Fudge Brownies Recipe (2024)

Good for you. Most people are afraid of slightly wet-in-the-center brownies when they come out of the oven. But if they are cooked until a toothpick test comes out dry, the brownies are (IMO) ruined, their marvelous texture lost. I make sure to take them out of the oven when the center is still a little jiggly and a toothpick comes out with "moist crumbs" sticking to it. I always let brownies stand covered for a day at room temp and they always firm up to fudgy perfection.

Learn from my mistake! I cooked my brownies for 22mins as recommended, and took them out of the oven to test. They were still completely liquid in the centre, so I popped them in for another 2mins and then another 2mins until a knife inserted in the middle came out with chunks and not liquid. It is now 24hrs later, and the brownies are covered and resting in my fridge, but they are hard as a ROCK. Take yours out of the oven when they still appear quite undercooked in the middle.

This is a terrific recipe that results in moist, decadently rich brownie. Make sure to use the best quality butter and chocolate you can find ( I used Plugra butter and Valrhona 66% cacao chocolate nibs.) I did add 1 Tbs. baking powder to my dry ingredients in order to create a crackly top to contrast the fudgy center. Resist the temptation of eating these right away- the flavor and texture improves after resting a couple of days.

I believe it was Nick Malgieri, the well-known pastry chef, who said adding baking powder to brownies makes about as much sense as adding it to mashed potatoes...

These brownies are great! I, too used Plugra butter and only 2 cups of sugar. I am in love.

I verified the completeness of the bake using a thermometer... We checked and it was an internal temperature of 180 degrees Fahrenheit. The web search showed that the range in between 165 and 200, but 180 or so came out great... so that is a benchmark you can use to avoid having them a day later be too hard or soft...

This all sounds lovely and I look forward to trying - but who are ALL of you people who talk so casually about letting your brownies sit for "a few hours or overnight"...????!!! I doubt very seriously that has EVER happened in my household - hahahaha! Starting to think I am alone in my total lack of willpower around ooey-gooey chocolate bliss :)

per reviews:
reduce sugar to 2 cups
add 1 TBS baking powder for crackly top

Just made these tonight and they're insanely good. Very sweet, if you wanted to cut back a bit on the sugar it would probably be fine. The batter alone is great, why bother baking! They've very fudgey and a bit greasy due to all the butter. I let them sit on paper towels for a bit and it worked nicely. I WILL make these again.

These brownies were awesome! I live in a very small NY apartment with an equally small NY oven and found I had to bake these for closer to 35 min. When I took them out of the oven, I let them sit for a few hours and then tried one square... and they were still way too gooey. So I let them rest set overnight and for half of the next day - and when I cut into them a second time, they were perfect! I also exchanged walnuts for pecans and it was equally as delicious.

These Brownies are AMAZING!! I added a tbsp. of espresso! Yummy! Chewy gooey deliciousness!!

Add 1 TBSP of Baking Powder. Reduce sugar to 1 and 3/4 cups.

Very good! I used Plugra butter, as well as baker's sugar for this recipe. The baking time for me was 35 minutes. I live at 6600' elevation, and I didn't make any adjustments. Worked out just fine as is.

There have always been two camps of brownie opinion, some like them moist and fudgey, others prefer them cooked past that stage, so they are still moist, but more cake-like. Everybody thinks their favorite is "just right".

See notes on decreasing sugar to 2 c or by 1/2.

Gave these to my mother- in-law for Christmas.Now, she has never had much of anything good to say about me( and I'm sure that many of you can emphasize with me) but when she bit into one of these brownies, her eyes lit up and she gave me a big hug and a kiss on the cheek. That alone was worth the trouble of making them!

These are always an instant hit at parties. Mine take 30 minutes or a tad more to achieve the “done” test in the recipe. I use Ghirardelli’s chocolate which is delicious.

Metric ?????

Gritty sugar bomb. Looks fudgy the next day, but they turn to grit in the mouth. I'll try freezing them in 1 inch squares to get a chocolate hit once in awhile.

I have not tried this but am intrigued by Alton Brown's suggestion on how to get brownies with gooey centers.'use this easy baking hack with any brownie recipe (yes, even a boxed brownie mix!) to upgrade its texture. According to a tip Brown scrawled on a sticky note, snapped a picture of and posted on Twitter, it’s the secret to “ooier centers,” he says. To achieve it, “bake your brownies for 15 minutes, take them out for 15 minutes, then bake till done."' Bake at 300 degrees.

The toasted walnuts totally put this over the top!

Simple and decadent...family loved them. I concur w/other reviews on sugar content...two cups max...less you get Type 4 diabetes.

LOVE that this recipe fills a 9x13” pan. Who in their right mind would want only 8x8” of delicious fudge brownies!?!?!

Do you have to use a glass 9"x 13" pan? I only have a metal one.

Toasting the walnuts changed the flavor, for the worse I think. Next time I'll add them untested.

WHy a glass baking dish?

This will sound scandalous: Anybody done 1/2 batch? It seems as if it would be okay...I call my best melt-in-the-mouth, but firm, fudgy brownie recipe "Death by Chocolate". I'm not at all afraid to discover a recipe which might put the old one to rest.

Instead of beating the sugar into the eggs where it might not completely dissolve, beat the sugar into the warm butter/chocolate until smooth, cool enough not to cook the eggs, then proceed with the recipe. No gritty brownies.Doesn't hurt to melt a tsp. of instant coffee or espresso powder into the melted butter/chocolate either.

What is the recommendation if you don’t have a glass baking pan, only a metal one?