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These ultra fudgy brownies have a perfectly shiny, crackly top and chewy edges making them an irresistible treat. Thanks to their rich chocolate flavor balanced with a soft, gooey center, they have become my favorite go to dessert for any occasion. Every time I bake them, friends and family ask for the recipe, especially after I toss in chocolate chunks and toasted nuts for a little extra texture.
I remember making these during a weekend visit and how my kids went back for thirds, loving the gooey middle paired with the crispy edges.
Ingredients
- Unsalted butter: melted adds richness and moistness for a tender crumb
- Neutral oil: such as vegetable or canola keeps brownies extra moist without overpowering flavor
- Granulated sugar: provides sweetness and helps create that signature shiny crackly top
- Powdered sugar: dissolves smoothly with eggs forming a meringue like crust
- Large eggs: bind the batter and add richness. Using one extra yolk enhances fudginess
- Vanilla extract: rounds out the chocolate flavor for a deeper taste experience
- Dutch process cocoa powder: gives a dark color and intense chocolate flavor. Choose a high quality brand for best results
- All purpose flour: holds the brownies together. Spoon and level for accuracy
- Cornstarch: contributes a tender, chewy texture akin to the best boxed brownies
- Salt: balances sweetness and amplifies chocolate notes
- Dark or bittersweet chocolate: melted into the batter creates a rich fudgy texture
- Semisweet chocolate chunks: fold in for gooey little pockets of melted chocolate throughout
- Espresso powder: boosts the chocolate flavor without making it taste like coffee
- Walnuts or pecans: add a toasty crunch and depth of flavor when toasted before mixing in
Instructions
- Sauté the Aromatics:
- This step is not required for brownies, so proceed to the next directly.
- Prepare the Pan:
- Preheat your oven to the recommended temperature and line an 8 by 8 inch baking pan with parchment paper. Make sure to leave an overhang on all sides to lift the brownies out easily once baked. This step ensures even baking and easy removal.
- Melt the Chocolate Mixture:
- In a microwave safe bowl, combine unsalted butter, neutral oil, and chopped dark chocolate. Heat in 30 second intervals stirring each time until completely smooth. This gentle melting avoids burning and preserves the chocolate’s glossy texture.
- Bloom Cocoa Powder:
- Add espresso powder and Dutch process cocoa powder to the melted chocolate mixture. Whisk until fully combined to bloom the cocoa, intensifying the chocolate taste. Allow this mixture to cool slightly before mixing with eggs to prevent curdling.
- Whip Sugars and Vanilla:
- In a large separate bowl, whisk together granulated sugar, powdered sugar, and vanilla extract vigorously either by hand or using a mixer. Whisking creates an airy, glossy, and lighter mixture that forms the shiny brownie crust. This usually takes about three to six minutes depending on your technique.
- Combine Chocolate and Egg Mixtures:
- Pour the slightly cooled chocolate mixture into the sugar and egg mixture and stir gently until fully incorporated. Be careful not to scramble the eggs by adding hot ingredients gradually.
- Fold in Dry Ingredients:
- Sift in the all purpose flour, cornstarch, and salt. Using a rubber spatula, fold the dry ingredients gently until just combined. Overmixing can lead to cakey brownies, so stop once no flour streaks remain.
- Add Mix Ins:
- Fold in semisweet chocolate chunks and toasted nuts if you desire. This is where you can personalize your brownies with your favorite add ons.
- Bake:
- Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake for about 25 minutes. The edges should be set and the center still slightly gooey. Check with a toothpick; it should come out with moist crumbs but no wet batter. Adjust bake time as ovens may vary.
- Cool and Slice:
- Allow the brownies to cool completely in the pan. For cleaner slices, chill them in the fridge for a short time. Use a sharp knife wiped between cuts for neat portions. Enjoy on their own or topped with vanilla ice cream for an indulgent treat.
My favorite ingredient is the espresso powder. It took me a while to add this little booster, and the difference is remarkable. It transforms the brownies from tasty to next level rich every time. I recall a chilly winter afternoon when these brownies brought so much warmth and cheer to our family gathering — they disappeared in no time.
Storage Tips
Store your brownies in an airtight container at room temperature for three to four days. For longer preservation, place them in the fridge for up to one week. When freezing, wrap tightly in plastic wrap and foil or store in a freezer safe container. Thaw on the counter or microwave for a few seconds to bring back their fudgy softness.
Ingredient Substitutions
Neutral oil can be swapped with melted coconut oil for a subtle flavor twist. Use salted butter but reduce or omit added salt in the recipe to maintain balance. If Dutch processed cocoa is unavailable, natural cocoa powder works but expect a lighter color and slightly different flavor profile. Milk chocolate can replace bittersweet chocolate if you prefer sweeter brownies, though the texture may be less intense. Vanilla bean paste or extract can both be used depending on your pantry supplies.
Serving Suggestions
Serve warm with a scoop of vanilla or coffee ice cream for a classic pairing. Dust brownies with powdered sugar or drizzle melted white chocolate for a decorative touch. Customize with swirls of peanut butter or caramel before baking to add layers of flavor.
These brownies never fail to impress whether served at a dinner party or as a simple treat on a weeknight. Once you master this recipe, you’ll find yourself reaching for it again and again.
Common Questions About Recipes
- → What does cornstarch add to the brownies?
Cornstarch softens the crumb and creates a tender, chewy texture that balances the dense fudginess with a melt-in-your-mouth feel.
- → Can milk chocolate be used instead of dark chocolate?
Yes, but milk chocolate will make the brownies sweeter and less intense. For the richest taste, stick with 60–70% dark chocolate.
- → Why is espresso powder added?
Espresso powder deepens the chocolate flavor without adding a coffee taste, making each bite richer and more complex.
- → Can I double the batch size?
Yes, double the ingredients and bake in a larger pan (9×13-inch), increasing the baking time slightly for even cooking.
- → How should these brownies be stored?
Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. They freeze well up to 2 months.
- → Is it possible to add mix-ins?
Absolutely, fold in chocolate chips, nuts, or swirls of peanut butter before baking to customize texture and flavor.