The Foolproof Method for the Chewiest, Fudgiest Brownies Ever

I usually feel pretty confident in my baking skills. I’ve perfected carrot cake and oatmeal cookies, and my pumpkin cheesecake is light and creamy. But when it came to brownies, I’ve never been so humbled.

For years, I struggled with this deceptively tricky treat. I made them both from scratch and from a box, but the result was always the same: dry, cakey, and dense squares that were far from the chewy, fudgy perfection I was after. In frustration, I turned to the internet for guidance. I found the same well-intentioned advice everywhere: Use butter, not oil. Reduce the flour (fudge brownies need more fat). Swap water for milk to enhance flavor. I even saw a recipe that called for coffee creamer.

I tried all these so-called brownie tricks (except the coffee creamer), but my brownies were still disappointing. Instead of giving up, I decided to get creative and figure out the solution. One day, while browsing the baking aisle, it hit me: If I wanted my brownies to be extra chocolatey, why not simply add more chocolate?

I picked up a bar of Baker's Semi-Sweet Chocolate and, once home, set to work on the batter. After pouring it into the baking pan, I unwrapped the chocolate bar, which was divided into ¼-ounce squares. I broke off half—eight of the 16 pieces—and mixed them into the batter. Then I crossed my fingers and hoped for the best.

The first time I tried this method, I had no idea what the outcome would be. I hoped the chocolate pieces would melt, adding not only more chocolate flavor but also extra moisture to prevent the texture from turning too dry. My intuition was spot on: When I cut into the finished brownies, rich, gooey chocolate poured out of each square. I had finally unlocked the secret to perfect brownies!

Perfecting My Brownie Trick

What makes these brownies the epitome of chocolate bliss is the contrast between the crunchy top layer and the soft, fudgy center. The technique is key: The chocolate pieces should remain whole, not chopped, and a thicker bar, like the Baker's variety I used, is crucial. A Hershey’s bar won’t do—it’s too thin and doesn’t provide the depth of flavor needed for fudgy brownies. As the chocolate melts into the batter, it creates a rich, chocolatey bottom layer.

Here are a few more essential tips for achieving perfectly fudgy brownies: About 20 minutes into baking, pull the pan out and tap it against the counter a few times. This helps release excess air bubbles, resulting in a denser texture and promoting the signature cracked top. If you want to avoid any dry spots inside, you can also try underbaking them slightly, though getting the timing right may take some practice (you don’t want raw batter!). In my experience, the ideal baking time is between 40 to 45 minutes.

It took me years to master the art of fudgy brownies, but it turns out the secret is much simpler than I ever thought. That extra burst of chocolate makes all the difference—and it works every time. So, don’t be intimidated by brownies. Embrace them!