This is the ultimate fudgy, chewy brownies recipe. The brownies have a shiny, crackly top and thick chocolate texture. A step-by-step video is included!
Hello, my name is Haley and I am a chocoholic. And what better way to eat chocolate than in brownie form. If you ask me, everyone should have a go-to brownie recipe. If you like chewy, fudgy chocolate brownies, I have got you covered.
My fudgy brownie recipe is made with melted chocolate, cocoa powder and chocolate chips for the ultimate chocolate brownie. I have a few tricks to make your brownies extra fudgy and chewy. This 8×8 brownie pan recipe will surely be a keeper!
How to make fudgy brownies
Fudgy brownies require the following ingredients: bittersweet chocolate (chopped); butter, cocoa powder, espresso powder, sugar, eggs, vanilla, salt, flour and chocolate chips. Once you have your brownie ingredients, follow these steps:
- Melt the chocolate and butter. The key to a thick chocolate brownie is melted chocolate and butter. It will weigh down the brownies into a fudge-like dessert. See tips for melting chocolate.
- Whisk in the cocoa powder and espresso. Cocoa powder and espresso powder heighten the chocolate flavor. Set the mixture aside to cool slightly.
- Beat the sugar and eggs together. I use three eggs in my brownie recipe to add a chewy consistency to the brownies. Beat for at least three minutes. This will help make a crinkle brownie top.
- Add the vanilla and salt.
- Stir in the melted chocolate mixture. Do this gently until fully incorporated.
- Stir in the flour, then the chocolate chips. Stir the flour just until combined. It’s okay if there are a few flour pockets when you add the chocolate chips. Avoid over-mixing as this will create cake-y brownies.
- Bake at 350 F for 30 minutes. Fudgy brownies will be thick and dense. If they appear slightly under baked when you take them out of the oven, don’t worry they will continue to bake slightly when they start to cool.
Frequently Asked Questions
Brownies are fudgy when there is a higher fat to flour ratio. In other words, there is more butter and chocolate than flour in the recipe. When there is more flour than fat, the brownies will turn out cake-y.
This brownie recipe calls for 30 minutes of baking time in an 8×8 pan. However, all ovens vary and the brownies may take a few minutes more or less in the oven.
Fudgy brownies are done when the top of the brownies are shiny and set. The edges of the brownies will baked and still touching the sides of the pan. The center of the brownies will be gooey, but the brownies will still bake for a few minutes after exiting the oven.
Yes. Once the brownies have cooled, remove them from the pan and wrap securely with plastic wrap and then aluminum foil. Freeze for up to one month. When ready to serve, defrost in the refrigerator before bringing to room temperature, cutting and serving.
Eggs bind ingredients together. When they are beaten into the mixture, they trap air pockets and help the brownies rise.
Brownies require less leavening. In this recipe, eggs add a little rise to the brownies.
Yes, use 3/4 cup vegetable oil for every 1 cup butter.
Espresso heightens the chocolate flavor of brownies without making them taste like coffee.
High altitude adjustments for brownies
This recipe is written for sea level, but I have tested this recipe at high altitude in Denver, CO (5280 ft or 1609 m). Here were my adjustments:
- Substitute espresso powder for 1 tablespoon of strongly brewed coffee. Ingredients are dryer at higher altitudes. Coffee will add moisture. If you don’t have coffee, use water instead. At higher altitudes you may need more liquid.
- Reduce sugar by 2 tablespoons. Evaporation proceeds more quickly at high altitude, which increases the concentration to sugar. This can affect the structure of baked goods.
More brownie recipes
Do you love brownies? Try these different interpretations of brownies…
- Hot chocolate brownies
- Cookie dough Oreo brownies
- Chocolate covered strawberry brownies
- Bourbon pecan pie brownies
I hope you enjoy this fudgy brownie recipe! If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media.
- 1 cup plus 2 tablespoons (200 g)
bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder
- 1 teaspoon instant espresso
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) unbleached all-purpose flour
- 1 cup (175 g) semisweet chocolate chips
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (see tips for melting chocolate).1 Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture (you can also stir in the chocolate by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.2 Add chocolate chips and stir until incorporated.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool on a wire rack to room temperature, about 2 hours. When ready to serve, cut brownies into squares and serve.3
- Ideally use a double boiler (or makeshift double boiler) to melt the chocolate. You can also melt the chocolate and butter in the microwave on 50% power level stirring every 30 seconds until melted. See more tips on melting chocolate.
- It is okay if there is a little flour showing at this point, it will disappear when you stir in the chocolate chips!
- For a clean cut, wipe the knife with a slightly damp cloth after every slice in the brownies. Alternatively, use a plastic knife.
Recipe adapted from Baking Illustrated