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    Whip & Wander » Recipes » Desserts

    Published: Oct 15, 2022 by Jenni · This post may contain affiliate links.

    Fudgy Brownies

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    squares of chocolate brownies with salt on top
    a brownie turned on it's side to show how dense and fudgy it is
    milk chocolate feves chopped and sprinkled on top of a batch of Fudgy Brownies
    a square of brownie with big sea salt flakes on top
    salt and melted dark chocolate on top of chocolate brownies
    salt-topped brownies cut into 9 pieces
    a light pink plate on top of a light lavender cloth with brownies on top
    large sea salt flakes sprinkle on top of crinkly brownies
    a dark chocolate brownie with flecks of milk chocolate melted inside
    a batch of brownies on a pink plate resting on a light purple cloth
    brownie squares on a pale pink plate

    These easy one-bowl Fudgy Brownies have perfectly fudgy insides, chewy edges, and crinkly tops. The best part? These rich chocolate brownies can be made in about 40-minutes, so they're perfect for spur-of-the-moment brownie cravings!

    squares of fudgy brownies on a pale pink surface
    Jump to:
    • What ingredients do you need to make these Fudgy Brownies?
    • How to increase the fudginess of your brownies
    • What kind of chocolate is best to use?
    • What kinds of mix-ins should I use?
    • What kind of pan should I bake brownies in?
    • What tools do I need to make this recipe?
    • Looking for more dessert inspiration?
    • Fudgy Brownies
    big flakes of salt on top of crinkly surfaced brownies
    a batch of crinkly salted-topped brownies cut into 9 squares

    What ingredients do you need to make these Fudgy Brownies?

    • Chocolate - I prefer bittersweet chocolate, but you're perfectly welcome to use semi-sweet chocolate if you prefer your brownies to be a little bit sweeter or dark chocolate if you prefer your brownies to be less sweet.
    • Cocoa powder - I prefer Dutch cocoa powder which is less acidic than natural cocoa powder and doesn't necessitate any alkaline leavener. This classic Dutch cocoa powder and this dark Dutch cocoa powder one are both staples in my pantry and can both be used in this recipe.
    • Flour - I use organic unbleached all-purpose flour for these brownies - this one is a staple in my pantry.
    • Unsalted butter - Butter saturated (solid) fat which helps support the structure of the brownies, but it's also an important component for flavor.
    • Canola oil - Canola oil also adds fat and helps create a fudgier brownie. I use it in conjunction with butter for a well-balanced flavor.
    • White sugar - White sugar is used to sweeten, help retain moisture, and helps give these brownies a shiny, crackly top.
    • Brown sugar - Brown sugar is used to sweeten, help retain moisture, and adds a little chewiness to balance the fudginess. It also adds a small amount of leavening due to the acidic nature of molasses, which gives brown sugar its distinctive brown color.
    • Vanilla - Adds a warm flavor that enriches chocolate and gives these brownies a more balanced flavor.
    • Eggs - This recipe calls for 2 large whole eggs plus an additional egg yolk. The saturated fat in egg yolks ensures that these brownies are extra fudgy.
    • Kosher salt - Good salt is essential to a tasty brownie, amplifying the flavors. This one is a staple in my kitchen.
    • Optional ingredients: Extra chopped chocolate, flaky sea salt, or other mix-ins (more ideas further down in the post).
    an 8x8 square of brownies resting on a cutting board
    a batch of brownies cut into 3 long strips on a cutting board

    How to increase the fudginess of your brownies

    Use melted chocolate

    This fudgy brownie recipe includes both melted chocolate and cocoa powder. Cocoa powder helps give the brownies a deep chocolaty flavor and makes them just a little bit chewy. But the melted chocolate is what really helps create a fudgy base as it emulsifies with the melted butter, so if you want truly fudgy brownies don't skip the melted chocolate!

    Use oil (and butter)

    Truly fudgy brownies require unsaturated (liquid) fat -- I prefer canola oil. However, using only oil can overwhelm the flavor and make brownies taste "oily." The best brownies use a combination of unsaturated (liquid) fat and saturated (solid) fat, so these brownies use a combination of canola oil (unsaturated, liquid) and unsalted butter (saturated, solid) for the best texture and flavor.

    Don't skimp on the sugar

    The majority of the sweetener in this recipe is granulated white sugar, which helps lock in moisture, increase chewiness, and helps to produce the shiny, crackly top that is so beloved.

    Brown sugar does an even better job at locking in moisture than white sugar, owing to the addition of molasses that gives brown sugar its distinctive color. This moisture increases the fudginess of brownies overall, but it's best when used in a much smaller ratio than white sugar so you don't sacrifice the shiny, crackly tops or the chewy edges.

    Use the right tools

    These fudgy brownies are super easy to make in one bowl, but you will need to use the right tools for the job. You'll use a silicone spatula and a hand blender (or stand mixer if you do not have a hand blender) for this recipe, and they must be used very intentionally.

    Using a silicone spatula to gently mix the melted chocolate, butter, and cocoa powder together is fine. But you'll want the extra power of a hand blender once its time to add the sugar and the eggs. Mixing these until fully emulsified, smooth, and shiny helps ensure that the brownies retain fudgy centers and also shiny, crinkly tops.

    However, once the flour is added you will immediately want to switch back to your silicone spatula. Flour contains gluten, which gives structure and chew to baked goods, but can decrease the fudginess of the brownie if overworked. So you'll want to fold the flour and any chopped chocolate (or other mix-ins) in just until no streaks remain and no further.

    I feel like this goes without saying, but I implore you -- please use a scale to measure your dry ingredients. Though I kindly supply the volume (cup) measurements for thing like flour and sugar, you will get much more accurate results using a simple kitchen scale to measure your ingredients (and dirty less dishes!). This really inexpensive one is a staple in my own kitchen.

    Refrigerate brownies after baking

    You might be tempted to eat a brownie hot out of the oven, but if you are truly 'Team Fudgy,' let those babies chill first. Refrigerating brownies solidifies the saturated fat (butter) and the melted chocolate creating a significantly fudgier brownie.

    Brownies chilled for 24-hours in the fridge are fudgy perfection and only get denser and fudgier as the days go on. So, if you get heart eyes over super dense and fudgy brownies, bake, cool, and chill them 1-2 days prior to enjoying.

    a pink plate with 9 brownie squares on top
    fudgy brownie squares on a pink plate resting on a lavender colored gauzy cloth

    What kind of chocolate is best to use?

    I use a combination of both cocoa powder and melted chocolate to make these Fudgy Brownies. This combination creates the best chocolate flavor. I also like to fold roughly chopped chocolate into the batter and/or sprinkle on top prior to baking.

    This classic Dutch cocoa powder and this darker Dutch cocoa powder are staples in my pantry and can both be used in this recipe.

    For the melted chocolate, I prefer using bittersweet chocolate, which generally has a cacao percentage between 60-70% depending on the brand. If you prefer sweeter brownies, you can use semi-sweet chocolate which can technically be found with as little as 35% cacao, but generally falls closer to 50-60% cacao. If you prefer less sweet brownies you can use a darker chocolate of 70% or higher cacao.

    pools of dark melted chocolate topped with flaky salt on a batch of brownies
    chopped milk chocolate feves on top of a crinkly batch of fudgy brownies
    a side view of a batch of fudgy brownies showing it dotted with milk chocolate on the inside

    What kinds of mix-ins should I use?

    While these Fudgy Brownies are certainly delicious on their own, I often mix in fun extras to make them extra magical. Some of my favorite mix-ins are:

    • Chocolate - I love to roughly chop a bar of chocolate or a handful of chocolate feves to fold into the brownie mix and sprinkle on top. Dark, semi-sweet, or milk chocolate all pair well with the bittersweet batter, but you're also welcome to add white, ruby, or even more bittersweet chocolate. I am particularly partial to these Valrhona milk chocolate caramelia feves. You can, of course, add chocolate chips if you prefer, but I prefer chopping bars or feves so you end up with more random speckles and pools of chocolate throughout.
    • Colorful chocolate candies - like M&Ms or Reese's Pieces
    • Chopped hard pretzels
    • Nuts - chopped walnuts, pecans, or hazelnuts
    • Shredded coconut
    • Berries - raspberries, blackberries, or strawberries (can use fresh or freeze-dried)
    • Potato chips (sprinkled on top)
    • Marshmallows
    • Dried culinary rose petals
    squares of chocolate fudy brownies on a light pink surface
    a pink platter with brownie squares on top

    What kind of pan should I bake brownies in?

    My favorite kind of pan to bake brownies in is a glass pan. I know, I know that sounds mad, but just hear me out.

    Glass pans are a terrible choice for many baked goods because they are known for their uneven heat distribution, distributing more intense heat to the areas that touch the glass than to the center of your batter. They also retain heat for a long time, so the pan will continue to bake the edges slightly after pulling the pan out of the oven. Cakes, for example, should never be baked in a glass pan because you'll often end up with an overcooked outer crust and an underbaked (potentially battery) center.

    However, when it comes to fudgy brownies, I'm not after an evenly baked cake-like crumb. I want firm, chewy corners and sides and soft, fudgy centers -- so the heat distribution of a glass baking pan has an advantage when making super chewy-edged, fudgy-centered brownies. I use an 8x8 glass pan like this one.

    If you prefer a more evenly fudgy brownie, you can bake these brownies in a traditional aluminum pan.

    a closeup of a brownie edge piece with big flaky sea salt on top
    the side view of a fudgy brownie that shows how dense it it

    What tools do I need to make this recipe?

    • A kitchen scale (or measuring cups for less precise measurements)
    • Measuring spoons
    • A hand mixer
    • A large heat-proof glass mixing bowl
    • A silicone spatula
    • An 8x8 glass pan (you may use aluminum, but glass is my favorite for these)
    • Parchment paper
    • Optional: A cutting board + chef's knife if you need to roughly chop chocolate to fold in as a mix-in

    Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    Looking for more dessert inspiration?

    Love this recipe for Fudgy Brownies? Here are some more dessert recipes you might enjoy:

    • Almond Peanut Butter Cookies
    • Salted Brown Butter Crispy Treats
    • Harry Potter's Sticky Chocolate Birthday Cake (gluten-free)
    • Florean Fortescue's Choco-Nut Sundae
    • Weasleys' Canary Creams
    • Chocolate Frogs
    Print
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    squares of fudgy brownies on a pale pink surface

    Fudgy Brownies

    • Author: Jenni
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 9 servings 1x
    • Category: Desserts
    • Method: Oven
    • Cuisine: American
    Print Recipe
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    Description

    These easy one-bowl Fudgy Brownies have perfectly fudgy insides, chewy edges, and crinkly tops. The best part? These rich chocolate brownies can be made in about 40-minutes, so they're perfect for spur-of-the-moment brownie cravings!


    Ingredients

    Scale
    • 4 oz (1 stick) unsalted butter, plus more to grease the pan
    • 4 oz bittersweet chocolate (60-70% cacao)
    • 40 g (about ½ cup) Dutched cocoa powder (like this one or this one)
    • 200 g (1 cup) granulated white sugar
    • 50 g (¼ cup tightly packed) brown sugar
    • 2 oz (¼ cup) canola oil
    • 2 tsp vanilla
    • 2 large eggs
    • 1 egg yolk
    • 120 g (about 1 cup) all-purpose four
    • ¾ tsp Kosher salt
    • Optional: 4 oz dark, semi-sweet, or milk chocolate (or a combination thereof), chopped
    • Optional: flaky sea salt, to top

    Instructions

    1. Preheat oven to 350 degrees F / 175 C. Grease an 8x8 glass (my preference for brownies) or aluminum pan and line with a strip of parchment paper. Reserve to the side.
    2. In a large heat-proof glass mixing bowl, add the unsalted butter and bittersweet chocolate. Microwave in 15-second bursts, stirring with a silicone spatula in between, until melted and stirred smooth.
    3. Add the cocoa powder to the warm chocolate and butter mixture and stir until it's dissolved and the mixture is glossy. This allows the cocoa powder to bloom, resulting in a deeper chocolate flavor.
    4. Add the white and brown sugars to the bowl and using a hand blender, mix until fully combined, then add the canola oil and vanilla and continue blending until everything is fully combined and the sugars have completely dissolved. This will help ensure that your brownies have a nice crackly top when baked.
    5. Blend in the eggs one at a time until each are separately combined, then add the final egg yolk and blend until combined and the mixture is smooth and glossy. 
    6. Add the flour and salt to the bowl, and using a silicone spatula, partially fold the flour into the wet ingredients. Do not use the hand blender for this portion as it will risk over-developing the gluten. If you are adding chopped chocolate (or other optional mix-ins), you'll want to add them now -- I like to use a divided portion of chocolate in the batter and reserve the rest for the top. Adding them in while the flour is only partially-combined helps ensure that the chocolate does not settle toward the bottom of the brownies as they bake. Continue folding the flour and chopped chocolate in just until no streaks remain.
    7. Pour the brownie batter into the reserved pan. Sprinkle with the remaining chocolate and some flaky salt.
    8. Bake for 25-30 minutes or until a toothpick comes out with just a few crumbs sticking to it, but not wet batter.
    9. Optional: For even fudgier brownies, allow them to cool, then refrigerate for 24-48 hours before enjoying.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 brownie
    • Calories: 414
    • Sugar: 33 g
    • Sodium: 110 mg
    • Fat: 24 g
    • Saturated Fat: 11 g
    • Carbohydrates: 47 g
    • Fiber: 3 g
    • Protein: 5 g
    • Cholesterol: 47 mg

    Keywords: brownies, chocolate, cocoa, dessert

    Did you make this recipe?

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