Super Fudgy Brownies

Chocolate lovers rejoice! These brownies are decadent, fudgy and loaded up with three kinds of chocolate.

“These are the best friggin’ brownies I have ever had!”

Okay, so I’m quoting my mom, but to be fair, she is one smart cookie. And you know what’s nuts? (No nuts in these brownies by the way.) I have never shared a brownie recipe on the blog before. So, here we go and points to my mom for being an excellent taste-tester. This recipe was worth the wait my friends.

Now, I know that there are two pretty firm (eh hem, rigid) brownie camps…cakey and fudgy, but I’m actually an equal opportunity brownie lover. I legitimately like both. But if pressed, gun to head, I’m picking fudgy. Because if I’m going for it and indulging, I am going for it and indulging. You feel me?

I’m talking rich, decadent, chocolate-coma brownies.

I’m talking take a bite, close your eyes, and swoon brownies.

Warm and gooey, just out of the oven brownies. Cooled and dunked in a glass of milk brownies. Stacked and topped with a scoop of melty vanilla ice cream, whipped cream, and a cherry brownies. 

We’re going for weak in the knees, put a ring on it brownies.

So how do we achieve this brownie nirvana you ask? Well, that’s simple…loads of chocolate and more importantly, really good chocolate. Simple, but at the same time, not so simple.

Let’s make Super Fudgy Brownies

1. Combine the butter and sugar and warm over low heat. Whisk until blended.
2. Add the sugar and whisk until combined.
3. Mix in the eggs, yolks, and salt.
4. Stir in the flour and cocoa powder. Careful not to overmix!
5. Stir in the coffee and chopped chocolate.
6. Spread into the prepared pan and bake for 25-30 mins.

Let’s be clear, vanilla lovers need not apply.

I’ve incorporated three kinds of chocolate plus cocoa powder to achieve a balance that is sweet (but not cloying) and truly a celebration of chocolate. And I promise this recipe will take you exactly 10 minutes longer than a box mix and will be at least 10 times better. So pour yourself a tall glass of milk and have at it. 

Chocolate heaven awaits.

Tips for success

• No one wants to leave brownie goodness stuck to the pan. Apply cooking spray or butter liberally and parchment is your best friend. Leave an overhang to help you pull the brownies out of the pan without breaking.
• Mix this batter just enough. That means just until the ingredients look incorporated and not overly homogenous. This will help us achieve that tender, fudgy texture.
• I don’t want to say under-bake, but I kind of do. Let’s split the difference and say don’t over-bake! We’re looking for a moist center and a few crumbs sticking to the toothpick as you test. 

5 from 2 votes

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Super Fudgy Brownies

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Chocolate lovers rejoice! These brownies are decadent, fudgy and loaded up with three kinds of chocolate.

Course: Cookies and Bars

Cuisine: American

Keyword: brownies, fudgy brownies

Servings: 24 Servings

Calories: 245 kcal

Author: Cathy Roma | whatshouldimakefor.com

Ingredients

• 10 oz unsalted butter, chopped (2 1/2 sticks )
• 6 oz semisweet chocolate, chunks or chips
• 1 1/2 cups sugar
• 1 Tbsp vanilla extract
• 1/2 tsp salt
• 3 eggs, lightly beaten
• 1 egg yolk
• 2/3 cup all purpose flour
• 1 cup unsweetened cocoa powder, dutch process
• 2 Tbsp strong brewed coffee, cooled
• 3 oz bittersweet chocolate, coarsely chopped
• 3 oz milk chocolate, coarsely chopped

Instructions

1. Preheat the oven to 350 degrees. Coat a 13x9 inch baking pan with cooking spray and line with parchment paper, allowing the paper to hang over the edges.
2. Combine the butter and semisweet chocolate in a small bowl set over a pot of simmering water on the stove. Stir frequently until melted. Remove from heat and cool slightly.
3. Scrape the butter/chocolate mixture into a large bowl and whisk in the sugar until well combined.

4. Add the vanilla, salt, eggs, and egg yolk. Whisk well.

5. Use a wooden spoon or spatula to stir in the flour and cocoa powder until just combined. Don't overmix!
6. Stir in the coffee and fold in the chopped chocolate.
7. Scrape into the prepared pan and smooth into an even layer.
8. Bake for 25-30 mins or until brownies are set and a toothpick inserted into the center comes out with just a few moist crumbs sticking to it.
9. Cool for 10 mins in the pan and them remove the brownies using the overhanging parchment to ease them out of the pan.
10. Cool completely and cut into 24 squares.

Recipe Notes

• No one wants to leave brownie goodness stuck to the pan. Apply cooking spray or butter liberally and parchment is your best friend. Leave an overhang to help you pull the brownies out of the pan without breaking.
• Mix this batter just enough. That means just until the ingredients look incorporated and not overly homogenous. This will help us achieve that tender, fudgy texture.
• I don't want to say under-bake, but I kind of do. Let's split the difference and say don't over-bake! We're looking for a moist center and a few crumbs sticking to the toothpick as you test. 

Nutrition Facts

Super Fudgy Brownies

Amount Per Serving

Calories 245 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 54mg 18%

Sodium 60mg 3%

Potassium 139mg 4%

Total Carbohydrates 25g 8%

Dietary Fiber 2g 8%

Sugars 18g

Protein 2g 4%

Vitamin A 6.8%

Calcium 1.9%

Iron 8.6%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in August 2017 but was republished with step-by-step photos and tips in January 2019.