The Best Fudgy Brownies Recipe by Tasty
Here’s what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Prep: 15min
Total: 45min
Yield: 9 servings
Nutrition Facts: calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
Ingredients:
- 8 oz good-quality chocolate, semi-sweet
- 12 tablespoons butter, melted
- 1 ¼ cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon salt
Instruction:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Our Favorite Easy Fudgy Brownies
Say hello to our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. Melting the butter into the sugar and cocoa powder ensures that shiny, crinkly top that we all love. These brownies are bittersweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are certainly for you. Use natural or Dutch-process cocoa powder (cacao powder works, too). For brownies that are less bittersweet and that have chewy edges, try this chewy brownie recipe instead.
Prep: 15min
Total: 45min
Yield: Makes 16 Brownies
Serving Size: 1 brownie
Nutrition Facts: servingSize 1 brownie, calories 158 calories, Protein 2 g, Carbohydrate 21 g, Fiber 2 g, Sugar 16 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 42 mg
Ingredients:
- 10 tablespoons (145 grams) unsalted butter
- 1 ¼ cups (250 grams) granulated sugar
- 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
- 1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
- 1 teaspoon vanilla extract
- 2 large cold eggs
- 1/2 cup (65 grams) all-purpose flour
- 2/3 cup (75 grams) chopped walnuts or pecans, optional
Instruction:
- Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
- Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
- Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
- Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
- Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
- Stir in the vanilla.
- Add the eggs, one at a time, stirring vigorously after each one.
- When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
- Stir in nuts if using.
- Spread the batter evenly in the prepared pan.
- Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
- Cool completely before removing from the pan — this step is essential and helps the brownies set. Cut into 16 squares.
Best Fudgy Cocoa Brownies
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Prep: 10min
Total: 30min
Yield: 16
Serving Size: 1 serving
Nutrition Facts: calories 129 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 28 mg, Sodium 47 mg, Sugar 14 g, servingSize 1 serving
Ingredients:
- 1/2 cup unsalted butter, (melted and HOT)
- 1 tablespoon cooking oil, ((olive oil or coconut oil are fine))
- 1 1/8 cup superfine sugar, ((caster sugar or white granulated sugar)*)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose ((or plain) flour)
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350°F (175°C).’, ‘name’: ‘Preheat oven to 350°F (175°C).’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.’, ‘name’: ‘Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).’, ‘name’: ‘Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).’, ‘name’: ‘Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)’, ‘name’: ‘Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.’, ‘name’: ‘Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Remove and allow to cool to room temperature before slicing into 16 brownies.’, ‘name’: ‘Remove and allow to cool to room temperature before slicing into 16 brownies.’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-0-6’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘OPTIONAL ADD INS:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)’, ‘name’: ‘Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)’, ‘url’: ‘https://cafedelites.com/best-fudgy-cocoa-brownies/#wprm-recipe-40396-step-1-0’}]}
The Best Fudgy Brownie Recipe | Simple Way Of Making The Perfect Fudgy Brownie
FAQ
What makes brownies more fudgy?
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat — in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you’re going fudgy or cakey.
What are the secrets to chewy brownies?
To make chewy AND fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces.
Should fudgy brownie batter be thick?
Yes, it is okay for the brownie mix to be thick. However, it should not be too thick that it becomes too difficult to mix. While a thick brownie may seem like the fudgier option, it’s the opposite. When the brownie mix is thick, there’s too much flour and not enough fat.
What is fudgy vs chewy brownies?
Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.
