The BEST Fudgy Brownie Recipe
About this recipe
If you're craving rich, fudgy brownies with a shiny, crackly top, this recipe is your go-to. John Kanell from Preppy Kitchen shares a straightforward method that guarantees decadent results, ditching the box mix for good. These brownies are not just easy to make; they're also packed with chocolatey goodness and have that perfect chewy texture in the middle with crisp edges.
What sets this recipe apart is the combination of Dutch processed cocoa and chopped chocolate, which creates a deep chocolate flavor. Plus, the technique of whisking the sugar well ensures that signature glossy top that everyone loves.
Ingredient notes
- Use European style butter for less water content, which helps prevent it from exploding in the microwave.
- You can substitute Dutch processed cocoa powder with natural cocoa powder, but the brownies will be less fudgy and chocolatey.
- Instant espresso is optional but enhances the chocolate flavor without adding a coffee taste.
- You can use chocolate chips instead of chopped chocolate if preferred.
Tips from Preppy Kitchen’s video
- Whisk the sugar vigorously to achieve that smooth, crackly top on the brownies.
- Be careful not to overmix once the flour is added, as this can affect the fudgy texture.
- Reserve some chopped chocolate to sprinkle on top before baking for added visual appeal and extra melty chocolate.
Good to know
- What type of cocoa powder should I use for these brownies?
- Dutch processed cocoa powder is recommended for a fudgier brownie, but natural cocoa powder can also be used.
- How can I achieve a crackly top on my brownies?
- Whisk the sugar vigorously to dissolve it well, which helps create that signature glossy top.
- Can I use a hand mixer for this recipe?
- Yes, a hand mixer can be used for mixing the batter.
- What if I want to add nuts or other mix-ins?
- You can add any mix-ins like walnuts or pecans; just make sure they are small and delicious.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large bowl, cube 1 cup (226 g) of butter and melt it in the microwave in 20-second bursts until fully melted.
- 3
Add 3/4 cup (75 g) of Dutch processed cocoa powder to the melted butter and whisk to combine.
- 4
Stir in 2 cups (400 g) of granulated sugar until well mixed.
- 5
Add 1 teaspoon of instant espresso (optional) and whisk vigorously to dissolve the sugar, aiming for a smooth, crackly top.
- 6
Add 3 large room temperature eggs and 1 tablespoon (15 ml) of vanilla extract, whisking until combined.
- 7
Mix in 1 teaspoon of sea salt to enhance the chocolate flavor.
- 8
Gently fold in 1 cup (120 g) of all-purpose flour until just combined, being careful not to overmix.
- 9
Fold in 270 g of chopped semisweet or bittersweet chocolate, reserving a handful for topping if desired.
- 10
Line a baking pan with parchment paper and pour the brownie batter into the pan, smoothing it out evenly.
- 11
Sprinkle reserved chocolate and flaked sea salt on top if desired.
- 12
Bake in the preheated oven for 35 to 40 minutes, checking for doneness with a skewer inserted in the center.
- 13
Allow the brownies to cool completely before cutting into squares and serving.
Heads up — we had to guess a little:
- The quantity for butter is inferred from the common measurement of 1 cup being approximately 226 grams.
- The quantity for cocoa powder is inferred from the typical ratio used in brownie recipes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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