Fudgy Brownies

Yield: 16 brownies

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

This is the absolute best recipe for fudgy brownies. The brownies have a shiny, crackly top and thick chocolate texture. A step-by-step video is included!

5 (7 ratings)

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Ingredients

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

Instructions

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

Notes

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.

How to store brownies: Store brownies in an airtight container at room temperature for up to 5 days. Brownies can also be wrapped tightly in plastic wrap and stored in the freezer for up to a month.

High altitude adjustments: This recipe was written for sea level, but I have tested it in Denver, CO (altitude 5,280 ft). Substitute espresso powder for 1 tablespoon strongly brewed coffee. If you don't have coffee, use water. Decrease sugar by 2 tablespoons. Baking time remains the same.

Suggested tools to make brownies:

Kitchen scale: Weighing your ingredients is much more accurate than weighing them.
Hand mixer: This will help beat the ingredients quickly and thoroughly.
8x8 baking pan: This kitchen staple can be used for many dessert recipes!

Serving: 1brownie, Calories: 281kcal, Carbohydrates: 35g, Protein: 4g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 99mg, Potassium: 171mg, Fiber: 2g, Sugar: 24g, Vitamin A: 227IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Author: Haley D Williams

Course: Dessert

Cuisine: American