Super-Fudgy Brownies

276 Ratings
  • 5 55
  • 4 65
  • 3 94
  • 2 52
  • 1 10

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

Everyday Food, May 2007

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Recipe Summary

prep:
15 mins
total:
3 hrs
Yield:
Makes 16
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (35)

276 Ratings
  • 5 55
  • 4 65
  • 3 94
  • 2 52
  • 1 10
Martha Stewart Member
11/19/2020
I forgot to mention that I also add 1 teaspoon of vanilla when I make this recipe. That helps round out the flavor.
Martha Stewart Member
11/19/2020
Definitely do NOT bake for 50 minutes. Mine were done at 30, and maybe 27 would have been good. They are rich and chewy and chocolatey. I have made these several times now; once I used 10 ounces of chocolate by mistake and they were especially good. Note that higher percentage chocolate (70%) will give you drier brownies than lower percentages (53-60%).
Martha Stewart Member
04/10/2017
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.
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Martha Stewart Member
11/06/2013
I made this recipe with @Everydaybaker's alterations and I will never use another recipe! Super fudge and rich. I highly recommend it!
Martha Stewart Member
04/07/2013
as ovens are different so time needed differs
Martha Stewart Member
04/07/2013
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
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Martha Stewart Member
02/14/2013
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
Martha Stewart Member
01/15/2013
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.
Martha Stewart Member
11/04/2012
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!
Martha Stewart Member
06/08/2012
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.
Martha Stewart Member
11/23/2011
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.
Martha Stewart Member
07/07/2011
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!
Martha Stewart Member
02/17/2011
Tried this recipe today with just 1 cup of sugar. Followed the instructions except that I folded the flour mixture with the chocolate, sugar and egg mixture, just until moistened, and baked it for just 35mins. It was not hard nor crumbly at all, it's SUPER fudgy as the name suggests. In fact that became my problem as I wasn't able to cut it into perfect squares using a dampened breakfast knife as it's too sticky. I wonder if it had made any difference had I used a serrated knife.
Martha Stewart Member
05/11/2010
GREAT recipe. I halfed it (but used 2 eggs) and it made about 20 mini muffin brownie bites. I also used half brown half white sugar and i think that helped with the breaking apart others experienced. AWESOME!!
Martha Stewart Member
02/20/2010
This was THE best recipe for brownies. I'm 15 and my little sister is 5. We made this together and they are great. 11 of these brownies are already gone and it's only been hour that they have been out of the oven
Martha Stewart Member
08/01/2009
Baked at 325 for 30 minutes. Came out wonderful! Only issue was how crumbly they were. They were not dry at all but would break apart when picked up.
Martha Stewart Member
06/03/2009
These brownies are perfect. But do beware of the baking time. My were just right at 32 minutes. Fifty minutes is WAY TOO LONG!
Martha Stewart Member
03/22/2009
You need to let them cool for at least 1.5 hours
Martha Stewart Member
02/16/2009
I've always failed doing brownies, but with this recipe they came out great! and really super fudgy
Martha Stewart Member
12/31/2008
did anyone not line the pan with parchment. Out of it and stores will be closed tomorrow.
Martha Stewart Member
11/25/2008
These were really good but 50-60 minutes is way too long. I thought they were done at 32-35 minutes.
Martha Stewart Member
09/27/2008
One more thing. you can also put them in the fridge for an hour and then cut them. The come out very even and non crumbly. Keep them in a tupperware type container but not in the fridge. They'll remain moist and very tasty.
Martha Stewart Member
09/27/2008
Wow! These were really yummy! I did make a couple of alterations. I added 1/2 chocolate chips and 1/2 cup of toasted, chopped walnuts. They also cooked closer to 40 minutes for me, but then again I have a baking stone in the bottom of my oven which could change the cooking time.
Martha Stewart Member
09/16/2008
These are the best! I make these for my family and friends and everyone loves them.
Martha Stewart Member
09/05/2008
I should also specify the brownies had already cooled in the pan before I drizzled them with chocolate syrup. Try it, you might like it.
Martha Stewart Member
09/05/2008
Using a preheated oven, at 40 minutes they were undercooked but at 50 minutes the edges were rock hard. The edges softened up after a couple of days. But next time i will pull them out at 45 minutes. I used a plastic cake cutter and that worked excellently for cutting through all the gooiness. I also drizzled the brownies with chocolate syrup, turned the pan halfway and drizzled again. It was beautiful and really made a difference from the avg. brownie.
Martha Stewart Member
07/30/2008
I tried this recipe yesterday, adding chocolate chips, and it was an absolute success!! I will definitely do it again but only when I have guests, otherwise I will eat the whole pan! The recipe is wonderfull but do control the cooking time, I removed mine from the oven before the 50 min recommended, otherwise it would end up overcooked.
Martha Stewart Member
07/13/2008
I burnt it though the oven temp. was 350 only .. I got real frustrated :( !!!!
Martha Stewart Member
04/16/2008
these are the first brownies I have made that have turned out wonderful... before with any brownie recipe i tried they came out either way undercooked or like bricks... this is the only recipe I will use now and have also tried the recipe with adding cream cheese, the espresso powder and the extra chocolate chips and all the tips worked great for me too..
Martha Stewart Member
03/07/2008
TO MRS. MAMAKOS ABOVE - I made them the first time and they came out a little dry. That may be your "crumbly" problem. I used the advice of the previous person and added the vanilla and Hershey syrup. This made them really moist and they did not crumble. They were delicious. Thanks Yamile!
Martha Stewart Member
02/27/2008
These brownies are delicious. I also tried them with vanilla and hersheys syrup suggested by another very moist and chewy. In answer to another reader I have found that cutting brownies with a plastic knife keeps them from crumbling. This always works for me.
Martha Stewart Member
02/14/2008
I love this recipe but i also add 1 tsp of vanilla and 1/2 a cup of hersheys syrup. This makes the recipe really moist and chewy.Yum!
Martha Stewart Member
02/12/2008
These are delicious!! I've made these about three times but I have trouble cutting through the crust neatly and they always crumble. What am I doing wrong??
Martha Stewart Member
02/07/2008
The baking time is too long. I baked mine for 45 minutes, and the edges were burnt. I would make these again, but I would check them after 25-30 minutes.
Martha Stewart Member
11/06/2007
These are the most delicious brownies. They are terrific in brownie sundaes. If you're a chocolate lover, these are a must.
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