The Fudgiest Brownies in All the Land

Baker Bettie Bars, Brownies, Sweets 18 Comments

No-Bake Pumpkin Cheesecake Filling
Epi Bread- Wheat Stalk Bread

This recipe seriously makes the absolute fudgiest brownies you will ever eat! The recipe only calls for 6 ingredients and is incredibly simple to make! The brownies border on the texture of a chocolate truffle and are incredibly rich and decadent. You’ll never need another brownie recipe! 

The Fudgiest Brownies in All the Land- Baker Bettie

I’ve been trying to figure out what to name these brownies for a few days now. I have other brownie recipes on this site, but I NEED to convey to you through words just how mind-blowing these are

. That is if you like intensely rich and fudgy brownies. And when I say fudgy, I mean the fudgiest. Scouts honor.

I have tried so many brownie recipes that claim to be fudgy and then aren’t. These do not disappoint. I mean, we are kind of bordering on ganache with the consistency of these. Not all the way there, that would be too much.

But think about the creamy, fudginess of chocolate truffle and then pull that back by like 25%. That’s where we are at with these. Are you with me?

The Fudgiest Brownies in All the Land- Baker Bettie
Can we just take a moment and worship that crackly top? I mean, is there anything more beautiful? I’ll give you a moment…

Ok, we need to discuss the deats on this beautiful pan of brownies. Let me give you the low down on what about this recipe makes these so ridiculously fudgy but also I want to talk about the technique of making them because that is equally important.

The good news about this recipe is that it is actually really easy to put together and really only has minimal ingredients! There are literally only 6 ingredients and they are: butter, bittersweet chocolate (a lot of it!), eggs, sugar, ap flour, and salt! THAT’S IT!

I actually adapted this recipe from the one in The Baker’s Manual. I could tell pretty instantly after reading the recipe that it was going to be amazingly fudgy and here is why.

There is quite a high ratio of butter, chocolate, and eggs in this recipe and barely any flour at all. Just enough to bind everything and give it structure. There is also no baking powder or baking soda.

That always confuses me when I see a recipe that is supposed to result in dense fudgy brownies and then the recipe calls for chemical leavenor. Needless to say, those recipes usually disappoint.

So we have a good ingredient lineup now we just need to put those ingredients together properly!



The eggs are going to get whisked together with the sugar but JUST UNTIL COMBINED. We aren’t whipping air into the eggs. There is no need to whisk for a long period of time. Just break the yolks and whisk until the mixture is smooth, then stop, and get rid of the whisk!


Other than when mixing the eggs with the sugar, you don’t want to use a whisk when combining the ingredients. Use a spoon or spatula so that you can mix the ingredients together without over-mixing.


You want to be very careful not to cook the eggs when adding the melted chocolate/butter mixture into the egg/sugar mixture. Allow the chocolate mixture to cool slightly and then very slowly stream it into the egg mixture while stirring continuously. This will keep your mixture smooth and prevent the eggs from cooking.


Once you have added the flour into your batter stir just enough to incorporate and then STOP! Over-mixing is the quickest way to tough and dry brownies.

TIP #5: BAKE IN A 9×9″ PAN

This is quite a lot of batter for this size of pan which will make for really thick brownies. The thickness of the brownies helps keep the middles really moist (yeah, I said it) and fudgy!


You know how baking instructions usually say “test the cake/brownie and remove from oven when a toothpick inserted in the center comes out clean?” Erase that from your mind for this recipe! If a toothpick is coming out clean you have gone waaaay to far with the baking and these will be dry. You want the edges and crust to be set, but the center should still be gooey. The brownies will set as the cool.

That’s it! Because these are soo intensely rich, thick, and fudgy, you can cut them pretty small. I cut mine into 16 pieces, but was breaking them in half when I ate one. I think cutting them into 25 pieces would be a great size!

Mr. BB is already asking me to make more for this weekend. They are by far the best brownies I have made him. These would be awesome with the addition of toasted pecans or walnuts for some texture and contrast from the intense chocolate. Or swirled with some peanut butter?!?! YUMMMM!

The Fudgiest Brownies in All the Land- Baker Bettie

Yields 16-24

The Fudgiest Brownies

10 minPrep Time

40 minCook Time

50 minTotal Time

Save Recipe


3/4 cup (1 1/2 sticks, or 6 oz, or 170 grams) unsalted butter, cut into small pieces
10 oz (283 grams) bittersweet chocolate (or chips), chopped (plus 2 more ounces for topping if desired)
4 large eggs
1 cup (7 oz, or 198 grams) granulated sugar
1/2 cup (2.1 oz, 60 grams) all-purpose flour
3/4 tsp kosher salt


  1. Line a 9X9 inch baking pan with parchment paper and set aside. Preheat the oven to 350 degrees F and position an oven wrack in the middle of the oven.
  2. In a saucpan, melt the butter over low heat. Once melted, remove from the heat and add in the chocolate. Stir frequently until smooth. If the chocolate does not completely melt, place the pan back over low heat and stir continuously until smooth. Remove from the heat and let cool slightly.
  3. Meanwhile, in a large bowl, whisk together the eggs and sugar. Set the whisk aside and use a spoon or rubber spatula for the rest of the mixing. Slowly stream the melted chocolate/butter into the egg/sugar mixture while stirring continuously.
  4. Add the flour and salt and stir just until combined. If desired, fold in more chopped chocolate.
  5. Spread the batter evenly into the prepared baking dish. If desired, you can also sprinkle some chopped chocolate on top. Bake at 350F for 35-40 minutes or until a tester inserted in the center comes out with very moist crumbs clinging to it (not liquid batter, but crumbs).
  6. Cool completely before removing from the pan and cutting. Brownies will set up once cooled.


Products I used for this recipe…

Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.

Norpro 7.5-Inch Stainless Steel Cake Pan, Square (Kitchen)

List Price: $11.99 USD
New From: $11.45 USD In Stock
Used from: Out of Stock

Calphalon Classic Stainless Steel Cookware, Sauce Pan, 1 1/2-quart (Kitchen)

List Price: $39.99 USD
New From: $29.99 USD In Stock
Used from: $16.32 USD In Stock

OXO Good Grips 11-Inch Balloon Whisk (Kitchen)

List Price: $10.00 USD
New From: $8.88 USD In Stock
Used from: $9.90 USD In Stock

No-Bake Pumpkin Cheesecake Filling
Epi Bread- Wheat Stalk Bread

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Comments 18

    1. Post
  1. Odelle Smith

    Toasted pecans, shall be added to these ‘fudgiest-brownies’, perhaps a little more chocolate just for good measure…
    These look amazing & sound fantastic. Pleased that you’ve given tips on not over-mixing eggs, or batter & not to overcook, thanks for this, it’ll be a great help.
    When you say ‘bitter-sweet’ chocolate, I’m not exactly sure what you mean?
    Would that be dark chocolate or milk & what percentage of cocoa solids should be in the chocolate?
    I always use & eat high quality chocolate, as that’s what I like far too much…
    ‘A little bit of what you fancy does you good’ as the saying goes, lots of it is even better is my motto!
    Shopping tomorrow for ingredients to make these beauties, any advice regarding the type of chocolate to use will be much appreciated, as here in the U.K. we have dark, milk or white chocolate, the better kind having more % of cocoa solids in & less sugars, yet are still gorgeous, sweet tasting & cure my choccy craving…
    I’m craving these fudgy brownies at the moment. Looking forward to making them & indulging in the taste test of course. I hope that they turn out as wonderful as yours look!
    Many thanks for excellent recipes & instructions, this makes such a difference to all your recipes.
    5 stars for content, instructions & pictures, great stuff! Odelle Smith ( U.K. )

    1. Post
      Baker Bettie

      Hi Odelle!

      Thanks for your comment. “Bittersweet” chocolate is typically chocolate that is about 60% cocoa . It is not quite a sweet as “semi-sweet” and not quite as bitter as “dark chocolate.” You don’t want to use milk chocolate. Most any chocolate that is between 55% and 75% would work. I wouldn’t go darker than that. I used 60% here. Hope that helps and I hope you love them!

  2. Sezzy

    These are life changing! They are seriously that amazing!
    I accidentally over cooked my first ones but they still came out amazing.
    These are now on my list of treats to bake whenever I can and I do love the fact that you now put the measurements in grams for us Brits to follow easier than having to convert them

    1. Post
      Baker Bettie

      You can definitely add vanilla. It only flavors and has nothing to do with the chemistry of the brownies. I do think that these are extremely rich though and you may not taste it much! Let me know how it goes!

    1. Post
      Baker Bettie

      Hi there,

      Yes, 3/4 tsp is the correct amount. These brownies are extremely rich and the salt helps balance the richness. You can definitely reduce the amount if you are concerned, but it is a good amount of saltiness.

  3. Devika Mitra

    It is an amazing recipe Super fudgy. My parents couldn’t stop sneaking it from the fridge, and I made them only a few hours ago. You’re a genius.

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