Fudgy Gooey Brownies
This is the sister brownie to my Perfect Fudgy Chewy version. Make this one if you prefer a softer fudge brownie with a very slight chew as it cools. This recipe also uses whole eggs instead of yolks, unlike my other recipe.
{More details coming soon...}
Step by step:
{Step by Step and pics coming soon...}
You can also visit my Fudgy Chewy brownies for pictures, as the method is nearly identical.
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
.webp)
%20(1).avif)
%20(1).avif)
Fudgey Gooey Brownies
- 60g (⅔ cup) Dutch-processed cocoa powder*
- 2g (½ tsp) salt (I use Diamond Crystal Kosher)
- 120g (8 ½ tablespoons) unsalted butter
- 100g (2 large) eggs, room temperature
- 165g (1 ¼ cup + 2 tablespoons) powdered sugar
- 7g (1 ½ teaspoon) vanilla extract
- 53g (¼ cup) brown sugar, light or dark
- 52g (7 tablespoons) all-purpose flour, bleached or unbleached
- 3/4 cup (about 140g) chocolate chunks or chips** (“dark” or bittersweet is my preference)
- 60g (⅔ cup) Dutch-processed cocoa powder*
- 2g (½ tsp) salt (I use Diamond Crystal Kosher)
- 120g (8 ½ tablespoons) unsalted butter
- 100g (2 large) eggs, room temperature
- 165g (1 ¼ cup + 2 tablespoons) powdered sugar
- 7g (1 ½ teaspoon) vanilla extract
- 53g (¼ cup) brown sugar, light or dark
- 52g (7 tablespoons) all-purpose flour, bleached or unbleached
- 3/4 cup (about 140g) chocolate chunks or chips** (“dark” or bittersweet is my preference)
- 120g (1 ⅓ cup) Dutch-processed cocoa powder*
- 4g (1 tsp) salt (I use Diamond Crystal Kosher)
- 240g (1 cup + 1 TB) unsalted butter
- 200g (4 large) eggs, room temperature
- 330g (2 ¾ cups) powdered sugar
- 15g (1 tablespoon) vanilla extract
- 107g (½ cup) brown sugar, light or dark
- 105g (14 tablespoons) all-purpose flour, bleached or unbleached
- 1 ½ cups (about 280g) chocolate chunks or chips** (“dark” or bittersweet is my preference)
- Prep the pans, oven, and eggs. Arrange a rack in the middle of your oven and preheat to 350°F/180°C. Prepare a pan by lining it either with foil or parchment paper and lightly grease.
Place your eggs in a bowl of the hottest tap water, switching out a couple of times until the eggs feel slightly warm to the touch.
- Brown the butter/make cocoa powder paste. First, add the cocoa powder and salt to a heatproof bowl and set that aside.
Next, add the butter to a light-colored pan and melt on medium heat. The butter will first melt, and a cream-colored foam will rise. If the butter sputters and pops, turn the heat down a little lower so it doesn’t make a mess. Take a wooden or silicone spatula and start stirring. The milk solids usually form around the edge and bottom of the pan first. This may take a couple of minutes. Scrape the pan so milk solids don’t stick and burn. Turn off the heat once the solids are a light brown and continue stirring until they reach a dark brown. Immediately pour the melted butter into the cocoa powder bowl, being sure to scrape those milk solids. Stir the mixture and set aside until slightly warm to the touch, about 5-10 minutes.
- Mix the eggs with powdered sugar. Meanwhile, add the room-temperature eggs with powdered sugar to a large mixing bowl. Use a hand whisk or spatula and mix the eggs and sugar until you can no longer see traces of sugar. If the powdered sugar is clumpy, smash it with the spatula and allow it to sit for 5-10 minutes while your chocolate mixture cools. The final mixture will be pale yellow and slightly thickened. The mixture should feel like a smooth paste if you feel the mixture with your fingers.
- Add the rest of the ingredients to the egg mixture. At this point, the cocoa powder butter mixture should be slightly warm. Stir the vanilla extract into the mixture and then add that to the eggs. Use a spatula to mix until nice and thick. Ensure the brown sugar has no clumps, and fold that into your batter with a spatula. Fold in the flour.
- Pour batter into pan and add chocolate pieces. I like to preserve the crackly sugar top on my brownies, so I set aside about a fourth of the batter. Then, I mix the chocolate pieces into the remaining larger quantity of batter and pour that into the pan. I then pour the batter I set aside on top on, smooth it out.
You can also just pour the chocolate pieces into all the batter; the brownies will still have a crackly top, albeit studded with chocolate pieces, which is still pretty. - Bake for about 20-25 minutes***. Place the brownie pan on the middle rack. For the 8x8 pan, start checking at 18 minutes. For the 9x13 pan, start checking around 20 minutes. The final brownies should have puffed up with a glossy crystallized sugar top. They will be slightly jiggly in the center, and a toothpick inserted in the middle will come out with streaks of wet batter. (Remember that if you have that chocolate layer, that will come out wet, so it’s a little trickier, but angle the toothpick so you only hit batter.) If you have a thermometer, I remove my brownies when their centers are around 200°F/93°C.
- Cool brownies completely in the pan. Then, pull the parchment or foil sling out and slice them into squares to serve.
Recipe Card - Adriana's Notes
*You can use any type of cocoa powder here, but I prefer Dutch-processed or European-style cocoa. It has a beautiful dark color and mellow chocolate flavor. In this recipe, I’ve used the Droste brand, which I buy from Amazon, here.
**You can use any type of chocolate here, such as chips or cut-up chunks from a bar. If you prefer a sweeter brownie, go for a mix of semi-sweet and milk chocolate. I like a combo of semi-sweet and dark chocolate. Sometimes, I also like to use thin chocolate squares with filling (Ghirardheli makes some good ones) so that when you bite into your brownie, you get a fun, gooey filling of raspberry, caramel, or mint.
***Pans of varying materials will conduct heat differently and require different baking times. All of my brownies are tested in light-colored aluminized steel pans (you can see mine here on Amazon), but if you use a different pan, such as glass or ceramic, I suggest reading this post from King Arthur Baking to ensure you get your baking times correct.
Recommended Sugar Lab Recipes + Experiments
%20(1).avif)
%20(1).avif)
.avif)
There’s more where this came from!
Craving the latest scoop on new Cakeculator flavors, baking science tutorials, and other delectable updates? I'm whipping up a freshly baked newsletter soon! Sign up here to be the first to get it.