These fudgy brownies are extra chocolatey, super fudgy, and have those shiny, crinkly tops that melt in your mouth.
Believe it or not, making the perfect brownies involves some science. I tested this recipe many times to achieve what I consider the best brownies ever. The secret lies in the ingredients and the method!
I use lots of chocolate and butter for that fudgy texture, more cocoa powder than flour to keep them extra chocolatey and not cakey, plenty of eggs to get those shiny tops, and a hint of coffee to enhance the chocolate flavor.
My method is simple and delivers perfect brownies every time. Melt your chocolate and butter together, sift the dry ingredients, beat the eggs and sugar, fold in the chocolate mixture, and then fold in the dry ingredients. Pour the batter into a prepared pan and bake. This method gives you fudgy brownies with beautiful shiny tops. It’s precise and it works!
I’m passionate about brownies, and I’m thrilled to share this recipe with you! I hope it becomes your favorite, just like it is mine.
WHY THESE ARE THE BEST FUDGY BROWNIES
- Extra Chocolatey: These brownies use melted chocolate chips and Dutch process cocoa powder for an intense chocolate flavor, with a hint of coffee to make the chocolate even more prominent (optional).
- Extra Fudgy: With minimal flour and lots of chocolate and butter, these brownies are incredibly fudgy and melt in your mouth.
- Super Easy to Make: You can whip these up and get them baking in under 15 minutes!
- Perfect Texture: These brownies have fudgy centers, shiny, crackly tops, and slightly crunchy edges, giving them the perfect texture.
Best Fudgy Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
Ingredients
- 1 ½ cups semi-sweet chocolate chips (300 g)
- ¾ cup salted butter (168 g)
- ½ cup all-purpose flour (63 g)
- ¾ cup Dutch process cocoa powder (60 g)
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar (350 g)
- 4 eggs
- 1 tablespoon vanilla extract (15 ml)
Instructions
- Preheat the oven to 350°F.
- Spray a 9×9-inch metal pan with non-stick spray. Set aside.
- Melt the semi-sweet chocolate chips and salted butter together. Set aside to cool slightly.
- In a small bowl, sift together the flour, cocoa powder, espresso powder, and salt. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and vanilla with an electric mixer for three minutes until pale in color.
- Add the melted chocolate and butter to the egg mixture. Gently fold until combined.
- Fold in the dry ingredients just until combined.
- Pour the batter into the prepared pan.
- Bake the brownies for 34-40 minutes, until the center only wobbles slightly when the pan is shaken.
- Let the brownies cool completely, for at least three hours, before cutting. They will finish baking as they cool. Cutting them too soon will make them seem underbaked and gooey. Once fully cooled, remove the brownies from the pan and cut into 16 squares. Enjoy!
Notes
Store the brownies in an airtight container for up to five days.
