These ultimate brownies are super fudgy, gooey, sweet and full of chocolate flavor. They are completely made from scratch and taste way better than boxes at stores.
Friends, I am just telling the truth. If you search around, you would probably have seen people who have the best recipes for what they’ve made. I wouldn’t claim this is the best fudgy brownies because just like other people, we have different taste, resulting in the creation of their own best recipes. However, this is my best brownies recipe that has all the delicious flavors and texture that I ever want in a brownie: fudgy, gooey, moist and rich. They have a crispy edge with shiny cracks on top, fudgy middles and I bet that you won’t be able to stop eating them.
ULTIMATE FUDGY BROWNIES DEDICATED TO CHOCOLATE LOVERS
This recipe is dedicated to chocolate lovers because who can resist to eat one more bite of brownies that has a full flavor of chocolate? In this recipe I use 3 different kinds of chocolate: cocoa powder, dark chocolate bar and semi-sweet chocolate chips. This good combination will add a deeply rich chocolate flavor and dark color to brownies. Trust me, when you feel like you have nothing left in this world, there is nothing better than having a comforting chocolate-y baking dessert.
WHAT MAKES THESE FUDGY BROWNIES?
Brownies are easy to make friends with. However, there are some key ingredients if you wish their texture to be fudgy and gooey:
Butter: Fudgy brownies require a minimum of flour and higher fat like butter. So melted butter can create beautiful cracks on top.
Chocolate: As I mentioned my love for chocolate above. This recipe uses cocoa powder and melted chocolate from a semi-sweet chocolate bar in the batter, then fold in chocolate chips to add extra chocolate flavor. I recommend that a dutch process cocoa powder for a deeper, smoother chocolate flavor, but feel free to use natural cocoa powder or raw cocoa powder if you want.
Eggs: This brownies recipe does not depend on leavener; that’s why eggs play an important role in helping rising brownies. This brownie recipe uses 2 eggs to add volume and create a soft and fudgy texture.
Flour: Fudgy brownies have a higher fat to flour ratio. Brownies will become cakier if there is more flour in the batter. This recipe uses 1:1 ratio, which means half cup of cocoa powder and half cup of flour for fudgy texture.
Sugar: Either granulated white sugar or brown sugar works in this recipe, depending on how you would like your brownies texture to be. While brown sugar makes the brownies fudgy and moist, white sugar can create chewier brownies. This recipe uses both of them because they are perfectly chewy and fudgy brownies!
TIPS TO MAKE FUDGY BROWNIES
- Measure the ingredients correctly. Too much or too little flour will affect brownies’ texture.
- Sift flour to remove any lumps.
- Make sure chocolate should be melted and not too hot or else the eggs will cook.
- Do not use baking powder or baking soda
- Do not over mix the batter. Overmixing is the number 1 that brownies become cakey. My tip is that as you stir in chocolate chips, mix the batter until it looks shiny and pour it into the pan right away.
- Bake at the right temperature. Do not over bake or brownies come out cakey.
More Brownies? Try these recipes:
- 1 1/4 stick (140g) unsalted butter melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) lightly packed brown sugar
- 3 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup melted semi-sweet chocolate bar
- 3/4 cup (98g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder or dutch process cocoa powder
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- Preheat oven to 350° F/175° F. Line an 8-inch square baking pan with cooking spray and parchment paper.
- In a small bowl melt the butter in the microwave for 30 seconds until melted. Pour melted butter into a large mixing bowl. Whisk in granulated sugar and brown sugar until smooth and shiny.
- Use a whisk to combine the eggs and vanilla until they're just barely combined; don't over-mix. Whisk in melted chocolate until combined and smooth.
- Use a sieve to sift flour, cocoa powder, and salt into the wet mixture. Use a rubber spatula to stir in the dry ingredients until just combined. Stir in whole chocolate chips.
- Pour into prepared pan and smooth it out. Bake in the preheated oven for 25-28 minutes, or until the edges are firm and and the top is shiny and slightly cracked. For very gooey brownies, you'll want to pull them out closer to 27 minutes.
- Remove brownies from the oven and allow them to cool completely in the pan before slicing.