Here’s a recipe for ultra-rich, fudgy brownies that are perfectly dense and chocolatey 🍫✨
Fudgy Brownies
Ingredients (makes 9–12 brownies)
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) semi-sweet chocolate, chopped (or chocolate chips)
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup (95 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ½ tsp salt
- Optional: 1 cup chocolate chunks, nuts, or caramel bits
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper.
- Melt chocolate and butter
Combine butter and chocolate in a heatproof bowl over simmering water (or in the microwave in 30-second bursts). Stir until smooth. - Mix sugars and eggs
Remove from heat. Stir in granulated sugar and brown sugar until combined. Add eggs one at a time, stirring after each. Stir in vanilla extract. - Fold in dry ingredients
Sift together flour, cocoa powder, and salt. Gently fold into the chocolate mixture until just combined. Don’t overmix. - Add mix-ins (optional)
Fold in chocolate chunks, nuts, or caramel bits if using. - Bake
Pour batter into prepared pan. Bake 25–30 minutes, or until the edges are set but the center still looks slightly underbaked. Fudgy brownies are meant to be gooey! - Cool and cut
Let brownies cool completely in the pan before cutting into squares. For extra gooeyness, chill for 30 minutes before slicing.
Tips for Perfect Fudgy Brownies
- Use more chocolate than flour for fudginess.
- Avoid overbaking; edges should be firm but center soft.
- Brown sugar adds moisture and chewiness.
- For extra richness, add a pinch of espresso powder to enhance the chocolate flavor.
If you want, I can give a “best-ever gooey brownie” version that stays fudgy for days and has a crackly top—like bakery brownies.
Do you want me to do that?
