The BEST Fudgy Brownies Recipe from Scratch – So Rich! Recipe
Introduction
These fudgy brownies are the ultimate chocolate lover’s dream—rich, moist, and made from scratch. They strike the perfect balance between dense and gooey, ideal for any occasion that calls for a decadent treat.
Ingredients
- 8 oz unsweetened or bittersweet chocolate
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar (optional, but recommended)
- 3 large eggs
- 1–2 extra egg yolks (optional for extra fudginess)
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Chocolate chips or chunks (optional)
- Nuts, toasted walnuts or pecans (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the exposed sides of the pan.
- Step 2: In a medium heatproof bowl, combine chopped chocolate and unsalted butter. Set over a saucepan of simmering water (double boiler) and stir until melted and smooth. Alternatively, melt gently in the microwave in 30-second intervals.
- Step 3: Remove the bowl from heat and let it cool slightly for a few minutes.
- Step 4: In a large mixing bowl, whisk together granulated sugar, brown sugar (if using), eggs, and extra egg yolks for 1–2 minutes until lighter in color, thickened, and glossy.
- Step 5: Pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Add vanilla extract and salt, whisking until just combined and smooth.
- Step 6: Sift flour and cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet until just a few streaks of flour remain.
- Step 7: Fold in chocolate chips or nuts now, if using, until evenly distributed.
- Step 8: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, checking for moist crumbs on a toothpick inserted into the center.
- Step 9: Remove from oven and let the brownies cool completely in the pan on a wire rack for 2–3 hours.
- Step 10: Using the parchment paper overhang, lift the brownies out of the pan, place on a cutting board, and slice into squares or rectangles.
Tips & Variations
- Use extra egg yolks to make the brownies even fudgier and richer.
- Swap walnuts or pecans for hazelnuts or almonds for a different crunch.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Add a pinch of espresso powder to the batter to enhance the chocolate taste.
- For extra gooey brownies, slightly underbake by a couple of minutes and allow cooling to finish the set.
Storage
Store cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them moist, place a slice of bread in the container with the brownies. Reheat gently in the microwave for 10–15 seconds if desired, or enjoy them chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use melted milk chocolate instead of bittersweet chocolate?
Bittersweet or unsweetened chocolate gives the brownies their rich, intense flavor. Using milk chocolate may result in a sweeter, less fudgy texture. If you prefer milk chocolate, reduce the amount of sugar slightly.
How do I know when the brownies are done baking?
Insert a toothpick into the center of the brownies. They should come out with a few moist crumbs attached for the perfect fudgy texture. If the toothpick is wet with raw batter, bake a few minutes longer and check again.
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The BEST Fudgy Brownies Recipe from Scratch – So Rich! Recipe
- Total Time: 3 hours 45 minutes
- Yield: 16 brownies (in 8×8 pan) 1x
- Diet: Vegetarian
Description
This fudgy brownies recipe from scratch delivers rich, dense, and moist brownies with a deep chocolate flavor. Made with bittersweet chocolate and a balance of granulated and brown sugars, these brownies are enhanced by extra egg yolks for an ultra-fudgy texture. Optional add-ins like chocolate chips or toasted nuts provide extra texture and flavor. Baked to a perfect moist crumb, these brownies are a decadent homemade treat perfect for any chocolate lover.
Ingredients
Chocolate and Butter
- 8 oz Unsweetened or Bittersweet Chocolate, chopped
- 1/2 cup Unsalted Butter
Wet Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (optional, but recommended)
- 3 Large Eggs
- 1–2 Extra Egg Yolks (optional for extra fudginess)
- 1 tsp Vanilla Extract
Dry Ingredients
- 1/2 cup All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder (preferably Dutch-Processed)
- 1/4 tsp Salt
Optional Add-ins
- Chocolate Chips or Chunks
- Nuts (optional, toasted walnuts or pecans)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the exposed sides of the pan.
- Melt chocolate and butter: In a medium heatproof bowl, combine chopped unsweetened or bittersweet chocolate and unsalted butter. Set the bowl over a saucepan of simmering water (double boiler) and stir until completely melted and smooth. Alternatively, melt gently in the microwave in 30-second intervals, stirring between intervals.
- Cool chocolate mixture: Remove the bowl from heat and let the chocolate and butter mixture cool slightly for a few minutes to avoid cooking the eggs when combined.
- Whisk sugars and eggs: In a large mixing bowl, whisk together granulated sugar, brown sugar (if using), large eggs, and any extra egg yolks for 1-2 minutes until the mixture is lighter in color, thickened, and glossy.
- Combine wet ingredients: Pour the slightly cooled melted chocolate and butter into the egg and sugar mixture. Add vanilla extract and salt, then whisk gently until just combined and smooth.
- Add dry ingredients: Sift the all-purpose flour and unsweetened cocoa powder over the wet ingredients. Fold the dry ingredients into the wet mixture gently until only a few streaks of flour remain to preserve a fudgy texture.
- Fold in add-ins: If desired, fold in chocolate chips or toasted nuts until evenly distributed throughout the batter.
- Bake the brownies: Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool completely: Remove the pan from the oven. Allow the brownies to cool completely in the pan on a wire rack for 2-3 hours to set the fudgy texture.
- Slice and serve: Once cool, lift the brownies out of the pan using the parchment paper overhang. Transfer to a cutting board and slice into squares or rectangles. Serve and enjoy.
Notes
- Using Dutch-processed cocoa powder enhances the chocolate flavor and color, but unsweetened natural cocoa powder can be substituted.
- Extra egg yolks intensify fudginess but can be omitted if desired.
- Toasted walnuts or pecans add a nice crunch but are optional.
- Be careful not to overbake; the brownies should have moist crumbs when tested.
- Allowing the brownies to cool completely helps them firm up for clean slicing.
- Line the pan with parchment with an overhang for easy removal of the brownies from the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fudgy brownies, homemade brownies, chocolate brownies from scratch, rich chocolate dessert, easy brownie recipe
