Chocolate Fudge Brownies
About This Chocolate Fudge Brownies
There are two camps when it comes to brownies: fudgy or cakey. These brownies are decidedly in the fudgy camp - dense, moist, and intensely chocolatey with that signature shiny, crackly top that signals a perfectly baked brownie. The secret to achieving that coveted fudgy texture lies in the ratio of ingredients and the mixing method.
What Makes This Chocolate Fudge Brownies Special
Using melted chocolate along with cocoa powder creates deep chocolate flavor, while a higher ratio of fat to flour ensures that dense, fudgy consistency. These brownies have crispy edges that give way to an almost gooey center that melts in your mouth.
Key Techniques for Success
They are rich enough that a small square satisfies even the most intense chocolate craving. Perfect for bake sales, potlucks, or simply keeping in the freezer for emergency chocolate situations, these brownies are foolproof and come together in one bowl with minimal effort. Unlike cake, brownies should never be overbaked - they continue cooking after you remove them from the oven, so pulling them out when they still look slightly underdone ensures that perfect fudgy texture.
Perfect for Every Occasion
The shiny, papery top that develops is a sign of a well-made brownie and comes from properly beating the eggs and sugar together.
Ingredients
- 170g (6 oz) Dark chocolate, chopped
- 170g (¾ cup) Unsalted butter
- 300g (1½ cups) Granulated sugar
- 3 Large eggs
- 2 tsp Vanilla extract
- 95g (¾ cup) All-purpose flour
- 40g (⅓ cup) Unsweetened cocoa powder
- ½ tsp Salt
- 1 tsp Espresso powder (optional)
Quick Info
- Total Time:
- 35 min
- Difficulty:
- Easy
- Servings:
- 16
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch square pan with parchment paper, leaving overhang on sides for easy removal.
- 2
In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals, stirring between each, until smooth. Let cool 5 minutes.
- 3
Whisk sugar into the chocolate mixture until well combined.
- 4
Add eggs one at a time, whisking vigorously after each addition. The mixture should look glossy and thick.
- 5
Stir in vanilla extract and espresso powder if using.
- 6
Sift in flour, cocoa powder, and salt. Gently fold with a spatula just until no dry flour remains. Do not overmix.
- 7
Pour batter into prepared pan and spread evenly. Tap pan on counter to remove air bubbles.
- 8
Bake for 23-27 minutes. A toothpick inserted should come out with moist crumbs, not wet batter. The top should look set and shiny.
- 9
Cool completely in the pan on a wire rack before cutting. This is essential for clean cuts and proper texture.
- 10
Lift brownies out using parchment overhang. Cut into 16 squares with a sharp knife, wiping between cuts.
Pro Tips
- •Do not overbake - brownies should look slightly underdone when removed
- •Cool completely before cutting for clean slices
- •Espresso powder enhances chocolate flavor without adding coffee taste
- •Use quality chocolate for best flavor
- •Store in airtight container for up to 5 days
- •Freeze individual brownies wrapped in plastic for up to 3 months
Variations
Stir in chocolate chips for double chocolate brownies. Add chopped walnuts or pecans for crunch. Swirl in peanut butter before baking. Top with sea salt for salted brownies. Add ½ tsp peppermint extract for mint brownies.
