World’s Best Fudgy Brownies

These fudgy brownies have been my ultimate go to recipe for satisfying chocolate cravings. With their crackly tops and chewy edges, they strike the perfect balance between soft and dense that keeps everyone coming back for more. Whether you need a quick treat or a showstopping dessert, these brownies deliver both flavor and texture without any fuss.

I first made these brownies on a quiet weekend and my family immediately declared them the best theyd ever had. Now they expect these brownies at nearly every gathering.

Ingredients

• Unsalted butter: melted for a rich, moist base that highlights the chocolate flavor. You may substitute salted butter but reduce added salt accordingly
• Neutral oil: such as vegetable or canola oil to maintain moistness without altering flavor
• Granulated sugar: helps create a shiny, crackly surface while adding sweetness
• Powdered sugar: dissolves smoothly with eggs to form a meringue like top crust
• Large eggs: plus an extra egg yolk provide binding power and additional richness for fudgy texture
• Vanilla extract: enhances and rounds out the deep chocolate notes
• Dutch process cocoa powder: gives a robust dark chocolate flavor and color
• Allpurpose flour: supplies just enough structure to hold the brownies together
• Cornstarch: contributes to a tender crumb and that classic chewy brownie bite
• Salt: balances sweetness and intensifies the chocolate taste
• Dark or bittersweet chocolate: melted for rich fudgy complexity
• Semisweet chocolate chunks: fold in to create pockets of molten chocolate
• Espresso powder: deepens and boosts the chocolate flavor without a coffee taste
• Toasted walnuts or pecans: add crunchy texture and nutty contrast if desired

Instructions

Preheat Oven and Prepare Pan:

Line an 8 by 8 inch pan with parchment paper allowing an overhang on the sides. This helps in easily lifting out the brownies after baking. Preheat your oven to the temperature specified in your recipe card to ensure even cooking.

Melt Butter Oil and Chocolate:

In a microwave safe bowl, melt the butter, oil, and chopped dark chocolate in 30second increments. Stir thoroughly after each interval until you have a smooth glossy mixture without lumps.

Add Cocoa and Espresso Powder:

Whisk the cocoa powder and espresso powder into the melted butter mixture. This process blooms the cocoa and intensifies the chocolate flavor foundation of the brownies. Let this mixture cool slightly before the next step.

Whisk Sugars and Vanilla:

In a large bowl, use a whisk or mixer to combine granulated sugar, powdered sugar, and vanilla extract. Whisk on medium high speed for about three to six minutes until the mixture lightens in color and takes on a thick glossy texture resembling meringue.

Incorporate Chocolate Mixture into Eggs and Sugar:

Slowly add the cooled chocolate butter mixture into the sugar and egg mixture. Stir carefully to blend until well combined and uniform in color.

Fold in Dry Ingredients and Mixins:

Sift together flour, cornstarch, and salt. Gently fold these dry ingredients into the wet batter using a spatula. Be careful not to overmix. Once combined, fold in chocolate chips or chunks and nuts if you are using them for added texture.

Bake the Brownies:

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for approximately 25 minutes or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Oven times may vary so start checking around 23 minutes.

Cool and Slice:

Allow brownies to cool completely in the pan before slicing. For neat slices, chill in the refrigerator and wipe your knife clean between cuts. Serve as they are or topped with ice cream for an extra indulgent dessert.

My favorite part is how the cornstarch creates such a tender yet chewy crumb. This really sets these brownies apart from cakey or dry versions. One family moment that stands out was when I brought these brownies to a holiday party. They vanished so fast that I had to rush home for a second batch to share with a few friends who missed out the first time.

Storage Tips

Store these brownies in an airtight container at room temperature for up to four days for easy snacking. If you want to keep them longer, refrigeration extends freshness to about a week. For longer storage, freeze the brownies wrapped tightly so they dont dry out. When youre ready to enjoy them, allow to thaw at room temperature or warm briefly in the microwave for that fresh baked gooey texture.

Ingredient Substitutions

If you cannot find Dutch process cocoa powder, natural unsweetened cocoa works but expect a lighter color and a slightly less intense chocolate flavor. Substituting milk chocolate instead of bittersweet will make the brownies noticeably sweeter. Stick to dark chocolate at least 60 percent cocoa for the best fudgy richness. Walnuts can be swapped for pecans or omitted completely for a nut free version. Neutral oils like grapeseed or sunflower are good alternatives if vegetable or canola oils are unavailable.

Serving Suggestions

These brownies are delicious served warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce. Try slicing them into small squares and topping with whipped cream and fresh berries for a more elegant dessert plate. They also pair perfectly with a cup of strong coffee or a cold glass of milk.

Enjoy these fudgy brownies warm or chilled for a crowd pleasing dessert. Theyre simple to make and always a hit.

Common Recipe Questions

→ What does cornstarch do in these brownies?

Cornstarch softens the crumb and creates a chewy texture that complements the fudgy center, giving brownies a delightful bite.

→ Can I use milk chocolate instead of dark?

You can substitute milk chocolate, but expect a sweeter and less intense chocolate flavor. Dark chocolate offers richer taste and fudginess.

→ Why add espresso powder to the batter?

Espresso powder boosts the chocolate flavor without adding coffee taste, enriching each bite with deeper, more intense notes.

→ How should I store these brownies?

Keep in an airtight container at room temperature for up to 4 days, refrigerate for a week, or freeze for up to 2 months to maintain freshness.

→ Can I customize the mix-ins?

Yes, fold in chocolate chips, nuts, or swirls of peanut butter before baking to personalize texture and flavor.

→ Is it possible to double the batch?

Absolutely. Use a larger pan like 9×13 inches and increase baking time slightly while monitoring doneness closely.