My Recipe Box

Rich, Fudgy Brownies


Serves 16

Yields one 9-inch-square pan of brownies.

  • by from Fine Cooking
    Issue 79

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)

  • 8 oz. (1 cup) unsalted butter; more softened butter for the pan
  • 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

nutrition information (per serving):
Size : based on sixteen servings, Calories (kcal): 250, Fat (kcal): 13, Fat Calories (g): 120, Saturated Fat (g): 8, Protein (g): 3, Monounsaturated Fat (g): 6, Carbohydrates (mg): 32, Polyunsaturated Fat (mg): 2.5, Sodium (g): 105, Cholesterol (g): 85, Fiber (g): 1,

Photo: Scott Phillips


I love fudgy brownies. The past week I have decided to step away from the boxes and go the way of scratch. I am very good at improvising with cooking, but I am so horrible when it comes to baking. I don't know how to replace, add, or subtract for certain outcomes. I have tried five, yes five, recipes this week for brownies. This is the best yet, but still does not have what I qualify to be called a "fudgy" brownie. This is what I would consider normal. The language is also not to specific, as it says to mix the first few ingredients with the heated butter, then later suggests you were supposed to use a mixing bowl, not the sauce pan the butter was heated in. I am very new to baking, however so far it seems I will have to go digging through grandmas old cookbooks to get the brownies I have been craving. I hope this helps anyone else in my position, who feels you should not have to find a bakery and pay 4$ a piece for a 2" square of heaven (you will have to keep looking). However, for an easy, easily manipulated recipe to suit parties or family fun this is great!

I really like this recipe, but how do I cut them nicely as in the picture? Is it possible? I've tried cleaning a knife with hot water, with a pastry scraper, with a pizza slider, spreading a litter oil in whichever tool before cutting. Flipping the brownie upside down before cutting it. But have NEVER achieve clean pieces. Any idea? Thanks!

This is my favorite dessert that I make all the time! It's always the first thing everyone goes for at parties! Delicious! :)

Fast & easy!

These turned out perfect! This is my new go-to brownie recipe.

I made these last night. They came out light and moist (perhaps they could have used 2 more minutes cooking time in my oven). As suggested in a recent e-mail, I wanted to try them with smoke dsea salt. I wassn't sure how much to use or when to add it, so I carefully sprinkled some on top of the batter prior to baking. YUM! Someone else had suggested adding chilli powder to the batter - but again - how much? Also the recipe makes reference to port soaked cheeries, but they are not in the list of ingredients. How many cherries? How much port? Otherwise a great recipe!

Wonderfully moist, but neither rich nor fudgy compared to other recipes I've tried. Would be better with good chocolate chips baked in them. I baked these again as part of our brownie taste test. I wanted to ensure nothing was over-cooked, so instead I ended up slightly undercooked with a plate that was fondly referred to as "pudding", too under-baked to determine if it could be "fudgy". They did seem richer, but it was a very sweet rich. Too rich for my husband, he didn't like it, a favourite of a couple of the guests though they felt they wouldn't be able to eat very much of it. This recipe, at 2 cups of sugar, had the most sugar of any of the 4 we tried.

I love these brownies and have made them again and again for casual get togethers. People always adore them. They are quick and easy to make.

I thought I had found the perfect brownie recipe...until I found this one! Hands down, the best brownie recipe ever! And easy too. I was concerned about it using cocoa powder instead of melted chocolate. I need not have worried. This one is better than the old recipe that I had that used chocolate, and lots easier because you don't have to go through the extra step of melting the chocolate and dirtying another bowl and pot. You'll love these!

My favorite brownie recipe. I make the simple version without the port-soaked cherries. I like that it uses cocoa, something I always have in my cupboard.

These brownies certainly live up to their name! I was wondering how different this brownie would turn out from others, but they certainly pleased me when they came out! A fine brownie. I could make these again.

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