These Ultimate Fudge Brownies are the King of the best brownies recipes!
If you are looking for the absolutely most perfect best chocolate fudge brownies with an incredibly fudgy and wonderful texture, then these are those brownies. There’s nothing worse than a dry and cakey brownie, and these are anything but cakey. The exterior of the brownie has that proper thin layer of crunch, and the inside is moist and tender and oh-so-chocolatey. This recipe for ultimate fudge brownies is a must-try!
This recipe for Ultimate Fudge Brownies comes from the book, Even Better Brownies by Mike Johnson. I love this book!! It’s a guide for the best ever recipes for brownies and bars. Since this is the type of dessert I make all the time, it’s proving very useful to have on my cookbook shelf. You should consider picking up a copy of it too.
Here are some recipes in the book that will definitely be baked in my house!
- peppermint mocha brownies
- bourbon pecan brownies
- nutella brownies
- bakery style brownies
- chocolate chip cookie brownies
- cinnamon roll blondies
- maple glazed apple blondies
- brown butter chocolate chunk cookie bars
- glazed gingerdoodle cookie bars
How to make Ultimate Fudge Brownies:
The complete, printable recipe is at the end of this post.
Add chopped dark chocolate, espresso powder and cocoa powder to a bowl. Heat butter, and then pour the butter into the bowl. Let it sit to melt the chocolate, and then stir it all together until nice and smooth.
Using a mixer, combine white sugar, brown sugar, vanilla, salt and eggs. Mix for a full 10 minutes. Mix in the slightly cooled chocolate mixture. Sift in the flour and additional cocoa powder, and stir to combine. That’s the ultimate fudge brownies batter!
Scrape the batter into a parchment-lined (nonstick sprayed) square pan. Smooth the top to make it even.
Alternative baking instructions!
There are some key instructions here that will help make these brownies turn out perfectly fudgy. Bake for 20 minutes at 350. Then take the pan out of the oven and slam it on a flat surface a couple of times. This deflates the brownie slightly, giving them a more even texture and encourages that beautiful crackly top. Then bake for an additional 10 minutes.
The brownies will continue to cook and set as they cool. You can spot that crackly top and the super fudgy texture inside.
Every bite of these ultimate fudge brownies is amazing. This is a new brownie recipe to me, and I can honestly say that I think I have a new favorite!
Here are a few more brownie recipes you might like to try:
- Chocolate Mascarpone Brownies
- Kahlua Brownies with Browned Butter Kahlua Icing
- Cream Cheese Brownies
- Basement Brownies
- Turtle Brownies
Ultimate Fudge Brownies
- 4 ounces 70% cacao dark chocolate, chopped
- 2 teaspoons espresso powder
- 6 tablespoons unsweetened natural or Dutch process cocoa powder, divided
- 1 cup unsalted butter
- ¾ cup granulated white sugar
- ½ cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs
- ½ cup all purpose flour
- flaky sea salt, for topping (optional)
- Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray, and then line the pan with parchment paper, leaving an overhang on all sides. Spray the parchment paper too.
- In a medium, heatproof bowl, combine the chopped chocolate, espresso powder and 2 tablespoons of the cocoa powder; set aside.
- Add the butter to a small saucepan over medium-heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, stirring often. Immediately pour the hot butter over the chocolate mixture and let it sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk together the granulated sugar, dark brown sugar, vanilla, salt and eggs for precisely 10 minutes.
- With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth, about 2 minutes.
- Sift in the flour and the remaining 4 tablespoons of cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 minutes, and then remove the pan from the oven and slam it on a flat surface 2 to 3 times (this deflates the brownie slightly, giving them a more even texture and encourages that beautiful crackly top). Return the pan to the oven and bake until a toothpick inserted into the center of the brownies comes out fudgy, but the edges look cooked through, about 10 additional minutes. The center of the brownies will seem under-baked, but the brownies will continue to cook and set as they cool.
- Allow the brownies to cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Sprinkle the top of the brownies with the flaky sea salt, if desired, and cut into 16 bars.
- Cover and store leftover brownie in an airtight container at room temperature for 3 to 4 days.