These Fudgy 100 Hour Brownies are a decadent masterpiece, blending rich chocolate flavors with an irresistibly dense, melt-in-your-mouth texture. The secret lies in the 4-day rest, allowing the flavors to deepen and the texture to become luxuriously fudgy.
With just 20 minutes of prep and 40 minutes of baking, the real magic happens as they patiently rest, transforming into a dessert that’s worth every second of the wait.
Each bite delivers a symphony of intense chocolate notes, balanced by a velvety smoothness that’s both indulgent and comforting. The crackly top gives way to a moist, gooey center, making these brownies a true showstopper.
Perfect for special occasions or when you simply deserve a treat, these brownies are a testament to the beauty of patience and precision in baking.
Ingredients for Fudgy 100 Hour Brownies
- 2 ⅓ cups (14 oz/400 g) bittersweet chocolate, chopped (plus ½ cup (3 oz/86 g) for topping)
- 14 tablespoons (7 oz/200 g) butter (unsalted preferred)
- 6 large eggs, at room temperature
- 2 cups (12 oz/340 g) dark brown sugar (light brown sugar can be substituted)
- 1 teaspoon Rodelle Pure Madagascar Bourbon Vanilla Extract (or any pure vanilla extract)
- ½ teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour (sifted for best results)
Step-by-Step Instructions
- Prepare the Pan: Butter and line an 8-inch square (20 cm) baking pan with parchment paper. Set aside.
- Melt Chocolate and Butter: In a large bowl, gently melt 2 ⅓ cups (14 oz/400 g) of chopped chocolate and butter using a microwave or double boiler. Let cool for 10 minutes.
- Mix Wet Ingredients: Whisk eggs, dark brown sugar, vanilla extract, and salt into the cooled chocolate mixture until smooth.
- Add Flour: Fold in the flour until just combined, ensuring no streaks remain.
- Assemble and Chill: Pour the batter into the prepared pan. Sprinkle the remaining ½ cup (3 oz/86 g) of chopped chocolate over the top, pressing it in slightly. Cover with foil and refrigerate for 3 full days (72 hours).
- Bake: After chilling, place the pan directly into a preheated 350°F (180°C) oven. Bake for 40 minutes or until the center is just set with a slight jiggle.
- Freeze for Fudginess: While still hot, cover the brownies with foil and place in the freezer for 30 minutes to trap moisture.
- Final Chill: Transfer the brownies to the fridge and let them rest for 24 hours.
- Serve and Store: Cut into squares and enjoy slightly warmed, optionally with ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 4 weeks.
Storage and Reheating Tips for Ultimate Fudginess
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 4 weeks. To reheat, warm them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to restore that gooey texture.
Creative Serving Suggestions to Elevate Your Brownies
Serve these fudgy brownies slightly warmed with a scoop of vanilla ice cream for a classic combo. For a gourmet twist, drizzle with caramel sauce, sprinkle with sea salt, or add a dollop of whipped cream. Pair with a cup of coffee or a glass of cold milk for the ultimate treat.
Time-Saving Tips for Busy Bakers
If you’re short on time, you can reduce the refrigeration period to 24-48 hours—though the full 72 hours yields the best fudgy texture. Prep the batter in advance and freeze it in the pan, then bake straight from the freezer, adding a few extra minutes to the cooking time.
Recipe Variations to Mix It Up
Try adding chopped nuts, like walnuts or pecans, for a crunchy contrast. For a decadent twist, swirl in peanut butter or Nutella before baking. If you prefer a hint of spice, add a pinch of cinnamon or cayenne pepper to the batter for a unique flavor profile.
Equipment Guidance for Perfect Brownies
Use an 8-inch square baking pan for even baking and easy slicing. A double boiler or microwave-safe bowl is essential for melting the chocolate and butter smoothly. Don’t forget parchment paper for easy removal and cleanup!
Fudgy 100 Hour Brownies Recipe
Ingredients
- 2 ⅓ cups bittersweet chocolate, chopped
- ½ cup bittersweet chocolate, chopped
- 14 tablespoons butter
- 6 large eggs, at room temperature
- 2 cups dark brown sugar
- 1 teaspoon Rodelle Pure Madagascar Bourbon Vanilla Extract
- ½ teaspoon salt
- 1 cup all-purpose flour
Instructions
- Day 1: Butter and line an 8-inch square (20 cm) baking pan with parchment paper, then set aside.
- In a large bowl melt 2 ⅓ cups (14 oz/400 g) chocolate and butter gently in the microwave or in the top of a double boiler. Set aside to cool for 10 minutes.
- To the chocolate, whisk in the eggs, brown sugar and vanilla extract and salt.
- Lastly, fold in the flour until combine and there are no streaks. Transfer the batter into the prepared baking pan and sprinkle the remaining ½ cup (3 oz/85 g) chopped chocolate over the top, pressing in slightly.
- Cover with foil and refrigerate for 3 full days (72 hours).
- 3 Days Later: Place the pan straight into the oven and bake at 350°F (180°C) oven for about 40 minutes, until just set in the middle. A slight jiggle in the middle is what you want.
- While still hot, cover the brownies with foil and place in the freezer for 30 minutes. This will help trap the moisture in the brownies to help with a fudge center.
- After 30 minutes remove from the freezer and place in the fridge for 24 hours.
- The Next Day: Cut up your brownies and enjoy! I like to serve these slightly warmed with Ice cream on top.
- Store leftovers in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 4 weeks.
