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I am going to ask you to trust me on this: these are the BEST Fudgy Brownies for real chocolate lovers. They have a rich chocolatey flavor which isn’t overpowered by sugar – unlike most brownie recipes – and a very fudgy, gooey texture. They have both dark chocolate and cocoa powder in their batter, and use my favorite little trick of grinding the sugar to achieve a shiny, crinkly crust every single time. And the best part? They take only 40 minutes start to finish!
Definitely the best fudgy brownies, and probably the only one without heaps of sugar. It gives a perfect chocolatey taste!
– Sana, ★★★★★
This recipe is probably my biggest labor of love (and obsession) ever. I’m a childhood brownie fanatic and have spent years perfecting them. In fact, I created a whole course on brownies with 30+ science experiments. And after far too many failed batches that were too sweet, too cakey, or not shiny enough – finally, came the *perfect* brownies. This recipe has millions of views and thousands of remakes, and most people agree these are the best brownies they’ve ever made!
What makes them different
In a sea of countless fudgy brownie recipes, here’s what makes these different (and better, in my opinion!):
- Less sugar, more chocolate: Most brownie recipes use more than a cup and a half of sugar, which completely overpowers the chocolate. This recipe uses only 3/4 cup, and lets the chocolate flavor shine. The result is a dessert that tastes rich, decadent and chocolatey – exactly how it should be
- Ground sugar to guarantee the shiny crust: This is a simple trick I swear by and also use in my chewy cocoa powder brownies. Grinding the sugar into a powder (not the same as powdered / icing sugar!) helps it dissolve much more easily into the eggs, and you get the quintessential shiny, crinkly crust on your brownies even when they’re not as sweet
My tips to perfect these brownies
Here are my 5 most important tips to help you bake the perfect batch of brownies:
- Use high quality ingredients. The two most important ingredients are the chocolate and the cocoa powder – your brownies will taste only as good as them. I recommend a quality dark chocolate between 55-65% cocoa, such as Ghirardelli, Valrhona or Callebaut, and using chocolate bars, not chips. For cocoa powder, I highly recommend Dutch Processed. It has a much smoother taste and imparts a richer color to the brownies. However, 100% unsweetened cocoa powder works, too
- Measure precisely with a scale. The ratios in this recipe have been meticulously tested, and messing with them will affect the outcome. If you stuff too much flour into a measuring cup, the brownies will be cakey. If you reduce sugar more, they won’t have a shine. If you reduce butter, they will be dry – and so on
- Don’t skip the sugar grinding step, even if you’re using granulated or caster sugar. You can do this in a food processor or grinder. Then whip it into eggs for 3-5 minutes until pale, thick and ribbony – and you should get a shiny crust!
- Use a light metal pan. This disperses heat evenly without causing the brownies to burn, and results in crispy edges and a gooey interior. Glass or ceramic pans bake brownies unevenly and take much longer
- Don’t overbake. When it comes to brownies, the difference between fudgy and dry comes down to minutes. This is why I bake at a lower temperature of 335F, and lean towards under-baking. Use a toothpick to test for doneness around the ~22 minute mark: it should come out with moist crumbs attached to it.
Step by step photos
Let’s quickly go over the steps with photos to help you visualize this recipe:
Spread the batter in a 9×9″ pan, and bake. Let the brownies rest for 20-30 minutes before slicing. These brownies also serve as a great based for more indulgent desserts. For example, you can turn them into Pecan Pie Brownies by adding a layer of pecan pie filling on top, or mix with cookie dough and upgrade them into thick and fudgy Brookies.
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Ingredients
- 4 oz high quality dark chocolate, between 55-65% cocoa (113g) – I use Callebaut*
- 10 tbsp unsalted butter (140g)
- 3/4 cup granulated sugar (150g)
- 2 large eggs, ideally at room temperature
- 1 tsp instant coffee mixed with 1 tsp hot water
- 1/2 cup all purpose flour (65g)
- 1/3 cup cocoa powder (35g) – it is best to use dutch processed
- 3/4 tsp salt
- 2 to 4 oz chopped chocolate or chocolate chips to fold in at the end (56g to 113g) – I use a mixture of milk and dark; you can also add additional chocolate on top of the brownies at the end*
Instructions
- Pre-heat your oven to 335F (conventional) and line a 9×9” baking pan with parchment paper and a light coating of butter. I recommend letting the parchment paper rise to the top of the pan on the sides, so it can be used to lift the brownies out of the pan after they have cooled down
- Start by grinding the sugar. Measure it before grinding, then add to a food processor or grinder, and pulse for around 60 seconds, shaking in between, until the sugar looks more like a fine powder. This will be used in step 4 below
- Microwave the butter and 4oz dark chocolate in a heat safe bowl in 20 second increments, gently stirring in between, until fully melted and combined. Do not over-heat the mixture as that can cause the chocolate to seize
- In the meanwhile, whisk the eggs and ground sugar using a stand mixer or hand mixer at medium-high speed for 3-5 minutes. You should achieve a very thick, pale and ribbony mixture that is at least triple in volume. This step is important in developing the shiny crust of the brownies
- Pour the melted chocolate and butter mixture into the egg and sugar mixture. Also add the instant coffee mixed in hot water. Whisk at low speed until the mixture is just combined
- 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 or over-mix
- Lastly, fold in the chopped chocolate or chocolate chips of your choice until just combined. The brownie batter will be thick, and will get thicker as the minutes pass; that’s completely normal
- Transfer the batter into the lined pan and spread it evenly using a spatula. The batter might feel thick – that’s just the chocolate starting to firm up. Optionally, press in more chocolate chunks on the top to give the brownies a pretty look
- Bake immediately in the pre-heated oven for 20-25 min until the brownies look set on the edges, and a toothpick inserted in the middle comes out with moist crumbs on it (it should not be clean). This usually takes 22 minutes for me. The brownies will continue to cook as they cool down
- Remove from the oven and let the brownies cool to room temperature (about 20 to 30 minutes). Then remove from the pan, cut with a sharp knife, and serve!
Video Tutorial
Notes
- Dark chocolate in the brownie batter: This recipe originally had 1 oz semi sweet chocolate mixed with 3 oz of dark chocolate (60-70% cocoa) in the batter. I have now simplified it to 4 oz of dark chocolate (55-65% cocoa) as that achieves the same result. You can definitely tailor the cocoa percentage based on your preference, but ensure at least 55% overall for the best results
- Chocolate mix in: There is more flexibility on the chocolate you fold into the batter. I recommend chopped chocolate or callets, but chips can also be used. You can use milk, dark, white, or a mixture based on the desire of sweetness you want, and also increase or decrease the quantity. However, I don’t recommend omitting it
- Coffee: The small amount of added coffee helps enhance the chocolate flavor, you don’t taste it. But if you’re avoiding caffeine, you may skip it
- Make ahead and storage: You can store these brownies at room temperature in an airtight container for up to 2 days, but they’re best eaten within 1 day
Comments
Zoha
best brownies everrr it’s definitely a 5/5!!!
Asma @ Bake with Zoha
That’s so sweet of you Zoha. Please try other recipes too. You sure will like them. 🙂
TALYA FUAD
My forever go to recipe for brownies!! Always turn out to be amazing
Asma @ Bake with Zoha
Hi Talya, honestly the feeling is mutual. Glad you like it so much. 😊
Sana Fatima
Hands down the best one!
with a balanced sugar, which is very rare to find in brownie recipes
Asma @ Bake with Zoha
Totally agree wit you Sana. Finding the sugar balance in brownies is the actual game changer. So glad you tried and loved this recipe. 🙂
Minah Malik
how come theres no baking powder in them.
Zoha
You don’t need baking powder in fudgy brownies! To get the fudgy texture we don’t want the brownies to rise, that makes them cakey
Bright
Can I use oil instead of butter?
Zoha
Hi Bright, no, that will not work well 🙁
Ananya S
I was so excited to make them but when I went to rotate my pan halfway – the entire pan fell to the floor😭
I could only taste a little from the leftover in the pan but it tasted amazing 💔💔
Will definitely try again:)
Zoha
OH NOOO I am so sorry to hear that ahhaa
Maryam Naveed
SOOOOO GOOODDD. I only bake frm the recipies you post 🥹🥹❤️ and my gosh am i in love with all of them. I do not own callebaut or dutch cocoa powder but whatever i had even that made it so brilliant i wonder what dutch cocoa powder qould do . thankyou for all your hard work Zoha 🥹❤️
Zoha
:’) Truly what an honor! Thank you!
Mariyaahh
Hii!! How much °C we have to bake it after the batter is ready? Btww love your recipes ✨
Cat
Okay I am an avid baker, have never left a review for any recipe ever, BUT I just had to comment. These brownies are amazing and truly the best I’ve ever made! I doubled the recipe and baked in 9×13 inch pan for about 34 minutes. Cool completely before cutting. The crumb is super soft and chocolatey. Super thick and just fudgy enough. 12/10 Definitely recommend!!!
Zoha
Aw Cat, thank you so much! You made my day :’)
Jacqueline
i found them to be very very bitter. i’m not sure if it was from the 60% dark chocolate that i used, or if it was from the coffee, but it was sooo bitter. and it wasn’t rlly fudgy either, it was cakey, and i whipped those eggs and sugar for a WHILE
Zoha Malik
Hi Jacqueline. the cakiness is likely due to overbaking, or adding too much flour (if you didn’t use a scale).
Lorraine Joseph
Were your eggs room temperature. That makes a big difference.
Hib
Should the eggs and sugar mixture have to be fluffy and light in color? I did it last time and my brownies turned out a bit cakey.
Zoha
Hi Hib! Yes, I do recommend getting it to that stage
Neha
Hi Zoha! I was wondering which semi-sweet chocolate you use for the recipe? For the percentages you gave most chocolates fall in the milk chocolate category so I was a bit confused, and would also like to hear what your recommendation would be. Thank you in advance!!
Zoha
i believe i used ghirardelli semi sweet chocolate!
Muna
I’ve never been good at baking brownies UNTIL TODAY!!! Came across your recipe and it is the bestest ever. So simple yet the results are divine. Thank you so much for all your hard work and sharing such incredible recipes with us.
Zoha
BRB CRYING
Saniya Khan
Just came here to tell you you are incredible!
Zoha
Aw love you!
Princess Sumayya
hi zoha…
I love your recipes
I always use your recipes
you’re the only person who I trust on recipes.thanx you soooo much..
Dina
Hi zoha
I was wondering if I can safely reduce the sugar to 1/2cup without I dramatically effecting the sugar?
I’m sure it WILL affect it but I was just wondering if it would still turn out okay with 1/2cup sugar?
Maryam Aamir
the brownies baked, were effing H.O.L.Y!!
I topped the with mini oreos for extra chews and it made them delicioso🤌🏻🫶🏼
thank-you so much for trying so many recipes on trials and ending up sharing the best one with us.
Zoha
YUMMMM thank you so much for the love!!!
Jenny
This was THE BEST RECIPE I have ever tried. I doubled it to fit my pan and added m&ms to it and actually I nearly cried. It was like I aced perfection. Definitely recommend. 😍
Zoha
Oh my gosh, Jenny! Thank you so much!
Harriet
Just found and can’t wait to try it yummy recipes
Zoha
Hope you love it!
Joy
Hey Zoha, thanks for this amazing recipe! From one brownie lover to another, could you please share any tips to avoid brownies from caving in at the center? Mine sometimes come out of the oven fine but as they cool down, the center sags, leaving oddly taller side brownies compared to the center slices. Please help!
Zoha
Hi Joy! This is probably happening because your brownies are still underdone in the center but the edges are fully cooked. I recommend using a light colored metal pan, not ceramic or glass, for more even baking. See if that helps!