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Ultimate Ultra-Fudgy Brownies

A close-up of a rich, dark, fudgy brownies square with visible chocolate chips on a small white plate.
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This recipe produces extremely dense, moist, and rich chocolate brownies with a signature fudgy texture, avoiding a cakey result.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 12 ounces (340g) bittersweet chocolate (at least 60% cacao), chopped
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder, natural or Dutch-process
  • 1 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips (optional, for mixing in)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch metal baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease the paper.
  2. In a medium, heatproof bowl set over a saucepan of simmering water (or in a microwave in 30-second intervals), melt the butter and the chopped bittersweet chocolate together. Stir until completely smooth. Remove from heat and let cool for 5 minutes.
  3. Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture until fully incorporated.
  4. Add the eggs one at a time, whisking well after each addition until the batter is thick and glossy. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the flour, cocoa powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  7. Fold in the optional chocolate chips, if using.
  8. Spread the batter evenly into the prepared pan.
  9. Bake for 28 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting them into squares. Cooling fully is key to achieving the dense, fudgy texture.

Notes

  • For the fudgiest texture, use high-quality chocolate with a higher cocoa butter content.
  • Do not substitute baking powder or soda; this recipe relies on minimal leavening for density.
  • For extra gooey centers, slightly underbake by 1-2 minutes.
  • If you prefer a shiny, crackly top, whisk the eggs and sugars vigorously for one minute before adding the melted chocolate.

Nutrition

Find it online: https://cookifyme.com/fudgy-brownies-recipe-secrets-revealed/