Every baker, every mom, every person really, needs a go-to brownie recipe. Because there are so many brownie preferences, this recipe took some playing around with before I got it just right. I am a huge fan of the Ghirardelli brownies from the box, the ones with chocolate chips in them. I love the rich chocolate flavor, the crispy edges, and the chocolate chips in each bite. I was going for a very similar brownie when I created this recipe. After multiple batches and tons of feedback, here you have it…a recipe for The Best Fudgy Brownies.
These brownies get their serious chocolate flavor from cocoa powder, melted bittersweet chocolate, and lots of chocolate chips…of course! With their doughy centers, crisp edges, and that perfect flaky surface, I promise you will love these brownies. The recipe is versatile. If you prefer more crispy edges and thinner brownies, you can bake this recipe in a 9 x 9 inch pan. If thick, doughy brownies are your thing, and you prefer fewer edges, you can bake the brownies for a bit longer, but in an 8 x 8 inch pan. Either way, you’ll have brownies that take only a few minutes to mix together, but disappear almost instantly.
Mixing Up the Best Fudgy Brownies:
You’re going to start out by melting one stick of butter in a small saucepan and removing it from the heat. You’ll add your baking chocolate into the butter and leave it to melt while you measure and combine the rest of your ingredients. The sugars will go into the bowl where you will be doing all of the mixing. The dry ingredients will go into a smaller bowl where you will gently combine them. Once the chocolate is mostly melted into the butter, you will add the butter and chocolate mixture to the sugars and mix thoroughly, then add the eggs and vanilla. Finally, you will fold the dry ingredients into the chocolate mixture, stir to combine, fold in the chocolate chips, and you are ready to bake the brownies.
Baking the Brownies:
I prefer to bake brownies in a pan lined with parchment paper. This is good for a couple of reasons. One, there is very little to clean once the brownies are done baking. But more importantly, this makes it super easy to remove the brownies from the pan for cutting. Let the brownies cool completely right in the pan, and then lift the parchment right up, and move the brownies to a cutting board. You can cut the brownies right on top of the parchment paper, and they are ready to serve. You’ll bake the brownies at 350° for 22-25 minutes. Begin testing the brownies at 22 minutes to see if they are baked. A toothpick inserted into the brownies should come out with just a few brownie crumbs still stuck to it. You want your brownies just cooked, but not over cooked and dried out.
The Best Fudge Brownies
- 1/2 cup unsalted butter, melted
- 2 ounces (66g) bittersweet chocolate, broken into pieces
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup (70g) all-purpose flour
- 1/3 cup (40g) dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup (115g) semi sweet chocolate chips
- Preheat oven to 350°. Line a 9 x 9 inch baking pan with parchment paper.
- In a small saucepan, melt 1/2 cup of butter over low heat. Once the butter is melted, remove the pan from heat. Add the broken pieces of bittersweet chocolate and allow them to melt.
- While the butter and chocolate are melting, combine the sugars in a large mixing bowl. In a separate bowl, combine the flour, cocoa powder, baking powder and salt.
- Add the melted butter and chocolate to the sugars and mix thoroughly. Add the eggs and vanilla to the chocolate mixture. Mix until well combined.
- Add the dry ingredients to the chocolate mixture and mix until well combined. Fold in the chocolate chips. Spread the batter into the parchment lined baking pan.
- Bake for 20-25 minutes. Begin testing the brownies to see if they are baked at 20 minutes. A toothpick inserted into the brownies should have a few sticky brownie crumbs stuck to it letting you know that they are done.
- Remove brownies from the oven and cool completely. Once the brownies are cool, lift the parchment paper and brownies from the pan and transfer to a cutting board. Cut the brownies into 16 squares.
- Brownies can be stored at room temperature for up to a week but they won't last that long.
- I like to use Ghirardelli Bittersweet Chocolate for this recipe.
- My favorite cocoa powder is Guittard Rouge Cocoa Powder.
- If you choose to bake this recipe in an 8 x 8 inch baking pan, bake for 25-27 minutes at 350°.
I hope that you enjoy the brownies. These will make a great snack for your next play date or school bake sale. They would also be incredible served warm and topped with a scoop of ice cream and some chocolate sauce. As always, none of these recipes would exist without my wonderful friends, family, and students. A special thank you to my middle school students Desmond, Chris, Isaac, Anthony, and Dominic for eating way too many brownies, and for all of the creative and honest feedback!