These fudgy brownies are rich, dense, and intensely chocolatey. What's more, they occupy that perfectly irresistible sweet spot right between fudge and chocolate cake. This recipe is a slight adaptation of one titled "Fudgy Triple-Chocolate Brownies" from The Cooks Illustrated Cookbook (2011), and the alchemy that you get from combining three different types of chocolate is simply hard to top. Classic and comforting!
Ingredients for Fudgy Brownies
- semisweet (or bittersweet) chocolate chips
- unsweetened chocolate
- unsalted butter
- unsweetened cocoa
- instant espresso powder
- eggs
- baker's sugar
- pure vanilla extract
- kosher salt
- all purpose flour
- walnuts (optional)
See recipe card for quantities.
Instructions for Fudgy Brownies
Heat oven to 350℉. Line an 8x8 inch metal baking pan with foil by placing two long sheets perpendicular to each other in the pan and pressing them flush into the corners and along the sides, leaving the extra hanging over the edges.
Lightly grease foil with the extra softened butter and set the prepared pan aside.
In a small heavy saucepan, melt the chocolate chips, unsweetened chocolate, and butter together over very low heat, stirring constantly. Remove from heat.
Then add the unsweetened cocoa and instant espresso powder, whisking until thoroughly incorporated. Set the mixture aside to cool slightly.
In a medium bowl, combine the eggs, sugar, vanilla, and salt, whisking until well combined.
Add the warm chocolate mixture to the egg mixture and whisk until thoroughly incorporated.
Using a silicone spatula, stir in the flour just until combined. If adding walnuts, gently fold them into the batter.
Transfer batter to the prepared pan, spreading it into the corners with the spatula and then smoothing the top.
Bake until the brownies are slightly puffed, about 35 to 40 minutes.
Allow the brownies to cool in the pan on a wire rack until they've reached room temperature. (About 1½ to 2 hours.) Then remove the brownies from the pan using the foil to lift. Cut into squares and serve.
Hint: The instant espresso powder certainly isn't essential here, but it adds some wonderful depth of flavor to the chocolate. And for a little extra oomph, I sometimes like to sprinkle just a little bit of fine sea salt over the batter before placing these in the oven.
Storage
These fudgy brownies will keep for about 3 to 4 days in an airtight container at room temperature. They also freeze very well when individually wrapped.
Top tip
Don't overbake your brownies! If you want to test them for doneness before removing the pan from the oven, simply insert a toothpick into the center...when a few moist crumbs remain attached, they're done.
Related
Looking for more classic dessert recipes? Try these:
📖 Recipe
Fudgy Brownies
Equipment
- 8x8 inch metal baking pan
- wire cooling rack
Ingredients
- 5 ounces semisweet (or bittersweet) chocolate chips
- 2 ounces unsweetened chocolate, chopped or broken into pieces
- ½ cup unsalted butter, plus a little extra for greasing the pan
- 3 tablespoons unsweetened cocoa
- 1 tablespoon instant espresso powder
- 3 large eggs
- 1¼ cups baker's sugar
- 2 teaspoons pure vanilla extract
- ¾ teaspoon kosher salt
- 1 cup all purpose flour
- ½ cup walnuts, roughly chopped (optional)
Instructions
- Heat oven to 350℉. Line an 8x8 inch metal baking pan with foil by placing two long sheets perpendicular to each other in the pan and pressing them flush into the corners and along the sides, leaving the extra hanging over the edges. Lightly grease foil with the extra softened butter, and set the prepared pan aside.
- In a small heavy saucepan, melt the chocolate chips, unsweetened chocolate, and butter together over very low heat, stirring constantly. Remove from heat. Then add the unsweetened cocoa and instant espresso powder, whisking until thoroughly incorporated. Set the mixture aside to cool slightly.
- In a medium bowl, whisk together the eggs, sugar, vanilla, and salt until well combined.
- Add the warm chocolate mixture to the egg mixture and whisk until thoroughly incorporated.
- Using a silicone spatula, stir in the flour just until combined. If adding walnuts, gently fold them into the batter.
- Transfer batter to the prepared pan, spreading it into the corners with the spatula and then smoothing the top.
- Bake until the brownies are slightly puffed, about 35 to 40 minutes.
- Allow the brownies to cool in the pan on a wire rack until they've reached room temperature. (About 1½ to 2 hours.) Then remove the brownies from the pan using the foil to lift. Cut into squares and serve.
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