Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies
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Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
I’ve been making this brownie recipe for over a decade for various occasions, often for birthdays studded with candles or, for extra fun, a few sparklers. From Fine Cooking Magazine, the recipe calls for cocoa powder alone — no melted chocolate — and produces the fudgiest, chewiest, most delicious brownie ever. It will ruin all other recipes for you. Sorry?
Recently I’ve been on a quest to ensure every batch of brownies emerges with that desirable shiny, paper-thin top layer. With the help of this Stella Parks article as well as a number of reader comments, I’ve finally created the brownie of my dreams. Read on for more details.
How To Achieve Shiny, Glossy-Topped Brownies
In sum, the key to achieving shiny-topped brownies is to vigorously mix the batter at its various phases and to bake the brownies in an aluminum cake pan or a metal pan. This is what has made the difference for me:
- Melt the butter and sugar sufficiently and beat the two together until they are nearly emulsified — the batter should look like wet sand. (I use my flat-bottomed whisk here.)
- Beat the eggs for about a minute (I again use my flat-bottomed whisk here) until they are foamy and slightly thick.
- Whisk the butter-sugar mixture really well into the eggs before adding the dry ingredients.
- Use an anodized aluminum pan. Stella Parks explains in this article that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” One of you readers has also had success using this USA 8-inch metal pan.
She also recommends lining the pan with foil:
Bonus: While these brownies are delicious when freshly baked, they get better by the day, becoming richer and fudgier as they sit. So don’t be afraid to make them ahead of time.
The Best Cocoa for Brownies?
For years I used Hershey’s natural cocoa powder in these brownies. Recently, however, I switched to Droste Dutch Processed Cocoa, because one of you told me about the concerning levels of lead in Hershey’s cocoa powder. I’ve since learned that Droste has even higher levels of lead than Hershey’s.
All of this said, if you do the math, each brownie contains roughly 4 grams of cocoa powder. Still not ideal, and I will report back if I find a cocoa powder that works well and has lower levels of lead. Stay tuned! In the meantime, here are some recommendations from readers:
- Stella Park’s favorite: Cacao Barry Extra Brute (2 pack) | (1 pack)
- Navitas
- Viva Naturals Organic Cocoa
- Fry’s
- Rodelle
PS: My favorite soft and chewy chocolate chip cookies.
Fudgy, Chewy, Shiny-Topped Brownies: Step by Step
First, measure your dry ingredients. For best results here, use a scale to measure — it’s really hard to measure cocoa powder accurately without a scale.
Whisk together the dry ingredients, then set aside:
In another large bowl, place 3 eggs:
Then whisk vigorously for 60-90 seconds or until the eggs are foamy and slightly thick. I like to use my flat-bottomed whisk here. Set aside.
Meanwhile, place two sticks of butter in a pot.
Melt the butter then add the sugar:
Whisk the sugar and butter together very well here — this won’t take long but the mixture should look like wet sand when you’re done. Again, I like to use my flat-bottomed whisk here.
Whisk this butter-sugar mixture into the eggs very well, then add the vanilla and whisk again:
Add the dry ingredients to the wet:
Whisk until the batter is very smooth:
Pour into a foil-lined 9-inch pan (this one is great):
Bake for 37-40 minutes at 350ºF:
Let cool for 30 minutes, then remove the brownies from the pan. The shiny top layer looks like a sheet of paper you could peel away… a sight to behold!
Cut into squares:
Admire your work:
Celebrate with sparklers?
Or a tall glass of milk.
PrintBest-Ever Fudgy (Shiny-Topped!) Homemade Brownies
- Total Time: 50 minutes
- Yield: 16
Description
Source: Fine Cooking
UPDATES: 1/23/2024: In an effort to achieve that shiny, crackly crust every time, I’ve made a few changes to the recipe, mostly to the method, which is reflected in the instructions below. I also now use 3 eggs as opposed to 4, 1 tablespoon vanilla as opposed to 1/2 teaspoon, and 1 teaspoon Diamond Crystal kosher salt as opposed to 1/2 teaspoon table salt.
Notes:
- A digital scale is best for measuring flour and cocoa powder. This one is reasonably priced. Buy it! Baking by weight will change you forever. There’s no better time than right now.
- Cocoa Powder: For years I used Hershey’s natural cocoa powder. Recently, however, I switched to Droste Dutch Processed Cocoa, mostly because one of you told me there are concerning levels of lead in Hershey’s cocoa powder. But now I’ve learned that Droste has even higher levels of lead than Hershey’s. All of this said, if you do the math, each brownie likely contains roughly 4 grams of cocoa powder. Still not ideal, and I will report back if I find a cocoa powder that works well and has lower levels of lead. Stay tuned! In the meantime, here are some recommendations from readers:
- Stella Park’s recommendation: Cacao Barry Extra Brute (2 pack) | (1 pack)
- Navitas
- Viva Naturals Organic Cocoa
- Fry’s
- Rodelle
- The pan. For optimal results, Stella Parks recommends using an anodized aluminum pan, explaining that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” She also recommends lining the pan with foil. One of you readers has also had success using this USA 8-inch metal pan.
Ingredients
- 72 g (¾ cup) unsweetened cocoa powder, see notes above
- 84 g (2/3 cup) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)
- 3 large eggs
- 227 g (1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)
- 432 g (a heaping 2 cups) granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350°F and position a rack in the center of the oven. Line a 9-inch square baking pan, preferably aluminum or metal, with aluminum foil (see notes above).
- In a large bowl, whisk together the cocoa, flour, baking powder, and salt.
- In another large bowl, beat the eggs very well until foamy and thick — about 1 minute of vigorous whisking.
- Melt the butter in a medium saucepan over medium heat — it should be hot and bubbling lightly. Add the sugar and whisk until well very combined — I like to use my flat-bottomed whisk here. The mixture should be nearly emulsified and should look like wet sand.
- Pour the melted butter-sugar mix into the eggs and whisk constantly until very well combined. Be sure to scrape the bottom of the pot to extract any lingering sugar/butter. Add the vanilla to the egg-sugar mix, and whisk to incorporate.
- Add the dry ingredients to the wet, and whisk until smooth.
- Spread the batter into the prepared pan and bake for approximately 37-40 minutes. Insert a toothpick straight into the center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack (at least 30 minutes) before cutting. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
254 Comments on “Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies”
I just mixed up this lovely rich brownie recipe and popped em into the oven. I’m so excited to try them for a sweet Valentine’s Day treat. I will keep you posted. thx!
This makes me so happy, Lynn! They are my fave. Hope you like them, too. Happy Valentine’s Day!
Wow! Rich, moist, velvety flavor with the perfect texture.
I just cut into the brownies and can’t imagine them getting better the next day… because they are perfectly divine. If I knew how the heck to upload a picture I would, but the brownies look exactly like pictured above.
I grew up similarly to Alexandra, with a working mother who was an unbelievable home cook/gardener/entertainer, and now with a family of my own am constantly cooking/baking… There are a handful of really special blogs/websites that I follow… Alexandra’s Kitchen is one… and you know when you prepare a recipe she has posted… it will be a winner:)
I am so happy to hear this, Lynn! And I’ll be curious as to what you think of the brownies today. And thank you thank you for your kind words. You are too much. Thanks so much for writing in and Happy Valentine’s Day!
Sorry, forgot to write that i added some Nielsen Massey pure coffee extract in batter along with the vanilla extract.
Sprinkled powdered sugar on top when cooled.
So interesting about the coffee extract! I love the Nielsen Massey products but have never seen/used their coffee extract — fun! Coffee and chocolate are such a great match 🙂
I have made these brownies, with slight variations in ingredient amounts, for years and they are simply the best brownies. They have a wonderful rich flavor and a great texture, to say nothing of how easy they are to prepare. (Also, in my version the cocoa is mixed in with the melted butter.) It is one of my best go-to recipes!
So happy to hear this, Liz! And you are so right — these are so easy to throw together, so much easier than cookies. I love their slightly chewy texture, too. Thanks for writing in.
Wow, amazing! And I am going to have to check out your decorating skills…this is something I do possess. And my kids love nothing more than making cookies and decorating them. I need to work on that 🙂 Thank you for your kind words and happy baking!
Wow, those fudge brownies look spectacular. I was actually just thinking the other day how much I felt like a nice brownie with normal ingredients that I can actually pronounce!
Ha, I love it 🙂 These will be perfect then.
I tried these brownies but with a reduced amount of sugar since I can’t tolerate things that are too sweet. Let me tell you these brownies were AMAZING!!! My kids also LOVED them!! I couldn’t stop eating them. Omg I think I’m going to eat some more right now. It’s like the brownies have a voice and keeps calling my name. #joking Hahaha ?
Haha, I love it 🙂 This makes me so happy, FoodieG!! My kids love them, too — the whole family does. I find it impossible not to sneak one multiple times a day when these are around.
I think that brownies to celebrate Spring sounds just about right!! XO!
It does it does!! xoxo
These look incredible, Alexandra! The pictures look like they have that perfect balance of fudgy center with chewy edges… My favorite type of brownie 🙂 I can’t wait to try them!
Thanks, Valerie!
I made these 2 days ago, and tried one this morning (looking forward to their fudgy chewiness, but they were kind of dry. Also, there were quite a lot of air pockets in them, and they didn’t have that colour / texture contrast that yours seem to have between the top ‘crust’ and the dark inside. What could I have done wrong? I baked them for 37 mins (very impressed with the precise timing!). Many thanks.
So strange! Jenny, I’m sorry to hear this. Usually on day 2, the brownies are even fudgier and denser. What kind of cocoa did you use? And did you use a scale to measure? I’m trying to think where things could have gone wrong. Did beat the eggs a lot? Trying to think about where the air pockets could have been created.
I made these brownies and they were great. I also made raspberry glaze and drizzled it over the top after they were done cooking. Thanks for the great recipe.
So happy to hear this, Abby!
I made these and they also formed a hard crusty shell top with a pocket/bubble underneath. They tasted fine but did not look very nice because the top layer broke into hard shards when cut. What did I do wrong?
The hard crusty shell sounds right — it’s a little crackly, and so delicious. I love that part. But I’ve never experienced the air pocket. Did you do anything differently with the mixing or the ingredients?
I’ve made this during Valentines! And it turned up well! Thanks for sharing!
So happy to hear this, Mitch!
These look awesome! Did you use dark cocoa powder or Dutch processed?
I’ve used a number of different cocoas, but most often Hershey’s natural. I’ve also used Droste’s Dutch processed.
These are SO good!
These brownies were awesome!!! Tried them yesterday and they were a hit with my kids. What kind of camera did you use btw because your photos look amazing???
Yay! So happy to hear this, Scott! These are one of my favorites, too. I use a Canon 60D.
OMG Alexandra these brownies are amazing. I should totally bake them soon!
Yum!! Looks so good. And great to hear from you.
Wow! I’m so impressed by the 5 kiddos … we tapped out at 4 🙂 It’s always nice when the kiddos approve.
I’ve made these brownies a few times and they were delicious and just as pictured above. The last two times I’ve made then they have come out matte with some holes covering the top. Any idea why this would be happening???
Katie,
I’m not sure! Was the flavor the same? Did you change anything about how you mixed the batter or the type of flour or eggs or the pan you baked them in?
OMG, I love brownies. This indulgence can make or break the day, so it’s better be made well. I am nuts about food, and it has to be perfect, whether it is made by me or somebody else. I have made these babies for my sister-in-law’s b-day. Let’s just say there wasn’t much to clean off the tray when I was leaving.
So happy to hear this, Bryan!! And I agree, there are too many good foods out there to waste a single bite on anything bad 🙂
I should definitely try it. My whole family will enjoy this lovely cakes.
These come out great although I find they stick to my pan when only using butter and flour (other recipes don’t but they are not as fudgey, it is a fair trade). Using parchment paper makes it easier for me.
I always use parchment paper as well — I’ll make a note!
In case anyone is wondering, I doubled this recipe in an 11×17 pyrex and it came out perfectly. I did have to bake an extra 15-20 mins, and lowered the temp to 325 for that extra time since the edges seemed to be crisping and pulling away from the pan a little much for my liking. Doubling the butter and sugar makes the total amounts a little scary but hey, makes a lot of amazing brownies 🙂
Great to know! I made these yesterday with my kids after school … even a single batch is a little shocking 🙂 But SO worth it.
Lovely…can I add nuts into these yummy browines?
Yes, absolutely! I never have, but I imagine toasted pecans or walnuts would be delicious.
I made these with carob since I’m allergic to chocolate and loved them. I sent the leftovers to work with my dad and they were devoured. I posted about them on my blog and would love if you stopped by : ) http://piesandplots.net/classic-cakey-brownies-brownie-week/
So awesome to hear this, Laura! Will check out your post now!
I went to undergrad in Central NY and there was one company that catered a lot of the school sponsored meetings. They always served these delicious, dense, moist, chocolatey brownies that I could never seem to replicate- until these. Made these last night to go along with our italian date night dinner and they came out perfectly. They remind me so much of the ones that I had in school- they are moist without being oily or loose. As my friends at work say- we’ve yet to have a bad recipe from your blog!
These brownies are absolutely amazing! Literally mouth watering. Make them. I added about a cup of semi sweet chocolate chips – chocolate heaven.
Yay and yum!! So happy to hear this.
So easy to make with storecupboard ingredients. Definitely fudgy and yummy. I added walnuts because i like a bit of nut in my brownies. Turned out great, i baked mine for 35mins as a corner started to burn on top. Will make again!
Can we add walnuts to these?
Sure!
Hi Ali! I just made this recipe….oh my goodness…! They truly are the best fudgy homemade brownies I have ever tasted. I will never make another brownie again. Bobby told me these were the best brownies he has ever had (and he has sampled a lot of brownies!). Perfect for my Valentines. xoxo
Yay! So happy to hear this, Anne. These are Ben’s favorites, too. Definitely making a batch this week. Thinking of you, too, because I have doubts my holiday card arrived … must email you. Sending lots of love xoxo
I’ve been baking these since you first posted and love them! For my gluten-free friends, I use almond flour and they’re delicious this way as well. I’ve used an 8 inch pan and a 9 inch pan (adjusting the time)–they always are perfect. Sometimes I add a teaspoon of coffee espresso powder, which adds a nearly undetectable nuance, perhaps intensifying the flavor more than changing it. Also, it’s fun to experiment with different kinds of cocoa. These experiments are really, really important. 🙂
So happy to hear this, Mary! Love the idea of using almond flour.