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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
Kaira
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
I would say multiply all quantities by 1.5x!
Rubab
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
Thank you so much for the love!! 🙂 <3
Hana
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
Thank you SO much, Hana!!!
Sushmitta
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.
Elba Peter
Really yummy!
I might minus the coffee next time but a keeper recipe!!! Flawless in looks and very fudgy and thank you for all the tips!!
Zoha
Thank you, Elba 🙂
Asha
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
You can use semi sweet chocolate and don’t reduce sugar 🙂
Sumbul Fatima
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
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
Aminath
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
Awww ❤️ Thank you so much!!
Madiha Em
Hey Zoha, I tried your rownie recipe and they turned aaaa-mazing!! 👌🏼 Now I have a party at home, how can I make them in large quantities? I have a tray size of 12×10 inches. Is there any way I can prep them a day ahead and just do little mixing and baking next day??? Any tips on that??
Zoha Malik
Hi Madiha! I recommend making brownies fresh for the best results. A 12×10″ tray is just a little bigger than a 9×9″ tray so you can do 1.5x all the quantities.
Aaliya
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
Awww thank you so much, Aaliya!!! I really appreciate it <3
Hera
Can we replace butter with vegetable oil :p.want to make it now but dont have butter and need to shop it;p
Zoha
Hi Hera! Unfortunately no 🙁 Oil brownies are very different from butter brownies
Haseeb
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
Awwww!!!!! Made my day, truly!!! Thank you for loving my recipe, Haseeb 🙂
Maithili
Can we make it eggless?
Zoha
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.
sameera
Hi zoha I wanted to try making these just wanted to ask do I put in large eggs or normal size eggs.Thank you
In
hi zoha, if i am making double the quantity in one tray, would the baking time/ temperature be affected? If so could i know the new time and temperature to bake them at please
Zoha
Hi In, what size pan are you using? That will determine time and temperature.
Abeeha
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!
Vaishnavi Mande
can I use hung curd instead of egg?
Urooj
Best brownie recipe i have come across and definitely the only one that I need now. ??
Zoha
I am SO happy to read that – thank you so much Urooj! <3
Alina
Can we replace milk chocolate with the dark chocolate if we don’t like dark chocolate?
Zoha
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.
Kav
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
Lovely! So glad you enjoyed this, Kav! <3
Sana Fatima
Definitely the best fudgy brownies, and probably the only one without heaps of sugar. It gives a perfect chocolaty taste. Love it!
Zoha
Ah yes – had to make sure my recipe didn’t have 1.5 cups of sugar :p Thank you for trying it!
Hasna koppan
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
Aww, thank you Hasna! These brownies are definitely a staple in anyone’s repertoire.
Priyanka Paul
Best brownies ever!!
Ainne
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 ☺️
Sinon
hi zoha I haven’t made this yet but I was wondering no baking soda?
Zoha
It’s not needed in brownies as we don’t need them to rise 🙂
Melissa
how long can we store them after baking on room temp and in fridge
Zaiba
Hey zoha no doubt amazing recipe I don’t know what went wrong the butter was too much and the brownie turned extremely fudgy and count even slice it .. pls do help
Zoha
:’) Makes me so happy to hear this. Thank you for trusting my recipe!
Zainab
hello Zoha, I have a question.
I don’t want my brownies to be Soo sweet. I do t want to add to much sugar. what should I do?
Param
Hi Zoha,
Question about the use of eggs. What is the equal replacement of eggs in most of your recipes like cakes, cookies and this brownie recipe? Your recipes are very tempting and i wana try them but i dont eat egg.
Zoha
HI Param. For any recipe in which you aren’t whipping eggs to add air, you can replace 1 egg with 1 tbsp flax seed mixed in 3 tbsp of water. However, in this recipe, the eggs are whipped, so that sadly won’t work
Maryam
Love these brownies, Zoha you are Baking Queen!
Dina
Hello
Could I do 1/2c sugar total?
Ananya Sahay
From the recipe:
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.
Dina
Hello?
Zainab
if you reduce the sugar then you will not get the crinkle top . I have tried this.
Zoha Malik
Yup! But it’s not as important as flavor for some people 🙂
Zoha
Haha, thank you thank you!!!!
Mehreen
I love these brownies!