Craving a rich, chocolatey treat that melts in your mouth? This fudgy brownie recipe delivers dense, gooey brownies that are a chocolate lover’s dream. With simple ingredients like butter, cocoa, and a touch of espresso, this fudgy brownie recipe is easy to whip up and guaranteed to disappear fast. Perfect for any occasion, here’s why these brownies will become your new obsession!
Why You’ll Love This Recipe
- Ultra-Fudgy Texture: Melted butter and minimal flour make this fudgy brownie recipe irresistible.
- Intense Chocolate Flavor: Bloomed cocoa and chopped chocolate pack a punch.
- Crackly Top: Whisking sugar creates that signature glossy finish in this fudgy brownie recipe.
- Quick and Easy: Mixes up fast with no fuss—perfect for sudden cravings.
Tools Needed
To bake this decadent fudgy brownie recipe, you’ll need a few essentials. Missing anything? Visit Our Shop for quality kitchen gear!
- Large Mixing Bowl: For melting butter and mixing the batter.
- Whisk or Spatula: Key for whisking sugar and folding ingredients gently.
- 9×9 Baking Pan: Perfect size for thick, fudgy brownies.
- Sifter: Ensures lump-free cocoa powder every time.
Ingredients
For the Fudgy Brownie Recipe:
- 1 cup (226g) unsalted butter, cubed (European-style preferred)
- ¾ cup (75g) Dutch-processed cocoa powder
- 2 cups (400g) granulated sugar
- 1 teaspoon instant espresso (optional, decaf works too)
- 3 large eggs, room temperature
- 1 tablespoon (15ml) vanilla extract
- 1 teaspoon sea salt
- Scant 1 cup (120g) all-purpose flour
- 1 ½ cups (270g) semi-sweet chocolate chips or chopped chocolate
- Flaked sea salt (optional, for topping)
Directions
- Preheat Oven: Set your oven to 350°F (175°C) to heat up.
- Melt Butter: In a large bowl, microwave 1 cup cubed butter in 20-second bursts at 60% power until melted, stirring between bursts.
- Bloom Cocoa: Sift ¾ cup cocoa powder into the hot butter. Whisk in 2 cups sugar and 1 teaspoon espresso (if using) until smooth.
- Whisk Vigorously: Whisk for 1–2 minutes to dissolve sugar for that crackly top in this fudgy brownie recipe.
- Add Wet Ingredients: Mix in 3 eggs, 1 tablespoon vanilla, and 1 teaspoon sea salt. Whisk again until velvety and sugar granules are tiny.
- Fold in Dry Ingredients: Gently fold in a scant 1 cup all-purpose flour and 1 ½ cups chocolate chips (reserve a handful for topping) with a spatula until just combined.
- Prepare Pan: Line a 9×9 pan with parchment paper, using a dab of butter to hold it in place. Pour in the batter and smooth it out. Sprinkle with reserved chocolate and flaked sea salt (optional).
- Bake: Bake at 350°F for 35–40 minutes—35 for gooey, 40 for set. A skewer should have lots of crumbs for fudgy or a few for cakey. Cool completely, then cut and serve your fudgy brownie recipe!
Expert Tips For Perfect Fudgy Brownie Recipe
- Whisk Well: Extra whisking before flour ensures a glossy top in this fudgy brownie recipe.
- Don’t Overmix Flour: Fold gently to keep the fudgy texture.
- Bloom the Cocoa: Hot butter enhances chocolate flavor—don’t skip this step.
- Test Doneness: Check with a skewer for your preferred fudginess level.
Servings and Timing
- Servings: 16 brownies
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
Common Mistakes to Avoid
- Overbaking: Pull early for gooeyness in your fudgy brownie recipe—don’t wait for a clean skewer.
- Too Much Flour: Use a scant cup to avoid a cakey texture.
- Skipping the Whisk: Less sugar dissolving means no crackly top.
- Cold Eggs: Room temperature eggs blend better for this fudgy brownie recipe.
Variations
- Nutty Twist: Add 1 cup chopped walnuts or pecans to your fudgy brownie recipe.
- Sweeter Option: Use milk chocolate instead of semi-sweet.
- Toffee Crunch: Mix in 1 cup toffee bits for extra texture.
- Spicy Kick: Add a pinch of cayenne with the espresso.
Storage/Reheating
- Storage: Keep in an airtight container at room temp for up to 5 days.
- Reheating: Microwave for 10–15 seconds for a warm, gooey bite from this fudgy brownie recipe.
- Freezing: Freeze cut brownies for up to 3 months; thaw at room temp.
FAQs
1. Can I use natural cocoa in this fudgy brownie recipe?
Yes, but Dutch-processed gives a deeper, fudgier result.
2. Why is my top not crackly?
Whisk sugar longer before adding flour for that signature look in this fudgy brownie recipe.
3. Can I skip the espresso?
Absolutely—it’s optional but boosts chocolate flavor without a coffee taste.
4. How do I make it less sweet?
Use bittersweet chocolate chips and cut sugar to 1 ¾ cups.
5. Can I double this fudgy brownie recipe?
Yes, use a 9×13 pan and bake for 40–45 minutes.
6. Why are my brownies cakey?
Too much flour or overbaking—measure carefully and check early.
Conclusion
This fudgy brownie recipe is your ticket to chocolate bliss, with a dense, gooey center and a shiny, crackly top that’s pure perfection. It’s quick to mix, endlessly customizable, and a guaranteed crowd-pleaser. Bake this fudgy brownie recipe today and watch it vanish—chocolate lovers won’t resist! Happy baking!
