World's Best Fudgy Brownies

These fudgy brownies have been my ultimate go to recipe for satisfying chocolate cravings. With their crackly tops and chewy edges they strike the perfect balance between soft and dense that keeps everyone coming back for more. Whether you need a quick treat or a showstopping dessert these brownies deliver both flavor and texture without any fuss.

I first made these brownies on a quiet weekend and my family immediately declared them the best they had ever had. Now they expect these brownies at nearly every gathering.

Ingredients

• Unsalted butter: melted for a rich moist base that highlights the chocolate flavor. Choose high quality butter for depth
• Neutral oil: such as vegetable or canola oil maintains moistness without overpowering the chocolate
• Granulated sugar: creates a shiny crackly surface while giving sweetness. Opt for fine grain sugar for even blending
• Powdered sugar: dissolves smoothly with eggs for a meringue like top crust. Sift before use to avoid clumps
• Large eggs plus an extra yolk: ensure binding and richness. Use fresh farm eggs if possible
• Vanilla extract: enhances and rounds out the deep chocolate notes. Pure vanilla gives best results
• Dutch process cocoa powder: gives a robust dark chocolate flavor and color. Select dark cocoa for an intense taste
• All purpose flour: supplies just enough structure for the brownies to hold their shape
• Cornstarch: contributes to a tender crumb and that classic chewy brownie bite. Non GMO cornstarch gives optimal texture
• Salt: balances sweetness and intensifies the chocolate. Use flaky sea salt for a touch of crunch
• Dark or bittersweet chocolate: melted for rich fudgy complexity. Choose chocolate with higher cocoa percentage for deeper flavor
• Semisweet chocolate chunks: fold in to create pockets of molten chocolate. Chop from a bar for bigger pools
• Espresso powder: deepens and boosts the chocolate flavor without a coffee taste. Use a fine instant espresso
• Toasted walnuts or pecans: add crunch and nutty contrast if desired. Freshly toasted nuts offer best texture

Step by Step Instructions

Line and Preheat:

Line an eight by eight inch pan with parchment paper creating an overhang to easily lift brownies after baking. Preheat the oven to 350 degrees Fahrenheit for even baking

Melt Butter Oil and Chocolate:

Place butter oil and chopped chocolate in a microwave safe bowl. Heat in thirty second increments stirring well after each until smooth and glossy with no lumps

Bloom Cocoa and Espresso:

Add cocoa powder and espresso powder into the warm chocolate butter mixture. Whisk to combine fully. This step develops deeper chocolate flavor. Cool slightly before adding to eggs

Whisk Sugars and Vanilla:

In a separate large bowl whisk granulated sugar powdered sugar and vanilla extract. Continue whisking or use a hand mixer for three to six minutes until the mixture is pale thick and meringue like. This creates the shiny crackled crust

Combine Chocolate and Egg Mixture:

Gradually pour the cooled chocolate mixture into the sugar and egg bowl. Stir gently to combine until completely uniform. Avoid over mixing for tender brownies

Fold in Dry Ingredients and Mixins:

Sift together flour cornstarch and salt. Carefully fold these into the wet batter using a spatula with slow deliberate strokes. Add chocolate chunks and nuts if desired and fold until just combined

Bake:

Spread the batter evenly in the lined pan smoothing the top. Bake for twenty five minutes or until the edges appear set and a toothpick in the center comes out with some moist crumbs clinging. Check from twenty three minutes to avoid overbaking

Cool and Slice:

Let brownies cool fully in the pan for best slicing results. For clean cuts chill in the fridge and wipe the knife between slices. Serve alone or topped with ice cream for extra indulgence

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My favorite part is how the cornstarch creates such a tender yet chewy crumb. This really sets these brownies apart from cakey or dry versions. One family moment that stands out was when I brought these brownies to a holiday party. They vanished so fast I had to rush home for a second batch to share with friends who missed out the first time.

Storage Tips

Keep these brownies in an airtight container at room temperature for up to four days to enjoy their moist texture and flavor. If you plan to keep them longer refrigerate for up to a week or freeze for up to two months. Wrap well to protect them from drying out and thaw at room temperature or microwave briefly for that fresh baked gooey experience.

Ingredient Substitutions

Natural unsweetened cocoa may be used if you cannot find Dutch process but expect a milder chocolate note and lighter color. Dark chocolate with at least sixty percent cocoa solids gives the richest flavor but milk chocolate is fine if you prefer sweeter brownies. Use neutral oils like grapeseed or sunflower if vegetable oil is unavailable. Walnuts and pecans are easily swapped or skipped for nut free brownies.

Serving Suggestions

These brownies are at their best served slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. For elegant dessert plates slice them into mini squares and top with whipped cream and fresh berries. Pair with a strong cup of coffee or a cold glass of milk for a classic finish.

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Recipe FAQs

→ What role does cornstarch play in these brownies?

Cornstarch softens the crumb and contributes to the signature chewy texture that complements the fudgy center, making each bite satisfyingly tender.

→ Can milk chocolate replace dark chocolate?

Milk chocolate can be used but results in a sweeter, lighter flavor and less fudgy consistency. For rich fudginess, dark chocolate is preferred.

→ Why include espresso powder in the batter?

Espresso powder deepens the chocolate flavor profile without adding a coffee taste, enhancing the brownies’ rich complexity.

→ How should I store these brownies to maintain freshness?

Store in an airtight container at room temperature for up to 4 days, refrigerate for about a week, or freeze for up to 2 months to preserve texture and moisture.

→ Are mix-ins like nuts or chocolate chunks customizable?

Yes, adding mix-ins such as toasted nuts or chocolate chunks before baking adds texture and flavor contrast to the rich base.

→ Is it possible to double the batch quantity?

Doubling is doable by using a larger pan, such as 9×13 inches, and slightly extending baking time while monitoring to avoid overbaking.