The Ultimate Fudgy Brownie
I've posted quite a few brownies on my blog, but I have yet to post my original recipe. This is the brownie recipe to end all brownie recipes. They are extra thick and fudgy with the perfect amount of sweetness and chewiness. They are the type of brownies you grab and savor with your eyes closed, letting the stress melt away as you fill your mouth with rich chocolate. You may have some chocolate on your hands and maybe on your mouth when you're done, but it is so worth it.
I have two important recipe tips. First, try to use a high quality chocolate. Chocolate is obviously the shining star of brownies. If you use a high quality chocolate (not chips), the brownies will reflect it. That being said, I have made these with chocolate chips and they are still delicious. Second, please don't over bake. They are meant to be a little gooey and very fudgy!
The Ultimate Fudgy Brownie
Extra thick and fudgy brownies with the perfect amount of sweetness and chewiness
Makes: Serves 9
- 6 ounces high quality semi sweet chocolate, chopped
- 6 tablespoons (85 grams) unsalted butter, cut into cubes
- 2 tablespoons (15 grams) unsweetened cocoa powder
- 2 large eggs, room temperature
- 3/4 cup (150 grams) granulated sugar
- 2/3 cup (83 grams) all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees. Line a 8 x 8 pan with parchment paper or spray with cooking spray
- In a small saucepan over very low heat, melt together the chocolate and butter while stirring constantly. As soon as the mixture is melted, transfer to a large bowl
- Add the cocoa powder and stir until the powder is incorporated. Allow the chocolate mixture to cool down so it is no longer warm to touch but before it starts to harden
- Crack the eggs into a small bowl, add the sugar and whisk for 20 – 30 seconds
- Add the whisked eggs, flour, vanilla extract and salt to the bowl with the chocolate and stir with a wooden spoon until all the ingredients are combined
- Stir in the chocolate chips
- Add the mixture to the prepared pan and smooth into an even layer. Bake for 20 - 25 minutes. Every oven is different - check the progress of your brownies with the toothpick test in the final few minutes of baking. You want a moist crumb on the toothpick. A clean toothpick (in regards to brownies) means it is already overcooked which will lead to less fudgy brownies
- When the brownies are done, allow to cool for approximately 5 minutes in the pan then lift them out of the pan with the sides of the parchment paper and transfer to a cooling rack to cool
Note: A previous version of this post incorrectly stated the bake time.