- Dish type
- Chocolate traybakes
This fudgy chocolate brownie recipe is rich but very tasty! I like to bake them, then leave the brownies in the fridge overnight for that lovely fudgy texture. I like to eat the brownies on their own or serve with vanilla ice cream and berries.
238 people made this
- 375g butter
- 375g of the best dark chocolate you can afford
- 225g plain flour
- 1 teaspoon salt
- 6 eggs
- 1 teaspoon vanilla essence
- 500g caster sugar
- 300g walnuts (optional)
MethodPrep:5min ›Cook:40min ›Ready in:45min
- Preheat oven to 170 degrees C and lightly grease or line a 20cm square casserole or baking tray.
- Place butter and chocolate in a heat resistant bowl in microwave. Melt for 1 or 2 minutes, checking regularly until melted. (You could also do this in a bowl over hot water).
- Mix together flour and salt.
- Then beat the eggs and vanilla together and add the sugar.
- Add the chocolate mixture to the rest of the ingredients. If you adding walnuts, fold them into the mixture also. Pour into the baking tray.
- Pop in the centre of the oven and cook for 40 minutes.
- Once cooked leave to rest for 10-15 minutes before serving with ice cream. For a fudgy texture, leave it in the fridge overnight.
Reviews & ratingsAverage global rating:(42)
Reviews in English (49)
Something else.Don't use the walnuts (it tastes better!)-13 Mar 2009
Fantastic recipe, these turned out amazingly well, ALTHOUGH you will need to split the mixture into two tins or use a bigger tin than stated as there is too much mixture for a tin that size. I made these for pudding and served them warm with vanilla ice cream and they were heavenly. Remember they are not supposed to be spongy in the middle so if when you take them out of the oven you think they are not cooked don't panic plus will set a bit more once cooled.-29 Apr 2012
Altered ingredient amounts.I divided the mixture into two tins lined with non stick baking paper and it came out perfectly. There was far too much mixture for one tin. Twice as many brownies - yahoo!!!!!!!!!!!-05 Mar 2011
If there are two brownie camps—one made up of those who prefer cakey brownies and one of those who prefer fudgy—I definitely belong in the fudgy camp. I bake these at 400°F, which makes the outside edges cook faster than they would at the usual 350°F, resulting in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside. In my opinion, brownies just don’t get any better I’ve been making this recipe, which I originally adapted from one in Alice Medrich’s book Cookies and Brownies for more than twenty years.
Add to collection
Add to menu
This recipe is a disaster! I followed it to a tee and it came out absolutely dry and bitter. What a waste of good chocolate! (not even my husband who eats anything chocolatey would eat them. He said they were horrible!) I usually make flourless or semi-flourless cakes, but I had kids coming so I wanted a finger-friendly dessert. I had to throw these away and start over with another recipe, (consulting Martha Stewart's cookbook). I believe the problem with this recipe lies in the instructions and probably some of the ratio. Martha's recipe is similar but she adds a teaspoon of baking powder, only two eggs, two sqs. choc., half cup flour, and says to add the beaten eggs last when everything else is well combined. I added the suggested choc. chips which ensured the gooeyness. They came out heavenly and perfect. So, if you DARE try this recipe (if you read the reviews, some people have had the same experience I had, but mine were just blah tasting bricks) I would suggest adding the eggs last alone, do not mix them with the sugar, but put the sugar with the flour mixture. See if that works better. Sorry, but I'm sticking with Martha!
Very simple recipe. They are delicious, not too sweet like others wrote. They are very gooey, maybe next time I'll add 5 minutes to bake time. After they cooled, I put them in the fridge, and they were even better. They became less gooey and turned more like fudge. I'll make them again. I didn't alter the recipe at all, but I didn't add nuts. The batter was smooth and poured easily. Don't know why others wrote that their batter was lumpy or thick, maybe the butter/choc mixture got too hot.. that would cook the eggs when you added it to the egg/sugar mixture.
These are outrageous! Soo good and soo easy to make. I agree with other reviewers, however, that they require more time to bake. I baked mine for 35 minutes and they turned out nicely although I think I might let them go a bit longer next time. Even at 35 minutes they had a very fudgy consistency. I didn't find the brownies to be too sweet as others have mentioned - it's dessert after all! - and I wouldn't alter the ingredients at all. Enjoy!
The first time I made these, I listened to other reviewers and used more chocolate, less sugar. With the unsweetened chocolate, though, these were too bitter for my taste. The second time I made them, I followed the recipe's proportions exactly, and they came out delicious. The baking time for these is VERY sensitive. I don't even bother setting a timer, but I check them constantly. The toothpick test always works for me. Also, I noticed the batter is very thick and somewhat stiff, so if you pour it into the pan lumpy, you end up with lumpy brownies. Make sure to smooth it out before baking.
to make these brownies even better I increased the chocolate decreated the sugar and added baileys into the mix while the chocolate was melting in a double broiler. delicious.
These brownies were good but bake for only 25 minutes! I added 10 mins due to reviews and it was TOO long!
MMM, so so so good, i made 1/3 of the recipe and used dark chocolte and some hersheys kisses! it turned out so good! the coffe flavor was very strong but i liked it. i did not add the cinnimon though. it had a gread texture. i will diffinatly be making this again and putting it on anything, and everything that needs fudgy frosting!
being as i am living in france this year the correct chocolate was a little confusing to find, so i just used black. i pared it with the fudge frosting recipe and it was totaly yummy! my french family gobbled it up! i will deffinatly make this again, although i used the wrong size pan and they were very thin, they will still totaly delicious. the fudge frosting was a totaly perfect combo. just have a glass of water ready they are very sweet!
These brownies were good, but I am still searching for the BEST brownie recipe, one I remember making years ago. This recipe is the best one I have found so far. And VERY easy.
Bless you for including this recipe. I made this twenty-five years ago, finding it to be the quintessential fudgy brownie. Unfortunately I misplaced it and have been looking for it for years. If removed promptly from the oven just as crumbs are visible on a toothpick test, the brownies literally have the consistency of fudge. This receipe has always worked perfect for me. Perhaps some of the problems cited were due to inaccurate oven thermostats or not removing the brownies promptly from the oven when they are done. I don't find the sweetness excessive. These are especially good eaten cold from the refrigerator or even the freezer. Thanks Epicurious!
our guest jackie says "i would never make these again, unless i realized that i had done something wrong." these brownies were dry and lacked the sweet browny taste we were hoping for. they are in no way "fudgy."
Fantastic recipie, but if you want to make them that step better, reduct the sugar to 3/4 cup (or even down to 2/3), increase the amount of chocolate to 200g, add a splash of Kaluha and dot raspberry's over the top before it bakes. After all these additional items are incorporated the length of time has to be increased, to about 40mins (start checking after the 30min mark). Mine were absolutely perfect at about 37mins. Perfectly squidgy and delectable!
I took the advice of some of the viewers and cut back on the sugar, but it still turned out to be too sweet. It took a lot longer than 25 mins to bake. about an hour. But once it was done it tasted pretty good. I'll probably try a few more brownie recipes before i settle on this one
Very good. Crumbly tup, fudgy center. However it was way to sweet for our taste. Next time I'll reduce the amount of sugar at least 1/4 cup. Definitely use the walnuts. My oven bakes really fast so 25 minutes were just right.
I paid attention to the reviews that I read prior to making these brownies, so I purposely left them in the oven for 10 minutes longer than the recipe called for. They were just great. a crunchy top and chewy inside. Let them cool completely before cutting or eating, as they tend to be too gooey when they're warm.
Very tasty and easy-same comments as those before me though-took at least 45 minutes to bake and was still not 100% done. Kids liked recipe with white chocolate chips better than this one.
This is my favorite brownie recipe ever. I've made them for ten years now. I have found that they take longer than the 25 minutes baking time the recipe calls for. more like 35.
the most delicious brownies i have ever eaten. i substituted the chopped walnuts with milk chocolate chips, and added hot fudge flavored frosting (for further fudginess). they were absolutely delectable, and just as good the next day straight from the fridge! thank you, barbara fairchild!
If you're reading this, you'll probably make this recipe again regardless of my review, since everyone else seems to like it. But I thought the brownies were TERRIBLE. I followed the instructions exactly, but they failed to bake in 25 minutes so I left them in another 15 minutes. At this point the top surface began to crack and the toothpick was no longer wet so I figured they must be done. They stuck to the greased pan and were raw in the middle. So much for dessert. thankfully I had a watermelon in the fridge! Normally I'm very happy with the recipes I've taken off this site. Not this one, though. I guess I'll have to find a brownie recipe elsewhere.
Very good and very easy. My fiance and I enjoyed them but I hate to say it we like Duncan Hines better.
My husband also agrees these are the best brownies he ever ate, and he is a big chocolate fan. I've made them for dessert for guests, with a little ice cream, and they are a big hit. They keep for a couple of weeks in the frig.
I know a lot of major brownie fans so I decided to try this recipe. and they were a BIG hit! Many people said they were the best brownie they ever had. And it was a very easy recipe to make.
Excellent. Brownies are even better cold from the fridge the next day. Easy to make, too!
1. Preheat the oven at 350°F (180°C) to keep it ready.
2. Line the square baking dish with parchment paper that is available in the market.
3. Chop the chocolate finely into very little pieces. Melt half of it in the microwave. Save the rest of the chocolate for later use.
4. Take a large bowl to mix the butter and sugar and beat eggs and the vanilla extract together for 1-2 minutes.
5. The colour of the mixture will become fluffy and light.
6. Now whisk the melted chocolate with the flour, cocoa powder, and salt.
7. Mix the chocolate chunks, then transfer the batter to the prepared baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Fudgy Triple-Chocolate Brownies
We wanted a brownie that was distinctly fudgy&mdasha moist, dark, luscious brownie with a firm, smooth, velvety texture. It had to pack an intense chocolate punch and have deep, resonant chocolate flavor.
To develop a rich, deep chocolate flavor, we found it necessary to give our brownies a triple whammy of chocolate. Unsweetened chocolate laid a solid, intense foundation bittersweet chocolate provided a mellow, even somewhat sweet flavor and cocoa powder added further complexity. We found it best to cut these dense, rich brownies into petite 1-inch squares.
- 5 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoons unsweetened cocoa powder (either Dutch-processed or natural cocoa powder work well)
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Adjust the oven rack to lower&ndashmiddle position and heat the oven to 350°F. Make a foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
Melt bittersweet chocolate, unsweetened chocolate, and butter in medium heatproof bowl set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl and stirring occasion- ally until smooth. Whisk in cocoa until smooth. Set aside to cool slightly. (Alternately, to melt the chocolates in a microwave, heat them at 50 percent power for 2 minutes. Stir the chocolate, add the butter, and continue heating until melted, stirring once every additional minute.)
Whisk sugar, eggs, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into egg mixture. Using a rubber spatula, stir in the flour until just combined. Transfer the batter to the prepared pan spread batter into corners of pan and smooth the surface. Bake until slightly puffed and toothpick inserted in center of brownies comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking.
Let the brownies cool in pan on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using foil, loosening sides with paring knife, if needed. Cut brownies into 1-inch squares and serve. (Do not cut brownies until ready to serve. Brownies can be wrapped in plastic wrap and refrigerated for up to 3 days.)
Excerpted from Cook&rsquos Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by the Editors of Cook's Illustrated (Cook&rsquos Illustrated). Copyright © 2016. Photographs by Keller + Keller.
Tips for Homemade Brownies:
- Do NOT over bake: Brownies baked too long will end up dry and crumbly. Start checking the brownies 5-10 minutes before the recipe says that they should be done. They are done when the edges are set and a toothpick inserted into the center comes out with fudgy crumbs, but no raw batter. There are a lot of melty chocolate chips in these brownies, so don’t mistakenly think that melted chocolate means that they’re underdone.
- Add Chocolate Chips: Adding chocolate chips to brownie batter helps to ensure a fudgy brownie. Those chips melt slightly and make these super chocolaty. Use your favorite chocolate chips: milk chocolate for a sweeter brownie, semisweet for a classic flavor or bittersweet for a deep, dark chocolate flavor. Sometimes I even use a combination of chips.
- Line your baking pan: Line your baking pan with foil or parchment paper for easy removal and clean up. You can lift the whole batch of brownies right out of the pan by lifting the overhanging foil or parchment paper.
- Use melted butter (if you can): I recently started using melted butter in place of vegetable oil in these brownies and I love them even more. I highly recommend using melted butter. If you can’t (due to an allergy or another reason) you can still use vegetable/canola oil and get a great result.
What Makes Brownies Fudgy?
Several things make brownies fudgy instead of cakey. These Homemade Brownies fall into the “fudgy” category, here’s why:
- Fat to flour ratio: These brownies have a high fat to flour ratio. They have more fat (oil, chocolate chips) than flour. This creates a dense, fudgy texture.
- No leavening: These brownies contain no baking soda or baking powder, which means there is little-to-no rise when they bake.
- Chocolate Chips: This batter contains a whole cup of chocolate chips. While baking, the chocolate chips melt just slightly, creating a moist, fudgy texture. Don’t skip the chocolate chips – they add a lot to this recipe.
How to get shiny and crinkly crust
If you’ve made this recipe before I updated it (prior to January 2021) you will know that these brownies taste incredible. My only “complaint” about them was that the top bakes up a bit dull. I worked to maintain the flavor and fudginess of the recipe but added a shiny/crinkly/glossy top. The following helped with this:
- Combining granulated sugar and hot melted butter and allowing this mixture to sit for about 5 minutes. The heat from the butter will start to dissolve the sugar.
- Beating the butter/sugar with eggs for a full 30 seconds to be sure that they are well incorporated.
- Once the batter is fully combined stirring it vigorously for several turns around the bowl. The batter should be glossy and beautiful – we are on the right track!
- Chocolate chips in the batter. According to the experts at King Arthur Flour, adding chocolate chips into the brownie batter helps to achieve the shiny tops. This also helps with fudginess, too.
So there you have it – the best Homemade Brownies! Chewy edges, dense and fudgy centers and a shiny crackly top. Pure brownie perfection.
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
- ¾ cup all-purpose flour
- ⅔ cup confectioners&#8217 sugar
- 3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
- 3 ounces semisweet or bittersweet chocolate (50-72&#37 cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
- 1 ½ tablespoons canola oil
- ¼ cup granulated sugar
- 1 1/2 tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 large egg
- 1/3 cup chopped toasted walnuts, (see Tip), optional
Position rack in center of oven preheat to 350 degrees F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
Sift flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.
Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Fudgy Chocolate Brownies
Is there such a thing as the perfect brownie? Not really. They’re like jeans. Finding the fit that feels right and flatters where it matters, is like hitting the sweet spot. And so it is with brownies. For some, the appeal lies in a crackly meringue-like crust with a melt in the mouth crumb. Free-spirited brownie eaters are happiest when faced with knobbly bits of nuts and chocolate chunks baked into the centre. And then we have the fudge lovers, which is where we’re at. While I can’t claim that these Fudgy chocolate brownies are the ultimate brownies, they most certainly are the fudgiest brownies I’ve made. They’re dressed for the occasion with a glossy ganache and speckled eggs.
Secrets to the best Fudgy Chocolate Brownies
- Use the best dark chocolate with a minimum of 70% cocoa solids
- The temperature and baking time is calculated on the suggested pan size. Any deviation will alter the outcome of the brownie texture.
- Melt the butter and chocolate over a low heat atop a pan of gently simmering water
- Don’t overmix the batter.
- Check for doneness with a toothpick – you’re looking for moist, sticky crumbs not gloopy batter.
- When baked, the centre should be ever so slightly underdone and will set once cooled.
- Cool completely in the tin before unmoulding.
The first official printed brownie recipe was by none other than Fanny Farmer (really?) in 1896. The original recipe contained no chocolate, just cocoa.
What makes a brownie a brownie and not cake? It’s all in the high fat and sugar ratio to flour.
Like curries, brownies taste best the next day. The flavours will mature, mellow and bloom overnight.
Recipe from the Tasting Table Test Kitchen
Yield: 16 brownies
Prep Time: 35 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 50 minutes, plus cooling time
8 ounces bittersweet chocolate, cut into ¼-inch pieces
2 tablespoons cocoa powder
2 sticks (1 cup) unsalted butter
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon instant espresso powder
½ cup semisweet chocolate chips
1. Preheat the oven to 350° and line a 9-inch square pan with parchment paper.
2. In a medium glass bowl, combine the bittersweet chocolate, cocoa powder and butter. Set the bowl over a small saucepan of simmering water and let melt, stirring occasionally until a smooth ganache comes together.
3. Meanwhile, in a large mixing bowl, mix the sugars, vanilla extract, salt, instant espresso powder and eggs until well incorporated. Once melted, stir the chocolate mixture into the bowl with the sugar mixture until smooth. Fold in the flour until a batter comes together followed by the semisweet and milk chocolate chips.
4. Pour the batter into the prepared pan and bake until just set, 35 minutes. Let cool completely, then remove from the pan and cut into 16 squares, and serve.
FUDGY CHOCOLATE BROWNIES ( with eggless option )
Everyone loves chocolate brownies- they’re comforting, delicious and well, chocolaty! These fudgy chocolate brownies are you chocolate dreams come true. The fudgy texture of these brownies, the flaky layer on top and the rich intense flavor make this recipe a total winner. It is an absolutely no-fuss recipe that is very simple to make.
Over time, these fudgy chocolate brownies have become a favorite among my lovely people on Instagram and is probably the most re-created recipe from the blog. I get emails and messages from my readers every day who make these fudgy chocolate brownies at home and share images with me. You can also watch the step by step demo of this recipe on my Instagram stories highlight.
While I make these brownies with egg, I also share a substitute for it in the recipe below. YES! You can now make eggless fudgy chocolate brownies using this recipe and they’re equally delicious. Just keep two things in mind- use the best quality chocolate that you can get your hands on. That makes all the difference. Also, once your brownies are baking, let them cool completely before you try and slice them. They’ll crumble very easily when they’re still hot.
I’m sure you will enjoy making and eating these fudgy chocolate brownies. If you share a picture of these on social media, please don’t forget to tag me and use #bakewithshivesh. I can’t wait to see your pictures.
- – This brownie pie has a flaky, buttery pie crust and a gooey brownie filling. – A delicious chocolate brownie recipe filled with homemade caramel. – These brownies have brown butter and espresso baked right into them and they’re basically magic. – The gooey brownies are topped with a pecan pie filling!
Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.
If you try this recipe leave a review below or tag me on your social media!