DISCLAIMER: I’m about to share the best and most perfect Fudgiest Brownie recipe everrrrr!! So if you’re not into that, then stop reading…said no blogger ever!
Perfectly crusted, gooey centre, supremely decadent, so rich you think you robbed a bank. Not the best with coming up with analogies, but go with me. Having said all that, I don’t want to look at or go near another brownie again for a very long time. The number of brownie servings I’ve had in the last 3 days puts my fitness goals to shame and could have my gym membership revoked. But. All in the name of recipe perfection.
5 1/2 different batches later, and the perfect Fudgiest Brownies were born. So, what’s the secret to perfectly fudgey gooey brownies? A couple of important things, actually. First, you must resist the urge to bake until completely cooked through. You want them slightly underdone to get that fudge! A dewy-looking middle and edges that have separated from the tin is a good indicator that you can remove heaven from the oven. Second, you absolutely cannot cut into the brownie once it’s out of the oven; you have to let it completely cool in the pan first – unless you want a mushy middle, then dig in! Otherwise, that’s it. It took me 5 freakin tries to learn that.
I have a few more tips for you to achieve supremely rich fudgey brownies in the recipe card notes. Plus, as a bonus, if you wish to turn your brownies into a pie you’ll find the instructions are there too!
My man isn’t happy with me at the moment, since I’m apparently notorious for “sabotaging” his 6-pack. I don’t think he gets it – it’s not just about making a recipe and posting it…actually, it is absolutely about that, but I mean it’s about testing and tasting the recipe – you, your family, neighbors, friends, anyone who’s willing to trust your culinary skills. You get the point, I wasn’t happy with the first few batches. And not because they didn’t taste good, because they all did. But I wasn’t getting that “fudge” that brownies are known to have. Here’s how it went down:
Batch 1 & 2: Fail. Both batches turned out more like brownie cookies and I could taste the sugar granules.
Batch 3: Decreased the flour and sugar, added liquid, and increased the fat. Better texture, but taste was unbalanced because I forgot to add salt.
Batch 4: Upped the sugar, further decreased the flour, and added chia. Good but not great – and I felt the chia made it ever so slightly chewy.
Batch 5 – No chia, right amount of sugar, flour and fat ratio worked out great too. The result is a perfect harmony of sweet, gooey-ness, fudgey-ness, and chocolatey-ness.
I learned a heck of a lot with each batch, which is always a good thing. Batch 5 1/2 was the brownie without the crust. My favorite one.
These Fudgiest Brownies are dairy, egg, soy, peanut, tree nut, sesame, and mustard free, and also vegan. They’re of course, gooey, chocolatey, fudgey, delicious, decadent, and heavenly. They’re whisked and folded by hand using a spatula, so making these brownies is a breeze. The ingredients should already be in your pantry so there’s no reason why you can’t make these Fudgiest Brownies now.
Try them out, for the love of God, and let me know in the comments and on instagram by posting a pic of your creations! Don’t forget to #nodairynocry and tag @nodairynocry so I can see your foods :D
Happy brownie baking, loves. xo
- ¾ c plus 2 tbsp flour
- ¾ c cocoa powder
- 2 tsp cornstarch
- ½ tsp sea salt
- ⅓ c dairy free chocolate chips
- 1 c brown sugar
- ¾ c white sugar
- ½ c light tasting vegetable oil, such as grapeseed oil
- 1 c dairy free milk
- 1 tsp vanilla extract
- ¼ c dairy free mini chocolate chips
- 1½ c cookie crumbs, app 20-25 cookies of choice (I used graham crackers and chocolate cookies)
- 1.5-2 tbsp coconut oil
- (directions in notes)
- Preheat oven to 350F. Grease an 8" x 8" pan (or the like in size) and dust with cocoa powder
- In a bowl, whisk together flour, cocoa, cornstarch, and salt. Add the ⅓ cup chocolate chips and mix.
- In another bowl, whisk very well sugars, oil, milk, and vanilla. Stir approximately a couple of minutes or so to help dissolve the sugars.
- Add wet to dry ingredients and whisk to start, until ingredients are just incorporated. Then use a spatula and gently mix until batter comes together. Try not to over mix.
- Pour batter into prepared pan and sprinkle the ¼ cup mini chocolate chips on top. Tap once on the counter to remove air bubbles, and place in the preheated oven.
- Bake for approximately 25 minutes. You want to see that the edges have separated from the pan and that the middle looks slightly underdone.
- Remove and allow brownie to cool completely before cutting.
- Remember: you want to slightly underbake your brownie to get that rich fudgey texture.
- If you find your brownie is still too jiggly/fudgier than you'd like after the 25 minute mark, leave in the oven and bake in 2-3 minute increments, until desired doneness is reached.
- Keep in mind that your brownie will continue to bake even after you've removed it from the oven. So for that reason, don't bake till completely dry.
- You can use different sized pans to get desired thickness. I used an 8" x 8", a 9" x 3", and 9" x 12". Remember that depending on the size of pan you use, you may need to adjust the time. The time in the instructions is for the 8" x 8" sized pan.
- Resist the urge to cut right into the brownie once it's out of the oven. Allow it to cool completely before indulging (trust me it'll be worth your wait).
- If you want to speed up the cooling process, you can stick the brownie tin in the fridge to help it set quicker. Cooled/cold brownies taste great!
- Keeps in a lidded container at room temp for several days, or in the fridge for a week or so.