Here's how to make my really easy Best Fudge Brownies Recipe with perfect shiny crinkle crust on top every single time! They are deep dark chocolaty, perfectly salty-sweet, dense, moist and fudgy. This recipe is easy and only needs 7 simple ingredients. My homemade brownie recipe is SO much better than a box mix. They're not cloyingly sweet either and the shiny crinkle top is easy to achieve with my scientific technique. If you like box mix brownie texture though, check out my Better Than Box Mix Brownies Recipe!
But, let me guess...You probably have 27 cherished brownie recipes? Or is that just me? My thoughts: there is ALWAYS room for another brownie recipe, and my Fudgy Brownie recipe really is the best! So even if you have 56 of them, trust me that you need to try this one too! It will become your go-to recipe.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - this is the EASIEST homemade brownie recipe! All you need is 7 simple ingredients and 5 easy steps!
- No mixer - you can make these brownies with just a bowl and a whisk!
- Fudgy chocolate brownies - These brownies have the fudgiest texture and stay moist for days without drying out. These are not cakey at all!
- Rich chocolate flavour - these brownies have intense chocolate taste thanks to bittersweet chocolate and not a lot of flour.
INGREDIENTS FOR BEST FUDGE BROWNIES RECIPE
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. Do not leave it out. I like this Madagascar Bourbon Vanilla extract.
- Unsalted butter - the best brownies that have a chewy fudgy texture are made with butter.
- Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
- Egg - 2 whole eggs will provide majority of the structure in these brownies.
- Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient.
- Cocoa powder - this is optional. This recipe does not require cocoa powder as it is a chocolate-based recipe, but I have added 1 tablespoon of cocoa powder in with the flour to boost the chocolate taste even more and it is lovely. Make sure you measure out only a tablespoon because if you add any more without adjusting the other ingredients, then the brownies may turn out more dry. This Dutch Process cocoa powder is really nice for brownies.
STEP BY STEP INSTRUCTIONS
- STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
- STEP 2.) Beat eggs and sugar. Combine eggs with sugar in the bowl of a stand mixer and beat on medium-high speed for 3-4 minutes until very thick, pale and fluffy. Mix in vanilla and salt.
- STEP 3.) Combine eggs and chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well.
- STEP 4.) Add dry ingredients. Add the flour and fold it in until evenly combined.
- STEP 5.) Bake! Spread the batter into your lined baking pan and bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.
How to make MOIST fudge brownies from scratch:
When it comes to a moist and fudgy texture, it's about the sugar and how it is dissolved. Dissolve sugar = syrup = bound water = moistness. Lots of recipes tell you to "dissolve" sugar in melted chocolate and butter, but I don't care how long you stir it or how hot that butter is, sugar will NEVER dissolve in melted chocolate! Sugar dissolves in water, not fat. In addition to that..., with the amount of sugar that goes into a brownie, it is technically a supersaturated mixture so it will never be completely dissolved anyways. Brownie batter is a very low moisture batter, unlike cake batter that has a higher water content.
EXPERT BAKING TIPS FOR FUDGE BROWNIES:
- Never use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.
- Measure flour accurately. Too much flour leads to a dry brownie.
- Watch the baking time. In all my experience, most standard 8-inch pan brownie recipes take between 20 and 25 minutes when baked in a metal pan. Start checking after 20 minutes. A skewer should not come out clean -- it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
- Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.
I use intense 85% chocolate here which makes perfectly chocolaty brownies. You can also use 70% bittersweet chocolate -- just do not use unsweetened. If you choose to use semisweet chocolate, just note that they will certainly taste much sweeter.
Again, it's about dissolved sugar. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
This recipe requires melted chocolate. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe which have a chewier texture.
Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips. Just fold it into the finished batter before baking.
If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.
The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 25 minutes. Also, take care to measure the flour accurately.
Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.
Brownies will sink in the middle if you over-beat the eggs and sugar. When you beat the eggs, you are incorporating a lot of air which will cause the batter to soufflé or puff up in the oven. As the brownies cool, the air bubbles will collapse and they will fall. To prevent this, be sure to only beat the eggs for about 2 minutes and then bake the brownies evenly. If you think your oven runs hot, then bake at a slightly lower temperature for a longer time. If the oven is too hot, the brownies will puff up and over-cook on the edges while the center is still raw.
If you love brownies, check out these recipes!Triple Chocolate BrowniesFudgy Grain Free BrowniesOlive Oil Brownies with Date Fudge FrostingFudgy Buckeye BrowniesOutrageous Fudgy Chocolate Chip Cheesecake BrowniesThe BEST Small Batch Fudge BrowniesHomemade Cosmic Brownies Recipe!
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Looking for more brownie recipes? Try these:
Perfect Shiny Crust Fudge Brownies
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time.
- Combine eggs and sugar in a large bowl and beat with an electric hand mixer on medium-high speed until pale, thick and fluffy. It will take about 2 minutes. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. You can also do this by hand with a whisk - it will take a bit more effort to do it by hand, but it will be worth it! Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended.
- Stir in flour to remove lumps and fold it in until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- Bake for 20-25 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely before slicing.