Extra Thick Fudgy Brownies

Close-up of thick, fudgy brownies with a shiny, cracked top. One brownie is turned on its side to show its dense, moist texture, surrounded by other neatly cut brownies.

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Extra Thick Fudgy Brownies

These extra thick fudgybrownies are rich, dense, and full of deep chocolate flavor. Made with dutch cocoa powder and melted chocolate, they bake up tall with a shiny crackly top and soft fudgy center.

Prep Time20

Cook Time38

Course: Dessert

Cuisine: American

Keyword: brownie recipe

Servings: brownies

Author: Beth

Ingredients

1 ⅓ cup (160g) all-purpose flour
1 tsp salt
1 cup (96g) dutch-processed cocoa powder
6 oz unsweetened chocolate chopped
1 cup (226g) unsalted butter cubed
⅓ cup (66g) vegetable oil
3 cups (594g) granulated sugar divided
4 large eggs
2 egg yolks
2 tsp vanilla extract

Instructions

Preheat the oven to 350°F (180ºC). Prepare a metal 9×9-inch pan with non-stick spray or parchment paper.
In a medium bowl, whisk together the flour, salt, and cocoa powder.
1 ⅓ cup (160g) all-purpose flour, 1 tsp salt, 1 cup (96g) dutch-processed cocoa powder
In a small saucepan over low heat, melt the chopped unsweetened chocolate, cubed butter, and 1 ½ cups granulated sugar, stirring occasionally for about 5 minutes until fully melted. Some of the granulated sugar will dissolve, but the mixture will still look grainy.
6 oz unsweetened chocolate, 3 cups (594g) granulated sugar, 1 cup (226g) unsalted butter
In a stand mixer or with a hand mixer, beat the remaining 1 ½ cups granulated sugar, eggs, egg yolks, and melted chocolate mixture for a full 3 minutes until doubled in volume. Do not skimp this step, set a timer for 3 minutes.
3 cups (594g) granulated sugar, 4 large eggs, 2 egg yolks
Add the vegetable oil and vanilla extract, continuing to mix on low.
⅓ cup (66g) vegetable oil, 2 tsp vanilla extract
Slowly add the dry ingredients, mixing on low until fully combined. The batter will be thick.
Pour the batter into the prepared pan. Bake for 38-45 minutes.
Allow the brownies to set for at least 4 hours before cutting, but I prefer overnight.

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Keep them in an airtight container at room temperature for up to 3 days. For a firmer texture, store them in the fridge. They will stay fudgy either way thanks to the fat in the recipe.
To Make Ahead: They actually get better as they sit. You can make them a day or two in advance and keep them covered at room temperature or in the fridge.
To Freeze: Let them cool and set completely, then cut into squares. Wrap tightly and store in the freezer for up to 2 months. Thaw at room temperature or warm slightly for that just baked feel.

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