These classic fudge brownies are the perfect compromise between fudgy and cakey brownies, with the perfect crackly top, guaranteeing everyone will be pleased!
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Anyone with a bowl can make a one-bowl brownie recipe. I’ve seen brownie recipes with very little flour, just some Nutella, and an egg. I’ve seen no flour, no egg - so many variations, it boggles the mind! I first started this recipe as a way of developing my own one-bowl brownie recipe, but it just never came together with everything I wanted.
I wanted a rich, chocolatey, and fudgy brownie that was also a little bit cakey. I wanted the traditional crackly top that looks so inviting and actually melts on the tongue like a chocolate meringue. For me, the only way to get all the things I wanted in a brownie was to use both melted chocolate and cocoa powder and to whip, whip, whip my eggs and sugar and then go from there. It takes 3 more minutes than a one bowl brownie and it’s never failed.
This recipe makes four 4X4“ brownies, eight 4X2” brownies, sixteen 2X2” brownies, thirty-two 1X1” brownies, or one serving for The Boy. I wish I was kidding.
Looking for more brownie and blondie recipes?
- Peanut Butter Rice Krispie Brownies
- Brown Butter Blondies: Better than Basic
- Brown Butter Cookies and Cream Blondies
📖 Recipe
Classic Fudge Brownies
Ingredients
- 8 tablespoon (112 g) unsalted butter
- 3 oz (85 g) chocolate chopped
- 1 teaspoon espresso powder or instant coffee crystals
- ½ teaspoon fine grain salt
- 2 tablespoon (30 g) vegetable oil or other neutral oil
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large (100 g) eggs at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (90 g) all-purpose flour
- ¾ cup (75 g) dark or dutched cocoa powder
- ½ teaspoon baking powder (optional)
Instructions
- Preheat oven to 350°. Spray an 8X8 baking pan with non-stick spray and line with parchment paper, allowing some to hang over the sides to act as handles for lifting the brownies out at the end. If that makes ABSOLUTELY no sense to you, just really spray your pan really, really well. The brownies will come out even if you have to eat them out of the pan with a spoon. Oh noooo.Melt butter in a small saucepan. Turn off heat and add chocolate, espresso, and oil to the melted butter. Stir until melted and well mixed. Allow to cool.
- In a medium sauce, pan, melt butter. Add chopped chocolate and stir until melted. Add vegetable oil, espresso powder, kosher salt, both sugars, vanilla, and eggs, and whisk vigorously until the mixture is fully mixed and the sugars no longer feel grainy when rubbed between your fingers.
- Fold the flour and cocoa powder in just until the last bits of flour have completely mixed in. You can add ½ teaspoon of baking powder with the flour, if you like a cakier brownie. Sometimes I do.
- Spread into prepared square baking pan and bake in 350° oven for 20-25 minutes, turning the pan around half way through. I start checking at 20 minutes so I don’t over bake, because no one wants a dry brownie.
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Yummy says
Thanks for sharing, these look delicious! How do you measure your flour? How many grams of flour is 3/4 cup for you?
Cynthia says
I normally use volume measurements when baking since most American recipes are written this way, but according to King Arthur Flour (which I use), 3/4 cup of their all purpose flour is 90 g.