For me, the perfect brownie must be rich, chocolaty, moist, and decadent. These fudgy brownies take all those qualities to a whole new level. They’re perfect served with vanilla ice cream or can even be transformed into ice cream sandwiches!
When developing this recipe, I focused on three goals: achieving a fudgy, velvety, and rich texture; creating a deep, intense chocolate flavor; and getting that signature shiny, crinkled top. To get the perfect fudgy brownie (not chewy), the key is to use more fat than flour. That’s why I used half a pound of unsalted butter, added an extra egg yolk, and kept the flour to just half a cup, with no leavening agents, thanks to the natural cocoa butter in the bittersweet and semisweet chocolates.
To keep the brownies fudgy without making them greasy, I rely on the stability of eggs, which I whisk vigorously by hand. This slight aeration helps achieve the shiny top and dissolves the sugar into the melted butter. The addition of cocoa powder adds just enough chewiness to help the brownies hold their shape while enhancing the chocolate flavor. Finally, baking the brownies in a larger pan ensures a thinner, faster bake and prevents the edges from overcooking and losing their fudgy texture. The most important part? Be patient and let them cool completely before slicing. Trust me, the wait is absolutely worth it!
INGREDIENTS
- Cooking spray
- 2 sticks (8 ounces) unsalted butter
- 6 ounces bittersweet chocolate
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder, preferably Dutch-processed
- 1 cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 325°F and arrange a rack in the center. Grease a 9×13-inch metal baking pan with cooking spray. Line the bottom and long sides of the pan with parchment paper, leaving a few inches hanging over the edges to create a sling for easy removal.
- Cut the butter into 1/2-inch cubes and coarsely chop the bittersweet chocolate. In a small saucepan, melt both over low heat, stirring often. Once melted, remove from the heat and stir in the granulated sugar until fully combined, about 15 seconds. Let the mixture cool for 5 to 10 minutes in a large bowl.
- Add the eggs and egg yolk one at a time, whisking well after each addition. Continue whisking until the mixture is smooth and glossy. Stir in the vanilla extract, instant espresso powder (if using), and kosher salt until well combined.
- Sift the flour and cocoa powder together, then fold them into the batter with a flexible spatula until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes, or until the center no longer jiggles. Let the brownies cool completely in the pan. Once cooled, use the parchment sling to lift the brownies out and transfer them to a cutting board. Cut into 24 pieces.
RECIPE NOTES
- For extra-fudgy brownies: Bake in an 8×8-inch square pan for 40 to 45 minutes. Let cool completely, then cut into 16 squares.
- Storage: Keep the brownies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Allow frozen brownies to thaw at room temperature before serving.
