Fudgy Brownie Recipe

5 from 8 ratings

Believe me when I say this is the best fudgy brownie recipe! They taste like a better version of your favorite box mix, with that cakey yet fudgy texture that we all grew up on!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: brownies

Author: Chef Lindsey

Ingredients

1 ½ cups all-purpose flour
⅔ cups cocoa powder
2 teaspoons kosher salt
¾ teaspoon baking powder
1 ½ cups unsalted butter
1 cup 54% chocolate or anything bittersweet
6 eggs
2 teaspoons vanilla extract or 1 teaspoon of coffee extract
2 ⅔ cups sugar

Makes: 9 x 11inch rectangle

US Customary - Metric

Instructions

Preheat oven to 325°F. Prepare a 9×11 inch pan with criss-crossed parchment paper to create a handle.
In a large bain or bowl, whisk together flour, cocoa, salt, baking powder; set aside.
Melt together the butter and chocolate in the microwave or in a bowl over boiling water.
In a large bowl, whisk the eggs and add the sugar and vanilla extract. Whisk until well combined, with no streaks of egg remaining.
Add the melted butter and chocolate to the egg mixture and whisk until well incorporated. If your chocolate mixture is too hot, cool it in the fridge or over an ice bath, stirring frequently.
Add the dry ingredients. You can whisk them in or use a rubber spatula to fold them in.
Pour the brownie batter into the prepared pan and bake in the preheated oven for 38-40 minutes or until the middle of the brownie has puffed and a cake tester comes out clean with no clinging crumbs.
Cool completely before icing or removing from the pan.

Video

Notes

Yield – 9x13 inch pan

Presentation – For the cleanest cut, allow the brownies to cool completely or refrigerate them before cutting.

Flavor Tips – Since chocolate is the star of these brownies, use the highest-quality chocolate you can find. I wholeheartedly support you, whatever you decide, but an extra drizzle of salted caramel sauce at the end is just divine.

Technique – I find it helpful to mix the dry ingredients separately in their own bowl so that the gluten isn’t overdeveloped. I want that perfect level of chewiness in your brownie!

Storage – Store baked brownies in an airtight container at room temperature, refrigerated, or frozen. Zip-top plastic bags also work nicely. These brownies will keep for 3 days at room temperature, a week in the refrigerator, or 2 months in the freezer.

Nutrition