Fudgy Brownies
These are the fudgiest brownies you’ll ever make: dense, chewy, and loaded with rich chocolate flavor. They bake up with that signature crinkly top and a gooey center that stays soft even after cooling. Every bite is melt-in-your-mouth delicious, with just the right balance of sweet and indulgent. Once you try them, no other brownie will compare.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 9 pieces
- nonstick cooking spray
- ¾ cup unsalted butter, room temperature
- 2 tablespoons canola oil
- 1 ¾ cups semi-sweet chocolate chips, divided
- ½ cup unsweetened Dutch-process cocoa powder
- 1 teaspoon espresso powder
- 4 large eggs
- 1 ⅓ cups granulated sugar
- ⅓ cup packed light brown sugar
- 1 ½ teaspoons vanilla extract
- 1 cup all purpose flour
- ½ teaspoon kosher salt
- flaky sea salt, for sprinkling
Nutrition Info
- Calories 420
- Fat 25g
- Carbs 45g
- Fiber 3g
- Sugar 28g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Lightly coat a 9-inch square baking pan with cooking spray, then line with parchment paper, leaving a 2-inch overhang for easy removal. Re-coat with cooking spray.
- Place a medium heatproof bowl over a pot of simmering water. Add the butter, oil, and 1 cup of the chocolate chips to the bowl. Cook, stirring gently, until melted and smooth, 2–3 minutes. Whisk in the cocoa and espresso until fully dissolved. Remove from heat, and let cool slightly, 5–10 minutes. Set aside.
- Stir together the eggs, granulated sugar, brown sugar, and vanilla in a large bowl. Using a hand mixer on medium-high speed, beat the mixture for 3–4 minutes, until the mixture is thickened and paler in color. Reduce the mixer speed to low, and slowly stream in the melted chocolate mixture until fully incorporated and smooth, 1–2 minutes. The batter should look shiny and uniform.
- Sift in the flour and kosher salt, then add the remaining ¾ cup chocolate chips. Using a rubber spatula, gently fold together just until no dry streaks remain and the chocolate chips are evenly distributed. The batter should look dense and glossy, with no pockets of flour. Do not overmix.
- Pour the batter into the prepared baking pan, and smooth the top using a spatula. Sprinkle lightly with flaky sea salt. Bake until the brownies reach an internal temperature of at least 185°F, the tops look set and slightly cracked around the edges, and the centers look fudgy and soft, 25–30 minutes, rotating the baking sheet halfway through the bake time.
- Let the brownies cool completely in the pan, about 25 minutes. Lift the brownies out of the pan using the parchment paper overhang. Slice evenly into 9 squares.
- Enjoy!
- To store the brownies, let them cool completely. Wrap them tightly in plastic wrap, or place them in an airtight container. Store at room temperature for up to 5 days, or in the refrigerator for up to 7 days. For longer storage, freeze them in a freezer-safe airtight container or bag for up to 3 months.
- Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.
Related Recipes
