We’ve got answers for hounds who love super fudgy brownies, almost candy-like in the center.
Some preliminary advice: 1. Don’t use much flour (brownies with a high flour content have a cakey texture). 2. Don’t use leavening, which also results in cakiness. 3. Same for overbeating your batter. 4. Don’t overcook! Overcooking means drying out the fudgy interior you crave.
Here are some tried-and-true fave recipes for really dense, fudgy brownies.
IdaRed’s Chilled Out Brownies
The secret to the fudginess of IdaRed’s recipe, below, is the icy chill-down after baking. You don’t want to bake them a millisecond too long; when you first start to smell them, it’s time to check for doneness. And don’t don’t try reducing the sugar, or the recipe won’t work. If you must cut the sweetness, increase the amount of unsweetened chocolate, or add nuts.
1 cup unsalted butter
4 to 6 oz unsweetened chocolate
4 eggs, lightly beaten
2 cups sugar
1 cup flour
1 tsp vanilla
1/2 tsp salt
Preheat oven to 350F. Melt chocolate and butter in double boiler and set aside. Mix sugar into eggs, then add flour, vanilla, salt, and finally chocolate mixture. Pour into greased 9×13” pan and bake 20-30 minutes, or until a knife inserted is no longer gooey (use the smell test described above to guide you). Immediately place pan in ice bath or freezer to chill quickly and arrest cooking.
See’s Recipe (Adapted)
This recipe, adapted from See’s Candies of California, makes what Ruth Lafler calls very fudgy brownies: “dense, firm, moist but not too gooey, and intensely chocolaty.”
16 ounces semisweet chocolate chips (or good-quality semisweet chocolate, cut into chunks)
1 14-oz can sweetened condensed milk
1/2 pound plus 2 tablespoons butter
1 pound (2 1/2 cups, packed) brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1 tsp salt
Preheat oven to 350 degrees. Combine chocolate, sweetened condensed milk and 2 tablespoons butter and melt over low heat. Melt the rest of the butter separately, and stir in the sugar. Add to chocolate mixture, then beat in the eggs, one at a time. Stir in the remaining ingredients; you’ll have a very stiff, almost dough-like batter. Turn into a lightly buttered 9×13” pan and bake until set (about 30-35 minutes). Do not overbake.
Ina Garten’s Outrageous Brownies
Several hounds rave about Ina Garten’s Outrageous Brownies, which are fudgy and dense (the density results from pulling the pan from the oven partway through baking and whacking it on the counter to eliminate air bubbles!). They also freeze beautifully.
Board Links: How to Make the Densest, Fudgiest Brownies?