Ultimate Fudgy Brownies
User Reviews
4.8
Ultimate Fudgy Brownies
Description
The Ultimate Fudgy Brownies are made with semisweet chocolate chips, chopped unsweetened chocolate, and unsalted butter melted together before mixing with beaten eggs, egg yolk, sugar, and vanilla extract. A careful folding of flour and fine sea salt into this mix produces a dense brownie batter. Baking in an 8x8-inch metal pan lined with foil or parchment ensures even heat distribution and proper cooking throughout.
These brownies have a deep chocolate flavor, moist interior, and tender crumb. The use of both semisweet and unsweetened chocolate layers the chocolate notes without excess sweetness. Beating the eggs and sugar until thick adds lightness beneath the fudgy surface.
This recipe is suited for those who prefer brownies rich in chocolate density with a moist texture rather than cakey or dry. The notes advise doubling the recipe in a 9x13-inch metal pan to accommodate more servings without altering baking time.
Ingredients
- 1 cup semisweet chocolate chips 170 grams
- 4 ounces unsweetened chocolate chopped, high quality
- 1 1/2 unsalted butter cut into pieces, 170 grams
- 3 egg large eggs plus 1 yolk
- 1 1/2 cups granulated sugar 300 grams
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour 94 grams
- 1/4 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with foil or parchment and spray with nonstick cooking spray. Do NOT use glass or ceramic baking pans for this recipe, they will not allow the brownies to cook through the center.
- In a large microwave-safe bowl, combine the chocolate chips, unsweetened chocolate, and butter. Microwave for 1 minute, then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
- In a large bowl, use an electric mixer to beat the eggs, egg yolk, and sugar on medium-high speed until light and thick and ribbony, about 3 to 5 minutes or more depending on your mixer. Beat in the vanilla extract.
- Using a rubber spatula, gently stir in the cooled chocolate butter mixture. Gently fold in the flour and salt until combined.
- Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, about 35 to 40 minutes. Do not overbake the brownies as they will continue to bake once they’re out of the oven.
- Let cool completely to room temperature before slicing. Serve at room temperature or chilled for an even fudgier texture.
Notes
- To double the recipe, use a metal 9x13-inch pan and bake for the same amount of time.
User Reviews
Overall Rating
4.8
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