This fudgy and chocolatey brownie recipe requires no special cooking technique knowledge. This does not require steps that you would normally see in brownie recipes, like creaming or browning butter and chopping chocolates.
This recipe takes about 35-45 minutes to bake, but the steps are straightforward and non-complicated. If you like your brownie moist and fudgy (as compared to the drier, cakey type), this is for you.
This is a simple dish that you will be able to easily edit once you’re already familiar with the process. Below, we’ll give you ideas on what to add to your batter—aside from making the brownies, we’ll also provide several ways that you can change up textures and flavors by adding ingredients like nuts, dulce de leche, caramel, fruits, and so on.
How to Make
Adjust the oven rack to the middle position. Preheat the oven to 350F.
Prepare the baking pan. Do a “foil sling” by lining a 9x9 brownie pan with two layers of foil. Cut the foil sheets in such a way that there is extra foil hanging on the sides. Overlap the two sheets of foil so they cover both sides of the pan (they should be perpendicular to one another). Flatten all wrinkled corners. Line with some cooking oil or butter.
Prepare wet and dry ingredients. Have two bowls ready. Combine the white sugar, brown sugar, and salt in one bowl, and sift the flour and cocoa powder in another bowl. Set aside.
Combine butter and chocolate. In a medium saucepan, melt the butter. Once melted, turn off the heat and then add the chocolate chips. Let the mixture sit for about 3-4 minutes then whisk. The mixture will be thin, and the chocolate should be melted.
Add the wet ingredients. Add the sugar mixture to the butter-chocolate mixture. Whisk until combined and then add the three eggs. Mix slowly until the eggs are just fully incorporated.
Add the dry ingredients. Using a wooden spoon or spatula, add the sifted flour and cocoa mixture and the espresso powder (if using) to the wet ingredient mixture above. Mix until just combined.
Pour the brownie batter into the pan and smoothen with a spoon or offset spatula. Bake for 35 minutes. To test doneness, insert a toothpick in the center of the brownie—if it has a few crumbs attached, it’s done. If the toothpick catches some batter, bake for another 5-10 minutes. Cool completely before cutting.
Serving the Brownies
It’s easiest to slice the brownies when they’re a bit cold. Once cooled completely, you can refrigerate it for about an hour. This way, the fudgy brownies will not be too gooey when sliced.
You’ll most likely have crumbs sticking to your knife when slicing. The best way to have neat slices is to have a bowl of hot water you can dip your knife in. Dip it every few slices or so and wipe before you slice again.
Serve the brownie slices warm by microwaving them for about 10-15 seconds. Serve them straight from the fridge if you want more stable, dense slices.
Fillings, Toppings, and More
This section is for those who would like to experiment with their brownies. These are just a few ideas on what you can mix into this recipe—you can add more ideas to this list as inspiration strikes.
Flaky sea salt – This is a simple but sophisticated addition to any brownie recipe. Top your finished brownies with a sprinkle of any flaky sea salt, such as Maldon. The salt will act as a flavor enhancer and will bring out the sweetness of the brownies. This is very versatile and can be added to any of the suggestions below.
Dulce de leche – You’ll be able to find cans of this in supermarkets, but if you find the time, you can make your own—it’s more affordable and more delicious. To this recipe, you can add about 50-60 grams of dulce de leche. Check out our article on fried mantou for the steps on how to make a homemade version. Use a chopstick, paring knife, or toothpick to swirl it all over the batter.
Walnuts – this can be any type of nut (pecans and cashews are excellent choices too). A good amount for this recipe is 1 cup, but feel free to add more if you want to. You can either mix it in the batter or top the batter with it before baking.
Fruit jam/jelly – If you want something tangy and tart to contrast the richness of the brownies, go for jams or jellies. We recommend berry flavors such as strawberry and raspberry, but feel free to add any flavor that you like. Just swirl a few tablespoons of your favorite jam in the brownie batter before baking.
Dried fruit – Most supermarkets have a section for these, so you’ll have a lot to choose from. Pick any dried fruit that goes well with chocolate/cocoa flavors, such as cranberries and cherries, and incorporate a few tablespoons in the batter before baking. You can also do a classic fruit and nut version.
Chili – Yes, you read that right—spicy brownies! It may sound like a strange addition to a sweet dish, but you’d be surprised by how great the combination is. Simply add around ¼ teaspoon of cayenne pepper into the batter (more if you like it spicier) and you’ll have delicious chili brownies.
A la mode – Last but not least is the classic brownie a la mode. Serve the warmed brownie slices with your favorite vanilla ice cream, and top with fudge or caramel (or both!), and cherry or any fruit that you like.