Ultra Fudgy Brownies

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These Ultra Fudgy Brownies are insanely gooey and rich. With signature crinkly brownie tops they will just melt in your mouth!

Fudgy brownies with crinkly tops on a cooling rack

I hate cakey brownies. Okay maybe hate is a strong word but to me a cakey brownie is just chocolate cake. That’s why I made sure these brownies were extra fudgy. I went through many, many brownie tests before I was finally happy with them and in the process learned the secret to fudgy brownies with crinkly tops.

What Makes A Brownie Fudgy?

  • Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
  • Brown sugar – brown sugar adds extra moisture.
  • No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
  • Small amount of flour – using too much flour results in brownies with a cakey texture.
  • Shorter baking time – brownies should still be a little gooey when you take them out of the oven.

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Ultra fudgy brownies top and side view with crinkly tops

The Secret To Brownies With Crinkly Tops

  • The signature crinkly brownie top comes from dissolving the sugar in the butter. To do this, you have to melt the butter over low heat. Once melted mix in the sugars and stir until dissolved.
  • Mix the eggs and sugar very well until completely smooth.

How To Make Ultra Fudgy Brownies

1. Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.

2. In a medium bowl whisk the eggs, vanilla extract and salt. Whisk the sugar mixture into the egg mixture until very smooth.

Brownie mixing process: before and after adding flour

3. Fold in flour until almost combined leaving a few streaks of flour. Fold in chocolate chips until just combined and pour batter into the prepared pan.

4. Bake for 20-25 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts.

Pro Tips For Brownies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t over mix the batter after adding the flour. There should still be streaks of flour when you add the chocolate chips.
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Ultra Fudgy Brownies

Maria Azzarelli
These ultra fudgy brownies are insanely gooey and rich. With signature crinkly brownie tops they will just melt in your mouth!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9 large brownies
Calories 330 kcal

Equipment

  • 8×8 inch pan

Ingredients
  

  • 113 g (1/2 cup) unsalted butter, melted
  • 150 g (3/4 cup) granulated sugar
  • 75 g (1/4 cup + 2 tbsp) brown sugar
  • 60 g (3/4 cup) cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 g (1/2 cup) all-purpose flour
  • ½ tsp salt
  • 160 g (3/4 cup) mini chocolate chips

Instructions
 

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • Melt butter in a small pot over low heat. While still on heat stir in the granulated and brown sugars until dissolved. Whisk in the cocoa powder then remove from heat and set aside.
  • In a medium bowl whisk the eggs, vanilla extract and salt.
  • Whisk the sugar mixture into the egg mixture until very smooth.
  • Fold in flour until almost combined then fold in the chocolate chips. Do not over mix.
  • Pour batter into prepared pan and bake for 20-25 minutes or until the center is just set.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 330kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 66mgSodium: 96mgPotassium: 137mgFiber: 3gSugar: 36gVitamin A: 407IUVitamin C: 0.1mgCalcium: 46mgIron: 2mg
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