Fudgy Chocolate Brownies Better Than Boxed Mix
These ultra-fudgy chocolate brownies combine the convenience of a homemade recipe with a texture that surpasses any boxed mix. Made with a blend of bittersweet chocolate and cocoa powder, they deliver intense chocolate flavor while cornstarch ensures the perfect chewy-fudgy texture. The secret lies in whipping eggs and sugar until fluffy before folding in melted chocolate and butter. Perfect for chocolate lovers who want bakery-quality results at home, these brownies slice cleanly and stay moist for days.
Ingredients
- ½ cup all-purpose flour, siftedalmond flour1:1gluten-freegluten-free
slightly denser texture
- 2 tablespoons cornstarch, sifted
- ¼ cup Hershey's special dark cocoa powder, sifted
- 1 teaspoon salt, sifted
- ½ cup unsalted butter, melted
- 5 ounces bittersweet chocolate, melted
- 3 tablespoons vegetable oil, melted with chocolate
- 1 cup granulated sugar, whisked with eggs
- ¼ cup brown sugar, packed, whisked with eggs
- 3 large eggs, at room temperature, whisked
- 1 teaspoon pure vanilla extract, mixed in
Instructions
- 1
Preheat oven to 350°F and grease and line an 8x8 baking pan with parchment paper covering all sides
- 2
Sift together flour, cornstarch, cocoa powder, and salt in a bowl
- 3
Melt butter, chocolate, and oil in microwave-safe bowl in 30-second increments
- 4
Whisk eggs and sugars on high speed until light and fluffy for a couple minutes
- 5
Turn mixer to low and slowly pour in cooled chocolate mixture, then mix in vanilla
- 6
Fold in dry ingredients using rubber spatula without overmixing
- 7
Pour batter into prepared pan and smooth top evenly
- 8
Bake for 20-22 minutes
- 9
Cool completely in pan before removing and cutting
Tips
Make sure chocolate mixture isn't too hot before adding to eggs to prevent curdling and maintain the fluffy texture.
Use parchment paper strips to cover all sides of the pan for easy removal and clean cutting.
Don't overmix once dry ingredients are added to maintain the fudgy texture rather than cakey.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 2 days ahead and stored covered. Cut just before serving for cleanest slices.
Serve at room temperature for best fudgy texture. Can be warmed slightly for extra gooeyness.
Common Mistakes
Don't add hot chocolate to eggs or they'll curdle and lose the fluffy texture.
Avoid overmixing after adding flour to prevent tough, cakey brownies.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a 9x9 pan instead?
Yes, but reduce baking time by 2-3 minutes as the brownies will be thinner and cook faster.
How do I know when they're done?
A toothpick should come out with a few moist crumbs, not completely clean, for fudgy texture.
Can I freeze these brownies?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.