In Good FlavorThis Fudgy Brownies Recipe produces intensely chocolaty brownies, featuring a shiny, crinkly surface, a fudgy center, and chewy edges. They truly check all the boxes! Enjoy them as they are, or enhance with walnuts or pecans for added crunch and nuttiness.
My family loves boxed brownies—they’re easy to make and absolutely divine! However, for special occasions, or when I want to show my family a bit more love, I turn to homemade brownies.
This homemade brownie recipe is worth the extra effort compared to the boxed version because it offers everything you want in perfect brownies: they’re rich, fudgy, chocolaty, chewy, and have a crinkly, glossy top. As a bonus, it makes me feel good about flexing my baking skills muscles!😃
What you will love:
- Super chocolaty—made with 100% cocoa powder, unsweetened chocolate chunks, and espresso powder to create rich, chocolaty, fudgy, and decadent brownies.
- Sweet but not cloyingly sweet—just the right amount of sugar provides the sweetness we love in a brownie without being saccharine sweet.
- Perfect combination of fudgy and chewy that everyone loves.
Ingredients needed:
- Unsalted butter—makes the brownie rich and tender. This recipe combines melted butter and some sugar to help create a glossy and crackly top. Use unsalted butter to control the salt content.
- Chocolate chunks—I recommend using baking chocolate instead of chocolate chips, as it melts smoothly. Choose good quality chocolate; the higher the cocoa percentage, the richer and more intense the flavor. Using 100% cocoa unsweetened chocolate provides the most intense chocolate taste. However, you can opt for semi-sweet chocolate, which is less chocolatey, sweeter, and just as delicious.
- Espresso powder—enhances the chocolate flavor. Only a tiny amount is used, adding no coffee flavor to the brownie.
- Granulated sugar—provides just the right amount of sweetness. It also plays a key role in creating shiny, crackly tops.
- Neutral oil—a very small amount in the recipe provides added moisture.
- Vanilla extract—enhances the chocolate flavor.
- Eggs—contribute to structure, texture, and flavor. This recipe depends on thoroughly beating the eggs and sugar to achieve a crinkly top.
- All-purpose flour—we want fudgy brownies, so only a small amount is used for structure.
- Unsweetened cocoa powder—get good quality cocoa powder. You can use either natural or Dutch cocoa. Do not use cocoa mix. It’s not the same thing!
- Salt—provides a rounded flavor profile. Without salt, the brownies taste sweet but flat.
- Chopped nuts (optional)—add chopped pecans or walnuts for crunch and nuttiness.
Recipe highlights:
- Melt the butter in a saucepan, then add sugar and espresso. Off heat, add chocolate chunks, then vanilla extract. Allow to cool slightly.
- Sift the flour, cocoa powder, and salt. Set aside.
- Beat eggs and the remaining sugar well. Add the chocolate mixture.
- Add in the dry mixture, then mix until just combined.
- Pour the batter into a prepared 8″x 8″ square baking pan. Bake in a preheated 350° F oven for 24-28 minutes.
- Detailed instructions are in the recipe card section below.
How to get a glossy, crinkly top:
Achieving a glossy and crinkly top depends on how you incorporate the sugar, butter, and eggs. While some recipes melt the butter and sugar to achieve this result, others thoroughly beat the eggs and sugar. I’ve tried both methods but received inconsistent results. Still, some recipes combine the two approaches, and I find this method consistently yields the perfect brownie.
So, what does each method do?
Melting some sugar with the butter helps create a sheen and a crinkly top, while thoroughly beating the egg with the remaining sugar creates a glossy, meringue-like surface. This process also aerates the mixture and prevents overly dense brownies.
Some recipes recommend beating the egg and sugar for 5 minutes, but I find that excessive, leading to a thicker and harder crust than desired. Beating the two for 3 1/2 minutes on medium-high achieves the perfect thin crust. It’s important to note that the egg and sugar are beaten until they become fluffy and pale.
Use good quality chocolate and cocoa powder:
To achieve rich, chocolaty flavors, use high-quality chocolate and cocoa powder. The higher the percentage of cocoa, the richer and more intensely chocolaty the brownie will be. I use GHIRARDELLI Premium Baking 100% Cocoa and unsweetened baking chocolate with 100% cocoa in this recipe. Their high cocoa content provides an intense chocolate flavor.
That said, brownies made with chocolates that have lower cocoa content are fantastic too! For example, chocolates with 70% cocoa have a milder chocolate flavor, but they also tend to be sweeter. Choose what tastes best to you!
How to store:
Store the brownies in an airtight container at room temperature for up to three days, or in the refrigerator for five days. Let refrigerated brownies sit at room temperature for 15 to 20 minutes before serving.
They also freeze well. To freeze, wrap the brownies in plastic wrap and then add a layer of aluminum foil. Finally, place them in a freezer bag and seal it. Keep them frozen for up to three months. To serve, thaw at room temperature, then enjoy!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- 8″x 8″ baking pan—this nonstick square carbon steel baking pan has silicone grip handles.
- Parchment paper—is not necessary but helps remove the brownie easily from the pan.
- Small saucepan—for melting the butter, sugar, and chocolate.
- Rubber spatula—for mixing, scraping, and cooking. This set of five various silicone spatulas is heat resistant up to 500° F.
- Wire hand whisk—for combining the dry ingredients into the wet.
- Mixing bowls—this a set of three mixing bowls in varying sizes is stackable and has a nonslip base.
- Fine mesh sieve—for sifting the flour and cocoa powder mixture.
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Fudgy Brownies Recipe (From Scratch)
Description
This Fudgy Brownies Recipe produces intensely chocolaty brownies, featuring a shiny, crinkly surface, a fudgy center, and chewy edges. They truly check all the boxes! Enjoy them as they are, or enhance with walnuts or pecans for added crunch and nuttiness.
Ingredients
Instructions
- Preheat the oven to 350° F. Line an 8″x 8″ square baking pan with parchment paper and spray lightly with cooking spray.
- Melt the butter in a small saucepan over medium heat. Stir in 1/2 cup sugar and espresso powder, then cook for 1 minute, stirring continuously.
- Remove from heat and add half of the chocolate chunks, stirring until mostly incorporated. Add the remaining chocolate. Stir until it’s completely melted. Stir in vanilla extract. Set aside to cool slightly.
- Add flour, cocoa powder, and salt to a fine mesh sieve over a bowl. Sift the mixture into the bowl. Set aside.
- Beat eggs and the remaining sugar at medium-high speed in a mixing bowl for 3 1/2 minutes. The mixture should be pale and fluffy. Stream in the melted chocolate mixture. Beat for one minute.
- Add the flour and cocoa powder mixture. Use a hand whisk to blend, stopping when the mixture is just incorporated. Do not over-mix.
- Pour the batter into the prepared baking pan. Bake for 24-28 minutes or until a toothpick comes out with wet crumbs attached. For fudgy brownies, err on the side of slightly underdone. Mine are perfectly done at 26 minutes.
- Allow to cool before cutting into the brownies.
- Makes 16 servings
Notes
- I use unsweetened baking chocolate with 100% cocoa content and unsweetened cocoa powder 100% chocolate.
- If you use semi-sweet chocolate, reduce the granulated sugar by two tablespoons to offset the added sweetness of the chocolate.
- Optional: add 3/4 to 1 cup chopped walnuts or pecans for crunch and nuttiness. You can add it to the flour mixture.
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