The BEST Fudgy Brownies

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.

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!

THE BEST FUDGY BROWNIES RECIPE

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★★★★★

5 from 10 reviews

• Author: Zoha
• Total Time: 50 minutes
• Yield: 16

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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! 

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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)

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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

Keywords: Brownies, Fudgy Brownies, Dark Chocolate Brownies

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