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Jun 28, 2006 02:55 PM

How to Make the Densest, Fudgiest Brownies?

What makes a brownie truly dense, rich, and fudgy? I love brownies that are like a solid bar of fudge - really moist and rich.

Are there particular ingredients that make a brownie more fudgy? More or less eggs? Brown v. Granulated sugar? More or less flour? More or less butter? Cocoa v. melted chocolate?

Can you recommend a recipe?


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  1. I highly recommend Alton Brown's Cocoa Brownies. Recipe here:


    2 Replies
    1. re: BJK

      Hi - I visited the TVFN link you posted and was about to print the recipe when I decided to read the reviews (at the time I visited, there were 299 reviews). The top reviews ALL refer to this brownie as "cakey" or some incarnation of the word "cake." I'm searching for a truly fudgy brownie - which brings me to a question... Is there NO WAY to make a truly fudgy brownie WITHOUT melting chocolate? I've noticed that self-proclaimed "fudgy" brownies also call for melting the butter. Is the melting of chocolate or butter simply unavoidable to make a fudgy brownie?? TIA.

      1. re: chiffonade

        I believe so. If you use cocoa, you're just flavoring the base ingredients. When you use chocolate, the chocolate *is* the base ingredient, which makes it more like fudge (which has no flour) than cake. Do you have some objection to melting chocolate?

    2. I get a lot of complements on my brownies, and I think the secret is in the baking... don't overbake for one milli-second.
      Just as you start to smell them, it's time check for doneness. If the knife inserted is no loger gooey, then pull them out and wisk into an ice bath or freezer to cool down ASAP. This is what makes them fudgy, (aside from the butter).
      I've also found that a metal pan works best, I guess because you can cool them down quicker in metal.
      I've always made them this way:
      1 c. unsalted butter
      4 or 5 (or 6)oz. unsweetened chocolate
      Melt the two together in a double boiler and set aside.
      4 eggs in a mixing bowl, beat till frothy,
      add 2 c.s sugar and mix, then add 1 c. flour, 1 tsp. vanilla, 1/2 tsp. salt, the chocolate mixture. Taste, mmmmm.
      350 oven for 20-30? min. I don't really know for how long because my oven is like an open pit.
      Also, anytime I've reduced the sugar they realy didn't turn out right, but you can add more unsweeted chocolate and nuts or berries to make them less sweet.

      2 Replies
      1. re: Ida Red

        Ida Red, what size pan do you use for this recipe?

        1. re: Caitlin McGrath

          I use a 9x12 pan, or something like that.
          Generaly you want the batter about 1 to 1 1/2 inch high in the pan.

      2. Agree that not overbaking is the secret to brownies with fudgy texture. If you bake them too long they become cake-like instead of dense and moist.

        1. Last week, I made Rose Levy Beranbaum's recipe for a Brownie Puddle on p. 297 of "Pie and Pastry Bible." She calls for a fluted tart pan (which I have used for fancy parties), but this time I did it in an 8" square pan.

          What I like about the recipe is that it calls for melted chocolate (I used Lindt), alkalized cocoa powder (I used Droste), butter, and cream cheese, along with the usual eggs, flour and salt and sugar. The cheese, butter and melted chocolate makes for a dense, fudgy brownie.

          I agree with other posters that you should not over-bake them. In this recipe, you take the brownies out of the oven when a toothpick inserted an inch from the side comes out clean. This means the center will still be wobbly. They firm upon cooling, and they are scrumptious. I frosted them with chocolate ganache icing, cut them into squares, and froze them.

          My next project is to try a few of the brownie recipes from Lisa Yochelson's "Chocolate Chocolate."