Fudgy Brownies

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This is a recipe I probably should have posted sooner. This is my go-to brownie recipe, I have used it so often that it is pretty much engraved on my brain. It is the base recipe for the majority of my brownie recipes and variations. In my previous post, we explored a cocoa based brownie, which, being a brownie, I quite enjoy. This time we are looking at a brownie with both melted chocolate and cocoa powder in the batter.

As you can see below, the results appear fairly similar. They are both visibly fudgy, although it should be noted that I allowed the “Fudgy Cocoa Brownies” to cool completely before cutting and photographing them, while I was a little less patient with the “Fudgy Brownies” so we are seeing some very melty chocolate chips there and a less set appearance.

While both have a beautiful crust on top, I think I would give the edge slightly to the “Fudgy Brownies” for just a hint more gloss. The chocolate chips land mostly on the bottom in the “Fudgy Cocoa Brownies” whereas they are a touch more evenly distributed in the “Fudgy Brownies” due to a slightly more viscous batter. But, if we are judging solely on appearance there really isn’t an overwhelming difference.

The real difference between these two brownies is in the taste. They are both excellent, rich, chocolatey brownies, but the “Fudgy Brownies” get a double hit of chocolate flavor from the melted chocolate combined with the cocoa powder and additional richness from the cocoa butter in the melted chocolate. The result is a noticeable increase in chocolate intensity.

If you are a brownie purist, you can leave out any mix-ins, but I prefer to add a few different kinds of chocolate chips to my brownies. I like the additional layers of flavor and the textural difference between the fudgy chew of the brownies and the chocolate chips (whether melted into pools while the brownie is still slightly warm, as seen above, or solid after the brownies have fully cooled and set). In this batch I opted for milk, semisweet and bittersweet chocolate chips all in slightly different form factors (discs, large chips and smaller chips).

When making this recipe, all the notes given on the “Fudgy Cocoa Brownies” post still apply, but there are a couple more I wanted to mention here:

  • Do not be tempted to omit the espresso powder, even if you detest the flavor of coffee. I promise you, your brownies will not taste like coffee at all. The espresso powder simply helps to enhance the chocolate flavor.
  • Likewise, do not be tempted to reduce or omit the salt. Most baked goods benefit from at least a little bit of salt. In the case of brownies, which have a very high ratio of sugar, the salt helps to balance out that sweetness while also enhancing the chocolate flavor.

A good brownie recipe is something every baker should have in their back pocket. It provides an easy and relatively quick chocolate fix, but it is also a versatile base for nearly endless variation. Master the basics, then let your imagination run wild!

Three fudgy brownies stacked on a slate serving board

Fudgy Brownies

A basic fudgy brownie recipe with intense chocolate flavor from both melted chocolate and cocoa powder.
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Course: Dessert
Cuisine: American
Keyword: bar, brownie, chocolate, chocolate chip, classic, fudgy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 24 brownie


  • Baking pan (9" x 13")
  • non-stick foil (heavy duty)
  • Mixing bowls
  • measuring cups
  • measuring spoons
  • whisk (or electric mixer with whisk attachment)
  • spatula



  • 1 cup flour
  • ¼ cup cocoa powder
  • 1 teaspoon salt
  • 12 ounce dark chocolate
  • 1 cup unsalted butter
  • 1 teaspoon espresso powder
  • 5 eggs
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla


Make the brownies:

  • Pre heat oven to 350°. Lightly grease, or line with non-stick foil, a 9” x 13” brownie or cake pan.
  • Whisk together the flour, cocoa powder and salt in a small bowl. Set aside.
    1 cup flour, ¼ cup cocoa powder, 1 teaspoon salt
  • Place the dark chocolate, unsalted butter, and espresso powder in a large microwave safe bowl. If your microwave has a chocolate melting feature, use that, otherwise, heat for 1 minute in the microwave, stir and then continue to heat in 30 second intervals, stirring after each interval just until the chocolate is fully melted. This can also be done over a double boiler.
    12 ounce dark chocolate, 1 cup unsalted butter, 1 teaspoon espresso powder
  • While the chocolate and butter are melting, whisk the eggs, sugar and brown sugar until thick and ribbony (this is faster with an electric mixture, but can be done by hand). Whisk in the vanilla until combined.
    1 cup sugar, 1/2 cup brown sugar, 5 eggs, 1 tablespoon vanilla
  • Whisk the chocolate mixture into the egg mixture until a homogenous, glossy mixture is achieved. At this point the sugar should be fully dissolved with no grittiness in the mixture.
  • Stir in the flour and cocoa powder just until the flour disappears. Fold in the chocolate chips, or your favorite mix-in(s).
  • Pour the batter into the prepared pan, smooth out the top.
  • Place the pan in the pre-heated oven and bake for about 35 minutes. The top will appear set, the edges slightly puffed and possibly a crack or two in the surface.
  • Allow to cool completely before cutting into 24 large bars or 40 small bars. Store in an air-tight container at room temperature.

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