This recipe for brownies will be one of your favorites! They are the best super fudgy brownies. They are rich, insanely chocolatey, and super thick.

They are loved by so many of you, and we wanted to include some new pictures and correct any possible mistakes, so this recipe has been retested.

We have shared many brownie recipes in the past using this one as a base recipe; we have brownie pudding, red velvet brookies, or even Nutella Dubai brownies.

How are we making brownies

I love to know the order I have to follow before anything else when I prepare a recipe. It helps me organize and be able to work smoothly. Here is the order we follow to make brownies in a very easy way. This is the same order we followed in our Red Velvet Nutella brownies

1. Eggs and sugar
2. Chocolate and butter
3. Dry ingredients
4. Everything together

Add to your shopping list!

Here you will find a list of everything we use to prepare fudgy brownies, most of which you can easily find at your local grocery store or online. For the chocolate, cocoa powder, and butter, I recommend you use ones of very good quality as they affect the flavor very noticeably. We use most of the same ingredients in our deep-dish Nutella brownies, too.  

• Eggs: beat them until they turn a pale yellow. This is super important for the cranky top layer.
• Sugars: We are using a mixture of brown sugar and granulated sugar.
• Butter: Use unsalted butter to have better control over the salt that goes into the brownie recipe. Use a good-quality butter or grass-fed butter like Kerrygold. Our favorite butter to use in our sea salt caramel cookies and our chocolate chip cookies.
• Chocolate: A good-quality Belgian chocolate is key to having the best result. If you like dark chocolate, use it instead; dark chocolate adds a more intense flavor to the brownies. We are using Callebaut 823 for this recipe.
• Salt: enhances the flavor and makes it better tasting.
• All–purpose flour: gives structure to the brownies.
• Cocoa powder: use 100% cacao, no sugar added. You don’t want to add any extra sugars that you can’t control.

Why are we not using any baking powder or baking soda in the brownies? When you want to enjoy brownies, you want them to be fudgy instead of cakey. If you added any of those two, you’d have cake like brownies, like in our chocolate cake recipe.

How to make perfect brownies

Key point: EGGS.

Eggs are super important when making brownies, you should always beat them until they are very fluffy and pale.

How to properly beat eggs: start by having the necessary equipment ready. You will need a stand mixer and the whisk attachment. You can use an electric hand whisk instead, but I highly recommend using a stand mixer.

In the bowl of a stand mixer, combine the eggs and sugar, then whisk on medium-low speed for 2 minutes. After 2 minutes, beat the eggs at high speed for 10 minutes. After 10 minutes, you will notice how the eggs have tripled in size. The sugar has dissolved, and they are ready to use.

Best tips to make brownies

We all love brownies, at least most of us do, all chocolate lovers, fudgy dessert lovers. Brownies are really easy to make; they’re one of the recipes that everyone who wants to learn how to bake starts preparing.

I still remember the first time I tried to make brownies; it was the oiliest mess.

• Beat the eggs with the sugar until triple in size and turn pale. This is very important for the brownie’s texture, dissolving the sugar, and it will also help with the crinkly top. That’s something we all love so much when we make a brownie. We used this method in our brownie pudding and our brownie-bottom Nutella cheesecake
• Don’t overmix the brownie batter. Overmixing will deflate the eggs.
• Use good-quality ingredients, Belgian chocolate, grass-fed butter, or a good-quality cacao powder. Our preferred brands are: Callebaut, Kerrygold, and Cacao Barry.
• Don’t over-bake the brownies; it’s very easy to accidentally over-bake brownies as they feel very soft. If you like your brownies slightly more cooked, you can add 5 more minutes to the baking time.
• Let the brownies set in the pan for at least 20-30 minutes before attempting to remove them.

Tools you will need

To make seriously fudgy brownies, all you need is,

• Square pan, I love using our USA PANS, 8-inch (20 cm).
• Stand mixer, to beat the eggs until white and pale
• Bowls, if you have a stand mixer, all you need is a stand mixer bowl for the eggs and another one for the whole batter
• A whisk will be useful to mix the batter
• Spatula, to carefully fold the eggs into the batter, making sure not to deflate them, we use the same tool in our cookie butter brownie cheesecake.
• Parchment paper, line the pan, and it will be super easy to remove the brownie from the pan, and also way easier to clean it after. Those chocolate pieces get stuck in the sides of the pan, and they’re a REAL nightmare.

What makes a crinkly top on brownies

When you are beating the eggs until they are fluffy and pale, not only does it give a perfect texture to your brownies, but it also dissolves the sugar.

The sugar, when it dissolves, goes to the top of the brownie, which creates a perfectly cracked brownie. When you fold the eggs into the batter for the brownie, it is very important that you don’t overmix it, but also, very important to incorporate it thoroughly.

I am now wondering if I should make another batch of brownies because I’m seriously craving them.

How to tell if the brownies are baked

This is something that I used to struggle with; I would over-bake my brownies because I was afraid of undercooking them.

• Grab a wooden toothpick and insert it in the center of the brownie after the 35-minute mark. If the toothpick is dirty with wet batter, it needs more time to bake, but if it has wet crumbs, then it’s ready.
• Some people like slightly more baked brownies, and that’s okay. I recommend you cook them for just 5 minutes to make sure they’re not too cooked. You want them fudgy, not cakey.
• You will notice the top of the brownie has a crack; it’s not wet anymore. The brownie doesn’t jiggle.

How to serve brownies

How can you make a brownie even better? I know a brownie by itself is just DELICIOUS, but you know you can make it even better?

There’s something in brownies that is a big yes for me. WARM brownies. Some people like to cut squares or lines of their brownie and enjoy it like that, cold or at room temperature. But there’s nothing better than a warm brownie that tastes just like it was recently baked.

The chocolate melts, the texture is perfect, the flavor…

You want to make this the best dessert you have ever tried? Add a big scoop of vanilla ice cream on top. With the warmth, it will slightly melt, and you will have the ice cream combined with a warm, chocolatey brownie.

Can you freeze a brownie?

Yes. Freezing brownies is something we do a lot in our house. Everything that is made in this kitchen is tested by all our family and friends, they approve or tell us what they think with all honesty.

Most of the food that we give, we have to freeze, and that’s how we know if something is okay to freeze or not.

BEST TIPS to freeze brownies: slice the cooled brownies and place them in a lined tray with parchment paper. You should make sure that they don’t touch each other so they can freeze and not get stuck.

First, we quickly freeze them for 3-4 hours so they can harden slightly. You can either place them in a freezer-safe bag or in a freezer-safe container. Don’t forget to add the name of the food you are freezing (brownies) and the date of the day it was made! They will last in your freezer for up to 3 months.

And that’s the whole recipe! Thank you so much for trusting us with another recipe. You can find us in our social media, Instagram, Facebook, YouTube, and TikTok!  

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