If you are a fudgy brownie lover, then this recipe for easy fudgy brownies is a keeper! Deeply rich in chocolate flavor with a shiny, crackle top, these brownies will satisfy any chocolate cravings. Finished with a light sprinkling of sea salt, the overall flavor and texture of these brownies are pure perfection!
What Makes this Fudgy Brownie Recipe So Good?
- Rich chocolate flavor from the use of two types of chocolate – Dutch process cocoa powder and semi-sweet chocolate bar
- Extra fudgy texture thanks to the use of both butter and oil
- Quintessential shiny crackle top
- Seriously easy recipe that requires no mixer
How to Make Easy Fudgy Brownies from Scratch
When it comes to brownies, I am 100% team fudgy. There is just something about the rich, fudgy texture of a brownie that hits the spot every time I am having a craving. There are a few tips and tricks to creating the perfect fudgy brownie, and I am sharing all of them. Here is what you will need to make this recipe:
Key Ingredients
- Unbleached All-Purpose Flour
- Dutch-Process Cocoa Powder
- Granulated Sugar
- Salt
- Eggs
- Semi-Sweet Chocolate Bar
- Unsalted Butter
- Neutral Flavored Oil i.e. Avocado or Vegetable Oil
- Instant Coffee/Espresso Powder
- Vanilla Extract
Tips For Making Fudgy Brownies
- Use Good Quality Chocolate – for the best chocolate flavor, make sure to use good quality cocoa powder and chocolate. For cocoa powder, I prefer to use Dutch-process as it gives my brownies a richly decadent cocoa flavor and color. For the chocolate bar, my go-to options are semi-sweet or bittersweet chocolate.
- Use a Mix of Butter and Oil – replacing some of the butter in this recipe with oil provides for the most incredibly fudgy brownies that will stay moist and fudgy for days after it is baked.
- Mix Warm Chocolate Mixture into Whisk Egg Batter – mixing the warm chocolate mixture (chocolate, butter, and oil) into the wet batter (whisked egg and sugar) before the dry ingredients are mixed in will produce a fudgy brownie with the most beautiful shiny crackle top.
- Do not Over Bake Brownies – over baking your brownies will result in a dry, crumbly texture. For pure fudgy deliciousness, the brownies should be baked until a toothpick inserted into the center comes out with moist crumbs that stick to the toothpick. Keep in mind that even after the brownie is removed from the oven, it will continue to cook from its residual, internal heat.
How to Store
Leftover brownies stored in an airtight container will last 3-4 days at room temperature in a non-humid environment. For longer storage, keep brownies stored in an airtight container in the fridge for 5-7 days or in the freezer for 1-2 months.
Recipe Notes and Tips
It is best to use an 8×8 inch square baking pan for this recipe. A 9×9 inch square baking pan may result in overly thin brownies.
For the best chocolate flavor in the brownies, use good quality cocoa powder and chocolate bars. Here are my personal favorites – Ghirardelli Dutch-Process Cocoa Powder and Baker’s Semi-Sweet Chocolate Bar or Ghirardelli Semi-Sweet Chocolate Bar.
To guarantee the perfect fudgy brownie texture, do not overbake. The best baking time frame is 25-30 minutes. I find that the 27-minute mark yields the best fudgy texture. If your oven runs hot, then check on the brownies at the 25-minute mark.
For clean-cut brownies, use a sharp knife. In between cuts, clean the knife by running it under hot water and wiping it with a clean cloth.
Looking for More Brownie Recipes, Checkout the Links Below:
Easy Fudgy Brownies
If you are a fudgy brownie lover, then this recipe for easy fudgy brownies is a keeper! Deeply rich in chocolate flavor with a shiny, crackle top, these brownies will satisfy any chocolate cravings. Finished with a light sprinkling of sea salt, the overall flavor and texture of these brownies are pure perfection!
- Prep Time: 10 Minutes
- Cook Time: 27 Minutes
- Total Time: 37 minutes
- Yield: 9 Large or 16 Small Bars 1x
Ingredients
- 3/4 Cup (98g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/4 Cup (20g) Dutch-Process Cocoa Powder
- 1 Teaspoon Instant Coffee/Espresso Powder
- 1/4 Teaspoons Salt
- 2 Large Eggs, Room Temperature
- 1 Cup (192g) Granulated Sugar
- 6 Ounces (170g) Semi-Sweet Chocolate Bar, Roughly Chopped
- 6 Tablespoons (85g) Unsalted Butter
- 3 Tablespoon (45ml) Neutral Flavored Oil i.e. Avocado or Vegetable Oil
- 1 1/2 Teaspoons Vanilla Extract
- Flaky or Coarse Sea Salt, Optional
Instructions
- Preheat the oven to 350F. Lightly grease an 8×8 inch square baking pan and line with parchment paper.
- In a medium mixing bowl add the chocolate, butter, and oil. Melt the chocolate mixture together until smooth over a double boiler or in the microwave on high at 30-second intervals. Set aside to cool until the base of the bowl is warm to the touch and no longer hot, about 7-9 minutes.
- In a large mixing bowl, whisk together the flour, cocoa powder, coffee/espresso powder, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until it appears thickened and pale yellow, about 2-3 minutes.
- Whisk the warm chocolate mixture and vanilla extract into the whisked eggs and sugar batter. Next, gently mix in the dry ingredients just to combine. Take care not to overmix brownie batter.
- Transfer the batter to the prepared baking pan, smooth out into an even layer, and bake for 25-30 minutes. I find that the 27-minute mark results in the best fudgy texture. Brownies are ready when a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownie to cool in the pan for 30-40 minutes before removing it from the pan. Sprinkle the top of the brownie with flaky or coarse sea salt (optional) and cut into 9 large or 16 small bars.
Notes
- It is best to use an 8×8 inch square baking pan for this recipe. A 9×9 inch square baking pan may result in overly thin brownies.
- For the best chocolate flavor in the brownies, use good quality cocoa powder and chocolate bars. Here are my personal favorites – Ghirardelli Dutch-Process Cocoa Powder and Baker’s Semi-Sweet Chocolate Bar or Ghirardelli Semi-Sweet Chocolate Bar.
- The best baking time frame for this brownie recipe is 25-30 minutes. I find that the 27-minute mark yields the best fudgy texture. If your oven runs hot, then check on the brownies at the 25-minute mark.
- For clean-cut brownies, use a sharp knife. In between cuts, clean the knife by running it under hot water and wiping it with a clean cloth.
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