My Perfect Fudgy Brownies recipe is the last brownie recipe you will ever need. All made in one bowl, that includes melted chocolate you get thick, fudgy brownies that are even better the second day.
So we’re going Back to Basics. I find, that while everyone loves a unique, one of a kind, possibly over the top sweet treat. But the feedback I get from you via email, DM, comment, and popularity of recipe I see you guys are all about the classics. My Snickerdoodle Cookie Recipe, Krispie Treat Recipe, and Slow Cooker Mac and Cheese Recipe are three of my most popular, and are my version of a classic recipe.
So, in 2018 we’re going to revisit some Baking Basics…errrr….classics, and this is the FIRST recipe in my Baking Basics Series! Yay!
If you own my book I have a whole chapter at the front designated to recipes that you need to know. And as a matter of fact, I am giving you today, my Perfect Fudgy Brownie recipe that is actually IN my book. I don’t have this basic (perfect) brownie recipe on website, although I have used it as a base for a lot of the brownie variations I have here. Also, don’t confuse this recipe with MY KIDS Favorite Brownie Recipe. That is a VERY good brownie recipe, but it is topped with a poured chocolate icing, and in my opinion it NEEDS the icing to make it what it is. This recipe that I am sharing today is STAND ALONE PERFECTION.
I make big claims.
The difference between this recipe and the one in my book, is I used all semi-sweet chocolate in this one, while the one in my book is a mixture of milk and semi-sweet. You can totally still do that. I love it both ways, I just think all semi-sweet gives more of the classic brownie taste, which is what I’m trying to do here today. BUT if you’re feeling a little rebellious, do half milk and half semi-sweet. It will be a little sweeter, a little milder. You make the call.
ALSO, I baked these in a 9×9 pan, and in my book I baked them in a 9×13. The only difference here, is slightly longer bake time, and a slightly thicker brownie. Nothing major, I was just looking to give you a thick, stick to your teeth brownie recipe today, And I’m doing all I can to deliver.
Baking Tip #1
The quality of chocolate will directly affect the quality of your brownie. If you use cheap, waxy chocolate…well…you are going to get a brownie with subpar chocolate flavor. The higher quality you use, the better the flavor. It isn’t rocket science. Also, I ALWAYS encourage using chopped chocolate for this recipe, but I know that isn’t always in the cards. I am not an unreasonable person. So if you use chocolate chips, go ahead and get some quality chips, like Guittard, or Callebaut. At the very least grab a bag of Ghiardelli.
Which leads me into…
Baking Tip #2
The trick to these brownies is NO COCOA POWDER. These have melted chocolate, which (in my opinion)is KEY to a fudgy brownie. I feel like with brownies made with cocoa powder, the only way to get them extra fudgy is to under-bake them. And today, I’m here to give you the best recipe period.
Oh, and I added some mini chocolate chips. Because more chocolate = more better. Plus the chips make the tops pretty. So there’s that.
Baking Tip #3
I bake these at a lower temperature, so they bake evenly all the way through, and the edges don’t get too hard. I know there are people out there who love a brownie edge, but I am not that person.
This recipe solves all that. When the edges are as good as the center piece, you’re living your best life.
Baking Tip #4
When you’re checking the “doneness” of brownies, here’s the trick. Insert your toothpick into the brownie about an inch away from the edge. If the toothpick comes out clean, they are done. If you wait until a toothpick inserted into the center comes out clean, you’re going to have dry, hard brownies. No thank you please.
Baking Tip #5
I really REALLY recommend you make these brownies the day before you need them. While they are delicious warm, they are extra special the next day, when they’ve had time to cool and settle. They are extra fudgy this way, and they cut like a dream!
So, there you have it. The last brownie recipe you will ever need. I’m confident.Print
The Perfect Fudgy Brownies
- 2 cups semisweet chopped chocolate or chocolate chips
- 1/2 cup butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all purpose flour
- 1 cup mini chocolate chips
- Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
- In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
- Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Stir in the mini chips and pour the batter into the prepared pan.
- Bake the brownies for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.
- Let the brownies cool completely in the pan before cutting into squares.
Store airtight for up to 3 days.
Beyond letting the brownies cool completely, I actually love these brownies best if you let them cool overnight in the pan and cut them the next day.