If you’re looking for an indulgent, fudgy brownie that is extremely flavorful whilst not being cloyingly sweet, this recipe is it! It’s literally one of the best brownies I’ve ever had 😀
What makes these brownies so good?
There’s a few key things which I believe makes these some of the best brownies out there!
- Firstly, to make sure these brownies aren’t too sweet, I upped the cocoa content and used dark chocolate instead of regular milk chocolate.
- To get that perfect gooey texture, I used some brown sugar in addition to the white sugar. I also played around with the cooking time and found that the 22 minute mark made for the perfect fudgy brownie texture!
- The crinkled top creates a delicate crunchy layer to the brownie which adds an element of indulgence. The beautiful shiny top also just creates a visually stunning brownie which I LOVE 😀
How do you achieve that crinkled top?
If I’m being honest, I don’t really understand the science behind it! I tried to do some research but I couldn’t seem to find a straight answer. But from what I read, and my own trials and errors, melting the sugar and whipping the eggs helps! 🙂
My biggest success was when I whipped my eggs and sugar for a full 3 minutes, and then made sure I didn’t overmix my batter when adding in my dry ingredients. This gave me the most beautiful shiny top!
How to make these fudgy brownies
These brownies are actually really easy to put together and come together in 30 minutes!
Start off by greasing an 8 inch square cake tin (I like to grease mine with some homemade cake release). Once greased, line the tin with a piece of baking paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull your brownies out of your tin when they’re ready.
Next cut up your chocolate into large chunks (about 1/4 inch pieces). Place into a bowl, and in the same bowl, sift in your flour and salt. Mix until well combined and set aside.
In a microwave safe bowl, add in your butter, oil, cocoa powder, soft brown sugar, coffee powder and vanilla. Give it a mix (it may not mix completely if your butter is a little hard which is fine), and then heat in the microwave for 20 second bursts at a time, mixing in between each burst until the mixture is liquid and hot to the touch.
We want the mixture to be hot so that our cocoa is bloomed. It shouldn’t be boiling though, so just hot enough that when you touch the sides of the bowl you can feel a good amount of heat. It usually takes me about a minute to reach this stage. You can also do this over a double boiler. By heating the cocoa it helps to release more of the flavor and by melting the sugar, it helps with achieving that shiny crinkled top.
Set aside to cool and in another bowl add in your white sugar and eggs. Using a hand or stand mixer, mix on a medium-high speed for 3 minutes. The mixture should be light and creamy.
Next add your chocolate mixture from earlier into your egg mixture and gently fold it in until just combined.
You want to mix the chocolate mixture into the egg mixture gently. If you mix it too vigorously, you’re going to get rid of the air bubbles that we just whipped into our eggs/sugar. The air bubbles help us create a rich brownie that isn’t too heavy.
Lastly, add in your dry ingredients and chocolate from earlier and gently fold it in until just combined. Do not overmix the batter otherwise your brownies will be less fudgy and more cakey.
Pour the batter into your pre prepared cake tin and give it a little shake to even out the batter, and a light bang on your counter to get rid of any large air bubbles. Bake for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). Once done, poke a toothpick into the center and it should come out dirty.
If the toothpick comes out clean, then it means the brownies have been overbaked. If you choose to bake your brownies for the full 25 minutes for a less fudgy brownie, then I would recommend checking them at the 22 minute mark to make sure they aren’t overbaking.
Let the brownies cool in the tin for 1 hour to firm up. When ready, run a thin knife around the edge of the tin to release the brownie, and use the baking paper to lift the brownie slab up from the cake tin. Cut into slices and enjoy!
Fudgy Brownies
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted, see note 5
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- ½ cup (100 g) soft brown sugar - packed, see note 1
- ⅔ cup (75 g) cocoa powder - unsweetened. I use natural cocoa powder for this recipe.
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 1 cup (200 g) white sugar - granulated
- 2 large eggs - room temperature
Instructions
- Preheat oven to 160 °C (320°F) with the fan on (see note 6 if you don't have a fan function) and grease a square 8 inch cake tin (I use my homemade cake release). Once greased, line with a piece of baking paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull your brownies out of your tin when they're ready.
- Next cut up your chocolate into large chunks (about 1/4 inch pieces). Place into a bowl, and in the same bowl, sift in your flour and salt. Mix until well combined and set aside.
- In a microwave safe bowl, add in your butter, oil, cocoa powder, soft brown sugar, coffee powder and vanilla. Give it a mix (it may not mix completely if your butter is a little hard which is fine), and then heat in the microwave for 20 second bursts at a time, mixing in between each burst until the mixture is liquid and hot to the touch (see note 2).
- Set aside to cool and in another bowl add in your white sugar and eggs. Using a hand or stand mixer, mix on a medium-high speed for 3 minutes. The mixture should be light and creamy.
- Next add your chocolate mixture from earlier into your egg mixture and gently fold it in until just combined (see note 3).
- Lastly, add in your dry ingredients and chocolate from earlier and gently fold it in until just combined. Do not overmix the batter otherwise your brownies will be less fudgy and more cakey.
- Pour the batter into your pre prepared cake tin and give it a little shake to even out the batter, and a light bang on your counter to get rid of any large air bubbles. Bake for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). Once done, poke a toothpick into the center and it should come out dirty (see note 4).
- Let the brownies cool in the tin for 1 hour to firm up. When ready, run a thin knife around the edge of the tin to release the brownie, and use the baking paper to lift the brownie slab up from the cake tin. Cut into slices and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
216 Comments
I tried this recipe and it came out so well! Thank you MK❤️
Awesome!! So so happy to hear you loved the brownies Beth 😀
Hi, Maryam! I already tried your brownies recipe. It’s so good! So fudgy! I love it so much. But, it’s quite sweet for me. So, is it okay if i reduced the amount of the granulated sugar? Maybe around 125 g? Or it will affect the fudginess?
Anyway, thank you for your recipe! You’re amazing!
Hi Fida! So happy to hear you’re enjoying the brownie recipe 😀
Yes you could reduce the sugar slightly (I would say no more than 50g so 125g should be fine), just keep in mind this may affect how shiny the top of the brownie is (you may not get the crinkle top), but it should still be nice and fudgy on the inside 🙂
Hope that helps for next time 😀
Thank you for such an awesome recipe. I tried this out & it was loved by everyone who had it!
You’re so welcome Sharlet! So happy to hear eveyone loved the brownies 😀
These brownies are absolutely perfection! We are making them a second week in a row and made a double batch last week and again this week!
Aww yay! So glad you’re loving the brownies Rebecca 😀
Really appreciate the feedback 🙂
Hi Maryam ! I tried your recipe taste wise it’s good but the problem is that it’s very soft from inside I leave them overnight but when I cut them it still very soft and everything stick to knife even I tried to bake it twice to see may be it’s underbaked. I melt the butter for 40 sec because my butter was cold . I don’t know or may b I use less coco powder. And I warm them on stove on very low heat instead of microwave
Hi Ifrah! 🙂 Sorry to hear you’re having some problems with the texture of the brownie. So if the brownie is too soft, usually it is because it is underbaked. You could try baking them for longer, but if you have already tried that then it could also be because there is too much liquid in the batter and not enough flour/cocoa powder. I would recommend using the gram measurements for best results 🙂
Hope that helps for next time Ifrah!
OMG! I made the coffee cake and it is awesome. I will most definitely make it again, I can’t wait to try some of your of your other recipes. Thank you
So glad you enjoyed the coffee cake Odessa! 😀 Hope you enjoy the other recipes just as much 🙂
This is the best brownie recipe ever, i’ve made it so many times and so many friends have asked for the recipe. 100% recommend
Aww yay! So glad to hear you and your friends are loving the recipe Claudia 😀
Thank you for the lovely recipe, my brownies turned out amazing and were praised by everyone who tried them! They were still perfectly fudgy and fresh two days after baking. Will be making them again soon 🙂
Awesome! So so happy to hear everyone loved the brownies Anna 😀 sounds like you did an incredible job with them!
Really appreciate the wonderful feedback 🙂
I absolutely LOVE these brownies. the crinkle top is fantastic and so is the chocolate pieces inside! I don’t normally like brownies but this was soooooooooooooo good!!! I will keep this recipe for life
Aww yay! Thank you so much for the wonderful feedback Imaan 😀 so so happy to hear you loved the brownies 🙂
Tried this recipe out yesterday. Was my first time baking, let alone baking brownies. It turned out really great and tasted scrumptious. My family loved itt!
Thank you so much for this wonderful recipe 💕
Awesome! So glad to hear your family loved the brownies Aazim and that it was a success with it being your first time baking 😀