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Chewy Fudgy Brownies

by on June 9, 2008 · 45 comments

In honor of Fuzz’s first day at Brownie Day Camp, I made a quick batch of brownies – but not just any brownies. I used an America’s Test Kitchen recipe and made the brownies with top quality chocolate.

Fudge Brownie

In creating the original recipe, the ATK team said they wanted a brownie with a flaky top, chewy sides and a “velvety” fudge texture. Mission accomplished. These were excellent – maybe the best brownies I’ve ever made.

Below is how I made the recipe. Someone posted a more detailed version on Recipezaar.

Fudge Brownies


Chewy Fudgy Brownies
Prep time
Cook time
Total time
Brownies that are not too cakey and not too fudgy
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 5 oz semi-sweet chocolate (Scharffen Berger 70% Cacao Bittersweet)
  • 2 oz unsweetened chocolate (Hershey’s unsweetened)
  • 8 tablespoons unsalted butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • Walnuts for top (optional)
  1. Preheat oven to 350 degree F. Line an 8 inch metal pan with Release foil or line with regular foil and spray foil with cooking spray.
  2. Melt butter in a saucepan set over medium heat. When it's about halfway melted,add the chocolate, reduce heat to low and stir until chocolate is melted. Stir in cocoa powder. Remove from heat to cool slightly.
  3. Whisk eggs, sugar, vanilla and salt together in a mixing bowl. Whisk in the melted chocolate mixture. Add the flour and stir until blended. Pour into pan.
  4. If desired, place 9 walnut halves across the top. This is best for large brownies.
  5. Bake for 35-40 minutes. Let sit on a wire rack until completely cool. Chill if desired, or score into 9 large brownies or 16 small. ATK cuts theirs into 1 inch squares and gets a lot more.


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Published on June 9, 2008

{ 45 comments… read them below or add one }

VeggieGirl June 9, 2008 at 12:52 pm

YUM!! Love the walnut addition.

Clumbsy Cookie June 9, 2008 at 1:07 pm

Wow if you say these were probably the best you’ve baked they must be really excellent, having in count the tons of recipes you have tried. I’ve bookmareked them and will make them next time I’m requested a brownie. I like to do a new brownie recipe everytime, I’m still in the search of the best one (aren’t we all?)
What kind of camp is Fuzz going? I’m assuming is not an “all you can eat” brownie… althought that would be a good one! Rita

Joanna June 9, 2008 at 1:46 pm

OMG, this recipe sounds soooo delicious! (All of yours do…but I absolutely LOVE brownies!!)

For my bday a few weeks ago, my mom got me one of those new Edge Brownie Pans that make them all taste yummy chewy like brownie edges (instead of uncooked centers)… so I really have to get it out and try this recipe in it – I’ve tried a couple of others and they are twice as yummy in this pan, I swear it’s made me a better baker! Even made a macaroni casserole in here and the topping got so perfectly chewy that I’ve vowed to use it for all my casseroles, too.

Here’s a picture of it, funny looking but boy does it work wonders for my brownies:

I’ll let you know how my luscious new brownie recipe turns out in it!!

Amy June 9, 2008 at 1:47 pm

Ok, this scares me. It’s all your fault. I fell in love with Nancy Baggett’s after you got me hooked on them. How would you compare them?

Katrina June 9, 2008 at 1:59 pm

That’s a good lookin’ brownie. I need to make some on Saturday. Always looking for a great one. Will try these.

Rachel B. June 9, 2008 at 2:02 pm

These are one of my favorites–though I always have to laugh at the “sixty-four one-inch brownies” that the recipe is supposed to produce! Yeah, right. :) I always add a variety of chocolate chips to these, since that’s how I like my brownies, and won a local baking contest this past Christmas with the results. They also ship well, in case you like to mail cookies to friends & family.

Rina June 9, 2008 at 2:09 pm

These look great! I am in the same boat as Amy, fell in love with the Alice Medrich recipe after your brownie battle a while back and wondering how these compare to hers (the recipe with the ice bath to stop cooking the brownies)? Thanks!

Catherine June 9, 2008 at 2:26 pm

Oh, I remember being a Brownie! True story – I was KICKED OUT of Brownies and my Mom was one of the leaders! That’s how BAD I was!!!
But I just love brownies, and these look tooooo good!

Lisa Ernst June 9, 2008 at 2:56 pm

Anna, I’m curious about whether you think these brownies are better than the Kind Arutur Flour brownies? Hard quesiton, I guess. But want my next batch of brownies to be the “best” recipe I can find!

Therese B. June 9, 2008 at 2:59 pm


Those brownies look absolutly amazing!! Those brownies are soooooo fortunate to have you as their leader! TAKE ME TO YOUR LEADER…TAKE ME TO YOUR LEADER….ARRGH. I wish my daughter had you as a leader..she had a “bad” leader/no enthusiasm..boring…and quickly left Girl Scouts shortly after….so sad.

p.s. I just took the blueberry crumb cake out of the oven….YUM..YUM…my kitchen smells out of this world awesome! Just a heads up on the ingreds. The crumb mixture is missing the 1 1/4 cup flour. Found the recipe, no problemo! EVERYONE TRY….SO GOOOOOOOD!! See previous posts.

Therese B. June 9, 2008 at 2:59 pm

oops…absolutely. SPELL CHECK PLEASE!

Anna June 9, 2008 at 3:06 pm

VG, I like walnuts too. Putting them on top gives people the option of picking them off.

Rita, Fuzz went to day camp. Brownies are young Girl Scouts. Also, I think you will like this one, but part of the reason mine turned out so good was that I used Scharfen Berger chocolate.

Joanna, the edge pan is really popular. I kind of like the middles best, but that’s just me (and Julie H.). LOL.

Amy, these seem crustier like they have a thicker shell. They’re not quite as fudgy, either.

Katrina, if you need more than 9, you can cut them much smaller.

Rachel, I think 36 small brownies is reasonable. I guess 64 would work, but they’d be one-bite brownies. Also, I was tempted to add chocolate chips but these were so rich they really didn’t need them.

Rina, I love the Alice Medrich recipe too.

Catherine, sometimes it’s harder when your mom is the leader. There are days when I want to kick Fuzz out of brownies! She’s usually better after snacktime, though.

Wendy June 9, 2008 at 4:39 pm

What kind of semi-sweet chocolate do you recomend if I can’t get Scharffen Berger? Love your blog. Wendy

bakingblonde June 9, 2008 at 6:04 pm

Those look Perfect! What I would not give for one of those right now! I have had a rough week and it is only Monday, haha. Chocolate cures everything!

Anna June 9, 2008 at 7:17 pm

Therese, thanks for catching that! Good thing the recipe is hidden in the comment section. I need to make it and take a photo for Kelly.

Wendy, Ghirardelli semi-sweet or bittersweet is always a good choice. Plus, it’s pretty easy to find.

BB, sorry to hear you’ve had a bad week. Maybe it was a case of the Mondays???? Sorry. Had to say that.

Erin Mylroie June 9, 2008 at 10:40 pm

I’m printing this one out and leaving it on the counter. Won’t rest until I get my hands on some worthy chocolate.

Kelly June 10, 2008 at 8:42 am

Just wanted to let you know that Martha Stewart is doing a cookie of the day recipe for this entire month. If you go to her website it has a calendar with a picture,video,recipe of each cookie for this month. Some of them look pretty good. You may want to check it out.

P.S. Keep up the good work with your website, I really enjoy it. Do you know of other websites that have dinner ideas and menus for the week. I cook so much sometimes it is nice to get some new ideas.


Anna June 10, 2008 at 9:18 am

Kelly, I like using Recipelink. It’s kind of a busy website in terms of design, but there is a lot of good info. In the center of the page a little down from the top, you will find “Weekly Menus”

I also plan menus using Joe’s site (Culinary Joe AKA Culinary in the Country) because his pictures help me visualize. Another place to find good and easy dinners is

I just made her cashew chicken the other day and everyone liked it — including my daughter. Her recipes are kid friendly but not boring.

I also like which is Southern Living, Cooking Light and Sunset.

Julie O'Hara June 10, 2008 at 10:07 am

These sound great. I think they should be the next ones I try. Another good chocolate that most supermarkets seem to carry is Lindt Excellence 3.5-ounce bars. I absolutely love the 70% cocoa for eating and baking, and it’s relatively inexpensive.

Michelle June 10, 2008 at 6:51 pm

Anna, Those look so good. I’m going to add them to my to try pile. I’m like a previous poster, trying a new one almost every time, always in search of the perfect one. I’ve had a few bad ones lately, where I’ve thrown out the whole pan of them because they were so terrible.
Here’s one I recently found that we think is the perfect one to have for a brownie sundae:
I’m not crazy about them for just eating plain, but slightly warmed in the micro for a few seconds, topped with some good ice cream, caramel, hot fudge sauce….incredible!

Hillary June 13, 2008 at 11:34 am

You can’t get any better than chewy AND fudgy…yum! I’ll have to test these against my: best chocolate brownies.

sarah September 1, 2008 at 2:23 pm

these brownies look amazing, but im in england so use grams instead of oz and ‘cups’
i have no idea how to translate your recipe, help?!

Anna September 1, 2008 at 3:46 pm

Hi Sarah,

Here’s the metric version. Hope this helps!

140 grams semi-sweet chocolate
56 grams unsweetened chocolate
114 grams unsalted butter
45 ml tablespoons unsweetened cocoa powder (3 Tablepoons)
3 large eggs
245 grams granulated sugar
7.5 ml vanilla extract (1 1/2 teaspoon)
2.5 ml teaspoon salt (1/2 teaspoon)
126 grams all purpose flour
Walnuts for top (optional)

Preheat oven to 350 degree F (180 C). Line an 8 inch metal pan with Release foil or line with regular foil and spray foil with cooking spray.

Melt both chocolate and butter together in a metal bowl set over a pan of barely simmering water, stirring often. Stir in cocoa powder. Remove from heat to cool slightly.

Whisk eggs, sugar, vanilla and salt together in a mixing bowl. Whisk in the melted chocolate mixture. Add the flour and stir until blended. Pour into pan.

If desired, place 9 walnut halves across the top. This is best for large brownies.

Bake for 35-40 minutes. Let sit on a wire rack until completely cool. Chill if desired, or score into 9 large brownies or 16 small. ATK cuts theirs into 1 inch squares and gets a lot more.

sweetiesbykim May 19, 2009 at 9:51 am

I made these the other night -they ARE the best brownies I’ve ever made!!!!!!!!!!! Not cakey, but not too fudgey that they seem like they weren’t baked long enough. Easy to slice and perfect all around. Mmmmmmmmmmm.

Anna May 19, 2009 at 10:11 am

Hi Kim,

Thanks for making these. It’s been a while since I used this recipe but as you can see by the above description, I liked it at the time. It probably should go in the Top 5.

Tiffany June 16, 2009 at 9:55 am

Hi Anna,

I’ve been a reader of your blog for awhile now, but this brownie is the first recipe in here that I’ve used. This is the best brownie I have made – and I have made a lot! Definitely should be in the Top 5 list. Thanks for the recipe!

Anna June 16, 2009 at 11:19 am

Thanks for the feedback, Tiffany!

I hope you try more of the recipes here :). Also, I haven’t made this particular brownie in a while, but I probably should. Also, I think I need to break the Top 5 brownie category up into “basic brownies” and “fancy brownies”.

georgiaw July 12, 2009 at 12:15 pm

Dear Anna, This is off the subject a bit, but I don’t know where else to ask; Im looking desperately for your miles of chocolate clone recipe but can’t seem to find it. Could you point me in the right direction or if it’s not too much trouble repost it? Me and a few friends are miles addicts! Thank you so much.

Anna July 12, 2009 at 7:15 pm

Hi Georgia,

I am trying to perfect it so I unpublished it.

georgiaw July 15, 2009 at 9:50 pm

Well the second you figure it out let us miles addicts know! No other brownie is quite the same and I’m going broke buying them at whole foods! Thanks so much for your reply.

gloria August 12, 2009 at 7:52 pm

I am a first time writer, but long-time site viewer. I enjoy your comments and depend on them.
The batter for these brownies tastes great!!! Just took these out of the oven and it’s too late to eat them tonight-really bummed….Thought these would have the crinkly, shiny, paper-thin crust like pic, but they didn’t— more cake looking. Did you beat the eggs before adding the sugar and beat both together? I’ve tried melting the sugar, beating the finished mix 40 strokes, and nothing works. Only once did I get the shiny crinkly crust and I don’t know why-I didn’t do anything special….Please help!!!

Anna August 12, 2009 at 8:03 pm

Hi Gloria,

It’s been a while since I’ve made this recipe and since posting, I’ve tried to be a little bit more precise in listing exact mixing methods. But I can tell you I didn’t go to any extra effort in beating the eggs. I might have whisked them a little more than you did or perhaps the chocolate was warmer, but I didn’t do anything out of the ordinary (as far as a I recall) to get the flaky top crust. I know for a fact I used really good chocolate (Scharffen Berger) for these brownies and that they were spectacular, but I’d have to re-trace my steps to see how I got the shiny crust in this recipe.

There’s another recipe I use which usually gives me a shiny crust. It’s called Effortless Brownies. Maybe you could try that one?

It sounds like you’re doing all the same things I do, so i’m not sure what’s going on.

gloria August 12, 2009 at 9:19 pm

Sorry for the double post-can you delete it?
Thanks for getting back to me so quickly!!! I looked at the recipe you suggested and the crust (and brownie!) look divine!. I always add a very small ripe banana to my brownies so I’ll try it with this one too. I am trying recipes to enter in to our State Fair. I thought entering the plain brownie category would be easier than the frosted with nuts category-however you can’t cover your mistakes entering a naked brownie!
I am going to try this recipe again only adding one less egg and baking at 325 and see what happens….I love the flavor….

Anna August 13, 2009 at 7:37 am

Gloria, did you add a banana to this recipe? If so, that may be why you’re getting such different results.

gloria August 13, 2009 at 7:58 am

Just tasted brownies…they are great!
Yes, I did add the banana. However, the two times my brownies had the shiny, glass-like paper thin crust they also had the banana. In a 8×8 pan: the brownies also had only 1 egg, 2/3 cup brown sugar, 3/4 cup semi-sweet choco chips, 2/3 cup flour, and a pinch of salt. I just mixed until incorporated and didn’t melt sugar or beat eggs. Maybe it is the sugar to leavening agent/egg ratio? Go figure!!!

Gloria August 13, 2009 at 7:45 pm

Anna, I’m so happy and I owe it to you!!! This recipe gave me the shiny, paper-thin crackly crust, like your brownie picture, when I used 2 instead of 3 eggs plus I added the mashed banana (a trick I learned from my mom.) Baked 325 for 35 min. Thank you so much for posting-it’s going to the State Fair…..(For this contest the entry doesn’t need to be my recipe-just home-made and no boxed mixes….but I know who gets the credit!!!! ) For all those people who think the crust comes from melting sugar, beating eggs, etc., my test proves otherwise. I didn’t do any of those things. I’m doing the happy dance now….need to burn off future brownie calories!

Anna August 13, 2009 at 8:30 pm

Hooray! Good luck at the fair. I’m going to have to try the mashed banana technique.

Payal September 6, 2009 at 10:28 pm

dear Anna, I made these brownies today and they were just perfect..yummy, delicious! Thanks for this fantastic recipe and a fantastic blog..keep rocking :)

Anna October 1, 2009 at 6:53 am

Hi Sophia, the results might not be identical, but you should be able to substitute the 2 oz of unsweetened chocolate with 6 tablespoons unsweetened cocoa powder and 2 tablespoons butter or oil. So the total amount of cocoa powder in your recipe would be 9 tablespoons which is 1/2 cup plus 1 tablespoon.

katia February 16, 2012 at 7:31 pm

Just made these using coconut oil instead of butter. Turned out really good :D with a nice crunchy top. These were also incredibly easy to make. Lets see how my family likes these, I’ve been on the hunt for the perfect brownie.

Anna February 16, 2012 at 8:16 pm

Hi Katia,

Thanks for letting me know! I may try that tomorrow.

Jiji August 1, 2012 at 3:49 am

Thank you so much, I made it & Just tasted they are great!
My two sons really like it and they asked me where did i learned this recipes and i replied that i owe this from your Tita Anna and I’ so thankful for your site….God Bless…

Anna August 1, 2012 at 7:45 am

How sweet! Thanks so much for the review :)

Kara September 26, 2014 at 7:14 pm

I made these today and they were excellent. I’ve been having trouble getting that nice shiny, crinkly top, and these finally had it! I think I’ve tried no fewer than six recipes in the last few months to achieve it. I love a super rich chocolately brownie, and these were good, but not too rich.

Anna September 26, 2014 at 8:35 pm

Thanks for posting the review, Kara! This is one of my favorite recipes. They’re REALLY good if you use the Scharffen Berger chocolate.

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