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The Ultimate Fudgy Brownies

April 14, 2020 by Catherine Zhang 39 Comments

The recipe for the ultimate thick and fudgy brownies with a shiny crackly crust. Learn the secret to creating the perfect brownie with the trademark cracked crust and rich, fudgy interior.

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My Ultimate Brownies
Ingredients
Frequently Asked Questions
The Ultimate Fudgy Brownies

My Ultimate Brownies

Every blog has to have its own ultimate brownie recipe right? This is one of the first recipes I ever developed and still one of my favourites. A good brownie recipe is a staple in any bakers collection and I made it a mission to perfect this. That being said I “perfected” this in primary school and as I kept baking I had my doubts as to my primary school definition of “perfect”. BUT after trying a lot of other recipes here and there I’ve always returned to this recipe.

The depth of chocolate flavour and balance of fudginess is something unmatched. I use a combination of dark chocolate, milk chocolate and cocoa powder, creating a rich chocolate flavour that is not too sweet, and if you top this with a little flakey salt, you could probably eat the whole batch in one sitting…

Cakey or Fudgy Brownies?

I know that people feel very strongly about their brownie preferences. Cakey, fudgey, light, dense, gooey, crispy, corner, edge, centre… the list goes on. For me the perfect brownie is one that is slightly dense and rich with a crackly crispy top and shiny crust. This recipe creates just that. If you love a thick chewy brownie keep these in the fridge, if you want a moist gooey brownie eat these warm!

Nuts in Brownies?

Another debate. Nuts or no nuts. I think nuts provide that extra little crunch as well as a change in texture that compliments the brownie. On top of that, the slight bitterness of the walnut counteracts the sweet chocolate, making it the perfect combination. Of course, these are optional, but highly recommended! There are so many different ways of eating it and serving it, but I am sure that this will fulfill your brownie needs one way or another.

Ingredients

Unsalted butter: Both unsalted and salted butter will work here. If you use salted butter don't add the pinch of salt later.
Semi-sweet chocolate: I find semi-sweet chocolate the best in these kind of recipes as it adds more depth to the chocolate flavour. If you like a sweeter brownie then feel free to use milk chocolate, however I wouldn't recommend reducing the sugar as it changes the texture of the brownies.
Eggs: Eggs are important for the structure and texture of the brownies, it's also what holds everything together
Caster sugar: I use caster sugar in these brownies because we want the sugar to melt into the batter. The melting of the sugar is what helps to create the crackly crust
Flour: Plain/all-purpose flour does the job here!
Cocoa powder: I recommend using dutch processed cocoa powder here as it has had the acidity neutralised, giving a smoother and richer chocolate taste
Baking powder: Necessary to give the brownies a little lift and break up the dense texture
Salt: Essential to cutting through the sweetness of the sugar and chocolate
Walnuts: These are optional, but I love adding walnuts, or any kind of nut to my brownies. It helps to break up the sweetness and adds extra texture.
Flakey salt: Flakey salt is essential (for me at least!) It's another way to break up the rich chocolate flavour of the brownie.

Frequently Asked Questions

What makes a brownie fudgy?

The key ingredients in making brownies fudgy are chocolate and butter. The similarity between these two is fat. Cocoa butter from the chocolate and butterfat from the butter. The more fat there is the fudgier the brownie will be!

How do I get a crust on the top of my brownies?

It can be frustrating when your brownies bake up dull and boring, you want that shiny crackled crust! The secret to achieving this is in two key areas: sugar content and egg beating.

The most important of the two is the beating of the eggs. You want to beat the eggs until they have doubled in volume and become lighter in colour. You should be able to create ribbons of batter that sit on the surface of the batter before it blends in with the remaining batter. This creates a meringue of some sort that floats to the surface of the brownie when baked.

The other key area is sugar content, however you don't need to worry about that since I've taken care of it in the recipe! The sugar melds with the egg to create the meringue-like crust that sits on top.

How do I know when fudgy brownies are done baking?

A skewer inserted in the centre should come out wet with a few crumbs. If it is completely covered in raw batter it needs to bake a little longer.

How do I cut perfect brownie slices?

The trick to cutting perfect slices is to chill the brownies after the bake. Once chilled the chocolate, butter and sugar will firm up. Run a sharp knife under hot water and wipe dry before slicing. The heat helps to melt the brownie as it is sliced to create the perfect slice.

How long can I store these?

These can be stored at room temperature for up to 3 days or in the fridge for up to a week. Make sure you store them in an airtight container to keep them fresh!

Let's Get Baking!

Let me know if you make these! No matter whether you are a beginner or an experienced baker a brownie always hits the spot 🙂

If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.

Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!