Fudgy Brownies
Dense, fudgy, deeply chocolatey brownies with a paper-thin, crackly top. Mixed in one bowl with melted butter, real chocolate and cocoa.
These are brownies for people who like them dense, moist and intensely chocolatey, with a shiny, crackly top. They use both melted chocolate and cocoa powder for depth of flavor, a high ratio of sugar to flour for fudginess, and just enough flour to hold them together. Everything is mixed in one bowl with a whisk and a spatula.
Why this recipe works
- Chocolate and cocoa. Melted chocolate brings richness and a fudgy texture; cocoa powder adds a deep, dark chocolate flavor.
- Whisking the eggs and sugar. Whisking vigorously for a full minute dissolves some of the sugar and creates the thin, glossy meringue-like layer that bakes into a crackly top.
- Not too much flour. Only ½ cup of flour keeps the texture fudgy rather than cakey.
- Underbaking slightly. Take the brownies out when a toothpick comes out with moist crumbs, not clean. They firm up as they cool.
Which chocolate to use
Use a good bittersweet or semisweet baking chocolate, around 60 to 70% cocoa solids, chopped. Chocolate chips contain stabilizers that stop them melting smoothly, so save them for folding into the batter.
How to cut clean brownies
Cool completely, then chill for 30 minutes. Lift the brownies out using the parchment, and cut with a large sharp knife, wiping it clean between cuts.
FAQ
Can I double the recipe?
Yes. Bake a double batch in a 9 x 13-inch (23 x 33 cm) pan for 30 to 35 minutes.
Why are my brownies cakey?
Too much flour (scooped rather than spooned), too much beating after the flour went in, or overbaking. For another chocolate bake, try our chocolate layer cake.
Fudgy Brownies
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line an 8 x 8-inch (20 cm) square pan with parchment paper, leaving an overhang on two sides.
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Melt the butter and chopped chocolate together in a heatproof bowl in the microwave in 30-second bursts, or set over a pan of barely simmering water, stirring until smooth. Let cool for 5 minutes.
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Whisk in the granulated sugar and brown sugar.
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Add the eggs and vanilla and whisk vigorously for 1 minute, until the batter is thick, glossy and lighter in color.
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Sift the flour, cocoa and salt over the bowl and fold in with a spatula until no streaks of flour remain. Fold in the chocolate chips.
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Spread the batter in the pan and bake for 25 to 30 minutes, until the top is shiny and set and a toothpick inserted in the center comes out with moist crumbs.
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Cool completely in the pan on a wire rack, at least 1 hour, before lifting out and cutting into 16 squares.
Notes
- A metal pan gives the best edges. Glass pans bake more slowly; add a few minutes and check often.
Tips
- For extra-fudgy brownies, chill them before cutting and serve them cold.
- Sprinkle a few flakes of sea salt over the batter before baking.
Substitutions
- Nuts: replace the chocolate chips with ¾ cup (85 g) toasted chopped walnuts or pecans.
- Gluten-free: use a gluten-free flour blend; the texture stays fudgy.
Storage and reheating
- Store in an airtight container at room temperature for up to 4 days.
- Freeze, individually wrapped, for up to 3 months.
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