Brownies are always a favorite so make sure to check out my Cake Mix Brownies and my M&Ms Brownies!
Looking For Perfect Fudgy Brownies? Today is Your Lucky Day!
Today we’re going to be talking ALL about brownies. You know, all the hard-hitting brownies questions.
Looking For Perfect Fudgy Brownies? Today is Your Lucky Day!Thick Chewy Brownies Are Easy To Make!I’m Sharing All My Tips and Tricks For Fudgy Brownies!What Kind of Chocolate Do You Use in Brownies?Why Don’t You Use Cocoa Powder In Your Brownies Recipe?How To Get That Crackly Brownie Top:Ingredients:Can You Add Mix-Ins To These Brownies?How To Make Fudge Brownies/Instructions:Why Do You Bake Your Brownies At A Lower Temperature?How Do You Know When Brownies Are Done Baking?How To Cut Fudgy Brownies (and make them look pretty):These Fudgy Brownies Are EVEN BETTER the Second Day!Love these Perfect Fudgy Brownies? Try these recipes!Get the Recipe
What Makes the BEST Brownies?Edges vs Middle PiecesHow Do You Get the Crackly Brownie Tops?Cocoa Powder vs Melted ChocolateCutting Brownies With A Plastic Knife?
Thick Chewy Brownies Are Easy To Make!
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 Brownies recipe that is actually IN my book, with one slight variation. And this recipe is not to be confused with MY KIDS Favorite Brownie Recipe, which 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. Today’s fudgy brownie recipe is STAND ALONE PERFECTION. NO icing necessary. Like I said above, this is the recipe I worked hard to perfect the best homemade brownie recipe my book, but I did a few minor things differently today. Most notably, I baked these in a 9×9 pan, and in my book I baked them in a 9×13. The only difference a is slightly longer bake time, and a slightly thicker brownie. I am just looking to give you a thick, stick-to-your-teeth brownie recipe today, and I’m doing all I can to deliver.
I’m Sharing All My Tips and Tricks For Fudgy Brownies!
If you are looking for a more cakey brownie, this isn’t your recipe. There are really only a few important tips that I recommend when baking brownies. They are all super easy, and don’t add extra time OR require any special tools! Let’s talk about a few of the most frequently asked questions I get when baking brownies…
What Kind of Chocolate Do You Use in Brownies?
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, My favorites are:
Guittard Callebaut Ghiardelli
The slight difference between this fudgy brownie recipe and the brownie recipe 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.
Why Don’t You Use Cocoa Powder In Your Brownies Recipe?
The trick to these brownies is NO COCOA POWDER. These have melted chocolate, which (in my opinion) is the KEY to chewy, fudgy brownies. 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. You will also notice there is no baking soda or baking powder in this recipe as well. This prevents too much rise, creating more fudgy brownies!
How To Get That Crackly Brownie Top:
I figured this out by trial and error. The secret to getting that crackly top every time is dissolving your sugar into the hot butter and chocolate mixture. You will see that you remove the chocolate and sugar from the stove when it’s melted together and you will whisk the sugar right in. There are a few other methods that I have researched that can provide you a crackly top, but I try to keep it as simple as possible, and this method WORKS!
Ingredients:
Semisweet chopped chocolate or chocolate chipsButter. You don’t have to worry about this being room temperature because you’re going to melt it!Light brown sugarGranulated sugarLarge eggsVanilla extractKosher saltAll purpose flourMini chocolate chips
Can You Add Mix-Ins To These Brownies?
Yes of course!! Today (and most often) I added some mini chocolate chips, because in my mind, more chocolate = more better. Plus the chips make the tops pretty. So there’s that. Obviously you don’t have to add chocolate chips. You could get creative and add:
Chopped peanut butter cupsNutsChopped Snickers…or really any type of candy barCoconutToffee BitsOf course top them with vanilla ice cream when they’re done baking and maybe even some chocolate syrup for a brownie sundae!
How To Make Fudge Brownies/Instructions:
Why Do You Bake Your Brownies At A Lower Temperature?
Here’s another trick I find makes the most evenly baked fudgy brownies. A lower temperature (325°F) ensures these 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.
How Do You Know When Brownies Are Done Baking?
Here’a trick I learned a LONG time ago and it has never let me down: When you’re checking the “doneness” of brownies, here’s the trick. Insert a 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.
How To Cut Fudgy Brownies (and make them look pretty):
If you can wait until the brownies are fully cooled (even the next day) that is the first step. Of course we all know this isn’t reality all the time, so if you’re willing to sacrifice looks for a warm brownie out of the oven, I completely understand. You are not alone. I use parchment paper to line my pan, which is for a few reasons. One, it makes clean up simple, but also when the brownies are cooled, you can simply lift the parchment paper from the pan and place it directly onto a cutting board, which makes cutting even easier!Use a plastic knife! This trick is especially helpful when the brownies are fudgy, as they will have a tendency to stick to the knife as you cut them into squares. But using a plastic knife helps in preventing as much sticking, creating a smoother cut!
These Fudgy Brownies Are EVEN BETTER the Second Day!
I will tell you, I am a bit of a dessert snob. Ask any of my friends. I rarely will eat a day old cookie. I mean I know I am the exception, mainly because I have baked goods on a regular basis available. But I have to tell you, while these brownies are amazing warm and fresh, they are extra special the next day, when they’ve had time to cool and settle. They are extra fudgy when they have cooled, and all the flavors combine, not to mention they cut like a bakery brownie! So if you have the time and restraint, bake these, let them cool, and then cover them airtight and let them sit overnight. You will be rewarded for your patience!
Love these Perfect Fudgy Brownies? Try these recipes!
3 Musketeers BrowniesRainbow Chip BrowniesSweet and Salty BrowniesCookies and Cream Stuffed Brownies
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You’ll also sign up to get new recipes in your inbox. Δ 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.
