Worlds Best Fudgiest Brownies

Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy or gooey in all the right places, studded with melted chunks of chocolate! This is the best brownies recipe!

PLUS! Each ingredient comes measured AND weighed FOR YOU! Easy thick and fudgy brownies pack a serious chocolate punch!

Worlds Best Brownies Recipe

Warning: not for the faint-hearted.

Since posting my incredibly popular and decadent Best Fudgy Cocoa Brownies a couple of years ago, some of you have been commenting that those are the best brownies you’ve ever tasted while also asking me about doubling that recipe to bake them in a larger pan.

Well the good news is I DID IT… all prepared in under 10 minutes with only one bowl, using ingredients I know you already have in your kitchen. No melting chocolate needed and no mixers or beaters, just like my original recipe.

The even better news is these came out SO GOOD thanks to ONE change needed to double that recipe to ensure the worlds best fudgiest brownies will come out of your oven.

The bad news? Ummmm…eating the entire tray of fudge brownies in one sitting, maybe? I’ll get back to you.

The Best Brownies!

These are not only super fudgy, easy to make brownies that are ready to eat about 15 minutes after pulling them out of the oven (being careful NOT to burn yourself) full of melted chocolate lava chunks throughout, they are absolutely incredibly fudgy the next day! AND the day after that, and even stay fudgy after freezing them OR eating them cold out of the refrigerator up to a week later. YES. I tried them all different ways OF COURSE because it’s my job.

Pure. Chocolate. Heaven.

Simple decadent brownies, this recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe.

THIS IS IT!

How do I make my brownies moist?

Testing about 7 batches of these (even though they were already perfect), I passed these out to so many neighbours and friends just to hear the moans coming out of each and every one of them while slowly sinking their teeth into these brownies.

The secret lies in the sugar mixture. During testing I tried these with straight up white sugar like this original recipe, however I found the texture was slightly crumbly. They were fudge-like, but not what I was looking for. Substituting half the white sugar for brown (packed into your measuring cup) was the ultimate trick to these!

The batter itself is to DIE for! Good luck NOT licking the spoon and bowl clean.

Optional Add-Ins

I threw in over 1 cup of chocolate chunks IN AND ON these (I used 45% cocoa chocolate), but you can also add:

crushed nuts (peanuts, walnuts, pecans, almonds, etc)
dried fruits (dates, blueberries, cranberries, raisins)
shredded coconut
caramel pieces
diced marshmallows
peanut butter chips

Start with 1/2 cup each add in, or 1 cup if using only one option.

Baking Pans

Here’s where things got interesting during testing. I used three different baking pans, and they all came out PERFECT! It all depends on your preference of thickness:

A 7×11-inch pan yielded thicker brownies (about 2-inches thick), baked for 40-45 minutes and slightly uneven in consistency (fudgier in the centre and harder around the edges).
An 8×12-inch pan yielded the perfect brownies and MY personal favourite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy.
A 9×13-inch pan resulted in thinner brownies (about 3/4 of an inch) and even consistency throughout. Baked for around 18 minutes. Perfect texture but I prefer slightly thicker slices.

Please note: some readers find using darker or black pans comment that baking goods bake a lot darker and drier underneath, while readers commenting using lighter pans yield better more even and better results.

DO YOU SEE THAT CRACKLY TOP?! No photoshop over here!

The smell coming out of my oven was pure sweet heaven. My house smelt incredible for hours after. If only the internet would design smell-er-net.

I waited about 15 minutes to slice these up, and the results are crazy delicious.

TIPS AND TRICKS:

Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
Please try not to over bake them. I liked mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack or cooler marble bench top to stop them from heating through from the hot pan.
I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work different.

Just kinda depressed now that all batches are gone, and I only want one (okayyyy….3) more slices.

WORLD’S Best Brownies!

Best Brownies Recipe

Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places, studded with melted chunks of chocolate!

PLUS! Each ingredient comes measured AND weighed FOR YOU!

AN ORIGINAL CAFE DELITES RECIPE adapted from my Best Fudgy Cocoa Brownies Recipe

1 cup 8oz/240g butter, melted and cooled
2 tablespoons (30ml) vegetable oil
1 1/4 cups (9oz/260g) white sugar
1 cup (7oz/200g) packed light brown sugar
4 (2oz/57g each) large eggs, (at room temperature)
1 tablespoon (15ml) pure vanilla extract
3/4 teaspoon salt
1 cup (3.5oz/130g) all purpose flour
1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
7 oz (200g) roughly chopped chocolate or large chocolate chips

Preheat oven to 175°C | 350°F.
Lightly grease an 8×12-inch square baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Fold in 3/4 of the chocolate pieces.
Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.

ENJOY!

OPTIONAL ADD INS:

Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

STORING:

Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

*For thicker brownies, bake in a 7×11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9×13-inch pan for 18-20 minutes.

PLEASE NOTE: An 8×12-inch pan bakes the most perfect brownies — thickness and texture.

TIPS AND TRICKS:

Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

The post Worlds Best Fudgiest Brownies appeared first on Cafe Delites.

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