This foolproof recipe for The Best Brownies Ever makes a chocolate fudge brownie that’s dense, gooey and decadent. These are a triple chocolate treat that’s made with melted chocolate, cocoa powder and chocolate chips, making them one indulgent dessert!
So, brownies and I have a sordid history.
I worked on this recipe for a good year. I am a perfectionist, so I refused to post until I created the perfect brownie and not only that, but tested the recipe and got the same exact result 3 times in a row.
For some reason, that was very hard to do. I’d make them one day and they’d be perfect, but the next time they would be too dry or too soft or too cakey.
A homemade brownie is no easy task, but after all the trial and error, I am a bit of a brownie expert. I have finally created the ultimate brownie recipe and it makes a huge batch!
Why this recipe works:
- The smaller amounts of flour and no leavening agents give these brownies their extra fudgy texture.
- The addition of brown sugar instead of all white sugar, cuts down the sweetness and adds to the rich chocolate taste.
- Melting the butter rather than creaming it with the sugar creates a denser, softer brownie.
- The addition of egg yolks as well as whole eggs give the extra gooey consistency.
- The combination of melted chocolate and cocoa powder rounds out the flavor and texture for a satisfyingly chewy result.
These Triple Chocolate Fudge Brownies are ultra thick, with the perfect balance of fudgy, chewy, and chocolaty goodness. Oh, and that iconic crinkly crust on top – what’s a brownie without it?
This recipe is mixed up in one pot (yes, I make them in a pot) so they are super easy with very little mess!
This is the most requested recipe by my husband. He asks for brownies every other week so I’ve had A LOT of practice. He thinks they are amazing and he’s my most difficult critic!
Here’s how to make them:
Cut the butter into even sized cubes and add them to a large saucepan.
Melt the and butter over medium heat, stirring until melted. Add both sugars.
Stir the sugar into the butter until smooth. Remove from heat, add the chocolate, leave to sit for a few minutes to melt.
Once melted, stir until smooth. Whisk in the eggs & egg yolks one at a time, then the vanilla & salt. With a wooden spoon, stir in the flour and cocoa powder.
Stir until just combined (being careful not to over mix). A few lumps are fine.
Fold in the chocolate chips.
Spread evenly into the pan.
Bake for 25 -30 minutes.
Allow to set before slicing (try anyway). Serve and enjoy.
These Brownies are so addictive you’ll want to make a second batch before the first is finished!
- Use premium ingredients. Using quality ingredients in a recipe is vital if you want great results. It makes a massive difference in taste.
- Take care in measuring. Measure carefully and accurately. It’s key to getting the best results from a recipe.
- Use room temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm your eggs: Just set them in a bowl of warm water for 10 – 15 minutes. This will allow them to warm all the way through.
- Mix by hand. For fudgy brownies, always mix by hand. You can use a whisk until adding the cocoa powder and flour and then switch to a wooden spoon.
- Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake like brownie.
How to tell if a brownie is cooked:
Due to their fudgy consistency, you can’t use a cake tester for brownies. Here’s how to bake them – Place the pan in the oven and set your timer for 25 minutes. When the timer goes off, open the oven, carefully pull the shelf out and gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for five more minutes, until the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
It’s rare you have any left, but if you want to hide some away so they don’t disappear in one day, store them in an airtight container, better yet, I use this pan which comes with a lid for easy storage.
These brownies will keep up to 4 days and believe it or not, they’re even better the next day!
To freeze brownies cool them completely, but do not slice. Wrap the brownies tightly with plastic wrap, then wrap them again with foil. Freeze them for up to 3 months.
When ready to serve, thaw the brownies at room temperature before cutting into individual slices.
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Triple Chocolate Fudge Brownies
This recipe for The Best Brownies Ever is an indulgent, fudgy brownies that are studded with extra chocolate chips for added decadence.
- 8 ounces dark chocolate chopped
- 2 cups butter cut into pieces
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3 large eggs room temperature
- 2 large egg yolks
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350ºF/180ºC/155ºC and grease 13x9 inch baking pan
Melt the and butter in a medium saucepan over medium heat, stirring until melted. Whisk in the sugar and brown sugar right into the pot. Remove from heat, add the chocolate and stir until completely melted and smooth.
Whisk in the eggs & egg yolks one at a time, then the vanilla & salt.
With a wooden spoon, stir in the flour and cocoa powder until evenly combined. Fold in the chocolate chips.
Spread into the pan. place the pan in the oven and set your timer for 25 minutes.
When the timer goes off, open the oven, pull the shelf out and gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.
Update Notes: This post was originally posted in 2015, but was rewritten and republished with new photos, step by step instructions and tips in April of 2018.