Fudgy Brownie Bites That Actually Stay Fudgy
Most brownie recipes dry out by day two. These stay dense and fudgy for days thanks to one simple trick — extra egg yolks.
I've made a lot of brownies. Like, a lot. And the number one complaint I hear from people is that their brownies are either too cakey or they dry out overnight. These do neither.
The Trick: Extra Egg Yolks
Most brownie recipes call for 2 eggs. I use 2 whole eggs plus 2 extra yolks. The extra fat from the yolks keeps them dense and fudgy, and they stay that way for days — not just right out of the oven.
Ingredients
- ◆10 tbsp unsalted butter
- ◆1¼ cups granulated sugar
- ◆¾ cup cocoa powder (Dutch-process is best)
- ◆½ tsp salt
- ◆1 tsp vanilla extract
- ◆2 large eggs + 2 egg yolks
- ◆½ cup all-purpose flour
- ◆½ cup chocolate chips (optional but recommended)
Method
- 1.Melt the butter in a saucepan over medium heat. Remove from heat.
- 2.Stir in sugar, cocoa, and salt until smooth.
- 3.Add vanilla, then eggs and yolks one at a time, stirring well after each.
- 4.Fold in the flour until just combined. Add chocolate chips if using.
- 5.Pour into an 8x8 pan lined with parchment.
- 6.Bake at 325°F for 25-30 minutes. A toothpick should come out with moist crumbs, not clean.
- 7.Cool completely before cutting into bite-sized squares.
Why 325°F?
Lower and slower. A hot oven (350°F+) sets the edges before the center is done, giving you dry edges and a raw middle. At 325°F, the whole pan cooks evenly and stays fudgy throughout.
Cutting Them Clean
Run your knife under hot water and wipe it dry between each cut. Clean cuts every time — no crumbling, no tearing.
The key to brownie bites is keeping them small. About 1.5 inches square is perfect — you get 3-4 bites of pure fudge without committing to a full brownie.
$28 per half dozen at bakedbymatt.com/menu — local pickup in Garland, TX.