This is THE BEST fudgy brownie recipe resulting in the absolute fudgiest brownies you will ever eat! The recipe only calls for 6 ingredients and is incredibly easy 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!
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. I always hesitate to call something the best, but there is just no other word that suits these. 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. They still have some chew, but these brownies are heavy on the fudge factor.
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?
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 truly the best fudgy brownies while I also 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 only has minimal ingredients! There are literally only 6 ingredients and they are: butter, bittersweet chocolate (a lot of it!), eggs, sugar, all-purpose flour, and salt! THAT’S IT!
I actually adapted this recipe from the one in The Baker’s Manual (pssst, this is one of my favorite baking resources). 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, give it structure, and just the right about of chewiness.
There is also no baking powder or baking soda which causes the brownies to be more dense and not cakey at all! 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 now that we have a good ingredient lineup, we just need to put those ingredients together properly!
Tips for Making the Best Fudgy Brownies
TIP #1: DON’T OVER-WHIP THE EGGS
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!
TIP #2: USE A SPOON TO MIX THE BATTER TOGETHER
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.
TIP #3: SLOWLY ADD THE MELTED CHOCOLATE TO THE EGGS
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.
TIP #4: DON’T OVERDEVELOP THE GLUTEN STRUCTURE
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 x 9″ (23 x 23 cm) 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!
TIP #6: UNDER-BAKE SLIGHTLY
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 brain for this recipe! If a toothpick is coming out clean you have gone waaaay too 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 they cool.
That’s it! Because these are so 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!
These are one of my most requested baked goods by family and friends because they truly are that good. Though I haven’t done it yet, I know these fudgy brownies would also be awesome with the addition of toasted pecans or walnuts for some added texture and contrast with the intense chocolate. Or swirled with peanut butter perhaps?!?!
- 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
- 2/3 cup (2.8 oz, 79 grams) all-purpose flour
- 3/4 tsp Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond Kosher)
- Line a 9 x 9 inch (23 x 23 cm) baking pan with parchment paper and set aside. Preheat the oven to 350 degrees F (176 degrees C) and position an oven wrack in the middle of the oven.
- In a saucepan, melt the butter over low heat. Once melted, remove from the heat and add all the chocolate into the pan. Stir frequently until smooth. If the chocolate does not completely melt, place the pan back over the lowest heat and stir continuously until smooth. Remove from the heat and let cool for about 5 minutes.
- Meanwhile, in a large bowl, whisk together the eggs and sugar just until combined (you do not want to beat a lot of air into them). 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.
- Add the flour and salt and stir just until combined. If desired, fold in more chopped chocolate.
- 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).
- Cool completely before removing from the pan and cutting. Brownies will not be set when still warm, but will set once cooled.