Thick and fudgy homemade brownies with three different types of decadent chocolate, a crackly top, and the fudgiest texture you’ll ever eat. With these Absolute Best Fudge Brownies, you will never need or want a store-bought brownie mix again.
I am very picky when it comes to my brownies. When I was a kid and we got the packaged brownies, I was adamant that I needed a middle piece. The edges were never quite as delicious and chewy as the middle, and I wanted all of that PLUS the crackly top that just melted on your tongue. Basically, I wanted it all.
So when I took up baking, I set out on my mission: create the ultimate fudge brownies, without forgoing the crackled top or the slightly chewier edges. And I must say, I have succeeded; I don’t even want to THINK about a box mix ever again. So, how is it done?
What makes brownies fudgy?
Fudge brownies have more fat than they do flour. These brownies have minimal flour, just enough cocoa powder, and there are no leavening agents, like baking powder. The only ingredient that gives these brownies their height is whipped eggs.
What do I need to make fudgy brownies?
- An electric mixer. Unfortunately the eggs in this recipe are whipped, and that cannot be done by hand. I prefer a stand mixer, but a hand electric mixer will work just as well.
- An 8×8 square pan. I chose a smaller pan to keep the brownies the way I like them: tall. If you want more brownies (who could blame you?) you can double the recipe and use a larger pan.
- Butter. I know a lot of brownie recipes call for oil, but butter has a much better flavor and this recipe loses none of the moist fudginess that oil normally lends.
- High quality baking chocolate. I do not recommend chocolate chips for this – I recommend getting a bar of baking chocolate, at at least 60% cacao for a nice dark chocolate. This will give the brownies a much more rich and deep chocolate flavor, and I promise they lose none of the sweetness.
- Granulated sugar.
- Cocoa powder. You can use whichever brand is your preference, but I use Hershey’s Special Dark. You do not have to use dark chocolate powder, but do not use dutch-processed cocoa.
- Espresso powder. It will not taste like coffee – coffee amplifies the flavor of chocolate, and keeping the espresso will lend to a beautifully rich chocolate. If you really do not want to use espresso, you can keep it out.
- Chocolate chips.
How do I make fudgy brownies?
These might have a couple more steps than your average brownie recipe, but I promise that it is well worth it.
Take a heat-safe bowl and melt the 3/4 cup butter together with the baking chocolate. This can be done in the microwave in 30-second intervals, over a double boiler, which is my preferred method.
While the butter and chocolate is melting, get started on your eggs. Place your eggs, vanilla, and sugar in stand mixer mixing bowl and mix on high, until your eggs are very light and fluffy and have at least tripled in volume.
With the mixer still running, pour in your melted butter and chocolate into the egg mixture. Make sure the mixer is running the entire time, otherwise the hot butter could cook your eggs.
After your butter and sugar mixtures are thoroughly incorporated, you can start adding the dry ingredients. Add in the flour, cocoa powder, and salt, and gently fold them in. You do not want to use the electric mixer for this step – overmixing is what leads to tough brownies. Then, fold in your chocolate chips, spread in your baking pan, and bake these off.
Bake the brownies for at least 25 minutes and up to 35 minutes. The baking time is dependent on your oven – my brownies are always perfect at 30 minutes.
You can test them by gently pressing your fingers to the top. They should be firm but still soft and squishy. If you prefer sticking in a toothpick, the crumbs should be moist. A dry toothpick is never a good sign for brownies.
I think brownies are best at room temperature, so I recommend that you cool completely before serving – but if you like them warm, go for it! Warm brownies are delicious with a scoop of vanilla ice cream and a drizzle of caramel.
If you do make these perfectly fudgy brownies, please let me know how it worked out in the comments section. Everyone should try these decadent treats 🙂
- 3/4 cup unsalted butter
- 1 4oz bar baking chocolate
- 2 cups granulated sugar
- 3 eggs
- 2 tsp vanilla
- 3/4 cup cocoa powder, sifted
- 1 cup flour
- 1 tsp salt
- 2 tsp espresso powder
- chocolate chips
- Preheat oven to 350.
- Sift cocoa powder into a bowl, then mix with flour, salt, and espresso powder. Set aside.
- Melt the butter and chocolate together over a double boiler, or in the microwave in 30-second increments.
- While butter and chocolate is melting, whip together the eggs, sugar, and vanilla in a stand mixer with a whisk attachment, or with an electric hand mixer. Whip until the eggs have tripled in volume and are light and fluffy.
- With the mixer still going, slowly pour the melted chocolate mixture into the egg mixture. Mix for another minute.
- Fold in the dry ingredients, then fold in as many chocolate chips as you want in the batter.
- Transfer the batter to a prepared 8x8 pan.
- Bake for about 30 minutes.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
For a sweet and chocolatey drink on the side, try my White Chocolate Cappuccino Bombs!