I know - everyone says their brownie recipe is the best recipe, but I am going to ask you to trust me on this: these truly are the BEST Fudgy Brownies ever. This recipe is foolproof, and makes an insanely delicious batch of perfect brownies. I promise.
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MY HUNT FOR THE BEST FUDGY BROWNIES RECIPE
As a childhood brownie lover, I set off on a mission two years ago to find the *perfect*, ultimate fudgy brownie recipe. Unfortunately, I found myself overwhelmed - there were countless recipes out there, each claiming to be the best, and many with a large number of both good and bad reviews. I started shortlisting the recipes and making my way through them one by one (I became obsessive, and only my husband knows how many batches of brownies I unfortunately had to chuck in the trash). Many were too sugary. Some had no shine. Many were cakey and dry. Some were too oily. Nothing was perfect.
One fine day, with my own recipe, my hardwork paid off. Out of the oven came the most *perfect* batch of brownies I had ever set my eyes on. And when I tasted them, my jaw dropped to the ground and knocked my socks off (is that not an expression!?).
So I made another batch and sent it to some friends who attested to the superiority of the brownies. I was over the moon and finally culminated my search.
Since I shared this recipe on TikTok and Instagram last year, MILLIONS of people have watched and loved them, and hundreds of brownie fiends around the world have tried it and sent me their recreations and praises - ALL of them have found the recipe to be what it claims: the best brownies ever.
WHAT MAKES THESE THE BEST FUDGY BROWNIES?
Sure, everyone has their preferences when it comes to brownies. But in my (and in my testers') opinion, there are some characteristics that the perfect fudgy brownies need to have:
- The quintessential shiny, crinkly crust
- A rich, fudgy, ooey gooey texture that practically melts in your mouth
- A deep, chocolatey flavor that isn't overpowered with sugar
Needless to say, you will find these three hallmark characteristics in my brownies. And to top it all off, they are very easy to make with a no-fuss method and simple ingredients you may already have handy, and come together in under an hour!
HOW TO MAKE THESE BROWNIES?
Here are my top 5 tips for achieving this perfect batch of fudgy brownies:
1. Use high quality ingredients
The two most important ingredients in these brownies are the chocolate and the cocoa powder. Your brownies will taste only as good as these ingredients.
For chocolate, I recommend going with a quality brand such as Lindt, Valrhona or Ghirardelli. I find that using chocolate bars / feves is better than using chips, and the ones I love using the most are the Valrhona Caraibe feves. Go for 60-70% for the dark chocolate, and 35-50% for the semi-sweet (you can also use all dark chocolate).
For the cocoa powder, I recommend using Dutch Processed cocoa powder. It has a much smoother taste and imparts a richer color to the brownies. My favorite is the Valrhona Dutch Processed cocoa powder. If you don't have it, use any unsweetened cocoa powder.
2. Measure ingredients precisely
A scale is your best friend! I have given the quantities in grams / ounces to allow extra precision. If you don't have a scale, you can measure flour and cocoa powder using US cups, but please be careful not to stuff too much flour into the cup as that can lead to cakey brownies.
3. Don't mess with the butter, chocolate, and sugar ratio
I have tested the ratios of this recipe meticulously, so don't try to reduce the butter or sugar and expect the same results.
These brownies are on the darker, richer side. If you want them even darker, use all dark chocolate (skip the semi-sweet). If you want them slightly sweeter, use more semi-sweet chocolate instead of dark.
Also, don't skip the coffee! You won't taste it, but it really enhances the chocolate flavor.
4. Mix the eggs and sugar properly for the shiny top
This step takes 3-5 minutes and is important in getting the shiny, crinkly brownie top. Your sugar should be fully mixed in, and the mixture should be very light in color and very frothy, ribbony in texture.
5. Don't overbake your brownies!
This is the biggest issue with many brownie recipes out there! It shocks me to see a recipe asking you to bake brownies at 350F for 25-30 minutes. When it comes to brownies, the difference between fudgy and dry can come down to minutes. This is why I suggest using a lower temperature, and leaning towards under-baking vs over-baking. Use a toothpick to test for doneness around the ~22 minute mark: it should come out with moist crumbs attached to it.
Bonus tip: use a metal pan to bake your brownies instead of ceramic or glass! It will give you crispy edges and a gooey interior.
Ready to join the Bake With Zoha Brownie Crew!? If you have tried this recipe, please leave me a review below!
Looking for another chocolate fix? Try my delectable chocolate cake!
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THE BEST FUDGY BROWNIES RECIPE
- Total Time: 50 minutes
- Yield: 16
Description
These are truly the best brownies I have ever eaten. They're rich, fudgy, chocolatey, and incredibly decadent. Talk about hitting all the right spots!
Ingredients
- 1 oz semi sweet chocolate (28g)
- 3 oz high quality dark chocolate, between 60-70% cocoa (85g) - I like to use Lindt or Valrhona
- 10 tbsp unsalted butter (140g)
- ¾ cup sugar (about 165g)
- 2 eggs, at room temperature
- 1 tsp instant coffee mixed with 1 tablespoon hot water
- ½ cup all purpose flour (about 65g)
- ⅓ cup cocoa powder (about 35g) - it is best to use dutch processed, I like to use Valrhona
- ¾ tsp salt
- 2 oz chocolate chips or chopped chocolate of choice (55g, I mix milk chocolate and semi-sweet chocolate)
Instructions
- Pre-heat your oven to 335F (conventional) and line a 9” baking pan with parchment paper and a light coating of butter / oil
- Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Avoid over-heating the mixture
- In the meanwhile, whisk the eggs and sugar on a standing mixer at medium-high speed using the whisk attachment for 3-5 minutes. You should achieve a very thick and ribbony mixture which is light in color. This step is important in developing the shiny crust of the brownies
- Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined
- Mix the instant coffee with hot water, and pour in. Gently fold into the batter
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter
- Lastly, fold in the chopped chocolate or chocolate chips of your choice
- Pour the batter into the lined pan and spread evenly. Add more chocolate chunks on the top if you’d like
- Bake immediately for 20-25 min. I typically take out my brownies around 22 minutes
- Let cool to room temperature, cut with a sharp knife, and serve!
Notes
- Quality ingredients are key to getting the best brownies! I use Lindt or Valrhona dark chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder. Dutch processed cocoa power makes a big difference in the richness of flavor
- These brownies are on the darker side and not too sweet, so please don't reduce sugar further. If you like darker brownies, you can use all 4 oz of dark chocolate instead of 1 oz semi sweet and 3 oz dark
- Don’t skip the coffee! It really amplifies the chocolate flavor. You will not taste it
- Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they’re not liquid but they still have a jiggle. A toothpick inserted should come out with moist crumbs attached (not wet batter)
- Prep Time: 25
- Cook Time: 25
- Category: Brownies
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Maryam says
Love these brownies, Zoha you are Baking Queen!
Zoha says
Haha, thank you thank you!!!!
Ainne says
I have tried your brownies recipe and let me tell you, its hands down best brownie recipe ever. I no longer fail at making them and they are gone before even i could get second piece of it... everyone at home loves them ☺️
Zoha says
:') Makes me so happy to hear this. Thank you for trusting my recipe!
Hasna koppan says
I swear they are the bestttt. It was so easy to make and really delicious. Im telling you if you try this recipe you wont search for any other recipe .you are amazing zoha?
Zoha says
Aww, thank you Hasna! These brownies are definitely a staple in anyone's repertoire.
Sana Fatima says
Definitely the best fudgy brownies, and probably the only one without heaps of sugar. It gives a perfect chocolaty taste. Love it!
Zoha says
Ah yes - had to make sure my recipe didn't have 1.5 cups of sugar :p Thank you for trying it!
Kav says
Recipe was super easy. Worked like a charm and the taste was incredible!!!! I used mixed pieces of chocolate for the top and it was delicious! Thanks Zoha!
Zoha says
Lovely! So glad you enjoyed this, Kav! <3
Alina says
Can we replace milk chocolate with the dark chocolate if we don't like dark chocolate?
Zoha says
I don't recommend doing that! Milk chocolate is already sweet and will make the brownies sweet instead of rich and chocolatey. What you can do is replace all the chopped chocolate added in the end with milk chocolate.
Urooj says
Best brownie recipe i have come across and definitely the only one that I need now. ??
Zoha says
I am SO happy to read that - thank you so much Urooj! <3
Abeeha says
This was really a great recipe! Not only did it turn out delicious but was a super easy recipe to follow! No extra dramas! Loved it. Thankyou so much!
Maithili says
Can we make it eggless?
Zoha says
Hi Maithili! Unfortunately you cannot make this recipe eggless as it relies on whipping air into the egg mixture. I hope to share an eggless version in the future.
Haseeb says
This is probably my 10th time I'm making these brownies. Everyone at my office loves them. Little do they know that its zoha's recipes all the way to Lahore!!
Zoha says
Awwww!!!!! Made my day, truly!!! Thank you for loving my recipe, Haseeb 🙂
Hera says
Can we replace butter with vegetable oil :p.want to make it now but dont have butter and need to shop it;p
Zoha says
Hi Hera! Unfortunately no 🙁 Oil brownies are very different from butter brownies
Aaliya says
I have taken these brownies to every party I get invited to and it’s the only dessert that’s ALWAYS the first to go!
Now when I get invited to my friends houses im almost expected to take these brownies all the time ??
But I don’t mind because they’re so easy to make and god damn delicious!!!
Props to the chef! Much love ☺️❤️
Zoha says
Awww thank you so much, Aaliya!!! I really appreciate it <3
Aminath says
Ever since, I tried her recipe I had never opt for any other. I swear it’s the best brownies I had. Easy steps to follow and the final product is gooey and delicious.
Zoha says
Awww ❤️ Thank you so much!!
Sumbul Fatima says
Hi Zoha,
Thank you for such a delicious and easy brownie recipe. I made it for my friends and they loved it. I really love how you put small details in your recipe like using tin containers for baking. I baked it in ceramic and it took a little more than what was mentioned in the recipe. It turned out so good at the end.
Regards
Sumbul
Zoha says
Hi dear Sumbul,
Thank you for trying my recipe and writing such a kind review. I am glad this recipe worked for you!
Love,
Zoha
Asha says
Hi,
Can’t wait to try these..quick q. Can I use all semi sweet chocolate instead of of the 60- 70% dark. If that’s ok, should I reduce the amount of sugar?
Zoha says
You can use semi sweet chocolate and don't reduce sugar 🙂
Sushmitta says
Hello Zoha,
I tried your recipe to the T. baked for good 25 mins however it was uncooked in the centre and looked perfectly baked on the sides. I was confused whether to bake it for somemore time or leave it to cook on it own coz of the internal heat. when did the toothpick test, it came out wet with liquidy batter. hence naked it for more 5 - 8 mins but i lost the crinkly top and the sheen ;-( which was there earlier.
i know each oven behaves differently, however if you can suggest any tips or advise here.
Hana says
this really are the bestttt brownies recipe!!It was so easy to make and really delicious. Im telling you if you try this recipe you wont search for any other recipe..this has become my fav recipe
Zoha says
Thank you SO much, Hana!!!
Rubab says
This is the best brownie recipe ever. l really appreciate you Zoha for giving us the perfect recipe. Can't wait to try your other creations soon.
Love and Dua your way💖
Zoha says
Thank you so much for the love!! 🙂 <3
Kaira says
Hii
Would love to try this recipe but how much should I make if my pan is of size 12"×10" ?
Please would love to know
Zoha says
I would say multiply all quantities by 1.5x!
Andrea says
Hi Zoha!!!
My first time to bake brownies and this recipe never failed me!! Thank you for this wonderful recipe.
I just want to know if I can add nuts on top or mixed with the chocolate batter?
Im excited to try your other recipes!!
Zoha says
Aww, thank you Andrea! You can definitely mix in nuts - i recommend toasting them first for the best flavor
Ams says
I’m not much of a baker and I’ve tried making brownies before and never got it right. This was the best and easiest brownies ever and I was over the moon about the flakey top. I’ve baked this 3 times already since Eid and plan on baking it again this weekend for my husband’s work and I’m quite excited about it. Thanks Zoha!
I tried your one serve chocolate cake and that was a hit too!!
Zoha says
Thank you SO SO SO much!! Really glad that you like this recipe <3
Shadma says
Mine turned out very bad. Too bitter to eat. There was no fudge aswell.
Karen says
This looks fantastic. Can we bake it a day ahead? How would you suggest we store it?
Zoha says
I think brownies are best fresh! Otherwise keep at room temp in an airtight container.
Faiza says
Best best best!
Zoha says
Thank you!!
Zainab says
Hi, Zoha! The brownies turned out amazing.
However, I was wondering if we can replace some white sugar with brown sugar in this recipe? As I usually add some brown sugar in my brownies and wanted to ask how it would turn out in this recipe.
M says
Same question. The brown sugar gives it that chewy texture so can we add half brown sugar and half white sugar
Zainab says
Hi. So I tried these today by adding some brown sugar and here's what I did:
1. Replaced 1/4th quantity of white sugar with brown sugar
2. The taste was amazing however, there wasn't much of a difference
3. This batter baked quickly. I am not sure about the science behind it but my brownies were done in 15 minutes.
Overall. I would prefer sticking to the original recipe because it is perfect! You can try adding brown sugar but it's not worth the effort imo.
Zoha says
So helpful! Thanks for sharing, Zainab
Zoha says
You can definitely make that swap - I don't think it makes a huge different
Zoha says
You can replace half of the white sugar with brown if you want to try it out!
Reena says
I added 1TBSP more coffee, just because I love how coffee brings out the chocolate flavour. These brownies came out so darn good! Just the right amount of gooey and flaky. This will definitely be my go to brownie recipe! Thank you Zoha!! 🙂
Zoha says
YAYYY thank you so much, Reena!!!
Ramla Zulfiqar says
zoha if we bake these brownies in gas oven which is not conventional. it has no fan, at which temperature should we bake and for how many mins and will it give the same result?
Zoha says
no fan is the same as conventional 🙂 So the same as my oven!
Shehnaz Shaik says
I’ve already tried several other recipes of yours and I know for a fact that your recipes come with 200% taste guaranteed. I am a fan! The brownies are perfect. I used Ghirardelli chocolate and in the end added chopped walnuts instead of chocolate chips. It comes together perfectly and I’m worried I might finish them off by myself. You’re the best Zoha❤️
Zoha says
Aww thank you SO much, Shehnaz! Your kind support means the world to me 🙂
Hammadah says
Hi Zoha! You know what, this recipe is da bomb! I am not a fan of brownies, but this one is exceptional. Tried so many recipes, but this one is the best. No words needed. Btw, may I know is it possible if we keep the batter overnight and bake on the next day? Thanks! Lots of love from Malaysia
Zoha says
Awww, you totally made my day, Hammadah! Thank you so so much!!! I recommend baking straight away for the best results 🙂
Madeeha Adeel says
Best recipe
Zoha says
Thank you!
Sundus Shakeel says
Hands down these are the best brownies I've ever made and eaten. 🙌🏻 This is really a full proof recipe that I've tried this multiple times and it was never a fail. And I'm not even exaggerating when I say this. Simple thankyou for existing girl and bringing the best dessert recipes our way. 😍♥️
Zoha says
Awwww thank you So SO SO much, Sundus!! God bless you!
M says
Hi Zoha! Do you think it’ll taster better if we brown the butter first(on a stove) and then add chocolate to it
Zoha says
You can def do that!!
Naurin says
hey zoha , I am about to try this recipie, I wanted to know if its okay to add vanilla essence and also, will 3/4 tsp salt make it too salty?
Zoha says
You can add vanilla if you like, and no, I don't think 3/4 tsp is too salty. Feel free to reduce to 1/2 tsp to be safe, though!
Abigail says
Hi Zoha, my brownies always turn out too oily, what must be the reason? I always follow your recipe correctly but still and also they don't come out neatly as your's as shown in the pic and video. I absolutely love the taste b
though but it feels too oily. Please do reply.
It's not easy to find caster sugar/fine sugar here in India, it's expensive and granulated sugar that I get, has big granules. I have used powdered sugar in this recipe, does it make a difference? But please explain the oily part
Zoha says
For sugar, you should get granulated sugar and grind it. Powdered sugar is different.
For the oiliness - I am not sure, they shouldn't be oily. What kind of butter and chocolate are you using?