Best Fudgy Chewy Chocolate Brownies Recipe
These Best Brownies Ever are the ultimate fudgy and chewy treat, packed with rich melted chocolate pockets throughout. Slightly adapted from MyRecipes, these brownies balance decadence and ease of preparation, resulting in a perfect 13×9 pan of moist, deeply chocolatey joy. Ideal for chocolate lovers craving a homemade classic that’s straightforward to bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1/3 cup dutch processed cocoa powder
- 2 teaspoons espresso powder (optional)
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 1/2 cups granulated sugar
Wet Ingredients
- 1/2 cup plus 2 tablespoons super hot water
- 2 ounces unsweetened chocolate, finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs plus 2 large yolks
- 2 teaspoons pure vanilla extract
Add-ins
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Prepare Equipment: Preheat the oven to 350°F. Line a 13×9 inch baking dish with aluminum foil slings and spray liberally with non-stick baking spray; this makes it easier to lift the brownies after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and sea salt until fully combined; set aside for later use.
- Make Chocolate Mixture: In a large bowl, combine the dutch processed cocoa powder and espresso powder. Pour in the super hot water and whisk vigorously until the mixture is smooth. Add the finely chopped unsweetened chocolate and continue whisking until fully melted and lump-free.
- Add Oils and Butter: Pour in the vegetable oil and melted butter, whisking gently until the mixture combines. It may look slightly curdled or separated—this is normal.
- Incorporate Eggs and Vanilla: Add the 2 large eggs and 2 large yolks along with the vanilla extract, then whisk until fully incorporated and the batter smooths out.
- Add Sugar and Flour: Whisk in the granulated sugar until fully combined. Then fold in the flour and salt mixture until no pockets of flour remain and the batter is smooth.
- Add Semi-Sweet Chocolate: Gently fold in the chopped semi-sweet chocolate chunks to distribute them evenly throughout the batter.
- Bake: Pour the brownie batter into the prepared pan and bake on the middle rack of the oven for 30 minutes. Check doneness by inserting a toothpick—it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Remove the brownies from the oven and let them cool completely for 1 to 2 hours on a wire rack or trivet. Once cooled, slice into 24 squares and serve.
Notes
- Use very hot (boiling) water to ensure the unsweetened chocolate melts properly in the cocoa mixture. Boil at least 1 cup of water and then measure the needed amount.
- If espresso powder is unavailable, omit it; the brownies will still be delicious and rich in chocolate flavor.
- Line and spray the baking pan carefully to prevent sticking and to help with clean removal of brownies.
- Baking time may vary slightly depending on the size of the baking pan; a 13×9 pan yields perfect texture in 30 minutes.
