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Best Fudgy Brownies Ever

Updated on February 9, 2015
Cast your vote for Best Fudge Brownies

These brownies are my wife’s favorite! One night she requested chocolate desert, so I located a recipe for a batch of Alton Brown’s Brownies. Then, I realized that I was almost out of cocoa. Having already whisked the eggs and melted the butter, I was to far to go back, So I located a box of unsweetened chocolate squares and replaced them for one cup of the cocoa. They turned out so wonderful, that honestly, we have never tried the all cocoa recipe.



Cook Time

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: 12 2x2 brownies


  • 1-2 tbsp Soft Butter, For greasing the pan
  • 1-2 tsp Flour, Dusting the pan
  • 1 Large Eggs
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 8 oz Butter, Melted
  • 8 oz Unsweetened Chocolate Baking Square, Melted
  • 1/4 Cup Cocoa, Sifted
  • 2 tsp Vanilla
  • 1/2 Cup Flour, Sifted
  • 1/2 tsp Kosher Salt
  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  2. Use a double broiler to melt the butter and chocolate at a medium low heat. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars.
  3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check if it’s done with a toothpick in the center of the pan, it should come out clean.
  4. Allow to cool before digging in! Store in an air tight container. I have not had any go bad, so I cannot say how long they last!


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    • Julia Eppehimer profile image

      Julia Eppehimer 3 years ago

      These brownies do look perfect! I'll have to try them.