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Sarah Holden
Sarah Holden
Sarah Holden is a culinary producer, recipe developer, food stylist, host and cake artist. She studied baking and pastry at the Culinary Institute of America and produced digital culinary videos for Food Network for nearly a decade. She lives in Atlanta, GA with her husband, son, and former street cat. She is also convinced the best food in the world is a perfectly ripe peach.
published May 19, 2024
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Rich, decadent, and deeply chocolaty, these brownies will melt in your mouth.
Serves24 browniesPrep15 minutesCook30 minutes to 35 minutesJump to Recipe
Jump to Recipe
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Any brownie worth my time must meet the following requirements: rich, chocolaty, moist, and decadent. But these fudgy brownies? They take all of those qualities to the next level. These are begging to be served with vanilla ice cream, or can even be made into ice cream sandwiches!
I had three goals while developing these brownies: a fudgy, velvety, and rich texture; deep chocolaty flavor; and a shiny, crinkled top. The key to a fudgy versus chewy brownie is to have more fat than flour. So, I used half a pound of unsalted butter, added an extra egg yolk, and used only half a cup of flour and no chemical leaveners (thanks to the amount of cocoa butter in the bittersweet and semisweet chocolates).
To keep them fudgy (and not greasy), I rely on the stability of eggs, which are vigorously whisked in by hand. Slightly aerating the eggs helps achieve the shiny top along with dissolving the sugar into the melted butter. The addition of cocoa powder gives the slightest bit of chew (which also helps them keep their shape) and amplifies the chocolate flavor. Lastly, baking a thinner brownie in a larger pan ensures that the edges don’t overbake and lose their fudginess by the time the center is done — and the brownies bake faster. Just be patient and allow them to cool completely before slicing. Trust me — the wait will be well-worth it.
Why You’ll Love It
- These fudgy brownies are rich and deeply chocolaty, owing to three different chocolates in the batter: cocoa powder, bittersweet chocolate, and semisweet chocolate.
- They have a soft, melt-in-your mouth texture if kept at room temperature, or they can be refrigerated if you like a firmer, fudgier texture.
- This recipe makes a lot of brownies. Because they’re so decadent, you don’t need huge portions. Plus, any extra can be frozen.
- The brownie batter comes together quickly by hand. There’s no need to break out the mixer or multiple bowls.
Key Ingredients in Fudgy Brownies
- Bittersweet chocolate: Use high-quality chocolate; the better the chocolate, the better the brownies. Look for a bittersweet chocolate with a percentage over 60%; you can also use 70% dark chocolate.
- Dutch process cocoa powder: Dutch processed, or alkalinized, cocoa is darker in color, mellow in flavor, and easily dissolves in liquids, making it perfect for brownies. However, because there are no chemical leaveners in this recipe, you can substitute natural cocoa powder.
- Semi-sweet chocolate chips: Adds a nice variety of texture plus the additional fat and sugar in the chips helps create the shiny crust on top of the brownies
- Unsalted butter: For fudgy texture, there needs to be more fat than flour. Unsalted butter carries the weight of this work!
- Egg yolk: An egg yolk, in addition to whole eggs, adds fat and creates a rich, fudgy texture.
- Granulated sugar: Not only does the sugar provide sweetness, but it also creates a moist and rich texture. Dissolving the sugar into the butter and chocolate will also help create a shiny crust.
- Instant espresso powder (optional): If you choose to add it, the bitterness of coffee balances the sweetness and adds a layer of complexity to the chocolate.
How to Make Fudgy Brownies
- Melt butter and chocolate. Melt together unsalted butter and bittersweet chocolate on the stovetop, then stir in granulated sugar. Transfer to a large bowl and let cool.
- Mix the batter. Whisk large eggs, egg yolk, vanilla extract, instant espresso powder, and kosher salt into the chocolate mixture. Sift in all-purpose flour and cocoa powder. Fold in semisweet chocolate chips.
- Bake. Transfer to a prepared pan and bake at 325ºF until the center no longer jiggles. Let cool completely before slicing.
Helpful Swaps
- For extra-gooey brownies, bake in an 8×8-inch square metal pan for 40 to 45 minutes. Let cool, then cut into 16 (2-inch) squares.
- Natural cocoa powder can be substituted for the Dutch process.
- You can substitute 70% dark chocolate for bittersweet chocolate.
Storage Tips
Store in an airtight container for up to 1 week at room temperature, up to 2 weeks in the fridge, or frozen for up to 3 months. Thaw at room temperature before serving.
More Brownie Recipes
- Pecan Pie Brownies
- Cream Cheese Brownies
- Pantry Cocoa Brownies
- 2-Ingredient Brownies
- Peanut Butter Brownies
Fudgy Brownies Recipe
Rich, decadent, and deeply chocolaty, these brownies will melt in your mouth.
Prep time 15 minutes
Cook time 30 minutes to 35 minutes
Serves 24 brownies
Nutritional Info
Ingredients
Cooking spray
- 2 sticks (8 ounces)
unsalted butter
- 6 ounces
bittersweet chocolate
- 1 1/2 cups
granulated sugar
- 3
large eggs
- 1
large egg yolk
- 2 teaspoons
vanilla extract
- 1 teaspoon
instant espresso powder (optional)
- 1/2 teaspoon
kosher salt
- 1/2 cup
all-purpose flour
- 1/4 cup
cocoa powder, preferably Dutch processed
- 1 cup
semi-sweet chocolate chips
Instructions
Arrange a rack in the middle of the oven and heat the oven to 325ºF. Coat a 9x13-inch baking pan, preferably metal, with cooking spray. Line the bottom and two long sides of the pan with a sheet of parchment paper that extends a few inches over the sides to form a sling.
Cut 2 sticks unsalted butter into 1/2-inch cubes. Coarsely chop 6 ounces bittersweet chocolate. Place both in a small saucepan and cook over low heat, stirring often, until melted. Turn off the heat. Add 1 1/2 cups granulated sugar and stir until the sugar is fully incorporated, about 15 seconds. Transfer to a large bowl. Let cool for 5 to 10 minutes.
Add 3 large eggs and 1 large egg yolk one at a time, whisking well in between each addition. Continue whisking until the mixture is smooth and glossy. Add 2 teaspoons vanilla extract, 1 teaspoon instant espresso if using, and 1/2 teaspoon kosher salt, and whisk until combined.
Sift 1/2 cup all-purpose flour and 1/4 cup cocoa powder into the bowl of batter. Gently fold with a flexible spatula until incorporated and no streaks of flour remain; do not overmix. Add 1 cup semi-sweet chocolate chips and fold until combined. Transfer to the baking pan and spread into an even layer.
Bake until the center no longer jiggles, 25 to 30 minutes. Let cool completely in the pan. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Cut into 24 pieces.
Recipe Notes
Extra-fudgy brownies: For extra-fudgy brownies, bake in an 8x8-inch square metal pan for 40 to 45 minutes. Let cool completely, then cut into 16 (2-inch) squares.
Storage: The brownies can be stored in an airtight container for up to 1 week at room temperature, or frozen for up to 3 months. Thaw at room temperature before serving.
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