The Story
There are two kinds of brownie people in this world: those who prefer cakey brownies and those who prefer fudgy. I am firmly in the fudgy camp, and this recipe is my ultimate expression of that preference. These brownies are dense, intensely chocolatey, and almost truffle-like in the center. The top develops that coveted crackly, shiny crust that shatters slightly when you cut through it. The secret is using both melted chocolate and cocoa powder for depth of flavor, and being very careful not to overbake. The brownies should still jiggle slightly in the center when you pull them out — they will continue setting as they cool. I use a combination of butter and oil, which gives the brownies richness while keeping them impossibly moist. Let them cool completely before cutting for clean slices, though I will admit to sneaking a warm, gooey corner piece more times than I can count.
Ingredients
- 011/2 cup (1 stick) unsalted butter
- 024 oz bittersweet chocolate, chopped
- 031 cup granulated sugar
- 041/3 cup vegetable or canola oil
- 052 large eggs
- 062 teaspoons pure vanilla extract
- 071/2 cup Dutch-process cocoa powder
- 081/2 cup all-purpose flour
- 091/4 teaspoon fine salt
- 10Flaky sea salt, for topping (optional)
Method
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- 2
Melt the butter and chopped chocolate together in a saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
- 3
Whisk in the sugar and oil until combined.
- 4
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
- 5
Sift in the cocoa powder, flour, and salt. Fold with a spatula until just combined — do not overmix.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 22 to 25 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- 8
The brownies should still jiggle slightly in the center — they will set as they cool.
- 9
Sprinkle with flaky sea salt while warm if desired.
- 10
Cool completely in the pan before lifting out and cutting into squares.
From Emma's Kitchen
Pro tips & little secrets
- Using both melted chocolate and cocoa powder gives brownies depth and complexity.
- Do not overbake — fudgy brownies should come out when the center still jiggles slightly.
- Dutch-process cocoa gives a richer, darker result than natural cocoa.
- For extra-fudgy brownies, refrigerate overnight before cutting and serving.
Written & tested by
Emma Bennett
Emma started SavoryNest from her home kitchen in 2021. She tests every recipe at least three times before it goes live and personally responds to every reader email.
Meet the team →
