David Lebovitz’s Best Fudgy Brownies
An unusual technique drew me to David Lebovitz’s Best Fudgy Brownies. The delicious results were nothing short of spectacular!!
Another brownie recipe? From that skinny chick? Yes, I know I share a TON of brownie recipes. Other bloggers love brownie recipes, too! They are all winners, but pretty similar in ingredients and techniques. Leave it to David Lebovitz to shake things up a bit with his recipe for the best fudgy brownie.
Why You Should Make this Fudgy Brownie Recipe
I have featured so many brownie recipes, but they’re all a wee bit different. The novel idea in this best fudgy brownies recipe involves vigorous whisking before baking. The batter transforms from a typical grainy concoction to a smooth glossy mixture. Before Nick returned to Indiana U for the end of his spring term, I baked him up a batch.
- The technique is unique and the results are rich and delectable.
- The thin, crackly topping gives way to a moist, dense, and tasty brownie from scratch.
- They’re so much better than a box mix—which are totally on the other side of the spectrum!! But they only take a few minutes longer to prep!
The rest of the family sampled the edge pieces removed for the photoshoot (I struggled as it’s hard to make these appear as delectable and rich as they taste!) and gave them rave reviews. I wasn’t surprised. I don’t think I’ve ever made a flop from Mr. Lebovitz. This recipe for David Lebovitz’s self-proclaimed best fudgy brownies is adapted from his cookbook, The Sweet Life in Paris.(affiliate link).
How to Make these Fudgy Brownies
- Preheat the oven and prep the pan by lining it with nonstick foil.
- This recipe used melted chocolate instead of cocoa powder. Melt it gently in the microwave in a heat-safe bowl.
- Stir in the sugar and vanilla. Beat in the eggs one at a time.
- Add the flour and whisk vigorously for a full minute. The batter should look smooth and glossy and sugar granules should be incorporated.
- Spread the batter into the pan and bake about 40 minutes until the brownies look almost set. Do not over-bake.
- Let cool completely in the pan before lifting out the foil or parchment to remove the brownies and cut.
Frequently Asked Questions
How Many Calories in a Brownie?
How Long Do Brownies Last?
How to Tell If Brownies Are Done?
How to Store Brownies?
Tips for Making Fudgy Brownies
- More fat makes for fudgier brownies. Butter, eggs, and semisweet chocolate all contribute fat to this recipe.
- Use good quality chocolate.
- Do not overbake. When brownies are done, they pull away from the edge of the pan like mentioned above.
- Do not use a mixer. The whisking in this recipe is atypical, but it does result in fudgy brownies.
Yup, perfect and fudgy. The boys dug into these fudgy brownies with gusto. I think after a semester of cooking for themselves, I can’t rely on the judgment of these kids. I’m certain anything homemade where a recipe is actually involved would garner thumbs up.
But I did sample a few edges myself and can vouch for these being darned tasty. The crackly top is a telltale sign of a wonderful brownie. I hope you take the challenge and bake up a batch for yourself to see whether you think these are the “best” fudgy brownies.
Helpful Tools:
More Fudgy Recipes You’ll Love:
- Fudgy Chocolate Sixlets Cookies from Barbara Bakes
- Fudgy Pumpkin Caramel Swirl Bars from The Food Charlatan
- Fudgy Chocolate Pecan Pie from Real Housemoms
- Fudgy Brownie Trifle with Chocolate Mousse
- Fudgy Skillet Brownies
- Ganache Glazed Truffle Brownies
- Nick Malgieri’s Fudgy Brownies from Scratch
- More of the Best Brownie Recipes
The Recipe: Best Fudgy Brownies
Best Fudgy Brownies with an extra step for perfect results!
Ingredients
- 6 tablespoons butter (cut into pieces)
- 8 ounces semisweet chocolate (chopped)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs (at room temperature)
- 1/4 cup flour
Instructions
- Preheat the oven to 350º. Line an 8 x 8 inch pan with non stick foil or regular foil (spray with cooking spray). Set aside
- Melt chocolate and butter in a microwave safe bowl, stopping and stirring at 30 second increments till melted and smooth. Stir in the sugar and vanilla. Beat in the eggs one at a time. Add the flour and whisk vigorously for a full minute. Batter should look smooth and glossy and sugar granules should be incorporated.
- Spread batter into pan and bake about 40 minutes until the brownies look almost set. Do not over bake.
- Let cool completely in the pan before lifting out the foil or parchment to remove the brownies and cut.
Notes
You can add some chopped nuts if desired.
Nutrition Information:
Yield:
16Serving Size:
1 brownieAmount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 45mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 2g
