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These ultra fudgy brownies have been my go to treat whenever I crave something chocolatey and indulgent. With their shiny crackly tops, a rich deep chocolate flavor, and the perfect chewy edges, they bring bakery quality brownies into your own kitchen effortlessly. Whether for a casual snack or a special dessert, this recipe delivers every time.
I first made these brownies during a cozy weekend at home, and they quickly became a favorite. Now my family asks for them anytime we need a chocolate boost, and I love how easy it is to customize with nuts or chocolate chunks.
Ingredients
- Unsalted butter melted: provides a rich, moist base to bring out the chocolate flavor choose fresh butter for the best taste
- Neutral oil such as vegetable or canola: keeps brownies extra moist and tender
- Granulated sugar: sweetens the batter and helps create the iconic shiny crackly top
- Powdered sugar for a glossy crust: dissolves smoothly into the eggs for a meringue like finish
- Large eggs whole and an extra yolk: key for binding and adding richness to the brownies
- Vanilla extract: enhances and rounds out the chocolate notes
- Dutch process cocoa powder: gives a deep, dark chocolate taste and color select a quality brand for better results
- All purpose flour: just enough to hold the fudgy texture together without making it cakey
- Cornstarch: adds to the chewy texture popular in boxed brownies pick good quality cornstarch
- Salt: balances sweetness and intensifies chocolate flavor
- Dark or bittersweet chocolate chopped and melted: critical for a rich, luscious fudgy texture use chocolate with at least 60 to 70 percent cocoa for best flavor
- Semi sweet chocolate chunks or chips: folded into the batter for melty pockets of chocolate in every bite
- Espresso powder: a small amount boosts the chocolate without imparting coffee flavor choose a well reviewed brand for consistency
- Toasted walnuts or pecans: optional they add a lovely crunch and nutty contrast fresh nuts deliver the best flavor
Instructions
- Sauté the Aromatics:
- Preheat the oven to 325 degrees Fahrenheit. Line an 8 by 8 inch pan with parchment paper with enough overhang to lift the brownies out easily after baking.
- Melt the Chocolate Base:
- In a medium microwave safe bowl, combine the unsalted butter, neutral oil, and chopped dark chocolate. Heat in 30 second bursts, stirring between each until the mixture is smooth and fully melted.
- Bloom the Cocoa:
- Add the espresso powder and Dutch process cocoa powder to the melted chocolate mixture. Whisk thoroughly to bloom the cocoa powder which deepens the chocolate flavor. Set the mixture aside to cool slightly.
- Whip the Sugars and Vanilla:
- In a separate large bowl, whisk together powdered sugar, granulated sugar, and vanilla extract. You can use a stand mixer with the whisk attachment or a hand mixer on medium high speed. Whisk until the mixture looks thick, lighter in color, and glossy a sign it has aerated properly which usually takes about 3 to 6 minutes.
- Combine Chocolate and Egg Mixtures:
- Gradually add the slightly cooled chocolate mixture to the sugar and egg mixture, stirring gently until just combined.
- Fold in Dry Ingredients:
- Sift the all purpose flour, cornstarch, and salt together. Gently fold into the wet ingredients with a rubber spatula until just combined avoid overmixing. Then fold in your choice of semi sweet chocolate chunks or chips and nuts if using.
- Bake to Perfection:
- Pour the batter into the prepared pan, smoothing the top evenly. Bake for about 25 minutes. The edges should be set and a toothpick inserted into the center should come out with a few moist crumbs. Ovens vary, so start checking around the 23 minute mark to avoid overbaking.
- Cool and Slice:
- Let the brownies cool completely in the pan. For clean, neat slices, chill the brownies in the refrigerator for a while before cutting. Wipe your knife between cuts to get perfect squares.
- Serve:
- Enjoy plain or serve warm with a scoop of ice cream on top for an extra indulgent treat.
I remember making these for a holiday gathering and how the shiny top and fudgy texture had everyone convinced I bought them from a bakery.
Storage Tips
Store these brownies in an airtight container at room temperature for up to four days or refrigerate them to keep fresh up to a week. For longer storage, freeze for up to two months and thaw at room temperature or microwave briefly until warm and gooey again.
Ingredient Substitutions
If you can’t find Dutch process cocoa powder, natural unsweetened cocoa powder works though it may result in a lighter color and slightly different flavor. Milk chocolate can replace dark chocolate, but expect sweeter and less intense brownies. Butter can be salted if adjusted in recipe salt levels.
Serving Suggestions
Serve these brownies warm topped with vanilla ice cream and a drizzle of caramel sauce for a decadent dessert. They also pair wonderfully with fresh berries or a dusting of powdered sugar for a simple finish.
These brownies are straightforward to make and deliver bakery style fudgy results. Serve warm with ice cream for the ultimate treat.
FAQs About This Recipe
- → What does cornstarch do in these brownies?
Cornstarch softens the crumb and contributes to a tender, chewy texture, balancing the fudgy density with a delicate mouthfeel.
- → Can milk chocolate be used instead of dark chocolate?
Milk chocolate is possible but results in a sweeter and less intense chocolate flavor. Dark chocolate is recommended for richness.
- → Why add espresso powder to the batter?
Espresso powder enhances the depth and intensity of chocolate flavor without imparting a coffee taste.
- → How can I double the batch size?
Use a larger 9x13-inch pan and increase the baking time slightly to accommodate the larger volume.
- → Is Dutch-processed cocoa powder necessary?
Dutch-processed cocoa offers a deeper, richer flavor and darker color. Natural cocoa powder can be used but yields lighter taste and color.
- → What is the best way to store these brownies?
Store airtight at room temperature for up to 4 days, refrigerate for a week, or freeze for up to 2 months. Thaw before enjoying for best texture.
- → Can I add mix-ins like nuts or chocolate chips?
Yes, folding in semi-sweet chocolate chips, chopped nuts, or even swirls of peanut butter before baking enhances texture and flavor.