Fudgy Brownies


Like your brownies gooey, fudge-like, and slightly underbaked? Check, check, and check.

Fudgy Brownies
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
50 mins
16 brownies

How do we do it? Instead of creaming the butter with an electric mixer, which whips air into it, we melt the butter with chocolate to create a rich, thick base. Next, we add a yolk in addition to the whole eggs, to emphasize a fudge-like texture. And, while it's usual to insert a toothpick into a baked good to test for doneness, we don't recommend that for this recipe because we want the insides gooey. Instead, we gently shake the pan: If the center jiggles, continue baking; but if it's firm and set, pull the pan out and let the brownies cool completely.


  • Nonstick cooking spray

  • ½ cup all-purpose flour, spooned and leveled

  • cup unsweetened cocoa powder

  • ¼ teaspoon kosher salt

  • ½ cup (1 stick) unsalted butter, cut into pieces

  • 6 ounces semisweet or bittersweet chocolate, chopped (chips are fine)

  • 1 ¼ cups sugar

  • 1 teaspoon pure vanilla extract

  • 2 large eggs

  • 1 large egg yolk


  1. Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides, and then coat the parchment with nonstick spray.

  2. In a medium bowl, whisk flour, cocoa powder, and salt.

  3. In a medium saucepan, melt butter and chocolate, over medium-low heat, stirring often, until melted. Remove from heat and stir in sugar and vanilla. One at a time, mix in eggs and egg yolk, add the flour mixture, and then mix until just combined. (Do not overmix.)

  4. Spread batter in the prepared pan and bake until the center is firm and set, 28 to 32 minutes. Cool completely in the pan.

  5. Holding both sides of the paper overhang, lift brownies out of the pan, transfer to a cutting board, and cut into 16 squares.

  6. Store brownies in an airtight container at room temperature for up to 5 days.

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