Chewy Fudgy Brownies
Chewy Fudgy Brownies are so rich and fudgy. Cut them small like fudge or serve them as larger pieces for chocolate lovers.
Bob and I recently started the house hunting process, and it has unexpectedly taken up what little free time I have! It’s exciting but also so overwhelming. I’ve been trying to fit in some baking too, but it’s been hard! I’ve wanted to make these brownies from my America’s Test Kitchen Cookbook for a long time. I’m constantly on the hunt for the perfect brownie recipe!
I am very particular about my brownies. I like them chewy, not cakey. Given that these are called “chewy, fudgy brownies,” I thought these would be it. Although these were very good brownies, they were not my idea of “chewy” . . . not as much “cakey” as I’ve had in the past though.
All of the chewy brownies I’ve had are much thinner than these, so perhaps using a larger pan would have made them more chewy? I’m not about to try to revamp a Test Kitchen recipe – I’ll just continue my hunt.
If chewy isn’t your thing, these really are delicious. Plus, these brownies slice very beautifully – so the presentation is great for company!
Looking for more Brownie Recipes?
Check out these other brownies:
Best Gooey French Brownies
Coconut Butterscotch Chip Brownies
Dark Chocolate Mascarpone Brownies with Blueberry Ganache
Red Velvet Brownies with Cheesecake Swirl
Ina’s Outrageous Brownies
Roasted Cherry Brownie Sundaes with Cherry Port Sauce
Pumpkin Spice Kiss Brownies
Dairy Free Brownies (MSPI)
- 5 ounces semisweet or bittersweet chocolate (chopped)
- 2 ounces unsweetened chocolate (chopped)
- 8 tablespoons unsalted butter, cut into quarters (1 stick)
- 3 tablespoons cocoa powder (natural or Dutch-processed)
- 3 large eggs
- 1 1/4 cups sugar (8 3/4 ounces)
- 2 teaspoons vanilla extract
- 1/2 teaspoon table salt
- 1 cup unbleached all purpose flour (5 ounces )
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Line an 8-inch square baking pan with two pieces of foil that extend beyond the edges of the pan (to serve as handles to lift the cooled brownies out of the pan). Spray the foil with vegetable oil spray.
- Melt the chocolates and butter in a medium heatproof bowl set over a saucepan of barely simmering water (or in the top of a double boiler), stirring occasionally, until smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
- Whisk the eggs, sugar, vanilla, and salt together in a medium bowl until combined, about 15 seconds.
- Whisk the warm chocolate mixture into the egg mixture. Using a wooden spoon, stir in the flour until just combined.
- Transfer the batter to the prepared pan. Using a spatula, spread the batter into the corners and smooth the surface. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes.
- Cool the brownies on a wire rack to room temperature, about 2 hours.
- Loosen the edges with a paring knife and lift the brownies from the pan using the foil extensions. Cut the brownies. The cut brownies can be wrapped in plastic wrap and refrigerated for up to 5 days.