This Fudgy Chocolate Brownies recipe is a rich and decadent recipe, which is made with real bittersweet chocolate and butter. It’s a classic, foolproof recipe, ready in about 2 hours, including cooling time.
Fudgy Chocolate Brownies Ingredients
- ½ cup (1 stick) unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
How To Make Fudgy Chocolate Brownies
- Prep Oven and Melt Chocolate: Preheat your oven to 350°F. Butter an 8-inch square baking pan and line it with parchment paper, leaving a 1-inch overhang on two sides. In a large heatproof bowl set over a pot of simmering water, melt the butter and chocolate together, stirring frequently until smooth. Remove the bowl from the heat and let it cool to room temperature for 10 to 15 minutes.
- Mix the Batter: Stir the sugar into the cooled chocolate mixture. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Whisk until the batter is smooth and glossy, then whisk in the vanilla.
- Add Dry Ingredients: Gently fold in the flour and salt with a rubber spatula until just combined. Be careful not to overmix.
- Bake Until Fudgy: Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out with a few moist, fudgy crumbs attached, but not wet batter.
- Cool and Slice: Let the brownies cool completely in the pan on a wire rack. This is a crucial step for them to set properly. Once cool, use the parchment overhang to lift the brownies out of the pan and cut them into squares.
Recipe Tips
- How to get a shiny, crackly top? The secret is to whisk the eggs vigorously into the warm (but not hot) chocolate and sugar mixture. This creates a thin meringue-like layer on top as it bakes, which results in that beautiful, glossy crust.
- How do you know when fudgy brownies are done? Do not wait for a clean toothpick! The perfect fudgy brownie is slightly underbaked when it comes out of the oven. A toothpick inserted in the center should have moist, sticky crumbs attached. They will finish setting as they cool.
- Why let brownies cool completely? This is the hardest but most important step! Cooling allows the brownies to firm up, developing their dense, fudgy texture. Slicing them while warm will result in a gooey mess.
- What kind of chocolate is best? Using a good-quality bittersweet or dark chocolate (around 60-70% cocoa) will give you a deep, rich chocolate flavor that isn’t overly sweet.
What To Serve With Fudgy Brownies
These classic brownies are a perfect treat on their own, but they are even more delicious with:
- A tall glass of cold milk
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel or chocolate sauce
- A dollop of fresh whipped cream
How To Store Fudgy Brownies
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They will become even fudgier on the second day.
- Freeze: For longer storage, wrap the cooled brownies individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature.
Fudgy Brownies Nutrition Facts
- Calories: 280-320 kcal
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The texture of brownies is determined by the fat-to-flour ratio. Fudgy brownies, like this recipe, have a higher proportion of fat (butter and chocolate) to flour and minimal leavening, resulting in a dense, moist texture. Cakey brownies have more flour and leavening (like baking powder), making them lighter and more cake-like.
Absolutely. You can fold in about 1 cup of chopped walnuts, pecans, or extra chocolate chips along with the dry ingredients for added texture and flavor.
The most common reason for dry brownies is overbaking. It’s always better to err on the side of underbaking fudgy brownies, as they will continue to cook and set from the residual heat as they cool.
Try More Recipes:
Fudgy Chocolate Brownies Recipe
Description
The ultimate classic brownie with a rich, deep chocolate flavor, a perfectly fudgy texture, and a signature shiny, crackled top.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line an 8-inch square pan with parchment paper.
- Melt butter and chocolate in a double boiler until smooth. Let cool to room temperature.
- Whisk in the sugar, then whisk in the eggs one at a time until the batter is glossy. Stir in the vanilla.
- Gently fold in the flour and salt until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes.
- A toothpick inserted in the center should come out with moist crumbs attached.
- Cool completely in the pan on a wire rack before lifting out and slicing.
Notes
- Vigorously whisking the eggs into the batter is the key to achieving the shiny, crackled crust.
- Do not overbake the brownies; a toothpick should come out with moist crumbs for the perfect fudgy texture.
- Letting the brownies cool completely before cutting is essential for clean, neat squares.
- Using good-quality bittersweet chocolate will result in the best, richest flavor.