New This Month

Super-Fudgy Brownies


If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, May 2007


  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1 1/4 cups sugar
  • 3 large eggs


  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

  2. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

  3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Cook's Notes

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Reviews Add a comment

  • briondyahooco
    10 APR, 2017
    These turned out awful. I followed everything to a T and reduced oven to 325 and only baked for 30 minutes per everyone's comments below (50 minutes at 350 would have totally burned them). They came out totally cake like (nothing fudgy about them) and dry - like eating powder. 1 stick of butter is not nearly enough oil - should probably have at least 1/2 cup of oil added. I'm shocked this is a Marth Stewardt recipe - it was really bad.
  • Peezicus1
    6 NOV, 2013
    I made this recipe with @Everydaybaker's alterations and I will never use another recipe! Super fudge and rich. I highly recommend it!
  • amera103
    7 APR, 2013
    as ovens are different so time needed differs
  • amera103
    7 APR, 2013
    Don't mix it more than needed for only combine AMD don't keep it In oven once u started to smell it as ovens
  • Everydaybaker
    14 FEB, 2013
    This recipe is awful. First the temperature is too high, the time is too long, but that's not the worst of it. There is too much sugar which makes the brownies chewy not fudgy. There is not enough coco the brownies just taste sweet not chocolaty. There is too much flour, again just rendering a not so chocolaty flavor. My recommendations would be lower temp to 325 bake for 30 min ( no longer), 1 cup sugar, 1/2 cup flour 1/2 cup coco
  • vanessa34
    15 JAN, 2013
    I think these would've turned out much better if I had baked them for only 30 minutes. Baking them for 50 minutes made them extremely dry. I would retry this recipe but definitely cut 20 minutes of the cook time.
  • sumthinsnazzi
    4 NOV, 2012
    Great, fudgy, wonderful recipe. Baked at 330 for 32 minutes. I highly recommend the lower bake time as indicated by other reviewers. :) These are great!
  • MS112574226
    8 JUN, 2012
    Deep chocolate taste. Per other comments, I baked for 35 minutes and while not dried out after this amount of time I feel they would have been better if taken out of the oven after 30 or 32 minutes.
  • Pops50
    23 NOV, 2011
    The cook time is too long. I add carmel topping to the recipe, it makes then chewy not dry. I use a wire, like a cheese cutter to cut my brownies. I cut them when they are still warm, and there is no crumbling.
  • Maggieinthekitchen
    7 JUL, 2011
    This is a great recipe! I like to add the cocoa to the semi-sweet chocolate and butter and blend the sugar with other dry ingredients. Then I add my melted chocolate to the dry bowl and mix with the eggs. I think it adds to the texture. I can not fit this recipe into a 9x9 though...I always use a 9x13. Happy baking!