The BEST Fudgy Brownie Recipe

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Craving a rich, chocolatey treat that melts in your mouth? This fudgy brownie recipe delivers dense, gooey brownies with a crackly top that will disappear quickly. With simple ingredients like butter, cocoa, and a touch of espresso, this fudgy brownie recipe is a chocolate lover’s dream. Perfect for any occasion, here’s why these brownies will become your go-to dessert!

Why You’ll Love This Recipe

• Ultra-Fudgy Texture: Melted butter and minimal flour make this fudgy brownie recipe irresistibly dense.
• Intense Chocolate: Cocoa and chocolate chunks double the decadence.
• Quick to Mix: This fudgy brownie recipe whips up in no time with one bowl.
• Crackly Top: A signature look that screams brownie perfection.

Tools Needed

To whip up this incredible fudgy brownie recipe, grab these essentials. Need gear? Visit Our Shop for quality tools!

• Large Bowl: Perfect for mixing the batter smoothly.
• Whisk or Spatula: Key for whisking sugar and folding flour gently.
• Sifter: Ensures lump-free cocoa powder.
• 9×9 Baking Pan: Ideal size for thick, fudgy brownies.

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)
• 3 large eggs, room temperature
• 1 tablespoon (15ml) vanilla extract
• 1 teaspoon sea salt
• 1 scant cup (120g) all-purpose flour
• 1 ½ cups (270g) chopped semi-sweet chocolate (or chips)

Optional Topping:

• Extra chopped semi-sweet chocolate
• Flaked sea salt

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) to get it nice and hot.
2. Melt Butter: In a large bowl, microwave 1 cup cubed butter in 20-second bursts at 60% power until melted, stirring between bursts.
3. Bloom Cocoa: Sift ¾ cup Dutch-processed cocoa powder into the hot butter. Add 2 cups sugar and 1 teaspoon espresso (if using). Whisk vigorously for 1 minute to dissolve sugar for that crackly top.
4. Add Wet Ingredients: Stir in 3 eggs, 1 tablespoon vanilla, and 1 teaspoon sea salt. Whisk again until smooth and velvety—sugar should feel nearly dissolved.
5. Incorporate Chocolate and Flour: Fold in 1 scant cup flour and 1 ½ cups chopped semi-sweet chocolate, reserving a handful of chocolate for topping. Mix gently with a spatula just until flour disappears.
6. Prep Pan: Line a 9×9 baking pan with parchment paper, using a dab of butter to hold it in place. Pour in the batter and smooth it out.
7. Top and Bake: Sprinkle reserved chocolate and flaked sea salt on top (optional). Bake for 35–40 minutes—35 for gooey, 40 for fudgier. A skewer should have wet crumbs for this fudgy brownie recipe.
8. Cool and Cut: Let cool completely in the pan, then lift out using parchment and slice. Enjoy your fudgy brownie recipe!

Expert Tips For a Perfect Fudgy Brownie Recipe

• Whisk Well: Extra whisking with sugar ensures the crackly top in this fudgy brownie recipe.
• Don’t Overmix Flour: Fold gently to keep the fudgy texture intact.
• Check Doneness: Wet crumbs on a skewer mean perfect fudginess—don’t overbake.
• Use Quality Chocolate: Good semi-sweet chocolate amps up the flavor.

Servings and Timing

• Servings: 16 brownies
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes

Common Mistakes to Avoid

• Under-Whisking Sugar: Skimp on whisking, and you’ll miss the crackly top in this fudgy brownie recipe.
• Too Much Flour: Over-measuring kills the fudgy texture—use a scale or fluff and level.
• Overbaking: Bake just until crumbs stick to a skewer, not clean, for fudginess.
• Skipping Salt: It’s essential to balance the sweetness in this fudgy brownie recipe.

Variations

• Nutty Twist: Add 1 cup chopped walnuts or pecans to your fudgy brownie recipe.
• Extra Gooey: Underbake slightly for a lava-like center.
• Mocha Vibes: Double the espresso for a subtle coffee kick.
• Swirled Top: Swirl in peanut butter or caramel before baking.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Reheating: Microwave for 10–15 seconds for a warm, gooey treat from this fudgy brownie recipe.
• Freezing: Freeze cut brownies for up to 3 months; thaw at room temp.

More Dessert Recipes You Will Love:

• The BEST Fudgy Brownie Recipe
• The Best Peach Cobbler
• Baileys Irish Cream Chocolate Pudding
• Chocolate Pots de Crème
• Pumpkin Shepherd’s Pie Recipe

FAQs

1. Can I use regular cocoa in this fudgy brownie recipe?

Yes, natural cocoa works but makes them less fudgy than Dutch-processed.

2. Why is my top not crackly?

Whisk the sugar mixture longer—dissolving it fully is key in this fudgy brownie recipe.

3. Can I skip the espresso?

It’s optional but enhances chocolate flavor without tasting like coffee.

4. How do I avoid grainy brownies?

Whisk until sugar dissolves fully before adding flour in this fudgy brownie recipe.

5. Can I use salted butter?

Yes, but reduce added salt to ½ teaspoon to balance it.

6. What’s the best chocolate for this fudgy brownie recipe?

Semi-sweet chocolate strikes the perfect balance—bittersweet or milk works too!

Conclusion

This fudgy brownie recipe is a chocolate-packed masterpiece—dense, gooey, and topped with that iconic crackly finish. It’s quick to mix, endlessly customizable, and guaranteed to satisfy any sweet tooth. Bake up this fudgy brownie recipe and watch it vanish—it’s pure bliss in every bite. Happy baking!