Best Ever Fudgy Brownies

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The best homemade fudge brownies recipe with intense chocolate flavor from cocoa, the right amount of sweetness, and that crinkly, shiny top. One bowl, easy to make and ready from scratch in less than an hour.

Prep Time10

Cook Time21

Total Time31

Course: Dessert

Keyword: brownies, chocolate brownies, fudgy brownies

Servings: brownies

Calories: 205kcal

Author: Jaz

Ingredients

1/2 cup unsalted butter (See note 2)
2 tablespoons olive oil (any oil will work)
1 teaspoon water
2/3 cup unsweetened cocoa powder
¼ cup light brown sugar (packed) (See note 4)
1 cup white granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon kosher salt (if using table salt use 3/8 teaspoon)
2/3 cup all purpose flour
4 ounces semi-sweet chocolate (or bitter-sweet, as you prefer) (See note 3)

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C).
If using a chocolate bar, divide it into two parts: one-third for cutting into larger chunks for topping, and the remaining two-thirds for relatively smaller chunks to add to the batter later. Similarly, if using chocolate chips, divide them into two portions: one-third and two-thirds.
Grease an 8-inch (20 cm) square baking pan with cooking oil spray or butter. Line it with parchment or baking paper, leaving some overhang to easily remove the brownies once baked.
Add butter to a bowl. If using butter sticks or a large portion, cut the butter into smaller chunks.
Add oil and water to the above bowl.
Place the bowl in the microwave and melt the butter in 20-second intervals. Stir in between until fully melted. Alternatively, you can also use a pan, making sure not to brown the butter, just melt it.
Add white granulated sugar and brown sugar to the hot melted butter/oil mixture. Combine them and whisk for around 45 seconds.
Add cocoa powder (sift if lumpy) and whisk again for around 1 minute. The mixture will appear thick.
Add the eggs, salt and vanilla; beat until everything is evenly mixed and mixture looks glossy (around 1-2 minutes).
Add flour (sift if lumpy) and chocolate chunks (optional). Gently combine the flour with the rest of the ingredients by folding. Avoid overmixing.
Pour the batter into the prepared baking pan.
Run a spatula or butter knife in a form of S to remove air bubbles. Tap the pan a few times to remove any remaining air bubbles.
Optional: Top with chocolate chunks.
If using this recipe for the first time, start checking your brownies for doneness at around 16 minutes.
Bake the brownies for 18-24 minutes, or until the center is set (mine are done in 21 minutes). A toothpick inserted into the center should come out with moist crumbs for a fudgy brownie.
Remove the pan from the oven and let it cool for at least 30 minutes. For easier and cleaner cutting, let the brownies rest for an hour. Note: Do not remove the brownies from the baking pan immediately; let them rest in the pan.
Slice into 16 smaller or 9 bigger pieces and enjoy. (To make clean cuts, dip the knife in hot water before cutting and after each cut.)

Notes

1. Coffee powder: To bring out the chocolate flavor even more, use a teaspoon of instant coffee or espresso powder and add it along with cocoa powder.

2. Butter: If you don’t have unsalted butter, you can use salted butter; just skip adding the salt mentioned in the recipe.

3. Chocolate chips/chunks: If you don't have chocolate chips, you can make this recipe without them. It has just the right amount of sugar for with or without chocolate chips.

4. Adjusting sugar:

If you don't have brown sugar, substitute with white granulated sugar.
If you prefer less sweet brownies, you can reduce the total amount of sugar, but it may affect the texture of the brownies and the shiny crinkle top may become thin and may have holes. However, once cooled, the crinkled top usually cracks so it will be less noticeable.

5. Selecting the pan:

Ideally, use a metallic pan that is lighter in color and 8 inches square. If using a 9-inch pan, your brownies will be slightly thinner and will cook faster, so start checking them a few minutes before.
If using a dark-colored or glass pan, reduce the temperature to 325°F. Cooking time will vary. Glass pan may take longer to cook.

6. Different pan sizes:

9x13-inch pan: Double the recipe and increase the baking time by 2-3 minutes. The brownies will be very slightly thicker than you get with this recipe.
Round 9-inch pan: Use the same recipe ingredients amount and bake for the same time (18-24 minutes).

7. Serving suggestion:

If your brownie is at room temperature, warm it slightly for 10-12 seconds and it will just as if freshly baked.
If your brownies are just taken out of the refrigerator, warm for 16-18 seconds.
You can also serve them with a scoop of vanilla ice cream.

8. Storage: You can store the brownies in an airtight container for 3 days at room temperature and 5 days in the refrigerator.

You can also freeze them for up to 3 months. I would recommend cutting them and wrapping individual pieces in plastic wrap or aluminum foil before placing them in a freezer-safe container or bag.

9. Nutritional information: It is calculated for 16 brownies with chocolate chunks (205 kcal per brownie). For other variations (depending whether it is cut into 9 or 16 brownies):

16 brownies without chocolate chunks: 164 kcal per brownie
9 brownies with chocolate chunks: 364 kcal per brownie
9 brownies without chocolate chunks: 291 kcal per brownie

Please note, that the nutritional information is only approximate.

Nutrition