Fudgy Chocolate Brownies

Every bite of these Fudgy Chocolate Brownies has that signature chewy center and a crisp, crackly top that make homemade brownies unbeatable. Try them once, and I promise you’ll never want to make them any other way again.

Servings:

Prep Time: 10

Cook Time: 25

Ingredients

2 ¼ cups semi-sweet chocolate chips or small chunks
4 large eggs
2 sticks melted unsalted butter
1 ½ cups sugar
2 teaspoons vanilla
1 teaspoon coarse sea salt
1 teaspoon baking soda
2 cups all-purpose flour
1/3 cup cocoa powder

Instructions

Place the 2 cups of chocolate in a large metal bowl, then place it over a pot a ¼ of the way filled with simmering water over low to medium heat.
Heat the chocolate until it is melted. Move it around using a rubber spatula.
While the chocolate is melting, whisk together the eggs and melted unsalted butter.
Next, add in the sugar, salt, and vanilla until combined. Make sure not to overmix.
Sift the flour, baking soda, and cocoa powder into the bowl.
Switch to a rubber spatula and fold the sifted ingredients into the egg, sugar, and butter mixture just until mixed.
Once the chocolate is melted, pour it into the bowl with the other ingredients and fold them together using a spatula.
Butter a 13x9 baking dish.
Place in a sheet of parchment paper to completely cover the inside of the pan.
Transfer the brownie batter to the pan and smooth it out using a rubber spatula to make it flat for even cooking.
Bake in the oven at 350° for 25 minutes for a perfect fudgy center.
As soon as the brownies are removed from the oven, evenly sprinkle on the remaining ¼ cup of chocolate chips for more chocolate flavor.
Cool for 25 to 30 minutes before slicing and serving.

Notes

The key to making the best fudgy brownies is simple, I never overbake them. Brownies continue to set as they cool, so I always pull them out of the oven at the 25-minute mark while the center still looks slightly underdone. As they rest, they firm up to that perfect chewy, fudgy texture without drying out. Trust me, taking them out just a little earlier makes all the difference.

Not too fudgy: If you prefer your brownies a little firmer and less fudgy, no problem! I simply bake them for an extra 10 to 12 minutes until they set more in the center.

Do not overmix: I also make sure not to overmix the batter, I don’t want to incorporate too much air, which can change the texture. A gentle fold is all it takes.

Prevent sticking: I always line my pan with parchment paper. Not only does it prevent sticking, but it also helps keep the brownies moist and easy to lift out after baking.

Adding Coffee to Brownies: Coffee is an ingredient that makes chocolate more intense in flavor. Here are a few ways I do it:

Add 1 teaspoon of espresso powder to the batter when mixing flour.

Add in 2 ounces or a ¼ cup of strong coffee in the same way as the hot espresso coffee.
If you happen to have any leftover coffee, this is a great way to use it up by adding 2 ounces or a ¼ cup of it to the batter when mixing it with the melted butter.
Pour in 2 ounces or a ¼ cup of hot espresso coffee to the batter after adding in the melted butter.

Make-Ahead: Although they will taste their freshest as soon as they are done cooling, you can make these up to 2 days ahead.

How to Store: Cover and keep these brownies at room temperature for 5 days. You can also cover them and keep them in the refrigerator for 7 days. These will freeze well and be covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.

How to Reheat: You can eat this cold, at room temperature, or warm. If you prefer to eat these warm, place the desired number of brownies in a pan and cover it with foil. Bake at 350° for 3 to 4 minutes or until warm.

Nutrition

Calories: 298kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 43mgSodium: 233mgPotassium: 204mgFiber: 3gSugar: 28gVitamin A: 75IUCalcium: 27mgIron: 3mg

Author: Chef Billy Parisi