This Super-Fudgy Brownies Recipe is a rich and decadent recipe, which is made with real chocolate and cocoa powder for an intense flavor. It’s a classic, foolproof recipe, ready in about an hour and a half, plus cooling time.
Super-Fudgy Brownies Ingredients
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 cup all-purpose flour (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 ¼ cups sugar
- 3 large eggs
How To Make Super-Fudgy Brownies
- Prep Oven and Pan: Preheat your oven to 350°F. Brush a 9-inch square baking pan with butter and line it with a strip of parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles. Butter the parchment as well.
- Melt Chocolate and Butter: In a large heatproof bowl set over a pot of simmering water, melt the butter and chopped chocolate together, stirring occasionally until smooth. Remove the bowl from the heat.
- Mix the Batter: In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. To the melted chocolate mixture, add the sugar and mix to combine. Add the eggs and mix until combined.
- Combine and Bake: Gently fold the dry ingredients into the chocolate mixture until just moistened. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top.
- Bake Until Fudgy: Bake for 50 to 60 minutes. The brownies are done when 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 in the pan for 30 minutes, then use the parchment handles to lift them out onto a wire rack to cool completely. Once fully cooled, use a dampened serrated knife to cut them into 16 squares.
Recipe Tips
- 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 is cooling completely so important? This is the hardest but most essential step! Cooling allows the brownies to firm up and develop their dense, fudgy texture. Slicing them while warm will result in a gooey mess.
- How to get a shiny top? Whisking the eggs well into the sugar and warm chocolate mixture helps to create that classic, paper-thin shiny crust on top of the brownies.
- Can I add mix-ins? 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.
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: 250-300 kcal
- Fat: 14g
- Carbohydrates: 30g
- 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, making them lighter and more cake-like.
Yes. The recipe works well with either semisweet or bittersweet chocolate. Bittersweet will give you a deeper, less sweet chocolate 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:
- Pumpkin-Swirl Brownies Recipe
- Fudgy Chocolate Brownies with Green Sprinkles Recipe
- Chocolate-Chip Streusel Brownies Recipe
Super-Fudgy Brownies Recipe
Description
The ultimate classic brownie with a rich, deep chocolate flavor, a perfectly fudgy texture, and a beautiful shiny top.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line a 9-inch square pan with parchment paper.
- Whisk together the flour, cocoa, baking powder, and salt.
- Melt the butter and chocolate in a double boiler until smooth.
- Remove from heat, then mix in the sugar, followed by the eggs.
- Gently fold in the dry ingredients until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes. A toothpick should come out with moist crumbs.
- Cool completely in the pan before lifting out and slicing.
Notes
- Do not overmix the batter after adding the flour to ensure a fudgy, not cakey, texture.
- Letting the brownies cool completely before cutting is essential for clean, neat squares.
- The parchment paper overhang is key for easily removing the brownies from the pan.
- Using good-quality chocolate will result in the best, richest flavor.