I still remember the first time that I dropped these brownies off to my close friend. Let’s call her Curly. I had wrapped a brownie in aluminum foil (well, three or four actually) and drove 10 minutes to the salon where she worked at the time.
Soon after, my phone buzzed with a text notification. She loved them! I was over the moon. Isn’t it a great feeling when someone LOVES what you’ve made for them?
Ever since then, Curly consistently requests these fudge brownies. And I consistently make them and mail them to her. I’ve sent them for her birthday, for special occasions, or whenever she texts me telling me she has a craving. But it’s not just Curly that’s obsessed with these brownies. My very high-maintenance mom, who would usually prefer carrot cake over chocolate, requests them too. This recipe actually turned her into a brownie lover. My stepdad loves them. My nephews love them. Past coworkers, current co-workers, and close friends all go crazy for these little heavenly chocolate squares. In conclusion, there is a strong, unanimous sentiment that these are the best brownies in the entire, freaking UNIVERSE.
Yes, I SAID it. I went there, and I freaking MEAN it. That’s why I’m sharing this recipe today. Everyone should know the joy eating of the perfect brownie. I mean, it’s the purest form of happiness!
First things first, this is not my recipe. I discovered these gems on Buzzfeed Tasty’s YouTube channel (https://tasty.co/recipe/ultimate-brownies). I’ve made them so much that I think I’m more than qualified to speak to you on this topic. If you pay careful attention to this recipe, you’ll soon be able to put “Expert Fudge Brownie Maker” on your resume. Who wouldn’t give you the job?!
What’s the secret to a perfect brownie?
You’ll find lots of unique tips and tricks in Tasty’s video, but in my opinion, the quality of ingredients used is what really makes a brownie stand out in a crowd!
We’ll be using Dutch-process cocoa powder and high-quality baking chocolate. I’m super loyal to Ghirardelli’s cocoa powder and 60% cacao bar, and have always been more than satisfied with the results. Don’t skimp on quality here, muchachos. Rich chocolate will yield rich brownies. Lackluster chocolate will yield brownies that are completely forgettable. Who wants to bring forgettable brownies to a gathering? Serving mediocre brownies is like serving bad macaroni and cheese at a cook-out. Save yourself that public shame, friends.
What is Dutch-processed cocoa powder?
Glad you asked, honey pot. We’re talkin’ acid here!
I’ll put it simply: the acidity in Dutch-processed cocoa powder is neutralized. It is a neutral substance, unlike natural cocoa powder, which is very acidic and often paired with baking soda in recipes. Dutch-processed cocoa powder is actually milder, but don’t think that means a less intense flavor!
Since the original Tasty recipe calls for Dutch-processed, we’re using Dutch-processed and nothing else. Point. Blank. Period.
I’m a beginner baker. Can I still make the best brownies ever?
Absolutely! In fact, these brownies are the very first dessert I ever made from scratch. You could almost say they made me the woman-child I am today.
While these aren’t inherently hard to make, they aren’t completely foolproof. Just like these Chocolate Chip, Coconut Blondies, they require caution and attention to detail. Let’s say that you pour melted chocolate into the egg mixture while it’s still hot. BAM! Scrambled eggs that ruin your batter. OR maybe you under-beat your eggs. What do you get? Sad, flat brownies that make you want to throw your entire kitchen away.
Believe me, I know how frustrating it is when you put so much effort into your baking, only for it to be a complete fail. So, to avoid all of that, follow every step carefully and exactly.
- You betta line that baking pan!
- Start with melted chocolate, and set aside.
- Beat sugar, salt, vanilla extract, and eggs. Eggs are very important here since we’re using neither baking soda nor baking powder. They act as our leavening agent, so it is crucial that you beat them thoroughly enough. When you’re done, the mixture should be very thick (resembling pancake batter) and lighter in color. It takes about 10 minutes. Save yourself some major arm burn and use an immersion blender, or a hand-held mixer.
- Make sure that your melted chocolate is cool. Pour it slowly into the egg mixture and blend until well combined. It will look super tempting. Try not to eat all of it before you’ve put in the oven.
- Sift in flour and 1 tablespoon of cocoa powder (the other tablespoon is used in our melted chocolate mixture). Fold in very very gently.
- Pour the batter in the pan, and bake!
- Didn’t clean that bowl with the batter yet, right? Lick that sh*t! Yeah there’s raw eggs in it. It’s cool.
Nothing too complicated, right?
Cakey or Fudgy?
Fudgy all the way!
I mean, just LOOK at the texture of these brownies! Look at the fudge, the chocolate, the PERFECT classic crinkly top!
They’re thick, and gooey, and fudgy, and rich and OMG…someone stop me from eating the entire batch sitting on my kitchen table right now! It’s 8 AM and I haven’t even had tea yet. Is there any scientific evidence that brownies are not an acceptable breakfast?
Nevermind, I don’t even want to hear such nonsense. Ba humbug!
Favorite Fudge Brownies
- 8×8 inch baking pan
- Parchment paper
- Handheld mixer or immersion blender
- 1 1/2 sticks unsalted butter, melted
- 4 oz 60-70% cacao semisweet or bittersweet chocolate, chopped
- 2 tablespoon Dutch-processed cocoa powder, divided
- 1 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (60 g) all-purpose flour
- coarse sea salt, for sprinkling optional
- Line an 8×8 inch baking pan with parchment paper. Leave overhang on both sides, so that it's easy to remove the brownies from the pan when finished. Don't preheat the oven just yet.
- Combine chopped chocolate and one tablespoon of cocoa powder in a DRY bowl. Melt unsalted butter on the stove or in the microwave in 30-second intervals. The butter should be hot. Pour it over the chocolate and let sit for about a minute or so. Then, stir with a whisk until the chocolate has completely dissolved in the butter. It will look silky and shiny.
- Preheat the oven to 350 degrees F.
- Combine the salt, sugars, vanilla extract, and one egg in a large bowl. Begin beating, while adding the remaining eggs one by one. Beat on medium-low speed for at least 10 minutes, until the mixture is thick and lighter in color (resembling pancake batter).
- Ensure that your melted chocolate is cool before doing this step! Pour the chocolate mixture into the egg-sugar mix. Beat on medium-low speed until smooth and combined, about 1-2 minutes.
- Sift in the flour and the remaining tablespoon of cocoa powder. Using a rubber spatula, fold in the dry ingredients gently until just combined. Don't overmix.
- Pour the batter into the prepared baking pan. Bake for about 15-18 minutes, or until the top has risen and is puffed up. Remove from the oven and lightly drop onto a flat surface 1-2 times. The top will deflate slightly. Sprinkle with coarse sea salt, if using.
- Return to the oven and bake for about 15-20 minutes more. The brownies are finished when a toothpick inserted in the middle comes back mostly clean with fudgy crumbs. The edges will look finished, but the center may look underdone; that's what we want! Do not over-bake.
- Allow the brownies to cool on a cooling rack for no less than an hour. When they are cool enough, cut into squares and serve.
- The original Tasty recipe makes 24 brownies in a 9×13 inch baking pan. I halved the recipe to make 12-16 brownies (depending on how small you cut them).
- I do not claim any ownership to this recipe. It belongs to the Buzzfeed Tasty team.
- To get clean, even squares, cut brownies with a plastic knife.Â