The Fudgiest Brownies Recipe

I absolutely love these brownies because they hit every mark. The freshly melted butter and semisweet chocolate create a luscious mixture that bakes into a crispy top and a perfectly fudgy center. Every mouthful serves up a blend of sweet, rich flavors with irresistible chocolate chunks. I heart every bite.

I’ve always been on the hunt for the perfect brownies that have a crispy, crackly top but a super fudgy center, and these Fudgiest Brownies really deliver. When I mix 1 cup of unsalted butter, diced into small pieces, with 8 oz of semisweet chocolate, it creates a rich chocolate base that gives these brownies their characteristic deep flavor.

I then add 1 cup granulated sugar along with 1/2 cup packed brown sugar for that sweet balance, and 4 large eggs at room temp plus 1 teaspoon vanilla extract to help everything come together. The all-purpose flour, unsweetened cocoa powder, and a pinch of salt create the structure needed even though the center remains gloriously gooey.

Studded with 1 cup of chocolate chunks, these brownies are a standout version of a Chewy Brownies Recipe that even fans of Brownie Vegan treats and Resep Brownies appreciate for its rich, calorie dense indulgence.

Why I Like this Recipe

1. I really like that these brownies come out with a crispy top and a fudgy center that makes every bite feel perfect.
2. I love how the chocolate chunks melt into gooey bits that bring out even more flavor in every mouthful.
3. I appreciate that the recipe is pretty simple and you dont have to be a master chef to get amazing results every time.
4. I enjoy making them because the mix of ingredients creates a rich and moist texture that just tastes indulgent.

Ingredients

• Unsalted butter adds rich flavor and smooth texture; saturated fat but it helps merge cocoa tastes.
• Semisweet chocolate brings deep cocoa taste with some bitterness; its full of antioxidants and carbs.
• Granulated sugar gives the brownies their sweet taste and tender texture though too much is unhealthy.
• Eggs bind all ingredients together while adding protein; room temp eggs mix better for fudgy goodness.
• Cocoa powder intensifies chocolate flavor and color with minimal fat but can dry brownies if overused.
• Vanilla extract enriches flavors with sweet-scented notes, balancing out the chocolate and sugar.
• Chocolate chunks deliver extra gooey sweetness and a rich, sugary crunch in every bite.

Ingredient Quantities

• 1 cup (226g) unsalted butter, diced into small pieces
• 8 oz (225g) semisweet chocolate, roughly chopped
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs at room temp (they mix better when they arent too cold)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup chocolate chunks (or chips if you prefer extra gooey bits)

How to Make this

1. First, preheat your oven to 350°F and grease a 9×9 inch pan or line it with parchment paper.

2. In a microwave safe bowl or over a double boiler, melt the butter and chopped semisweet chocolate together until smooth; let it cool for a few minutes.

3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs (at room temp), and vanilla extract until the mixture is well combined.

4. Slowly pour the melted chocolate-butter mixture into the sugar and egg mixture while whisking to blend everything together smoothly.

5. In a separate bowl, sift the all-purpose flour, cocoa powder, and salt to prevent any lumps and evenly distribute the dry ingredients.

6. Gently fold the sifted dry ingredients into the wet mixture until just combined; don’t over mix or your brownies might get tough.

7. Stir in the chocolate chunks until they are evenly distributed through the batter.

8. Pour the batter into the prepared pan and spread it out evenly with a spatula so the top is smooth.

9. Bake the batter for 25 to 30 minutes, checking that the top is crispy and crackly but the center still looks super fudgy; a toothpick inserted in the center should come out with a few moist crumbs.

10. Allow the brownies to cool completely in the pan before cutting them into squares and enjoying every fudgy, gooey bite.

Equipment Needed

1. Preheated oven set to 350°F
2. 9×9 inch baking pan (or equivalent) with parchment paper or extra butter for greasing
3. Microwave-safe bowl or double boiler setup (a bowl that fits over a pot of simmering water)
4. Set of measuring cups and spoons
5. Large mixing bowl for the wet ingredients
6. Medium bowl for sifting the dry ingredients
7. Whisk for blending the sugar, eggs, and vanilla together
8. Rubber spatula for folding in dry ingredients and spreading batter evenly
9. Sifter or fine mesh strainer to help with the flour, cocoa, and salt
10. Toothpick for checking the doneness of the brownies

FAQ

The Fudgiest Brownies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use an equal amount of margarine or even coconut oil. Just note that the flavour might change a bit.
• If you cant find semisweet chocolate, dark chocolate (with about 50-60% cocoa) works pretty well. Even milk chocolate can be used if you like a sweeter touch.
• For granulated sugar, try using coconut sugar in the same quantity. It might make the texture a little different but still yummy.
• You can swap unsweetened cocoa powder for natural cocoa powder if thats all you got. It might alter the flavour intensity slightly though.
• If chocolate chunks are hard to find, go with chocolate chips or even chopped up candy bars for extra gooey bits.

Pro Tips

1. When melting the chocolate and butter, keep an eye on it – if it gets too hot, the chocolate can seize up, so do it slowly either in a microwave in short bursts or over a double boiler.
2. Make sure your eggs are at room temperature, cuz cold eggs might not mix in as evenly and that could mess up the texture of your brownies.
3. Sift all the dry ingredients together; it might seem like an extra step but it really helps to avoid clumps and ensures everything mixes evenly without overworking the batter.
4. Don’t overmix when you combine the wet and dry ingredients; a few lumps are okay because too much stirring could make your brownies turn out tough instead of fudgy.