The Best Fudgy Brownies
These are THE BEST fudgy brownies… trust me. Or better yet, make them yourself. My fudgy brownies encompass the best parts of a brownie: the dense chewiness, rich chocolatey flavor, and perfect moistness. They’re so soft and melt in the mouth while being perfectly baked. Also, they’re choc full of chocolate (of course).
I have some tips that could help you bring this recipe to the next level. I start with brown butter. It’s the easiest way to introduce a delicious nuttiness and depth of flavor that is unparalleled by anything else. Because it’s really easy, I do it for every conceivable recipe! But if you’d prefer, you can stick with plain melted butter.
Next, the chocolate. Use some really good quality chocolate if you can, as it will make the brownies so so tasty. I always use dark or semi-sweet chocolate. For cocoa powder, any kind will work but I use dutch processed cocoa (it’s super good).
Some extra add ons: great vanilla extract, flaky sea salt, cornstarch. These just bring the flavor and texture to the next level. Ultimately, brownies are a super simple recipe, it’s all about the quality of ingredients!
For some other chocolate recipes, check out my double chocolate chunk cookies and my decadent chocolate cheesecake!
Ingredients
- 12 tbsp butter, cold
- 8 oz dark or semisweet chocolate, chopped and divided
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp vanilla extract
- 1/2 cup flour
- 2 tbsp cornstarch
- 1/4 cup cocoa powder, dutch process ideally
- 1 tsp salt
- flaky salt
Instructions
- Line a 9″x9″ pan with parchment paper or grease with butter. Preheat your oven to 350ºF.
- Start by browning your butter. This process basically means separating the water from the milk solids in the butter, allowing it to caramelize and develop this nuttiness and depth. You can skip this step if you’d rather just use melted butter, but this is super doable.
- In a small saucepan, melt the butter and continue cooking it over medium-low heat while stirring with a rubber spatula. When you start to see brown “dust” particles swirling around, you’re getting close. As soon as it takes on an amber color, pull it off the heat and transfer it to a cold, heatproof bowl (glass or stainless steel works fine). The whole process will take about 5 minutes, but it’s different every time.
- In another bowl, add 5 oz of your chopped chocolate or chocolate chips (roughly, doesn’t have to be perfect) and your brown butter. Stir to combine and set aside when the chocolate is melted.
- In a bowl of a stand mixer, add your eggs and sugars. Beat for about 3 minutes until whipped and fluffy. Then, slowly pour in your melted butter and chocolate mixture. Because it’s probably still warm, pour it in a steady stream to prevent curdling the eggs.
- Sift in the flour, salt, cocoa powder, and cornstarch. Fold in the rest of the chopped chocolate.
- Pour your mix into the prepared pan and sprinkle over the flaky salt. Bake in the oven for 20 minutes, then take it out and slam it on a hard surface ten times. Put it in for another 16-18 minutes, then take it out and let it cool.
- Once cooled, slice and enjoy! Dust with powdered sugar or top with vanilla ice cream if you want, but honestly I just love it by itself.
The Best Fudgy Brownies
Equipment
- 9"x9" baking dish
Ingredients
- 12 tbsp butter
- 8 oz chocolate chopped and divided
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup brwon sugar
- 1 tbsp vanilla extract
- 1/2 cup all purpose flour
- 1/4 cup cocoa powder ideally dutch process
- 2 tbsp cornstarch
- 1 tsp salt
- flaky salt
Instructions
- Preheat the oven to 350ºF. Line your dish with parchment paper or grease with butter.
- Brown your butter. In a small saucepan, add your butter and cook until you see brown particles swirling around. Keep it on medium low heat and stir consistently with a rubber spatula. See extra tips above.
- Immediately, pour your melted (brown) butter over 5 oz of chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
- In the bowl of a stand mixer, beat your eggs and sugars for three minutes until whipped and fully. Add the vanilla.
- In a slow and steady stream, pour in your chocolate/butter mix.
- Sift in the flour, cocoa, and cornstarch. Add the salt and fold in the remaining chopped chocolate.
- Pour your batter into the prepared pan and flatten. Sprinkle with flaky salt, then bake for 20 minutes.
- Take it out of the oven and bang on a hard surface 10 times. Bake for and additional 16-18 minutes.
- Take them out of the oven, let them cool, then slice and enjoy! Top with powdered sugar, vanilla icecream, or just enjoy them on their own!
Notes
- Macros: 52.9 g carbohydrates, 27.3 g fat, 5.8 g protein
- See the blog post above for extra tips, ingredient specifications, and help with brown butter! Or, find some extra chocolate dessert recipes.