Fudgy Double-Chocolate Brownies

BySam Worley

March 20, 2015

4.9

(20)

Read Reviews

Photo by Chelsea Kyle, food styling by Katherine Sacks

Active Time

35 minutes
Total Time

1 1/2 hours

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

Ingredients

15-18 brownies

1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed

12 ounces bittersweet chocolate (about 70 percent), chopped

3 tablespoons unsweetened cocoa powder, sifted

6 large eggs, at room temperature

3 cups sugar

1 1/2 teaspoons salt

2 1/4 cups cake flour

Special Equipment:

A 13x9" baking pan

Step 1
Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
Step 2
Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
Step 3
Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4–5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
Step 4
Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
Step 5
Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50–55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15–18 pieces.

Do ahead:

Brownies can be baked, covered with plastic wrap, and stored at room temperature, up to 3 days.

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Reviews (20)

Perfect for my grandson's request. Instead of cake, we're having Brownie Sundaes for his birthday. 'Killer' double choco. brownies with his Nan's homemade ice cream & hot fudge sauce. Personally, I'm glad for the lack of a calorie count, which someone asked about! It could only be incredibly high with all these ingredients, as in I don't want to know. I want to enjoy!
- Susan
- Takoma Park, MD
- 10/3/2022
So, following the the recipe to the letter, these turned out very cake like for me. Perhaps it is the altitude here in Colorado Springs? Also, these were completely baked in about 35 min at 325, nowhere near the 50-55 min called for in the recipe.
- Anonymous
- Colorado Springs
- 9/23/2022
How many calories? Hi, why aren't the calories listed with the recipe, or did I miss that?
- Cassandra Canada
- Ontario, CA
- 3/2/2022
These brownies are good, but they are not as good as so many other reviewers seem to think. They are just a good basic brownie, not that special.
- Mikery 2
- Phoenix
- 10/19/2021
Best brownies ever every time you make them!
- ebuzath
- Calgary, AB
- 2/2/2021
This is the only brownie recipe you’ll ever need.
- fairuza834673
- Schertz, TX.
- 1/1/2021
Excellent brownies. Perfect for fudgey brownie lovers. Definitely 4 forks on this one.
- ccsanti
- San Francisco, CA
- 4/4/2020
Hands down the best brownies I've ever eaten. Just incredible. I really like using Hershey's Unsweetened Cocoa Powder for this one. Lindt chocolate works perfectly.
- aysezeynepkamis8865
- Istanbul, Turkey
- 3/30/2020
The best brownies that I've ever eaten. Has perfect sweetness and texture. Only note on the recipe would be that the cooking time is too long - mine came out perfect in just 35 minutes, rotating halfway through.
- aysezeynepkamis8865
- Istanbul, Turkey
- 7/14/2019
Here's what a friend emailed me after I dropped off a sampling: "I have just taken two bites of this wonderful brownie and just had to thank you immediately. It is certainly the best brownie that I have ever eaten. You should ditch the day job and become a pastry chef." If only... In my reply I gave full credit to the recipe.
- swword
- Toronto, ON
- 2/25/2019
These are sooo good. I didn't have cake flour so punted with cornstarch (didn't have enough of that either so the recipe was not "true"). Used Nestles bittersweet chocolate chips to make up the balance of the chocolate but even with the lack of proper ingredients, these were delicious.
- celticmommy53
- San Francisco Bay Area
- 3/14/2018
Love this recipe! I have made them twice and followed it as stated. The first time I did put them in a smaller but tall sided pan and they were more gooey in the middle (as expected) which, served warm was like a molten cake.
- sionnaa
- San Francisco, CA
- 9/29/2017
Just finished making these for the second time in a week! Probably the best brownie recipe I've had in a long while. The only thing I did differently was half the recipe...obviously, that was a mistake! They are crunchy on the sides and fudgy in the middle. Also, used bittersweet and semi-sweet Ghirardelli chocolate. Divine!
- dmcilhon
- Eagan,MN
- 1/22/2017
Love these brownies. I made them exactly as stated. More fudgy than cakey by far. I served them with a raspberry sauce and they were stunning.
- mhambst
- Orem, UT
- 1/15/2017
these are excellent brownies! my new default recipe. I made the recipe as stated.
- chitownmomcook
- Chicago, IL
- 12/31/2016