Ultra Fudgy Brownies Recipe
The brownie is a chocolate cake that’s fudgy on the inside, chewy on the outside, and above all, incredibly easy to make. It’s one of the most iconic and irresistible American desserts, right up there with cookies and pancakes.
The batter is made with high-quality baking chocolate and traditionally includes pecans or walnuts. You can also swap in hazelnuts or stir in a handful of chocolate chips for extra indulgence.
I’ve always been on the hunt for the best brownies recipe, and I can honestly say this one is a winner, at least for now, since I love experimenting with new versions. This recipe is from the Ferrandi School’s Pastry book, and the result is everything you could hope for: rich, fudgy, moist, and deeply chocolatey. It’s also the perfect treat when you don’t want to spend too much time in the kitchen.
As a big fan of homemade baking, brownies are one of my go-to recipes for the kids’ snack time. They’re always a huge hit, loved just as much by grown-ups as by little ones.
Table of Contents
Video Recipe
Ingredients:
For an 18 x 18 cm (7 x 7 inch) baking pan, 4 cm (1.5 inch) high
- 200 g (7 oz ) eggs (without shell) (4 eggs)
- 120 g (4.2 oz ) granulated sugar
- 200 g (7 oz ) unsalted butter
- 240 g (8.5 oz) dark chocolate (I used Cacao Barry 50% dark chocolate)
- 80 g (2.8 oz ) all-purpose flour
- 100 g (3.5 oz ) (more or less) walnuts, pecans, or toasted hazelnuts
How to Make Chocolate Brownies?
Preheat the oven to 165°C (325°F).
Grease the pan and, if you wish, line it with parchment paper (it’s not essential).
Melt the chocolate and butter in a double boiler and set aside.
Beat the eggs and sugar with a mixer for about 7 minutes, until the mixture triples in volume, turns pale and creamy, and forms a ribbon.
Carefully fold in the melted chocolate in three additions using a spatula, working from bottom to top to keep the mixture light.
Add the sifted flour in the same way, then fold in 60 g (2 oz ) of chopped walnuts, reserving the rest for decoration.
Pour the batter into the pan, smooth the surface, and sprinkle with the remaining walnuts.
Bake for 20 to 30 minutes, depending on the desired texture. A toothpick inserted into the center should come out with a little batter for a fudgy center.
Let cool before cutting into squares.
Enjoy it cold or warm, according to your preferences.
How to Store Brownies?
Brownies are always best enjoyed shortly after coming out of the oven, when the center is still warm and perfectly fudgy. As they cool, the creamy interior firms up slightly but stays moist and delicious. For an extra gooey texture, just pop a piece in the microwave for a few seconds before serving.
You can keep brownies in an airtight container for up to a week, or freeze them for up to a month. Always let them cool completely before storing. When you’re ready to enjoy them, thaw at room temperature, then warm gently to bring back their fudgy goodness.
More Chocolate Treats for Snack Time
Butter-Free Brownie – a lighter take on the classic fudgy brownie.
Fondant Baulois – The Best Chocolate Cake – intensely chocolatey and melt-in-your-mouth
Mascarpone Chocolate Fondant Cake – indulgent, creamy, and perfect for chocolate lovers.
Molten Lava Chocolate Cakes – A soft chocolate cakes with a rich, gooey molten center.
Soft and Very Fudgy Chocolate Brownies
INGREDIENTS
- For an 18 x 18 cm (7 x 7 inch) baking pan, 4 cm (1.5 inch) high
- 200 g eggs (without shell) (4 eggs)
- 120 g granulated sugar
- 200 g unsalted butter
- 240 g dark chocolate (I used Cacao Barry 50% dark chocolate)
- 80 g all-purpose flour
- 100 g (more or less) walnuts, pecans, or toasted hazelnuts
PREPARATION
- Preheat the oven to 165°C (325°F).
- Grease the pan and, if you wish, line it with parchment paper (it's not essential).
- Melt the chocolate and butter in a double boiler and set aside.
- Beat the eggs and sugar with a mixer for about 7 minutes, until the mixture triples in volume, turns pale and creamy, and forms a ribbon.
- Carefully fold in the melted chocolate in three additions using a spatula, working from bottom to top to keep the mixture light.
- Add the sifted flour in the same way, then fold in 60 g (2 oz ) of chopped walnuts, reserving the rest for decoration.
- Pour the batter into the pan, smooth the surface, and sprinkle with the remaining walnuts.
- Bake for 20 to 30 minutes, depending on the desired texture. A toothpick inserted into the center should come out with a little batter for a fudgy center.
- Let cool before cutting into squares.
- Enjoy it cold or warm, according to your preferences.
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