There is not much better than a super rich and decadent brownie. I prefer mine with a chewy, fudgy, almost-raw batter consistency as opposed to one that is cake-like, and I’m happy to say these fit the bill perfectly. Use high quality chocolate, like Guittard, Valrhona, or Ghirardelli, if possible. One tip for making sure your brownies get that beautiful, shiny, and crackly top- whisk the sugars into the warm, melted chocolate mixture. This allows the sugar to rise to the top while baking, and creates the perfect crackly top over a deliciously fudgy interior. Also, you’ll notice I use no leavener (baking soda or powder) in this recipe. Most fudgy brownies don’t need it, but if you prefer a slightly airier, cakey brownie, then you can add 1/4 tsp of baking soda. These are a classic staple in my household, and I love whipping up a batch whenever the chocolate craving hits!
Classic Fudge Brownies:
3/4 cup unsalted butter
5 oz. bittersweet chocolate, finely chopped
3 oz. unsweetened chocolate, finely chopped
3/4 cup cane sugar
1/2 cup dark brown sugar
3 large eggs
2 teaspoons pure vanilla extract
1 tbsp brewed coffee (optional)
3/4 cup all-purpose flour
2 tbsp Dutch-process cocoa powder
1/2 teaspoon flakey sea salt (like Maldon), plus extra for topping
optional mix-ins: 1/2 cup toasted walnuts, toasted coconut, peanut butter chips, etc
Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper, allowing for extra to come up over the sides. Nonstick spray (or butter) both the pan and the parchment paper.
In a saucepan, melt the butter with both chocolates over low heat, stirring occasionally. Remove from the heat, whisk in both sugars until dissolved and mixture is grainy. Add in eggs, vanilla and coffee (if using), whisking until frothy. Fold in flour, cocoa powder, and salt until just combined. Lastly, add any mix-ins, if desired.
Pour the batter into the prepared pan and smooth the surface. Sprinkle extra salt over the batter. Bake for about 30 minutes, until the edges are set but the center is still a bit soft. You may test with a cake tester, and be careful not to overbake! Lift the brownies from the pan using the loose ends of parchment paper, and allow to cool completely. Cut the brownies into squares and enjoy! Store in an air-tight container at room temperature or in the refrigerator. Makes 9 large brownies.
*Adapted from Chewy Fudge Brownies by NYT Cooking, Extra Nutty Dark Chocolate Fudge Brownies by Joy the Baker, and Ultimate Brownies by Handle the Heat.
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