Family Favorite Fudge Brownies

These fudge brownies earn the fudgy label honestly. Half a pound of unsweetened baking chocolate (eight full ounces) goes into the batter, plus a topping of semi-sweet chips that melt into the surface as the pan bakes. The result is intensely chocolaty, dense as old-fashioned fudge, and rich enough that small squares satisfy.

Instant coffee crystals are the underrated trick. Two tablespoons in the batter don’t make these brownies taste like coffee at all. They amplify the chocolate flavor, the same way salt amplifies sweet. Don’t skip it.

A low oven temperature is the other key. Most brownies bake at 350°F (175°C); these go in at 300°F (150°C) for 45 to 50 minutes. The slow bake lets the dense batter cook through to the center without scorching the edges, and produces that signature crackled top with a soft, almost custardy interior.

Don’t overbake. The toothpick test should yield moist crumbs but not raw batter. The brownies firm up significantly as they cool, and an extra 5 minutes in the oven turns them into a dry brick.

Chef Tips

• Beat the eggs until they’re light and pale yellow before adding sugar. The aerated eggs give the brownies a glossy, papery top crust.
• Line the pan with parchment paper for clean removal. These brownies are too rich and tender to dig out of a metal pan.
• Chill before cutting. The recipe specifies a one-hour fridge rest for a reason; warm fudge brownies smear under a knife.
• Use a hot, dry knife and wipe between cuts for clean edges.

Variations

• Stir in 1 cup of chopped toasted walnuts or pecans with the chocolate chips.
• Sprinkle flaky sea salt over the chip topping before baking for sweet-salty contrast.
• Swap almond extract for peppermint extract during the holidays for a chocolate-mint version.