The Ultimate Guide to Baking the Best Fudge Brownies Ever: Chewy, Dark, and Irresistible
Prepare to discover the recipe for the Best Fudge Brownies Ever! These brownies are a true revelation: perfectly chewy, intensely sweet, and beautifully dark. What makes them even more appealing is their simplicity, relying on readily available cocoa powder rather than melting chocolate, streamlining the entire baking process. This beloved recipe, originally found on the back of a King Arthur flour bag, has been perfected over time to consistently deliver a batch of brownies that will satisfy any chocolate craving and leave you reaching for just one more.
The Secret Weapon: Dutch Process Cocoa Powder for Superior Brownies
The key to these spectacular brownies lies in one specific ingredient: Dutch process cocoa powder. Unlike natural cocoa powder, Dutch process cocoa has been treated with an alkali to reduce its acidity. This process results in a cocoa powder that is darker in color, has a milder, less bitter chocolate flavor, and reacts differently with leavening agents (it requires baking powder instead of baking soda). For these brownies, Dutch process cocoa is non-negotiable for achieving that deep, rich color and smooth, intense chocolate taste.
In the past, many bakers relied on Hershey’s Dark cocoa powder for its distinct quality. However, as formulas sometimes change, the need to adapt arises. While Hershey’s has since reformulated its “Dark” cocoa to be labeled as Dutch process, I’ve found that exploring various brands of Dutch process cocoa powder and, most importantly, accurately weighing it, yields the most consistent results. Cocoa powder density can vary significantly between brands, meaning that a cup measure might not always contain the same amount of actual cocoa. To ensure accuracy and guarantee your brownies turn out perfectly every time, I highly recommend weighing your cocoa powder, aiming for approximately 106 grams (or 3.75 oz) for this recipe. This simple step can make a profound difference in the final texture and flavor of your brownies.
Precision Baking: Weighing Your Flour for Perfect Texture
Just like cocoa powder, accurately measuring flour is crucial for successful baking, especially for brownies where texture is paramount. The original King Arthur recipe calls for 1 ½ cups of flour, which, when measured using the “spoon and level” method, typically weighs around 180 grams. However, simply scooping flour directly from the bag can lead to a much denser measurement, adding too much flour and resulting in dry, cakey brownies rather than the desired chewy, fudgy texture. If you don’t own a kitchen scale (which I highly recommend for any serious baker), make sure to properly measure your flour by spooning it lightly into the measuring cup and then leveling it off with a straight edge.
Aside from these measurement considerations, this is a remarkably straightforward recipe. It’s also incredibly versatile, easily halved if you wish to bake a smaller batch in an 8-inch square pan instead of the full 9×13 inch recipe. When halving the recipe, you can conveniently prepare the entire batter in a single saucepan, simplifying cleanup. The bake time for a halved recipe should remain around 28 minutes, but for those who prefer their brownies slightly gooey and underbaked, start checking for doneness at 25 minutes. A golden rule for this recipe, especially if you’re adding chocolate chips, is to allow the batter to cool slightly before incorporating them. Adding chips to hot batter will cause them to melt completely, blending into the brownie base rather than creating distinct pockets of gooey chocolate that add an extra layer of texture and flavor.
Achieving Deep, Dark Brownies and That Coveted Shiny Crust
The quest for the perfect brownie often leads to a desire for two distinct qualities: an incredibly deep, dark color and a beautiful, crackly, shiny top crust. This recipe, with a few expert touches, delivers both. The primary driver for the intense dark color is, as emphasized, the Dutch process cocoa powder. It naturally darkens the batter more effectively than natural cocoa. For those who crave an even more dramatic, almost black brownie, you can substitute about 2 tablespoons of the Dutch process cocoa with black cocoa powder. Black cocoa powder is a hyper-dutched cocoa that provides an extraordinary dark color and a very mild, almost Oreo-like flavor, further enhancing the richness of your brownies.
The stunning shiny top crust is another hallmark of a truly great brownie. This isn’t just about aesthetics; it’s a sign of a well-executed recipe. The trick lies in the heating of the butter and sugar mixture. By heating it twice—first to melt the butter, then again after adding the sugar until it’s very hot but not bubbling—you encourage more of the sugar crystals to dissolve into the butter. This dissolved sugar, upon baking, creates a thin, glassy layer on top that yields that desirable crackly, shiny surface. It’s a simple step but one that significantly elevates the visual appeal and textural contrast of your brownies, making them look as irresistible as they taste.
Why These Are The Best Fudge Brownies Ever
What sets these brownies apart? It’s a combination of factors that create a truly unforgettable dessert experience. The precise balance of ingredients ensures a deeply fudgy interior with just the right amount of chewiness. The careful selection of Dutch process cocoa not only provides an intense chocolate flavor but also contributes to the rich, dark appearance that is so appealing. The method of heating the butter and sugar guarantees that beautiful, shiny, crackly top crust—a hallmark of a perfectly baked brownie.
Beyond the technical aspects, these brownies offer a nostalgic comfort. They are straightforward to make, forgiving even for novice bakers, yet impressive enough for any occasion. Whether you’re bringing them to a potluck, serving them as a weekend treat, or simply indulging yourself, these brownies consistently deliver on their promise of being the “Best Fudge Brownies Ever.” They are the kind of brownie that becomes a staple in your recipe repertoire, a go-to for satisfying even the most intense chocolate cravings.
Tips for Success and Delicious Variations
To ensure your Best Fudge Brownies Ever turn out perfectly every time, here are a few additional tips:
- Don’t Overbake: Overbaking is the enemy of a fudgy brownie. Keep a close eye on them during the last few minutes of baking. The cake tester should come out with moist crumbs, not wet batter, but also not completely dry. A slightly underbaked brownie will set into a perfectly fudgy texture as it cools.
- Cool Completely: For clean cuts and optimal texture, allow the brownies to cool completely in the pan. Chilling them in the refrigerator for an hour or two before cutting will make them even firmer and easier to slice into neat squares.
- Customize Your Chips: While semi-sweet chocolate chips are classic, feel free to experiment! Dark chocolate chips will intensify the chocolate flavor, while milk chocolate chips will add a sweeter, creamier note. White chocolate chips or even chopped nuts can also be a delightful addition, just remember to add them when the batter is cool.
- Add a Pinch of Coffee: For an even deeper chocolate flavor without tasting like coffee, add ½ teaspoon of instant espresso powder to the cocoa mixture. Coffee is a natural enhancer for chocolate!
Storage and Serving Suggestions
Once baked and cooled, these delicious fudge brownies can be stored at room temperature in an airtight container for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. They also freeze beautifully; wrap individual brownies tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
These brownies are fantastic on their own, but they also pair wonderfully with other treats. Serve them with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of homemade caramel sauce for an extra special dessert. A glass of cold milk or a hot cup of coffee makes for the perfect accompaniment.
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Recipe
Best Fudge Brownies Ever
Anna
Pin Recipe
Ingredients
- 8 oz unsalted butter (230 grams)
- 2 ¼ cups granulated sugar (440 grams)
- 1 ¼ cups Dutch process cocoa (best to weigh out 3.75 oz / 105 grams)
- 1 teaspoon salt (reduce to ½ if using salted butter)
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 ⅓ cups plus a tablespoon all-purpose flour (180 grams)
- 2 cups chocolate chips (semi-sweet or dark chocolate)
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch metal baking pan by lightly greasing it, or for easier removal and cleanup, line it with aluminum foil, leaving an overhang on the sides, and then lightly grease the bottom of the foil.
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In a large microwave-safe mixing bowl, or in a saucepan set over low heat, melt the unsalted butter. Once melted, add the granulated sugar and stir thoroughly to combine. Return this mixture to the heat (or microwave for about 1 minute on high) and heat until the mixture is very hot but not yet bubbling. As you stir, you’ll notice it becoming visibly shiny, indicating that a significant amount of the sugar has dissolved. This crucial step is what helps create that desirable shiny, crackly crust on top of your brownies.
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If you used a saucepan, transfer the hot butter-sugar mixture to a separate mixing bowl. If you used a microwave-safe mixing bowl, you can continue with the same bowl. Stir in the Dutch process cocoa powder, salt, baking powder, and vanilla extract until well combined. Next, add the four large eggs, beating the mixture until it is smooth and uniform. Finally, add the all-purpose flour and chocolate chips, stirring gently until just combined. Be careful not to overmix. (Important Note: If the brownie batter is still quite warm from the heating process, allow it to cool slightly at room temperature for about 5-10 minutes before adding the chocolate chips. This prevents the chips from melting completely into the batter, ensuring distinct pockets of chocolate throughout the brownies.)
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Evenly spoon the prepared brownie batter into your greased 9×13 inch pan. Use an offset spatula or the back of a spoon to spread it smoothly to the edges.
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Bake the brownies in the preheated oven for approximately 28 minutes. To check for doneness, insert a wooden skewer or cake tester into the center of the brownies; it should come out mostly dry with a few moist crumbs attached, but not wet batter. Remove them from the oven. After 5 minutes, carefully run a table knife around the edges of the pan to loosen the brownies. This small step helps prevent the brownies from sinking in the middle as they cool. Allow them to cool completely in the pan on a wire rack (chilling them in the refrigerator for an hour or two once cooled will make for cleaner, easier cuts). Once fully cooled, cut into squares and serve these delectable fudgy brownies!
Notes
I strongly advise against reducing the amount of sugar in this recipe. The recipe utilizes 1 ¼ cups of Dutch process cocoa powder, which has a distinct, less sweet profile compared to natural cocoa. The given amount of sugar is carefully balanced to complement the cocoa, ensuring the brownies are perfectly sweet and fudgy without being overly cloying. Furthermore, sugar contributes significantly to the moisture content and the desirable chewy texture of the brownies. If you reduce the sugar, you risk making the brownies too dry and losing that signature fudgy consistency.