This is my favorite super fudgy brownie recipe. The brownies are fudgy, moist, chewy, and have a shiny crackly surface. And the best part is, it’s an easy one-bowl recipe and you don’t need a hand mixer! I’m also sharing tips for cutting brownies, achieving the shiny surface, and variations on this recipe for thicker, cakier or fudgier brownies.
Just in time for Valentine’s Day, I’m sharing my favorite brownie recipe along with all the tips and tricks I’ve learned along the way for making brownies. I also share several variations of this recipe because I know homemade brownies can be a divisive topic and some are team fudgy, team chewy or team cakey.
These are my ideal brownies. They are everything I loved from box mix brownies but in a made-from-scratch recipe. They have a super fudgy and moist texture with a slight chewiness in the center. They also have a thin crackly shiny top.
Over the years I’ve tried a lot of brownie recipes but never found “the one.” So a few weeks ago, I decided it was finally time to figure it out. It took many trials and lessons learned along the way, but I’m thrilled that I have finally found my ultimate brownie recipe.
Ingredients
- Unsalted butter
- Granulated sugar
- Dutch-process cocoa powder
- Baking powder
- Table salt
- Room temperature large eggs
- All-purpose flour
- Chopped bittersweet chocolate
Shiny Crackly Surface
- The key to creating that thin, crackly shiny surface is how you incorporate the sugar.
- For this recipe, the sugar is melted into the butter twice. The first time it is added to the melted butter. When mixed in, the mixture will become thick and the sugar will still be almost solid.
- You then melt the butter-sugar mixture a second time, allowing more of the sugar to melt into the butter. As you’re stirring you will even see that the mixture looks a little shiny and glossy.
- When your batter is fully mixed, it will still have a glossy finish.
- If you do not want to do this with a microwave, you can also melt the butter and sugar in a saucepan on the stove. You would follow the same steps: melt the butter first, stir in sugar, melt again without boiling and whisk together again until smooth and glossy.
Best Way to Cut Brownies
Cleanly and easily slicing brownies has always been difficult for me, especially brownies that are super fudgy and or not completely cooled. For the majority of brownies once they are fully cooled, using a simple plastic knife is an easy and clean way to slice up brownies.
But for super fudgy brownies or brownies that are still warm, the secret is to use a warm sharp blade. I usually use a kitchen chopping knife. Run the knife under hot water to heat it up (or dip it into a bowl of hot water), wipe the blade dry and then make one swift slice into your brownies.
They should cut straight through with minimal crumbs. If your brownies are extra fudgy, some of the brownie batter will cling to the knife but the hot blade will keep the amount to a minimum. You then dip the blade in hot water again, wipe it clean, and cut again. You need to wipe the blade clean each time before the next cut.
This is my favorite way to slice brownies. No more brownies falling apart. I get perfectly cut square brownies every time.
Dutch Process Cocoa versus Natural Cocoa Powder
This brownie recipe uses unsweetened cocoa powder for its chocolate base. There are two kinds of baking cocoa powder: Dutch-process and natural. I highly recommend you use Dutch-process for this recipe.
Dutch-process cocoa has been treated with an alkalizing agent, neutralizing some of its acidity and giving it a milder taste. Since this recipe relies heavily on the cocoa powder, I use Dutch process cocoa because it has a smoother, less bitter taste.
Natural cocoa can be quite bitter and since we are using a lot of cocoa powder in this recipe, using natural cocoa will make the brownies have a more bitter chocolate flavor.
Dutch-process is a little harder to find. You likely won’t find it at your local Vons, Ralphs, Krogers or Albertsons. However, it is sold at Whole Foods, Amazon, and specialty stores like William Sonoma or Sur La Table. Dutch-process cocoa will be labeled “Dutch process” or “cocoa processed with alkali,” “alkalized.”
Chopped Chocolate Versus Chocolate Chips
I added chopped chocolate to the batter and on top so that there are melted chocolate pieces mixed in. Most recipes call for chocolate chips and you can certainly use chocolate chips as well.
The reason for using chopped chocolate is because it melts better. Chocolate chips are designed to not melt in the oven, otherwise your chocolate chip cookies would be a melty mess. But regular chocolate or baking chocolate bars will melt when baked.
I usually use bittersweet baking chocolate bars or premium European dark chocolate bars (around 70% dark). Readers who like sweeter brownies have also used semi-sweet chocolate for this recipe with success.
Additional Baking Tips
- I prefer to bake brownies in a light metal nonstick pan. Darker metal pans tend to cook the brownies edges too soon and glass pans tend to cook the brownies slower.
- I grease the interior of the baking pan and then line the bottom with parchment paper, with the paper coming up two of the sides of the pan. This makes it easy to remove the entire brownie batch once it is fully baked, so that you can slice them on a cutting board rather than attempting to slice them in the pan.
- Bake the brownies in the middle of your oven to prevent the top or bottom from getting too hot.
- Make sure your eggs are at room temperature. Using cold eggs will harden the butter and make the batter too thick.
- You will need to pour the batter into the prepared pan as soon as it is done mixing. You do not want to set this aside for later as the brownie batter will become too thick and hard.
- Because these brownies are so fudgy, when you test them with a toothpick, it should not come out clean. The brownies are done when the surface has developed the crackly thin layer and the middle is no longer jiggly.
- Make sure you let the brownies cool and set for 30 minutes before slicing.
Brownie Variations
These brownies can be made in a 9-inch x 9-inch pan but they will be thinner. Baking time will also be less.
If you like thicker cakier brownies, add an additional 1/4 cup flour and 1/4 tsp baking powder.
If you like even fudgier moist and barely set brownies, skip the baking powder and reduce the baking time by a few minutes.
To make a larger batch, you can double the ingredients and bake in an 8-inch by 12-inch baking pan. Baking time may vary but I would start checking around 20 minutes. It can also be done in a 9 inch by 13-inch pan, but the brownies will be thinner.
These brownies are perfect all by themselves, but serving them warm with a scoop of vanilla ice cream takes them over the top. I hope you try them soon!
More Favorite Dessert Recipes
- Best Chocolate Cake
- No-Bake Oreo Cheesecake
- Dark Chocolate Peanut Butter Chip Cookies
- Chocolate Cupcakes
Best Fudgy Brownies
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/8 cup granulated white sugar
- 1/2 cup + 2 tbsp Dutch process cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp table salt
- 1/2 tbsp vanilla
- 2 large eggs room temperature
- 1/2 cup all purpose flour
- 1 cup chopped bittersweet chocolate
Instructions
- Preheat oven to 350°F. Grease the interior of an 8-inch by 8-inch baking pan. Line the bottom with parchment paper.
- In a large microwave-safe bowl, melt butter in microwave. When butter is fully melted, add in the sugar.
- Whisk sugar until it is fully incorporated. The mixture should look thick and grainy. Place bowl back into the microwave and heat for about 40 seconds. The butter should be hot and liquid but you don't want it to be bubbling.
- Whisk the sugar and butter together so that it is uniform. You should notice it come together into a thin, smooth paste and the top should have a glossy finish.
- Add in cocoa powder, baking powder, salt, vanilla. Whisk until everything is evenly incorporated.
- Add in eggs and whisk until batter is smooth.
- Add in flour and gently whisk until flour is just incorporated. The batter should look glossy. You do not want to overmix once flour is added because it will add too much air and make the brownies cakey.
- Stir in 3/4 cup of the chopped chocolate. Your batter should be very thick.
- Pour batter into prepared baking pan. Smooth and even out with spatula. Sprinkle remaining chocolate over surface.
- Bake brownies for about 20-25 minutes, until surface is no longer wet and center is no longer jiggly. Because the brownies are so fudgy, the toothpick test will not come out clean. Allow brownies to set for at least 30 minutes before cutting and serving.
Notes
- I recommend using Dutch process cocoa. Dutch process cocoa likely won't be at your local Vons, Ralphs, Krogers or Albertsons. However, it is sold at Whole Foods, Amazon and specialty stores like William Sonoma or Sur La Table. Dutch process cocoa will be labeled "Dutch process" or “cocoa processed with alkali,” “alkalized."
- I used this cocoa powder.*
- Dutch process cocoa has been treated with an alkalizing agent, neutralizing some of its acidity and giving it a milder taste. Using natural cocoa will make the brownies have a more bitter taste.
- I added chopped chocolate to the batter and on top so that there are melted chocolate pieces mixed in. You can use chocolate chips instead but know that chocolate chips will not melt as much as chopped chocolate bars.
- I prefer to bake brownies in a light metal nonstick pan. Darker metal pans tend to cook the brownies edges too soon and glass pans tend to cook the brownies slower.
- I grease the interior of the baking pan and then line the bottom with parchment paper, with the paper coming up two of the sides of the pan. This makes it easy to remove the entire brownie batched once it is fully baked, so that you can slice them on a cutting board rather than attempting to slice them in the pan.
- Bake the brownies in the middle of your oven to prevent the top or bottom from getting too hot.
- Make sure your eggs are room temperature. Using cold eggs will harden the butter and make the batter too thick.
- You will need to pour the batter into prepared pan as soon as it is done mixing. You do not want to set this aside for later as the brownie batter will become too thick and hard.
Shiny Crackly Surface
- The key to creating that thin, crackly shiny surface is how you incorporate the sugar, which is why the sugar is melted into the butter twice.
- If you do not want to do this with a microwave, you can also melt the butter and sugar in a saucepan on the stove. You would follow the same steps: melt the butter first, stir in sugar, melt again without boiling and whisk together again until smooth and glossy.
Best Way to Cut Brownies
For super fudgy brownies or brownies that are still warm, the secret is to use a warm sharp blade. I usually use a kitchen chopping knife. Run the knife under hot water to heat it up (or dip it into a bowl of hot water), wipe the blade dry and then make one swift slice into your brownies. They should cut straight through with minimal crumbs. If your brownies are extra fudgy, some of the brownie batter will cling to the knife but the hot blade will keep the amount to a minimum. You then dip the blade in hot water again, wipe it clean, and cut again. You need to wipe the blade clean each time before the next cut.Brownie Variations
- To make a larger batch, you can double the ingredients and bake in an 8 inch by 12 inch baking pan. Baking time may vary but I would start checking around 20 minutes. It can also be done in a 9 inch by 13 inch pan, but the brownies will be thinner.
- These brownies can be made in a 9 inch x 9 inch pan but they will be thinner. Baking time will also be less.
- If you like thicker cakier brownies, add an additional 1/4 cup flour and 1/4 tsp baking powder.
- If you like even fudgier moist and barely set brownies, skip the baking powder and reduce the baking time by a few minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Recipe sounds fab! I’m planning on making this at home and bringing it to the office the next day for an event at work. Should I cut the brownie only in the office? Or should I cut them into bite sized, bring them to the office, pop them in the microwave for a minute to warm them up? Unfortunately, I don’t have a proper oven in the office to warm them up.
It would probably be better to slice them at home (after they’re cooled) before you take them to your office. If you want to warm them up, a microwave should work fine.
the brownies turned out amazing?????????
That’s great! Thanks for letting us know.
I want to add cream cheese on top for swirls, do you know if it’ll work?
We haven’t tried it, but let us know if you do and how it works!
Hi is it possible to provide metric measures as well as US please.
Sorry, we don’t have the metrics info at this time.
Never need another recipe, this one is it! So very yum!! Thank you!!!
I’m so glad you like them so much!
I was in straight up munchie mode and didn’t have the full ingredients and used a yolk and two egg whites – quarter cup of sugar and the rest dark brown sugar. Ooo, it was soo good! Thank you so much for blessing us with this fudge goodness of a recipe! ?
Also don’t mind all the grammar mistakes, clearly the chocolate has sent my brain into a little bit of a coma, haha
I’m so glad you enjoyed!
Yummm totally recommend it everyone loved it thanks
I’m so glad you enjoyed!
I followed the directions exactly and these brownies are fantastic. Mine came out just like the picture and they taste delicious! It took me a few times of opening and closing the webpage though as ads keep popping up over step 7 and I couldn’t read it. But I made it through and the results we worth the hassel 🙂
I’m so glad they worked out for you! I apologize for the ad popping over step 7, that shouldn’t happen.
Hello! Thanks for the recipe. Can I check if we need to let the butter-sugar mixture cool down after step 4, before we proceed with steps 5-7? Not sure if the heat will ‘cook’ the eggs.
No you don’t need to wait. When you add in the cocoa powder that will already cool down the mixture
These are the best fudgey brownies! I literally deleted all of my other brownie recipes. Your tip about microwaving the butter/sugar mixture is golden! It eliminates any graininess and creates a beautiful, smooth texture. I used semisweet chocolate throughout the recipe because we like a little bit more sweetness. They were amazing!
I’m so thrilled you enjoyed them so much!
I also had trouble finding the perfect fudge brownie recipe. I had a tendency to over mix leaving the brownies to be cakey instead of fudgey. I’m glad I tried out this recipe because I finally achieved fudgey brownies! Thank you! I baked them in a glass pan and added about 10 extra minutes.
I’m so glad the recipe worked out well for you!
I made these TWICE this week!! My family loves them!! I added extra white choc chips and it really worked well with the dark choc! In love!
I’m so happy your family loves the brownies!
This turned out amazing, thanks for sharing the recipe!
glad you enjoyed!
Made these today, very very good. So chocolatey. I don’t think they will last long.
So glad you enjoyed them!