Fudge brownies – Made with the perfect balance of chocolatey decadence and a touch of chewiness, these brownies are the ultimate treat for any dessert lover. Pair them with a cold glass of milk or a scoop of vanilla ice cream.
What Makes Fudge Brownies Special?
Fudge brownies are all about texture—a dense, moist, and slightly chewy center that feels like a cross between a chocolate bar and a soft cake. The hallmark of a great fudge brownie is its gooey interior, achieved by balancing the ratio of fat to flour and using minimal leavening agents.
Key Ingredients for Fudge Brownies:
- Chocolate: Use high-quality dark chocolate or semi-sweet chocolate chips for a rich flavor.
- Butter: Adds moisture and richness. Opt for unsalted butter to control the salt content.
- Sugar: White sugar for sweetness and brown sugar for moisture.
- Eggs: Essential for structure and a glossy top.
- Flour: A small amount ensures density without making the brownies too cake-like.
- Cocoa Powder: Enhances the chocolate flavor.
- Vanilla Extract: Rounds out the flavors beautifully.
- Salt: Balances the sweetness.
Tips and Tricks for Perfect Fudge Brownies
- Don’t Overmix: Overmixing incorporates too much air, leading to a cakier texture.
- Use Quality Chocolate: The better the chocolate, the richer the flavor. Avoid using low-quality chocolate chips.
- Underbake Slightly: The residual heat will continue to cook the brownies as they cool, ensuring a gooey center.
- Line Your Pan: Use parchment paper with overhangs for easy removal.
- Chill Before Cutting: Chilling makes slicing easier and helps achieve those clean edges.
Creative Variations to Try
Add-Ins:
- Nuts: Walnuts, pecans, or hazelnuts add a satisfying crunch.
- Chocolate Chips: Mix in white or milk chocolate chips for texture.
- Fruits: Dried cherries or raspberries pair beautifully with dark chocolate.
- Candy: Swirl in caramel, peanut butter, or Nutella for a flavor boost.
Special Dietary Versions:
- Gluten-Free: Substitute the all-purpose flour with almond flour or a gluten-free blend.
- Vegan: Replace butter with coconut oil and eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Keto-Friendly: Use almond flour, unsweetened cocoa powder, and a low-carb sweetener.
How to Serve Fudge Brownies
- Classic: Enjoy them warm with a glass of cold milk.
- Dessert Plate: Serve à la mode with a scoop of vanilla ice cream and a drizzle of hot fudge sauce.
- Gourmet: Dust with powdered sugar or add a dollop of whipped cream and fresh berries.
How to Store Fudge Brownies
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keeps them fresh for up to a week, though they may lose some of their gooey texture.
- Freezing: Wrap individual brownies in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Recipe FAQs
Q: Can I use cocoa powder instead of melted chocolate?
A: Yes, but the texture may be slightly different. Use ¾ cup cocoa powder and increase the butter by 2 tablespoons.
Q: How do I get that shiny, crackly top?
A: Whisk the eggs and sugar vigorously before adding other ingredients. This creates a glossy meringue-like layer on top.
Q: Why are my brownies dry?
A: They’re likely overbaked. Check them a few minutes before the recommended time and remove them when the center is slightly underdone.
Q: Can I double this recipe?
A: Absolutely! Use a 9×13-inch pan and adjust the baking time to 40–45 minutes.
Fudge Brownies
Fudge brownies - Made with the perfect balance of chocolatey decadence and a touch of chewiness, these brownies are the ultimate treat for any dessert lover. Pair them with a cold glass of milk or a scoop of vanilla ice cream.
Ingredients
- 10 tbsp (145g) unsalted butter
- 1 ¼ cups (250g) granulated sugar
- 3/4 cup + 2 tbsp (75g) unsweetened cocoa powder
- 2 large cold eggs
- 1/2 cup (65g) all-purpose flour, spooned and leveled
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2/3 cup (80g) chopped nuts or chocolate chips (optional)
Instructions
- Prep Your Pan: Preheat the oven to 325°F (162°C) and line an 8-inch square pan with parchment, leaving overhangs for easy removal.
- Melt the Butter: In a medium saucepan over medium-low heat, melt the butter completely (but don’t let it brown). Remove from heat.
- Mix the Wet Ingredients: Stir in sugar, cocoa powder, vanilla, and salt. The batter will look gritty—that’s normal! Let it cool slightly for 5–10 minutes.
- Incorporate the Eggs: Add eggs one at a time, stirring vigorously after each addition until the batter becomes smooth and glossy.
- Add the Dry Ingredients: Stir in the flour until the batter thickens and pulls away from the sides (40–50 strokes with a wooden spoon works wonders). Fold in nuts or chocolate chips, if desired.
- Spread and Bake: Spread the thick batter evenly into your prepared pan. Bake for 20–30 minutes until the edges are set, but the center is still slightly underbaked. A toothpick should come out with moist crumbs, not clean.
- Cool Completely: Let the brownies cool in the pan before removing. For clean slices, chill them in the fridge for 1–2 hours, then cut into 16 squares.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 111Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 106mgCarbohydrates 6gFiber 0gSugar 2gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Fudge brownies are the ultimate indulgence, and with these tips, tricks, and variations, you’re well on your way to brownie bliss. Whether you prefer them plain, studded with nuts, or swirled with caramel, there’s no wrong way to enjoy this classic treat. Happy baking!
Try other fudge recipes: