My PERFECT fudge brownies gets its name from having the perfect balance of a brownie that’s fudgy, gooey, cakey, rich and sweet.
What makes these the perfect fudge brownies?
These days it seems like everyone has THE PERFECT or THE BEST recipes for everything so if you don’t believe me, I get it. I won’t tell you this is the most perfect fudge brownie in the world because just like everyone’s perfect chocolate chip cookie is different, so is their perfect brownie.
This is, however, MY perfect fudge brownie. There is nothing I want more or less of in it, it’s exactly how I would describe the perfect brownie to be.
These brownies are the best combination of:
- fudge-y, cakey and gooey
- rich and sweet but not too much so that you can’t eat more than a bite
- paper thin crackly top
- they’re just as amazing the next day as they are fresh out of the oven
- great base recipe to customize
I’ve turned these brownies into brownie truffles, I’ve made a Biscoff brownies, a pecan pie version, a hot chocolate version, an Oreo fudge brownie and I even used them to make the ultimate s’mores ice cream sandwiches and a moose tracks ice cream cake.
Ingredients to make the perfect fudge brownies:
- Butter: the butter gets melted so it doesn’t matter if it’s cold but it is quicker if the butter is already soft.
- Chocolate: you can use milk chocolate, semi-sweet chocolate or dark chocolate. I prefer semi-sweet for this recipe and I’m partial to Ghirardelli or Guittard Chocolate.
- Eggs: always use large, room temperature eggs unless specified otherwise.
- Sugar: I use both brown sugar and granulated sugar in this recipe for stability, flavor and ultra gooeyness.
- Vanilla: do we even have to talk about this?
- Flour: I always use all-purpose flour unless otherwise specified.
- Highly recommend using a digital scale
- Cocoa Powder: the better quality your cocoa powder is, the better your brownies will taste! Make sure it’s UNSWEETENED cocoa powder.
- My favorite is King Arthur Dutch Process Cocoa Powder or Rodelle Dutch Process Cocoa Powder.
- Espresso Powder: this is totally optional. You CAN taste it in these brownies if you add the full amount so beware coffee haters!
- Salt: salt brings out the flavor in all baked goods.
When are brownies done baking?
Brownies are one of the hardest things to assess whether they’re done baking. This is especially difficult when you have a meringue top instead of a thin crackle. The top of the meringue gets hard and crunchy so touching it with your finger doesn’t really help. I make these brownies with a paper thin, crackle top for a few reasons:
- It tastes better.
- It allows the brownies to bake up better.
- It’s less work and quicker to make.
When the top of the brownies have a thin little crackle on top instead of a thick meringue, you’re able to feel how firm the brownies are underneath. When you move the pan, if the batter jiggles, it’s definitely not done baking. You want to be able to push your finger on the top (in the center) and feel some resistance. It should feel like a brownie that’s a little “too gooey but almost perfect”.
At this point, you’ll remove them from the oven and they will continue to bake as they’re cooling. If they’re fully set when you remove them from the oven, they won’t be very fudgy once they’re completely cooled so make sure they feel a little ‘under-baked’.
Can I just use the toothpick test?
Many people like to insert a toothpick into the center of baked goods to test for doneness. Usually if the toothpick is clean or if there are only a few moist crumbs on it then a cake is done baking. That doesn’t work for brownies. We want gooey, fudge brownies so when we remove them from the oven, they will still be a little undercooked and will finish baking as they cool.
How to get a thin crackly top for homemade brownies?
I know some people are all for the meringue topping but not all brownies are created equal. These brownies will require extra baking time if the top is too thick and meringue-like. The brownies will end up with super crispy edges and a really gooey center.
To avoid making the meringue all you have to do is avoid overmixing. Do NOT beat the eggs and sugar in the beginning. So many recipes say to beat the eggs and sugar before adding the rest of the ingredients, well don’t.
Can I cut the recipe in half?
Ilysm I already did the work for you. I made these exact brownies in a small batch version as well. Thank me later!
Can I make these gluten-free?
Short answer, no. But lucky for you, I went through many many tests until I got this same fudge-y texture in a gluten-free brownie.
How to store brownies?
Once the brownies have cooled completely, store them in an airtight container. They can stay at room temperature for a few days and in the refrigerator for 7-10 days. Make sure to bring them to room temperature or warmer when serving.
There are so many brownie recipes out there and I’m sure so many of them are amazing but I hope you give MY perfect fudge brownie recipe a chance. I’ve tested them like 10x and even the slightest alterations don’t do them justice.
If you make these brownies, make sure to tag me @baranbakery on instagram so I can share them with everyone. As always, have a blessed day and happy baking!
- 3/4 cup (170g) unsalted butter
- 1 cup (6 oz) semi-sweet chocolate morsels
- 1 cup (120g) all-purpose flour, spooned and leveled
- 1/4 cup (25g) Dutch-process cocoa powder, spooned and leveled
- 1/2 tsp espresso powder
- 1/2 tsp salt
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (95g) light brown sugar, lightly packed
- 1 tsp vanilla extract
- Preheat the oven to 325F/163C convection (300F/149C conventional). Use cooking spray and parchment paper to grease and line an 8-inch square pan.
- In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together.
- Combine the flour, cocoa powder, espresso powder and salt in a medium bowl.
- Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
- Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking.
- Use a sieve to sift the dry ingredients into the wet ingredients. Fold them together until they're just barely combined.
- Pour the brownie batter into the prepared pan and bake for about 40 minutes.
- Remove the brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.
- Store in an airtight container at room temperature for 2-3 days.
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Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 95mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 3g