An easy fudge brownie from scratch recipe. Homemade brownies with chocolate and cocoa powder baked to fudge-y perfection. Learn how to get chewy fudge brownies with that seductive but elusive crackly shiny top. These brownies are rich and dense and perfect!
I feel we need to start this post off with a bold statement. This chewy, fudgy brownie recipe truly is the best recipe in the world. I’ve been pretty open about my self doubt in most areas of my life. My brownie game is not one of those places. I would gladly put this recipe up against anybody’s and know that this dense, chewy, chocolatey brownie (with the shiny crinkly top!) would crush the competition. And you’re getting the recipe and all the tips and tricks that make this brownie the best in the world!
We’ll go through how to make the Fudge Brownie From Scratch step by step with all the tips and tricks listed for each step.
A note on gluten free: If you want to try making these gluten free then sub the flour for ground almonds. You will need to bake an extra 5-6 minutes. Or you can try this gluten free brownie recipe!
Fudge Brownie from scratch step by step:
Grab 3 bowls. Make sure one of them is the bowl for your Kitchenaid mixer. If you don’t have a stand mixer you can still make these brownies with an electric hand whisk.
Measure your ingredients into the separate bowls. Bowl 1- eggs and sugar (mixer bowl) Bowl 2- Flour, cocoa powder and salt. Bowl 3- Chocolate and butter. It can sometimes feel a bit confusing to have instructions that are directing you to weigh ingredients into different bowls, but when it’s laid out like this it makes it all nice and clear.
Tip 1: Measure all your ingredients before you start to actually whip, whisk or mix anything. It’ll ensure that your less stressed and don’t forget ingredients or make mistakes.
This next part is really easy… actually, the whole recipe is really easy. But for this part, you want to place your eggs and sugar on the mixer with the whisk and start to mix on medium – high. Melt the butter and chocolate over a pan of simmering water. This is called a bain-marie.
Trick 1: When melting the chocolate and butter over simmering water, make sure that they’re all cut the same size so they melt at the same time.
Chef’s Pro Tip: In order to whip the eggs to their full potential it’s important to start them on the mixer at room temperature. In fact, unless stated otherwise, all ingredients in baking should be at room temperature before you begin.
I think it’s important to not take yourself too seriously, but when it comes to those shiny crackly tops on my brownies, I don’t joke. This is where it gets really important. The key to those tops is the whipped sugar and egg sabayon. Sabayon is a fancy word for whipped eggs. Normally, the eggs are whipped over a bain-marie, but for these brownies we’re using a cold sabayon. So just whipped on a mixer. Super simple!
Can you see how thick those eggs need to be???? ↑ Thick! On a stand mixer it takes about 6 minutes to achieve this. If you are using an electric hand whisk, then it may take about 8 minutes on high. I’m sorry about your arm, but it’ll be totally worth it!
When it comes to mixing the ingredients together this is the oder you want to go in:
- Melted chocolate and butter into the eggs and sugar.
- Whisk to incorporate the chocolate without knocking all the air out of the eggs.
- Fold the flour and cocoa powder into the eggs and chocolate.
A couple of notes: To fold everything together the best way is to use a whisk. I did this recipe on an Instagram Story that you can checkout right here. IG Story Brownie Tips
I’ve been using this recipe for years and did some research as to what other people attribute to the crackly top. I found a King Arthur Flour forum where they were thinking that it was adding chocolate chips to the batter before baking. I’m certain it’s the eggs and whipping them.
Never added chocolate chips during baking and always get this gorgeous and seductive shiny top. If you follow the tips above I can guarantee you that yours will turn out the same way. That’s how confident I am in this recipe!
If you want to play around with the texture and flavour of these brownies, then you can try using demerara sugar or part brown sugar. Check out the sugar guide to figure out how to pimp these brownies even further.
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The Best Chewy Fudge Brownie (From Scratch) Recipe In The World!
Preheat the oven to 160c or 320f.
- Melt the butter and the chocolate together in a bowl set over a simmering pan of water.
- While the chocolate and butter are melting place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until stiff and glossy.
Sift the flour and cocoa powder together and whisk in the salt.
- Line a 9 x 9 square pan with some baking parchment or greaseproof paper.
- Pour the melted chocolate slowly into the egg mixture and fold in using a spatula.
- Once the chocolate is incorporated, add the cocoa powder and flour into the chocolate mixture pour into the tin.
- Bake in the preheated oven for about 10 minutes. Turn the pan around and bake for another 6-8 minutes.
Note: To check for doneness, gentle press the top of the brownie. If the top is firm and shiny with a crackly top then they’re done.
Note 2: This brownie is the perfect place to make a show if high quality sea salt. Sprinkle over an extra teaspoon of Maldon.