Get the Recipe: My Best Fudgy Brownies Recipe
My best fudgy brownies are super moist and fudgy due to melted chocolate and brown sugar in the batter. The recipe is made in an 8-inch square pan and mixed by hand.
Ingredients
- 4 ounces (113 grams) dark chocolate (between 63% and 73% cocoa), from whole fèves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, chopped into 1- to 2-inch pieces
- 1 Tablespoon Dutch-processed cocoa powder, sifted if lumpy
- 2 large eggs
- ½ cup tightly packed (3.75 ounces or 106 grams) dark OR light brown sugar
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (2.25 ounces or 64 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ⅓ cup (2 ounces or 57 grams) chocolate chips
- flaky salt, for garnish
Instructions
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment, too.
- Melt the chocolate and butter, then add the cocoa powder. Place the chocolate and butter in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Remove the pan or bowl from heat, set on a wire rack, and stir in the cocoa powder. Let the chocolate mixture cool slightly while you prep the other ingredients.
- Whisk the eggs, sugars, and vanilla, then add the chocolate mixture and the flour and salt. In a medium bowl, whisk together the eggs, sugars, and vanilla. Slowly pour in the chocolate mixture while whisking. Sprinkle the flour and salt over the batter all at once and use a rubber spatula to mix until just combined.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.
- Bake the brownies. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Slice into 2-inch squares, garnish with flaky salt, and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- The recipe states that you need 4 ounces (113 grams) of chopped chocolate to make the brownie batter. If you don’t have a digital kitchen scale, that’s equivalent to ⅔ cup of chopped chocolate. Each piece of chocolate should be roughly the same size and shape of a regular-sized chocolate chip.
- The chocolate and butter needs to be melted and cooled slightly before using in the recipe. I recommend melting these ingredients first, then setting it aside while you prep the rest of the ingredients and make the brownie batter. Doing so will give the butter enough time to cool slightly! Check out the FAQ section above for even more tips on how to cool the mixture quickly.
- It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.
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