Best 2 Best Fudgy Brownies Recipes

When it comes to dessert, few treats are as universally beloved as fudgy brownies. These rich, dense, and chocolatey squares are the perfect indulgence for any occasion, whether you're celebrating a special event or simply looking for a sweet treat to enjoy after dinner. With so many different recipes to choose from, finding the best fudgy brownies can be a challenge. But don't worry, we've done the research for you and compiled a list of the top-rated recipes that are sure to satisfy your sweet tooth. From classic recipes to more unique variations, we've got you covered. So, grab your apron and preheat your oven, because it's time to bake the best fudgy brownies you've ever tasted!

Let's cook with our recipes!

BEST FUDGY BROWNIES

Best Fudgy Brownies image

I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

Ingredients

1-1/3 cups butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

THE BEST FUDGY BROWNIES

The Best Fudgy Brownies image

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

Provided by Food Network Kitchen

Categories dessert

Time 4h30m

Yield 24 brownies

Number Of Ingredients 12

Ingredients

Nonstick baking spray
3 sticks (1 1/2 cups) unsalted butter
6 ounces bittersweet chocolate (64-percent cacao), chopped
1/4 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
1 1/4 cups Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 3/4 teaspoons kosher salt
1 tablespoon pure vanilla paste or extract
2 teaspoons instant espresso powder
6 large eggs, chilled

Steps:

Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

Tips:

Use high-quality chocolate: The type of chocolate you use will have a big impact on the flavor of your brownies. Choose a chocolate that is at least 70% cocoa solids for a rich, fudgy flavor.
Don't overmix the batter: Overmixing the batter will result in tough, dry brownies. Mix just until the ingredients are combined.
Bake the brownies at a high temperature for a short time: This will help to create a fudgy center and a crispy top.
Let the brownies cool completely before cutting them: This will help to prevent them from falling apart.

Conclusion:

No matter which recipe you choose, following these tips will help you make the best fudgy brownies. With their rich chocolate flavor and gooey texture, they're sure to be a hit with everyone who tries them. So what are you waiting for? Start baking today!