Fudgy Brownies
Fudgy brownies are dense, chewy and deeply chocolatey, with a thin, shiny crust on top. They come together in one saucepan and one bowl.
- 45 minTotal time
- 16Servings
- 240kcal / serving
- 3 gProtein
The batter uses melted chocolate and cocoa for double the flavor and only 90 g of flour, which keeps the middle soft. They cut into 16 neat squares once cooled.
The science: why this works
- Melted chocolate and cocoa together give deep flavor and a dense texture.
- Whisking the sugar and eggs into warm chocolate dissolves the sugar, which makes the shiny, paper-thin crust.
- Very little flour means less gluten, so the brownies stay fudgy rather than cakey.
- Pulling them while a toothpick still has moist crumbs lets residual heat finish the center.
The shiny crackly crust
Whisking sugar and eggs into warm batter dissolves the sugar and creates a thin meringue-like film. It bakes into that glossy crust. Cold batter or undissolved sugar bakes up dull and grainy on top. That is why the whisking step takes a full minute rather than a quick stir. Gritty, undissolved sugar bakes into a dull, speckled top instead.
Learn: What eggs do in cake →Fudgy versus cakey
Fudgy brownies have a high ratio of fat and chocolate to flour. Cakey brownies add more flour and leavening, which build structure and air. Here, 90 g of flour keeps the crumb dense and moist.
Learn: Oil cake vs. butter cake →Handling chocolate gently
Chocolate scorches above about 120°F (49°C) and turns grainy. Melting it with butter over low heat, then taking it off the heat, keeps it smooth. Scorched chocolate cannot be fixed, so low heat and patience pay off. Take the pan off the heat while a few small pieces remain and stir until they melt.
Learn: Melting chocolate gently →Fudgy Brownies
45 min · 16 servings · American · Dessert
Ingredients
Makes 16 servings
- 170 gunsalted butter (3/4 cup)
- 170 gsemisweet chocolate, chopped
- 200 ggranulated sugar (1 cup)
- 100 glight brown sugar (1/2 cup packed)
- 3large eggs, room temperature
- 2 tspvanilla extract
- 90 gall-purpose flour (3/4 cup)
- 30 gunsweetened cocoa powder (1/3 cup)
- ½ tspfine salt
Method
Tips for the best result
- Use chopped bar chocolate rather than chips, because chips contain stabilizers that melt less smoothly.
- Chill the baked slab for 30 minutes before cutting to get clean edges.
- Wipe the knife between cuts.
Mistakes to avoid
- Overbaking until the toothpick is clean makes the brownies dry and cakey, so stop at moist crumbs.
- Adding the flour and then stirring hard builds gluten and toughens them, so fold gently.
- Cutting while warm smears the fudgy center, so let them cool fully.
Variations and swaps
- Press 80 g chopped walnuts or pecans into the top before baking.
- Swirl 3 tbsp peanut butter or cream cheese over the batter with a knife.
- Sprinkle flaky salt on top as they come out of the oven.
- Swap semisweet chocolate for bittersweet for a less sweet, more intense brownie.
- Swap the brown sugar for white sugar for a more crackly top and a lighter flavor.
- Swap 1 tsp of the vanilla for 1 tsp instant espresso powder to deepen the chocolate.
Storing and reheating
Cover and keep at room temperature for 4 days, or in the fridge for up to a week. Freeze cut squares for up to 3 months and thaw at room temperature.
Fudgy Brownies: questions
How do I know when brownies are done?
Insert a toothpick near the center. It should come out with a few moist crumbs, not wet batter and not completely clean. The edges should look set and slightly pulled from the pan.
Why are my brownies cakey?
Too much flour, too much baking powder, or too much beating of the batter. This recipe has no leavening and only 90 g of flour. Measure the flour by weight.
How do I get a shiny crackly top?
Whisk the sugar and eggs into warm melted chocolate for a full minute. The sugar dissolves and forms a thin crust when baked. Do not skip the whisking.
Can I use a 9x9 pan?
Yes, but the brownies will be thinner. Bake at 350°F (175°C) for 22 to 26 minutes and start checking early.
Can I double the recipe?
Yes. Use a 9x13-inch (23x33 cm) pan and bake 30 to 35 minutes at 350°F (175°C). Check the center with a toothpick.
