STREAMING NOW: Famous Food Truck

Super Fudgy Brownies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from "Everyday Food". I used bittersweet (60% cocoa) chips and special dark cocoa powder for a dark, rich brownie; if you put the powder in with the chips and butter to melt it smooths out any lumps in the cocoa powder. Prep/cooking time do not include cooling time.”
1hr 5mins
16 squares

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
  3. In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
  4. Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
  5. Heat, stirring occasionally, until smooth, 2 to 3 minutes.
  6. Remove bowl from saucepan.
  7. Add sugar and mix to combine.
  8. Add eggs and vanilla and mix to combine.
  9. Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
  10. Transfer to prepared pan; smooth top.
  11. Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
  12. Cool in pan for 30 minutes.
  13. Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
  14. Using a dampened serrated knife, cut into 16 squares.
  15. Store in an airtight container at room temperature for up to 2 days.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a