Homemade Chocolate Fudge Brownies
Delicious Homemade Chocolate Fudge Brownies, made just right. Chewy, fudgy, with the perfect chocolatey texture. Bake and enjoy, or bake and freeze!
Here’s a little different brownie recipe today, a little richer, made with chopped bittersweet chocolate! Abby made these Homemade Chocolate Fudge Brownies the week that everything changed in our country, and I must say, they became a comfort treat.
Homemade Chocolate Fudge Brownies
Oh, and they freeze well. :) That is, if you have any left …
Best Chocolate Brownies
This tried and true recipe uses cocoa powder plus melted chocolate, to make a fudge brownie recipe, even though you also add chocolate chips. The edges are slightly chewy and fudgy, and that is the aspect of a brownie that I love.
Oh, and have you tried my friend Lori’s Basement Brownies?
Per Martha Stewart … What makes brownies fudgy?
From Martha … “Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat — in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change, whether you’re going fudgy or cakey.”
Here’s what you need for these fudgy brownies:
- Butter
- Unsweetened cocoa powder
- Granulated sugar (13.2 oz)
- Brown sugar
- Kosher salt
- Eggs
- Pure vanilla extract
- All-purpose flour
- Bittersweet chocolate
How do you know when fudgy brownies are done?
For cake-like brownies, when they begin to pull away from the sides of the pan, remove them from the oven. Or insert a toothpick in the center, and if it comes out clean, the brownies are done.
Every day I walk, and yesterday was absolutely beautiful.
Six miles later, on my way home … I loved watching the geese.
And on this day, I took with me my water bottle, a lovely book to read, and 1 small brownie … from the freezer. HA.
ENJOY! Happy Friday!
Get the Recipe:
Homemade Chocolate Fudge Brownies
Ingredients
- 3/4 cup butter (salted or unsalted works)
- 1 cup unsweetened cocoa powder
- 3/4 cup granulated sugar, 13.2 oz
- 2/3 cup brown sugar
- 3/4 tsp kosher salt
- 3 large eggs, beaten
- 1 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1 2/3 cups coarsely chopped bittersweet chocolate, (Keep 1/3 cup to sprinkle on top)
Instructions
- Preheat oven to 325 degrees. Grease the sides of an 8x8-inch square baking dish with butter, then line with parchment paper, leaving an overhang for easy removal. Set aside.
- Melt butter in a large saucepan on the stove over medium heat. When butter is melted, remove from heat and stir in the cocoa powder until smooth. Add in the sugar, salt, eggs, and vanilla extract. Mix until smooth, then add the flour and stir until well combined.
- Set aside 1/3 cup of the chopped chocolate, and stir the rest into the warm batter.
- Spread the batter into the prepared pan and smooth the top with an offset spatula or wooden spoon, making sure to push into the corners of the pan. Bake brownies for 40-45 minutes, until edges are firm and middle is still slightly soft.
- We intentionally undercook them to achieve maximum fudginess, but bake according to your desired texture.
- When brownies are done, remove from oven and serve warm with ice cream, or allow to cool and they will firm up as the chocolate solidifies.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
