The World’s Best Fudgy Brownies Recipe
Introduction
These fudgy brownies are rich, decadent, and perfectly chocolatey, promising a melt-in-your-mouth experience. With a shiny crackle top and a moist, tender crumb, they truly live up to being the world’s best.
Ingredients
- ½ cup unsalted butter
- 3 tbsp neutral oil (vegetable or grape seed oil)
- 4 oz 70% dark chocolate, chopped
- 2/3 cup Dutch process cocoa powder
- 2 large eggs (room temperature)
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
- 1 tsp instant espresso powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment paper and set it aside.
- Step 2: In a heatproof bowl, combine the butter, chopped dark chocolate, and neutral oil. Melt gently using 30-second bursts in the microwave or over a double boiler. Stir in the cocoa powder and espresso powder until the mixture is smooth. Let it cool slightly.
- Step 3: In a large bowl, beat the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla extract on high speed for 3 to 6 minutes, until the mixture is thick, pale, and ribbon-like. This step creates the shiny crackle top you want.
- Step 4: With the mixer on low speed, slowly pour in the slightly cooled chocolate-butter mixture, blending gently.
- Step 5: Sift the flour, cornstarch, kosher salt, and espresso powder into the batter. Gently fold the dry ingredients into the wet mixture using a spatula, careful not to overmix.
- Step 6: Pour the batter into the prepared pan. Smooth the top evenly and tap the pan once on the counter to release air bubbles.
- Step 7: Bake for about 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool in the pan before adding any toppings or cutting.
Tips & Variations
- For an extra flavor boost, try adding chopped nuts or chocolate chips to the batter before baking.
- If you prefer a more intense espresso flavor, increase the instant espresso powder to 1½ teaspoons.
- Use Dutch process cocoa powder for a smoother, less acidic chocolate taste.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm brownies briefly in the microwave or let them come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Yes, but Dutch process cocoa produces a richer, smoother flavor and darker color. If you use natural cocoa powder, you might notice a slightly tangier taste.
Why do I need to beat the eggs and sugars for so long?
Beating the eggs and sugars thoroughly creates a thick, pale batter that helps form the signature shiny crackle top and gives the brownies their tender, fudgy texture.
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The World’s Best Fudgy Brownies Recipe
- Total Time: 40 minutes
- Yield: 16 brownies (assuming 2-inch squares) 1x
Description
Decadently rich and fudgy, these brownies boast a shiny crackle top and deep chocolate flavor thanks to 70% dark chocolate and Dutch process cocoa. Made with a blend of butter and neutral oil for perfect texture, and enhanced with espresso powder, this recipe yields moist, melt-in-your-mouth brownies baked to perfection in just 25 minutes.
Ingredients
Wet Ingredients
- ½ cup unsalted butter
- 3 tbsp neutral oil (vegetable or grape seed oil)
- 2 large eggs (room temperature)
- 1 egg yolk
- 1½ tsp vanilla extract
Chocolate & Cocoa
- 4 oz 70% dark chocolate, chopped
- 2/3 cup Dutch process cocoa powder
- 1 tsp instant espresso powder
Dry Ingredients
- 1 cup granulated sugar
- ½ cup powdered sugar
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, ensuring some overhang on the sides for easy removal of the brownies later.
- Melt Chocolate Mixture: In a heatproof bowl, combine ½ cup unsalted butter, 4 oz chopped 70% dark chocolate, and 3 tbsp neutral oil. Melt gently either in 30-second bursts in the microwave, stirring between each, or over a double boiler until smooth. Stir in 2/3 cup Dutch process cocoa powder and 1 tsp instant espresso powder until fully incorporated. Allow this mixture to cool slightly to prevent cooking the eggs later.
- Beat Eggs and Sugars: In a large bowl, beat 2 large eggs, 1 egg yolk, 1 cup granulated sugar, ½ cup powdered sugar, and 1½ tsp vanilla extract on high speed for 3 to 6 minutes until the mixture is thick, pale, and ribbons off the beaters, which helps create the signature shiny crackle top.
- Combine Chocolate and Egg Mixture: With the mixer running on low speed, slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture to combine gently without deflating the air whipped into the eggs.
- Add Dry Ingredients: Sift together ½ cup all-purpose flour, 1 tbsp cornstarch, and ½ tsp kosher salt. Fold these dry ingredients gently into the wet batter using a spatula until just combined, being careful not to overmix.
- Bake the Brownies: Pour the batter into the prepared pan, smoothing the top evenly. Tap the pan lightly on the counter to release any large air bubbles. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool in the pan for a short while before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting and adding any desired toppings or serving.
Notes
- Be sure not to overbake; moist crumbs on the toothpick mean perfectly fudgy brownies.
- The combination of granulated and powdered sugar contributes to the shiny crackle top and fudgy texture.
- Using room temperature eggs helps achieve the desired ribbon consistency when beaten.
- Espresso powder enhances the depth of the chocolate flavor without making the brownies taste like coffee.
- For easier cleanup, use parchment paper with overhang for lifting brownies from the pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownies,fudgy brownies,chocolate brownies,70% dark chocolate brownies,dessert homemade brownies,shiny crackle top brownies
