dry or too bitter with dark chocolate, but this one is perfect even for my picky eaters. Already added it to our weekly meal prep rotation for after school snacks.
Quick question before I bake these this weekend! I’ve been searching for a fudgy gluten free brownie recipe, has anyone tried swapping regular AP flour for a 1:1 GF blend here? Don’t want to waste good dark chocolate on a flop lmao.
Dude, this is so easy even I didn’t mess it up and I burn toast half the time. Cook time was spot on for me, 55 minutes exactly at 350, edges were chewy middle was perfectly gooey. 10/10 will make again for my dorm floor hang this weekend.
Made these for my neighborhood block party last weekend and they were the first dessert gone! I topped mine with a little dark chocolate ganache drizzle for extra flair and people were coming back for seconds and thirds. Only note: if you’re serving a crowd, you might want to double the recipe, a single pan goes FAST.
I was worried these would be too sweet since they’re fudgy brownies, but the dark chocolate balances everything so well! I swapped half the butter for plain Greek yogurt to cut a little fat and they still turned out super rich and fudgy, I didn’t notice a difference in texture at all.
These taste exactly like the brownies my grandma used to make when I was a kid! I’ve spent years chasing that dense, fudgy, not overly sweet dark chocolate flavor and this recipe nails it. My whole family was raving about them at our Sunday dinner.
These were really good! Only issue I had was my middle was still super jiggly after 55 minutes, so I had to add an extra 10 minutes of cook time. Might be because my oven runs cool though, because once they set up they were perfectly fudgy.
Pro tip: serve these warm with a scoop of vanilla bean ice cream and a little espresso drizzle. It’s the ultimate late night snack, I’m not even exaggerating. The dark chocolate and espresso pair so well together, I’ll never eat brownies plain again.
I was so intimidated to make brownies from scratch because I always mess up baked goods, but the steps were so straightforward! I did mess up and add a little too much vanilla extract but they still turned out amazing. Can’t wait to make these again for my friend’s graduation party.
These were good but a little too rich for my taste, I think next time I’ll use semi-sweet chocolate instead of the 70% dark because it was just a touch too bitter for me. Texture was perfect though, super fudgy no cakey bits, which I really appreciated.
I only had an 8x8 glass pan instead of the 9x9 the recipe calls for and it still worked great! Just added 5 minutes to the cook time and they came out perfectly chewy on the edges and gooey in the center. Perfect for tiny NYC apartment kitchens where you don’t have every pan size on hand.