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.
214 Comments
I tried your brownie and it’s fabulous. I’m gonna use this recipe for my shop. So I would like to know how much kg does this recipe return ?
So glad you loved the brownie recipe Rasiga! 😀
I don’t weigh my recipes once baked so I’m not too sure about that sorry!
Hi Huda,
Baked the brownies today and they turned out very well. Substituted all purpose flour with ragi flour and it tasted awesome. It was little sweet for my palette. Can I reduce the quantity of white sugar used? Will it change the consistency/taste of the brownie?
Hi Anitha! 🙂 So glad you enjoyed the recipe and so cool to hear that ragi flour worked well too!
Yes you can reduce the sugar slightly, about 1/4 cup max otherwise it may affect the texture. Hope that helps 🙂
I didn’t make just one patch or two, I made a quadruple patch and I’m writing as I’m eating it now. I used a bigger pan of course and I also baked it for 35 minutes on 180 C without a fan even though I have a fan but there different fan options in my oven and I don’t know which to use. This is the second recipe I have tried and the thing I have noticed is that I was overbaking the brownies in the first recipe. I gotta say it’s very good. Thanks for the recipe and keep up the good work!
Also the baking time was perfect in my case and it’s still a bit gooey from the inside which is what I wanted and I also added pecans and this addition made it so good. All I would say is to reduce the sugar a little bit.
Awesome! So glad you loved the brownies Ahmed and that they turned out great with the adjusted temperature in the conventional oven mode – really appreciate the feedback! 🙂
Hi Mk,
I tried this brownie recipe today, i recently started baking, and every one of your recipes that I have tried are fail proof. They are very accurate and makes me fall in love with baking. Thank you for all your hardwork. Keep up the good work going.
Regards
Madhu
Thanks so much for the wonderful feedback Madhumitha! 😀
So so happy to hear you’re loving the recipes and that they’re bringing out the love for baking in you!! Really appreciate all the love and support 🙂
Your recipe is very unique as I’ve literally made about 10 different recipes but I’ve never used a technique like that that calls for melting the butter with the other stuff. I had to read the recipe several times to make sure I’m getting it right!
Let me just say it was absolute perfection! I’m glad I made a double batch to begin with! It was so so good that I literally ate like 5 pieces today…don’t tell anyone! Thank you for this…I’ll definitely be making again and again!
Aww yay! So glad you loved the brownies Nouran and thanks so much for giving them a go despite them being a little different to what you’re used to! That can be a bit daunting sometimes haha 😀
Thanks so much for the wonderful feedback 🙂
This has become my go-to brownies recipe. Everyone loves it and says it’s the best brownies they’ve ever tasted.
Yay! This makes me so happy to hear Noha 😀
I’m looking forward to making this. I know you made a note, but could you post 350°F in a traditional oven. A lot of the world use convection ovens (fan assist), but most Americans don’t have convection ovens. Also, you don’t mention whether to use normal or Dutch process cocoa. It looks like you use standard, but this needs to be made clear.
Hi Eric!
Baking at 350F would be the appropriate temperature for this recipe if using a conventional oven – since posting this recipe I’ve realised most conventional ovens go up in 5 or 10degrees F so 350 is more appropriate than the 347°F I put in the notes 🙂 I’ll update this now!
For this recipe I used natural cocoa powder – I’ll update this now as well! Appreciate the feedback 🙂
Hope you enjoy the recipe!
Hello MK,
I have made this fantastic recipe several times and these brownies are amazing.
I made the first batch as the recipe states, after that I’ve added mini marshmallows and pecans and their just as amazing.
Thank you for all you’re recipes I do enjoy them.
Hi Lorie! Aww yay 😀 so glad you’re loving the brownies and the variations you’ve tried all sound amazing!!
Hey MK ..tried you recepe..delicious..how long in advance can I bake them ? Want to make a big batch 32pieces..size of tin for that? Let me know
Thanks
Hi Lynne! So so happy to hear you loved the brownies 😀
Yes you could make then the day beforehand and just store them in an airtight container to ensure they stay nice and moist. For a bigger batch, I would recommend doubling the recipe and using a 9×13 inch pan or something about that size. You may just need to adjust the cook time slightly if the brownies are a little thicker 🙂
Asalam o Alaikum Mariyam ..I tried your brownie recipe. It turned out wonderful. Today I’m making again, but I confused in cups and grams. For example 75 gram cocoa powder should be 3/4 cup..but you wrote 2/3 cup. Please correct me if I’m wrong hunny.
Thanks
Wassalaam Noor! So happy to hear you enjoyed the brownie recipe 😀
Sorry for the confusion around the cups/grams. There may be slight variations from recipe to recipe in terms of the cup measurements (particularly older recipes compared to newer ones), but the exact quantities I use are the gram measurements so I would recommend using the gram measurements if you can for best results 🙂
Hope that helps for next time!
Hello! May I know if you place the brownies in the middle rack or lower rack? I use an oven thermometer but my brownie will be slightly burnt. Was wondering if putting a foil over affect the baking or reducing the temperature towards the end is better?
Hi Joyce! 🙂 I usually put the brownies in the middle rack, but if you find that the top is browning then I would recommend lowering the rack and that should do the trick 🙂
If you find it’s still overbrowning, loosely cover with foil for the remaining cook time.
Hope that helps and hope you enjoy the recipe 🙂
Hey,
Is the temperature setting same for Convection oven as well?
And anything else to take care of while baking in a convection? I never baked in one
Hi Huda! 🙂
For this recipe I used a convection oven so the 160C is what you would want to use. If using a conventional oven then you would want to increase the temperature to 180C/350F 🙂
Hope that helps and hope you enjoy the recipe!