I have the finest Brownie Recipe in the entire world! Perfectly crisp and crackly on top, extremely fudgy in the middle, chewy or gooey in all the right spots, and studded with melting chocolate bits.
Each ingredient is both weighed and metered, making baking a breeze! The World’s Best Fudgiest Brownies are truly deserving of their moniker.
Since we published our delectable Finest Fudgy Cocoa Brownies recipe a couple of years ago, some of you have said that these are the best brownies you have ever had and have asked me if I might double the quantity so that they could be baked in a bigger pan.
The good news is that you can All of this can be made in about ten minutes with just one bowl and supplies you probably already have in your home.
Just like the original, there is no need for melting chocolate, mixers, or beaters.
Homemade Fudgiest Brownies
Heaven, chocolate, and pure. This recipe for brownies ensures that you’ll never use a boxed brownie mix again, let alone attempt yet another brownie recipe.
The negative news consumed the entire tray of fudge brownies at once.
Brownies that are straightforward to cook are incredibly rich in chocolate.
In addition to being incredibly fudgy and simple to make, these brownies come with pieces of molten chocolate lava all over and are ready to eat around 15 minutes after you remove them from the oven (be careful NOT to burn yourself).
The day after, the day after that, and even up to a week later when they are frozen or eaten cold out of the refrigerator, they are still exceedingly fudgy.
Ways to prepare Fudgiest Brownies
Many of my readers have doubled our recipe to get thicker, fatter brownies and use half-light brown sugar instead of white sugar (as advised in the notes section) with fantastic results.
I knew in my heart that this recipe is a winner after giving these to my friends and neighbors and hearing the groans that came from every one of them as they slowly sank their teeth into these brownies.
The batter itself is incredible! There’s no way you won’t lick the spoon and bowl clean.
Ingredients to add
I used 45 percent cocoa chocolate in these and added more than 1 cup of chocolate chunks, but you could also add:
- crushed nuts (peanuts, walnuts, pecans, almonds, etc)
- dried fruits (dates, blueberries, cranberries, raisins)
- shredded coconut
- caramel pieces
- diced marshmallows
- peanut butter chips
If utilizing only one choice, start with 1 cup if using 1/2 cup of each add-in.
This is where the testing took an intriguing turn. They all turned out perfectly despite using three different baking dishes. Your preferred thickness will determine everything:
- When baked for 40–45 minutes in a 711-inch pan, the brownies were thicker (approximately 2 inches thick) and rather uneven in texture (fudgier in the center and set around the edges).
- The ideal brownies—MY personal favorite—came out of an 8 by 12-inch pan after baking for just under 25 minutes and remaining gooey, gooey, and chewy. They were just the correct thickness and consistency.
- Thinner brownies (approximately 3/4 of an inch) and more uniform throughout were produced using a 913-inch pan. 18 minutes or so in the oven. Excellent texture, albeit I would choose somewhat thicker slices.
Please take note that using darker or blacker pans will cause baked foods to bake darker and drier on the bottom while using lighter pans can produce better, more consistent results.
Your ovens will release an aroma that is nothing short of delicious bliss. For hours after baking, your home will smell amazing. If only the web would create a smell-er-net.
Wait at least 15 minutes or maybe an hour before cutting these up. The more “set” they become and the tendency of the slab to sink into itself before slicing increases with waiting time.
Different tips and tricks
- Once the flour and cocoa powder are added, do not overbeat the batter. As a result, the brownie mixture develops air pockets, giving you brownies with a cake-like texture.
- Be careful not to overbake them. In an 8 by 12-inch pan, I found my preference at precisely 23 minutes. If you like them a little more set, you can go a little bit over, but if you want the fudgiest brownies ever, I wouldn’t suggest it. When you take them out of the oven, keep in mind that they will continue to bake a little bit in the hot pan. I line the pan with baking paper so that I can CAREFULLY remove the cookies from the oven after about 10-15 minutes (use your judgment here).
- In my oven, I bake brownies on the top shelf. The center shelf quickly cooks them, slightly burns the top, and slightly dries them out. Your oven can operate differently.
- 1 cup 8oz/240g unsalted butter, melted and cooled
- 2 tablespoons (30ml) vegetable oil
- 1 1/4 cups (9oz/260g) white sugar
- 1 cup (7oz/200g) packed light brown sugar
- 4 (2oz/57g each) large eggs, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 3/4 teaspoon salt
- 1 cup (3.5oz/130g) all-purpose flour
- 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
- 7 oz (200g) roughly chopped chocolate or large chocolate chips
- Set the oven to 175 C or 350 F.
- An 8×12-inch baking pan* should be lightly greased with cooking oil spray. Set aside and line with parchment paper or baking paper.
- Melted butter, oil, and sugars should all be combined in a medium basin. To blend, whisk thoroughly. Beat in the eggs and vanilla until the color lightens (another minute).
- Add salt, cocoa powder, and flour by sifting. Gently blend the components by combining the wet and dry ingredients just enough (do NOT overbeat as doing so will affect the texture of your brownies).
- 3/4 of the chocolate bits should be folded in.
- Place leftover chocolate bits on top of the batter after pouring it into the prepared pan and leveling the top.
- For fudgier, slightly underdone brownies, bake for an additional 25 to 30 minutes, or until the center of the brownies feels JUST set to the touch.
- OR, if you prefer your brownies to be well-set and firm, 35–40 minutes.
- REMEMBER: After removing the pan from the oven, the brownies will continue to bake and firm. For brownies with a fudge-like texture, a toothpick should come out dirty when tested.
- Carefully take them out of the pan after 15 to 20 minutes, let them cool to room temperature, and then cut each one into 16 brownies. As they cool, they settle.
- Crushed walnuts, peanuts, almonds, pecans, etc. are optional add-ins. Dried fruit, shredded coconut, chocolate chips, and peanut butter chips (cranberries, raisins, etc)
- STORAGE: For up to 5 days in the refrigerator, or 3 days at room temperature. Additionally, these brownies can be frozen for up to three months. Before serving, thaw in the refrigerator overnight and bring to room temperature OR reheat in the microwave.