Here's a recipe you can make tonight! These outrageously fudgy chocolate brownies use real melted dark chocolate and chocolate chips to create brownies with shiny, flaky tops with rich, silky, centers.
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Brownies are my dessert of choice for those sudden, intense, often late-night chocolate cravings. They require minimal dishes (because who really wants to clean up after 9pm?), require almost no brain power (again, perfect for when you are drained and questioning every life decision from the past 5 years), and just need to curl up on the couch with a few mouthfuls of gooey chocolate.
These brownies were specifically crafted so that they would turn out as gooey as possible with the use of butter, oil, and egg yolks for a texture reminiscent of creamy ganache. Don't believe me? See for yourself.
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"This is my dream brownie. A masterpiece. Perfection." - Top comment from real recipe testers.
Fudgy Versus Chewy Versus Cakey Brownies
Typically, brownie lovers fall into three categories: either you live for the supreme rich, gooey centers of fudgy brownies, or you love a shorter crumb that perfectly dunks into a cold glass of milk, or you fall somewhere in between! The good news: there is no right, wrong, or "best" way to enjoy brownies.
And hey, if fudgy brownies aren't you thing, I'm currently testing a classically cakey brownie recipe-- stay tuned. 😉
But no matter which siren song calls to you, every brownie should have those eye-catching, signature flaky tops that crackle with every bite.
Why Chocolate Lovers Make This Recipe
- Ready in no time -- as mentioned above, this recipe is great to make whenever your chocolate cravings are suddenly through. the. roof. Heck, it's 8:30pm at the time of this writing, and I'm just about to pop into the kitchen to make a batch for tonight's movie night!
- Pure chocolate flavor -- No peanut butter, no caramel, no marshmallow...this recipe is for those who just need that pure, uncut cocoa fix via premium dark chocolate, Dutch-processed cocoa powder, and chocolate chips.
- Great for all occasions -- make a batch just for yourself, or pop them in the oven just before heading out to a birthday party or school function. The applications are limitless!
- Crave-worthy hot or cooled-- while I often struggle to wait long enough for them to cool before diving in fork-first, these brownies are every bit as good at room temperature due to their gooey, fudgy centers.
Ingredients
This recipe utilizes several key ingredients and techniques to achieve the fudgiest, chocolaty texture possible. Some key ingredients include:
Premium chocolate -- Melt down your favorite chocolate bar, like Ghirardelli or Lindt, to help create a fudgy center with out-of-this-world chocolate flavor.
Confectioner's Sugar -- the aim in every batch of brownies is to achieve those signature flaky tops, and you can achieve these results every time simply by heating a liquid fat like butter or oil and letting the sugar dissolve. Confectioner's sugar is super fine and therefore dissolves brilliantly in melted butter.
Whole eggs -- the egg whites provide structure to the brownies while the fat from the yolks lend to the rich, fudgy texture.
Neutral-flavored oil -- a staple in boxed brownie recipes, using a fat that remains in a liquid state even when cooled is the key to those moist, rich centers.
Semi-sweet chocolate chips -- the third component in this "triple chocolate recipe," incorporating chocolate chips provides textural variety, as they don't fully melt during the baking process. This helps prevent palette fatigue, allowing you to eat however many your soul demands tonight. 😉
Tips for Success
- Allow for the brownies to fully cool before cutting into them so you can best judge their final consistency.
- If you find that your brownies are still under-baked after the allotted cooling time, for food safety reasons, do NOT put the entire batch into the oven to bake again. Instead, you can microwave individual portions to your desired level of doneness, so long as you eat the brownie right away. Oh, darn...
- Do not overmix the batter, otherwise the brownies will turn out tough instead of gooey and chewy. During mixing, gently fold all of the ingredients together until just combined.
Storage and reheating instructions
Store leftover brownies in an airtight container in a cool, dry place for 5-7 days.
While these brownies are delicious as-is, I highly recommend treating yourself by gently warming leftovers in the microwave for ~15 seconds to reproduce that fresh-from-the-oven warmth and decadence.
Fudgy Chocolate Brownies
Equipment
- 1 8x8" metal brownie pan
- 1 sheet parchment paper
- 2 microwave-safe bowls
- 1 fork
- 1 medium mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 chef's knife
- 1 sheet of paper towels
Ingredients
- 5 ounces premium dark chocolate
- 150 grams butter
- 250 grams confectioners sugar
- 2 whole eggs, chilled
- 60 grams vegetable or avocado oil
- 1 tablespoon vanilla extract
- 80 grams all-purpose flour
- ¼ teaspoon salt
- 200 grams semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F. Lightly grease an 8x8" metal baking pan with a few drops of oil. Line with a sheet of parchment paper.
- Chop the chocolate and add to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted. Set aside.
- Melt the butter in a microwave-safe bowl, then pour into a mixing bowl. Sprinkle in the powdered sugar a bit at a time, whisking in between until dissolved. Repeat until half of the sugar has been added; set the remainder aside.
- Add both eggs, vanilla extract, melted chocolate, and avocado oil and whisk to combine. Pour in remaining sugar and whisk; the batter will have some small lumps, but this is okay.
- Switch to a rubber spatula and fold in the flour and salt until just combined. Next, fold in the chocolate chips. Do NOT overmix.
- Pour the batter into the prepared baking pan, thoroughly scraping down the inside of the bowl to get as much batter out as possible. Smooth out the mixture with the rubber spatula to make an even layer. Bake for 40 minutes, depending on your oven temperature and desired level of doneness.
- Allow to fully cool in the pan, 60-90 minutes, then grab either end of the parchment paper and lift to remove the brownies. Cut into 9 squares. Serve either on their own or with a scoop of your favorite ice cream!
