This recipe is for the best fudgy brownies. They are extra chocolatey, extra extra fudgy, have signature shiny, crinkly tops and melt in your mouth.
Believe it or not, there is a science behind making the perfect brownies. I tested this recipe countless times before creating what I consider to be the perfect brownies. Making perfect brownies depends of two things: ingredients used and method used to make the brownies!
My brownie ingredients include lots of chocolate and butter to make them extra fudgy, more cocoa powder than flour to make them extra chocolatey and not cakey, lots of eggs to create those pretty shiny meringue tops, and just a hint of coffee to make the chocolate flavor even more prominent.
My brownie making method is simple enough and results in perfect brownies every time. Simply put, you melt your chocolate and butter together, sift your dry ingredients together and beat your eggs and sugar together. You then fold in your chocolate and butter to your eggs and sugar and lastly fold in your dry ingredients. Pour the batter into a prepared pan straight away and then bake. This will give perfect fudgy brownies with beautiful shiny tops. It's precise and it works!
I'm very serious about my brownies as you can probably tell, and I'm beyond excited to share this recipe with you! I hope this becomes your favorite brownie recipe as it's become mine.
Why These are the Best Fudgy Brownies
Extra Chocolatey- these brownies use melted chocolate chips and Dutch process cocoa powder to make them extra chocolatey. These brownies also have just a hint of coffee in them to really enhance the chocolate flavor. (The coffee can be left out if you really don't want to use it.)
Extra Fudgy- very little flour, a lot of chocolate and butter make these brownies extra fudgy. They basically melt in your mouth!
Super Easy to Make- you can have these brownies whipped up and baking in 15 minutes or less!
Perfect Texture- they have super fudgy centers, shiny, crackly tops and slightly crunchy edges which give these brownies the perfect texture
Ingredients for the Best Fudgy Brownies
- Chocolate- either semi-sweet chocolate chips or a chopped dark chocolate bar will be the base of these brownies
- Cocoa powder- Dutch process cocoa powder is best in these brownies because it has a richer chocolate flavor than regular cocoa powder
- Flour- just a little all purpose flour is used for these brownies to bind everything together
- Eggs- four whole eggs are beat together with the sugar to make a thin meringue layer on top of the brownies as they bake, otherwise known as those pretty shiny tops
- Granulated sugar- used to sweeten and add moisture to the brownies
- Butter- salted butter gets melted together with the chocolate and makes these brownies extra fudgy
- Salt- just a little helps to bring out all the flavors
- Vanilla- I recommend vanilla bean paste for the best flavor
- Espresso powder- enhances the chocolate flavor in the brownies (optional)
Step by Step Instructions
STEP ONE: Melt butter and chocolate and set aside to cool slightly.
STEP TWO: Sift flour, cocoa powder, espresso powder and salt together in a small bowl. Set aside.
STEP THREE: Beat eggs, sugar and vanilla together for three minutes with an electric mixer until the mixture is pale in color.
STEP FOUR: Gently fold in the melted butter and chocolate to the eggs and sugar with a spatula.
STEP FIVE: Gently fold in the dry ingredients to the wet ingredients just until everything is combined.
STEP SIX: Pour the batter into a greased 9x9" baking pan. Bake the brownies at 350 degrees for 34-40 minutes, just until the center is barely set and giggles slightly when the pan is gently shaken.
STEP SEVEN: Let the brownies cool COMPLETELY before cutting into them, at least three hours. The brownies will continue baking as they cool.
STEP EIGHT: Cut into 16 squares and enjoy!
See recipe card below for complete recipe along with measurements.
Do I have to use instant coffee in these brownies? No, I just think it enhances the chocolate flavor in these brownies but you can definitely leave it out.
Can I use regular cocoa powder instead of Dutch process cocoa powder? Yes, absolutely. Dutch process cocoa powder just gives these brownies a richer chocolate flavor than regular cocoa powder.
Can I reduce the amount of sugar in these brownies? No, you can't. This is a question I frequently get and unfortunately you can't reduce the sugar in desserts without sacrificing moisture, or in this case fudginess! The brownies won't have the same perfect texture if you reduce the sugar.
Can I use something else instead of semi-sweet chocolate chips in these brownies? Yes you can use bitter sweet chocolate chips or a chopped dark chocolate bar. Just make sure what ever kind of chocolate you use measures out to 1 ½ cups.
Can I add any mix ins to these brownies? Yes! Some ideas would be chocolate chips, walnuts, peanuts, butterscotch chips, peanut butter chips, peppermint chips or M&Ms.
Beat the eggs and sugar for at least 3 minutes. You must beat the eggs and sugar together for at least 3 minutes to get those pretty shiny tops.
Work fast. In order to get those signature shiny, crackly brownies tops you have to work quickly. The perfect brownie is all about the method you use! I suggest laying out all your ingredients before starting. Melt the chocolate and butter first, then sift your dry ingredients together. Beat the eggs and sugar and then immediately add in the melted chocolate and butter and then the dry ingredients. The tops get shiny as they bake due to a thin meringue layer created by beating the eggs and sugar together. If you wait too long to add the other ingredients in the eggs will "deflate" and they tops won't be shiny. They will still taste the delicious though if this happens!
Gently fold in your ingredients. The eggs can also "deflate" if you mix in the other ingredients, which is why I recommend folding in all the ingredients. This ensures everything gets mixed together gently.
Sprinkle the brownies with flaky sea salt. This add the perfect finish to the brownies!
Other Recipes to Try:
Best Fudgy Brownies
- 1 ½ cups (300 g) semi sweet chocolate chips
- ¾ cup (168 g) salted butter
- ½ cup (63 g) all purpose flour
- ¾ cup (60 g) cocoa powder Dutch process
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1 ¾ cup (350 g) granulated white sugar
- 4 eggs
- 1 tablespoon (15 ml) vanilla
- Preheat the oven 350 degrees.
- Spray a 9x9" metal pan with non stick spray. Set aside.
- First, melt the semi-sweet chocolate chips and salted butter together. Set aside to cool slightly.1 ½ cups (300 g) semi sweet chocolate chips, ¾ cup (168 g) salted butter
- Then sift thef flour, cocoa powder, espresso powder and salt together in a small bowl. Set aside.½ cup (63 g) all purpose flour, ¾ cup (60 g) cocoa powder, 1 teaspoon espresso powder, ½ teaspoon salt
- Next add the eggs, granulated white sugar and vanilla to a large bowl. Mix with an electric mixer for three minutes until the mixture is pale in color.1 ¾ cup (350 g) granulated white sugar, 4 eggs, 1 tablespoon (15 ml) vanilla
- Then add the melted chocolate and butter to the sugar/egg mixture. Gently fold in the chocolate until combined.
- Add in the dry ingredients and gently fold them in just until everything is combined together.
- Pour the batter into the prepared pan.
- Bake the brownies for 34-40 minutes, just until the center only wobbles slightly when the pan is shaken.
- Let the brownies cool completely, for at least three hours, before cutting into them. They will finish baking as they cool. If you cut into them too soon they will seem under baked and very gooey. Once they are completely cool, remove the brownies from the pan and cut into 16 squares. Enjoy!