I hate making a batch of what I hope will be homemade fudgy brownies only to get dry mediocre brownies. Anytime I have something that doesn’t work out the way I expect it to, I’m on a mission to find a perfect recipe that I can rely on in a pinch.
I’ve cooked a few recipes out of Melissa Clark’s book, In the Kitchen with A Good Appetite and already have some favorites. She doesn’t have many desserts in the book but her description of her brownies sounded tempting, fudgy and very moist with a sprinkle of flaky salt. Her exact words were “these brownies will change your life”. Well I was in, and made my first batch to hopefully share with a friend for her birthday.
How do know when brownies are done
As they cooled the center did not cave in and when touched it was firm. I was thrilled. I was pretty sure they would taste good given the ingredients. They contain a little dark chocolate along with cocoa powder. They cut beautifully once cooled and I had a hard time giving these away. It makes a big batch so I was able to save a few. Let me tell you, these have the perfect texture if you like moist fudgy made from scratch brownies. You don’t taste the cayenne pepper but I think it enhances the chocolate.
They don’t need nuts or caramel or peanut butter or cookie dough topping, they’re just perfectly rich and decadent all by themselves. Of course you can add all of those things but I have found that I make these over and over again, just the way they are.
What do you NEED to make homemade brownies from scratch
How do you make the BEST fudgy brownies
Step 1: Melt the dark chocolate and butter in the microwave and then whisk in the cocoa powder and sugar. Add eggs and whisk until smooth.
Step 2: Add the dry ingredients and mix just until combined and you don’t see any more white.
Step 3: Pour into the pan and sprinkle with flaky sea salt. Bake just until the edges start to pull away from the pan and the top is set and shiny.
More BROWNIE recipes
- Add some raspberries and cream cheese
- Peanut butter fudge on top is yummy
- Do you love cookie dough, then these are a must
- Throw in some pralines for a decadent brownie
- If you’ve got candy canes, add some peppermint
Brownie recipes I want to try
- Brownies with Reese’s peanut butter pieces sound interesting from A Farmgirl’s Kitchen
- Brownies in a jar for gift giving is such a great idea – Foodologygeek
- I want to try these Chocolate Mint brownies – Sally’s Baking Addiction
If you make Fudgy Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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- 18 tablespoons butter
- 3 ounces dark chocolate chopped
- 1 ½ cups flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ½ cup plus 1 tablespoon cocoa powder
- 2 ½ cups sugar
- 3 eggs lightly beaten
- 1 tablespoon vanilla
- Flaky sea salt
- Preheat oven to 350º. Line a 9 X 13 baking pan with parchment.
- Place the chopped chocolate and butter in a microwave safe bowl and microwave on medium power until melted and smooth, stirring every 30 seconds for about 2 minutes.
- In a separate bowl, whisk together flour, salt, and cayenne.
- Place the melted chocolate in a large bowl and whisk in the cocoa powder and sugar. Add eggs and vanilla and whisk until smooth. Gently fold in the flour mixture, mixing just until combined.
- Place into prepared pan and smooth the top with an offset spatula or knife. Sprinkle with Flaky sea salt.
- Bake for 25-30 minutes, until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
- Allow to cool Completely in the pan before cutting.