Fudgy Brownies

Fudgy Brownies

If our Cakey Brownies are like satin, then think of our Fudgy Brownies as velvet Melted chocolate and butter transform the texture of these brownies into pure decadence, with the boost of fat from the chocolate’s cocoa butter enriching the crumb. An extra egg also bumps up the brownies’ quota of fat We still added a touch of cocoa powder to round out the flavor but nixed the milk, as there’s plenty of fudgy richness already present With a glossy top, dense interior, and chewy finish, these brownies are a natural crowd-pleaser. Don’t miss our Cheesecake-Swirled Fudgy Brownies!

5.0 from 1 reviews
Fudgy Brownies
 
Ingredients
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate, chopped
  • ¾ cup (170 grams) unsalted butter, cubed
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • 1¼ cups (156 grams) all-purpose flour
  • 3 tablespoons (15 grams) unsweetened cocoa powder, sifted
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) instant espresso powder
  • 4 large eggs (200 grams), room temperature and lightly beaten
  • 2 teaspoons (8 grams) vanilla extract
Instructions
  1. Preheat oven to 325°F (170°C). Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.
  3. In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.
  4. Slowly add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Spread batter in prepared pan.
  5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 50 to 55 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack before cutting into bars. Refrigerate in an airtight container for up to 6 days. Let come to room temperature before serving.

 

1 COMMENT

  1. I’ve tried a lot of brownie recipes but they all weren’t my perfect brownie. This will be my go-to recipe from now on! Thick, fudgy, and evenly cooked! I didn’t have 60% cacao so I used 56% and baked for a good 15-20 longer that recipe stated but it could be that my oven temp is off. I just pulled it when the toothpick came out with a few moist crumbles. No burned edges and gooey middles! Perfect.

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