Best Fudgy Brownie Recipe | Rich Chocolate Dessert Bars
Ultra-fudgy brownies with shiny, crinkly tops, dense centers, and deep chocolate flavor from melted chocolate, cocoa, and butter. Simple method with reliable doneness cues and optional mix-ins.
Ingredients
Ingredients
- 1/2 cup (113 g) unsalted butter
- 4 oz (113 g) bittersweet or dark chocolate, roughly chopped (60–70% cacao)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/3 cup (35 g) unsweetened cocoa powder, Dutch-process or natural
- 3/4 cup (95 g) all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup (85 g) chocolate chips or chopped nuts
Instructions
Instructions
- Heat oven to 350°F (175°C) and line an 8- or 9-inch square metal pan with a parchment sling, lightly greasing the sides.
- Melt the butter and chopped chocolate together in a medium saucepan over low heat, stirring until smooth and glossy, then remove from heat and cool 3–4 minutes.
- Whisk in the granulated and brown sugars until thick and satiny, then whisk in the eggs and yolk one at a time, followed by the vanilla, whisking vigorously for 30–60 seconds.
- In a separate bowl, whisk together the flour, cocoa, and salt, then fold the dry ingredients into the chocolate mixture just until no dry streaks remain; fold in chocolate chips or nuts if using.
- Spread the batter evenly in the pan, smooth the top, and bake until the edges are set and the center is slightly soft and a toothpick shows moist fudgy crumbs, about 28–34 minutes for an 8-inch pan or 24–30 minutes for a 9-inch pan.
- Cool the brownies in the pan on a rack for at least 1 hour, then lift out using the parchment and slice with a warm, sharp knife, wiping between cuts.
Notes
For extra fudgy texture, avoid overmixing after adding flour and slightly underbake. Use quality 60–70% chocolate. Store at room temperature 3–4 days, refrigerate up to 1 week, or freeze up to 2 months. Variations: add espresso powder and flaky salt, swirl peanut butter, fold in nuts or mixed chips, or drizzle caramel. To double, bake in a 9×13-inch pan for 28–35 minutes.