Is there anything better than a classic, gooey, chewy, old-school kind of fudgy brownie recipe? Answer? Absolutely not. That’s the definition of perfection. You can’t change my mind. But finding a perfectly chewy and fudgy brownie recipe that’s amazing is so freaking hard!
No worries though. I gotchoo, boo! After so SO much trial and error I finally found a brownie recipe that I can genuinely say that is fudgy AF.
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Let’s make this Fudgy Brownie Recipe
We start by melting our butter and chocolate chips then mix the sugar into it until it dissolves. Why? Because grainy brownies aren’t great. They’re….grainy. Meh.
So by dissolving the sugar we remove that problem.
And just to ensure that that sugar is FOR SURE dissolved, we then add the cup of boiling water and instant espresso. Of course we add the esspresso to the boiling water first to make sure that it fully dissolves first too. We take our texture of these brownies very, very seriously.
Also the espresso won’t make your brownies taste like coffee. Instead it will give them a rich and decadent chocolatey-ness and balance out any oversweetness. It really gives a whole new dimension to the flavor and really isn’t a step you should skip. (Unless you like missing out of delectable things). This is the best espresso powder I have found that doesn’t overpower the taste and actually dissolves pretty fast. Check it out!
Now we can add our dry ingredients a quarter cup at a time. Adding it in small amounts prevents your batter from getting lumpy and really gives it that nice smooth finish.
In a separate little bowl, combine your non-melted chocolate chips with a teaspoon or two of flour. Fluff it up a bit so that the chips are just covered and then fold them into your batter. This prevents the chocolate chips from sinking.
*As you can see from my photos, I did not do this and they all sunk to the bottom of the brownie. But hey, I like it this way, okay?*
Don’t Let your Brownies Stick!
Being extra fudgy these can be a teensy bit extra sticky. So make sure you properly grease and line your pan. I always line my baking pans with butter and my recycled parchment paper (hey, we can bake beautiful things and help the planet at the same time, okay?!) because it makes these brownies come out perfectly.
Also, I try to make sure to chill these brownies for a bit to make sure they cut clearly. I say try because, well, normally I start eating them before they’re out of the pan. Don’t judge.
Now back to our regular scheduled programming.
- ⅔ cups chocolate chips melted
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla
- ¾ cup flour
- ⅓ cup cocoa
- ½ tsp salt
- ½ cup butter melted
- ½ tsp espresso powder
- ½ cup chocolate chips
- ½ cup boiling water
- Preheat your oven to 350° and grease a square 9×9 pan
- In a large mixing bowl add your melted butter and sugar and mix. Add your espresso powder to your boiling water and add this to your bowl. Mix until your sugar is dissolved.
- Once your mixture is mixed and sugar is dissolved and not grainy, add your vanilla and then your eggs one at a time stirring each until just combined.
- Add your cocoa, salt, baking soda, and flour mix everything until smooth. SEE RECIPE NOTES 1
- Fold in the rest of your chocolate chips SEE RECIPE NOTES 2
- Pour your batter into a greased 9×9 pan
- Bake for 30-35 minutes.
- Remove from oven and allow them to cool for 20 minutes before removing them from their pan. SEE RECIPE NOTES 3
- Add your dry ingredients in a half cup at a time to prevent lumpy batter.
- To prevent your chocolate chips from sinking to the bottom of your brownie, mix them in a separate bowl with a couple teaspoons of flour so that they are just coated before adding them to your batter.
- Brownies will cut more cleanly if they’re cold. If you want a pretty square, chill them in the fridge for an hour or 2 before serving.
The Fudgy Brownie Recipe Final Notes…
So there you have it. Fudgy brownies with a delicious crackly top and chock full of goodness.
Just a reminder! Make sure you let these bad boys cool before serving them. They’re fudgy, so you don’t want them to be sloppy because they’re too warm when you remove them from the pan or try to cut them up.
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See you soon, friend!