Table of Contents
why make this recipe
These brownies give you deep chocolate flavor and a very fudgy inside. They come together fast with simple steps. You will get shiny crust and gooey crumbs every time.
introduction
This recipe makes rich, dense brownies that stay moist and fudgy. They work for a week in the fridge or you can freeze them for longer. If you like other fudgy bar ideas, try the similar fudgy chewy browkies for another twist.
how to make Best Damn Fudgy Brownies
Preheat and line the pan, melt some chocolate, mix wet and dry parts, fold in chopped chocolate, and bake until the center has moist crumbs. Work in this order and do not overmix the batter. For a different mix-in idea and technique, see the method used in the best fudgy chewy browkies.
Ingredients :
8 oz good-quality chocolate, divided (4 oz melted, 4 oz chopped for mix-in), ¾ cup unsalted butter, melted, 1¼ cups white sugar, 2 large eggs, 1 large egg yolk, 2 teaspoons vanilla extract, ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon instant espresso powder, ¼ teaspoon fine salt
Directions :
Heat oven to 350°F. Line an 8×8-inch metal pan with parchment paper, leaving an overhang.
In a microwave-safe bowl, melt 4 oz chocolate and set it aside.
Add the sugar and melted butter, and beat with a hand mixer until light and pale, 2-3 minutes.
Add the eggs, yolk, melted chocolate, and vanilla. Whisk for 30–45 seconds until thickened a bit; this helps create a shiny crust.
In a small bowl, whisk flour, cocoa, espresso, and salt. Fold into the batter just until no dry spots remain.
Fold in the remaining 4 oz chopped chocolate.
Spread into the pan and smooth the top. Bake 22–28 minutes, until edges are set and a tester in the center comes out with moist, fudgy crumbs (not wet batter). Start checking at 22 minutes.
Cool in the pan for at least 1 hour. Lift out and cut with a warm, clean knife.
how to serve Best Damn Fudgy Brownies
Cut into squares and serve at room temperature or slightly warm. Top with a scoop of vanilla ice cream for a classic pair. A sprinkle of flaky sea salt or powdered sugar also works well.
how to store Best Damn Fudgy Brownies
Store in an airtight container at room temp for up to 2 days. Refrigerate for up to 1 week. To freeze, wrap tightly and keep up to 3 months; thaw at room temp before serving.
tips to make Best Damn Fudgy Brownies
- Use good-quality chocolate for best flavor.
- Melt chocolate gently to avoid seizing.
- Beat sugar and butter until pale to help form a thin, shiny crust.
- Do not overmix once you add flour. Stop when no dry streaks remain.
- Start checking bake time at 22 minutes so you keep the fudgy center.
variation (if any)
- Add 1 cup chopped nuts for crunch.
- Stir in 1/2 cup chocolate chips or toffee bits.
- Swirl in caramel or peanut butter before baking for a flavored ribbon.
- Substitute half the chopped chocolate with white chocolate for contrast.
FAQs (minimum three FAQ)
Q: Can I use unsweetened chocolate instead of semi-sweet?
A: Yes, but adjust sugar to taste. Semi-sweet keeps the balance as written.
Q: How do I know when brownies are done?
A: The edges should be set and a tester should come out with moist, fudgy crumbs, not wet batter.
Q: Can I bake in a glass pan instead of metal?
A: Yes, but glass may need a few extra minutes. Watch closely from 22 minutes.
Q: Can I halve or double the recipe?
A: You can, but adjust pan size and bake time. Smaller pans bake faster, larger pans need more time.
Best Damn Fudgy Brownies
Ingredients
Method
- Heat oven to 350°F. Line an 8×8-inch metal pan with parchment paper, leaving an overhang.
- In a microwave-safe bowl, melt 4 oz chocolate and set it aside.
- Add the sugar and melted butter, and beat with a hand mixer until light and pale, 2-3 minutes.
- Add the eggs, yolk, melted chocolate, and vanilla. Whisk for 30–45 seconds until thickened a bit; this helps create a shiny crust.
- In a small bowl, whisk flour, cocoa, espresso, and salt. Fold into the batter just until no dry spots remain.
- Fold in the remaining 4 oz chopped chocolate.
- Spread into the pan and smooth the top.
- Bake 22–28 minutes, until edges are set and a tester in the center comes out with moist, fudgy crumbs (not wet batter). Start checking at 22 minutes.
- Cool in the pan for at least 1 hour. Lift out and cut with a warm, clean knife.
- Cut into squares and serve at room temperature or slightly warm. Top with a scoop of vanilla ice cream for a classic pair. A sprinkle of flaky sea salt or powdered sugar also works well.
- Store in an airtight container at room temp for up to 2 days. Refrigerate for up to 1 week. To freeze, wrap tightly and keep up to 3 months; thaw at room temp before serving.
