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Table of Contents
- 🍽️ A Quick Look at the Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How to Make Fudgy Brownies
- Pro Tips and Troubleshooting
- Fudgy Brownies Recipe
- Make-Ahead, Storage, and Reheating
- What to Serve With Fudgy Brownies
- Variations and Alternate Recipes
- Frequently Asked Questions
- More AB Recipes
- Save This Recipe
These Fudgy Brownies get their deep chocolate flavor from cocoa powder and chopped chocolate. Melted butter and dark brown sugar keep the center rich, while the edges bake a little firmer.
The most important finish happens after baking: let the brownies cool completely in the pan. That gives the center time to settle so you can lift and slice it cleanly.
🍽️ A Quick Look at the Recipe
Recipe Name: Fudgy Brownies
⏱️ Ready In: About 1 hour 40 minutes, including an estimated hour of cooling; cool completely before slicing
👨👩👧👦 Serves: 12
🥣 Main Ingredients: Butter, cocoa powder, chopped chocolate, eggs, brown sugar
📖 Dietary Info: Contains wheat, eggs, and dairy; check the chocolate label
🔥 Flavor Profile: Deep chocolate, a dense fudgy middle, and chewy edges
⭐ Best For: Potlucks, dessert trays, and chocolate cravings
Why You’ll Love This Recipe
- Cocoa and chopped chocolate build flavor in two layers.
- Melted butter makes the batter straightforward to mix.
- The parchment overhang helps lift the cooled brownies from the pan.
- A generous rectangular pan works well for sharing.
Key Ingredients
Butter and sugars: Melted butter combines with granulated and dark brown sugar for richness and a dense texture. Let the butter cool slightly before adding eggs.
Eggs and vanilla: Bind the batter and round out the chocolate flavor. Whisk until the mixture is smooth before adding flour.
All-purpose flour and cocoa: Sift them so dry lumps do not hide in the batter. The source allows Dutch-processed or unsweetened cocoa.
Chopped chocolate: Divide it between the batter and the top. Chocolate type changes sweetness, so use one you enjoy eating.
Kosher salt and optional espresso powder: Salt balances the sweetness; espresso powder supports the chocolate flavor without being required.
Useful Tools
Use a 9×13-inch baking pan, parchment with enough overhang to lift the cooled slab, and a whisk or sturdy spoon. Check the center near the early end of the baking range.
The Chef Knife is from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.
- Chef Knife: Chop the chocolate and cut the fully cooled brownies.
- Wood Cutting Board (paid link): Provide a stable surface for chocolate preparation and slicing.
- Spring Chef Measuring Cups and Spoons (paid link): Measure flour, cocoa, and sugars before mixing.
- Pyrex Glass Mixing Bowls (paid link): Whisk the wet ingredients, then fold the batter with room to work.
- OXO Cooling Rack (paid link): Support the brownie pan while it cools so air can circulate underneath.
How to Make Fudgy Brownies
1. Prepare the oven and pan
Heat the oven to 350°F. Grease a 9×13-inch pan, line it with parchment leaving an overhang, and lightly grease the parchment.
2. Whisk the wet mixture
Stir melted, slightly cooled butter with both sugars until glossy. Whisk in eggs and vanilla until smooth and fully combined.
3. Fold in the dry ingredients and chocolate
Sift flour and cocoa into the bowl, then add salt and optional espresso powder. Stir just until incorporated and fold in the batter portion of chopped chocolate.
4. Fill and bake
Spread the batter evenly in the pan and scatter the reserved chocolate over the top. Bake for 25–30 minutes, until the top is set and the center is slightly soft but no longer jiggly. Do not keep baking until the middle is dry.
5. Cool completely and slice
Leave the brownies in the pan until completely cool, allowing about an hour as a planning estimate; a warm kitchen or thick pan can take longer. Lift with the parchment, then cut into portions. Add the optional flaky finishing salt only if desired.
Pro Tips and Troubleshooting
- Let hot melted butter cool slightly before whisking in the eggs.
- Fold after adding flour and stop once the dry streaks disappear.
- Cool completely before lifting and slicing so the fudgy center can set.
Summarize and Save
Fudgy Brownies
Ingredients
- 1 cup butter melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon espresso powder optional
- 1 teaspoon kosher salt
- 1 ¼ cups chopped chocolate divided
- Flaky sea salt optional, for finishing
Instructions
- Preheat your oven to 350°F. Prepare a 9×13 inch baking pan by greasing it, lining it with parchment paper with a slight overhang, and then lightly greasing the parchment. This ensures the brownies lift out easily once cooled.
- Whisk together the melted butter, granulated sugar, and dark brown sugar until glossy. If the butter is hot, let it cool slightly before adding the eggs. Add the eggs and vanilla extract, whisking until smooth and combined.
- Sift the flour and cocoa powder directly into the bowl, then add the salt and optional espresso powder. Stir gently until the dry ingredients are just incorporated. Avoid overmixing, as this can affect the fudgy texture. Fold in 1 cup of the chopped chocolate.
- Spread the batter evenly into the prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate over the top for extra richness. Bake for 25 to 30 minutes, or until the top is set and the center is slightly soft but no longer jiggly.
- Cool completely in the pan before lifting with the parchment overhang and slicing. Allow about 60 minutes as a planning estimate, with more time if the pan or room stays warm. If desired, finish with a light sprinkle of flaky sea salt.
Notes
- Let hot melted butter cool slightly before whisking in the eggs.
- Fold after adding flour and stop once the dry streaks disappear.
- Cool completely before lifting and slicing so the fudgy center can set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make-Ahead, Storage, and Reheating
Bake ahead and cool completely before wrapping so steam does not collect on the surface. Keep plain brownies tightly covered at room temperature for about 2–3 days for best texture, or refrigerate for up to a week. Bring refrigerated brownies toward room temperature before serving if you want a softer bite.
Freeze individually wrapped portions in an airtight container for longer storage. Thaw while wrapped to reduce surface drying. Cream, ice cream, fruit sauces, or other perishable toppings should be stored separately according to their own food-safety needs.
What to Serve With Fudgy Brownies
Serve the brownies plain, or choose a separate sauce, warm fruit dessert, or drink for the same dessert course. Keep alcoholic drinks for adults.
- Homemade Caramel Sauce: a rich sauce to serve with a dessert platter.
- Southern Bananas Foster: a warm banana dessert with its own stovetop method.
- Homemade Eggnog: a creamy holiday drink to serve with dessert.
- Frozen Bourbon Milk Punch: an adults-only frozen drink for the dessert menu.
Variations and Alternate Recipes
The espresso powder is optional. Choose Dutch-processed or unsweetened cocoa as the card allows, and expect different chocolate brands to change sweetness. These cakes and cookies are separate bakes for a mixed dessert table, with their own ingredient ratios and baking times.
- Lemon Pound Cake: a citrus-forward cake for a different flavor on the dessert table.
- Peach Cobbler Pound Cake: a fruit-filled pound-cake alternative.
- Apple Cider Donut Bundt Cake: a warmly spiced fall cake.
- Snickerdoodles: cinnamon-sugar cookies for a mixed dessert tray.
Frequently Asked Questions
Should a toothpick come out completely dry?
A completely dry test can mean the brownies have baked past the fudgy stage. Follow the stated cues: set top, a slightly soft center, and no loose jiggle.
Why do the brownies tear when I cut them?
A warm center is still soft. Wait until the slab is completely cool, lift with the parchment, and wipe the knife between cuts.
Can I double the batter in the same pan?
That changes the depth and baking behavior substantially. Use separate pans rather than assuming the original timing will cook a doubled, deeper batch evenly.
More AB Recipes
More Cakes and Creamy Desserts
- Red Velvet Cake with Cream Cheese Frosting: a layer-cake finish for a celebration.
- Million Dollar Pound Cake: a sliceable dessert for the holiday table.
- Rum Pecan Cake: a pecan cake with a separate rum-flavored formula.
- Banana Pudding Cake: a celebration cake with banana-pudding flavor.
- Fried Apple Caramel Crumb Cheesecake: a creamy apple-and-caramel dessert.
- Sweet Potato Caramel Crumble Cheesecake: a sweet-potato cheesecake for a holiday dessert spread.
Plan a Holiday Dessert Spread
- Eggnog Cheesecake: a chilled holiday cheesecake to make ahead.
- Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.
- Sweet Potato Pie: a classic pie with separate topping choices.
- Chessmen Banana Pudding: a chilled dessert to make ahead.
- Amaretto Eggnog Cocktail: an adults-only drink option for a holiday dessert course.
- Homemade Vanilla Extract: a separate long-lead project for the baking pantry.
Save This Recipe
Save this recipe for the next time you want a rich chocolate dessert to share.
Very easy to make, excellent texture and you don’t need a mixer! This will be my new go-to brownie recipe.