Chewy and decadent, Chocolate Fudge Brownies Recipe is everything you want in a good brownie and will satisfy your chocolate craving!
Brownies are appropriate for any celebration, situation, holiday, or season. They’re also appropriate when you break up with your someone special, when you have a craving, want a snack, or simply ‘just because’. What I’m saying is brownies are good any time, any place, and for a good reason or no reason at all.
CHOCOLATE FUDGE BROWNIES RECIPE
I made three different batches of brownies today just to test and compare and truly see which ones I like best. It’s so hard to compare recipes when you try them at different times sometimes weeks apart.
This recipe is my favorite of the recipes I tried. They have chewy edges and a fudgy soft center. In fact, the brownies are so good I didn’t put the glaze on top. They were so rich they didn’t need frosting. However, the top crackled a little, but not much.
Furthermore, I made them in a 9×9-inch baking pan therefore they are thinner than I like. I recommend using an 8×8-inch baking pan. (I did test them again in an 8×8-inch pan but I didn’t take photos. The time listed below is for an 8×8-inch pan.)
This recipe is out of a cookbook by Joy the Baker.
INGREDIENTS FOR YOUR CHOCOLATE FUDGE BROWNIES
- All-purpose flour.
- Baking powder.
- Butter. I used unsalted
- Unsweetened chocolate. chopped
- Brown sugar.
- White granulated sugar.
- Vanilla extract.
- Chocolate chips.
PREPARE THE BROWNIES
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large, microwave-safe bowl, heat the
Whisk the sugars into the mixture. Then whisk in the eggs, yolk, and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted into the center of the brownie comes out clean. Remove from the oven and cool.
For best results for clean-cut brownies, allow the brownies to cool completely. Use a long serrated knife or chef’s knife. And, wipe the knife after each cut.
Kitchen Tools You’ll Need for Brownies
- Bowl. You don’t need a mixer for this recipe. However, I do prefer a bowl with a handle.
- Measuring cups.
- Measuring spoons. I highly recommend these narrow spoons because they’ll go into spice jars.
- Flour sifter. It’s the old-fashioned one, but really you don’t need a fancy sifter. Plus, they’re fewer parts to break.
- 8×8-inch baking pan. Since taking cake decorating classes years ago, my pet peeve is baking pans with slanted sides. Be sure the sides aren’t slanted. It really doesn’t matter unless you’re going to stack and frost. It’s just my ‘thing’ no slanted cake pan sides.
- Spatula. The OXO brand is really good.
- Serving spatula.
- Decorative box if you’re gifting. You can get cookie gift boxes in all shapes and sizes, plain or printed for the holidays.
While you’re here, check out these brownie recipes
- Red Velvet Brownies
- Favorite Thick Gooey Brownies
- One Bowl Brownies
- Lunch Lady Brownies
- Thick Fudgy Ultimate Brownies
- Best Chewy Fudgy Homemade Brownies
CHOCOLATE FUDGE BROWNIES RECIPE
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- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter unsalted
- 3 ounces unsweetened chocolate chopped
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs at room temp
- 1 large egg yolk at romm temp
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray, then line it with parchment paper. Allow the edges to hang over. You'll use these as handles to lift the brownies out later. Spray the parchment with nonstick spray too.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large, microwave-safe bowl, heat butter and chocolate until the butter is melted. Usually, it takes 60 to 75 seconds. Whisk the butter and chocolate together until the chocolate is melted and smooth. You can heat a few more seconds if needed. (Alternately, you can melt the butter and chocolate in a pan on top of a pot of simmering water.)
- Remove the butter mixture from the heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk, and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted into the center of the brownie comes out clean. Remove from the oven and cool completely before adding the glaze
2/3 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
4 to 5 teaspoons hot water (or more, as needed) PREPARE THE GLAZE:
In a small bowl, combine the powdered sugar, cocoa and vanilla. Whisk in 4 teaspoons of hot water, then add more water- 1 teaspoon at a time- until you reach a desired glaze consistency. You want to be able to pour it on the brownies.
Use the parchment paper to move the brownies from the pan to a cutting board. Pour the glaze on top of the brownies, and use the bottom of a spoon to gently spread it to the edges. Let the glaze set (chill if you’d like) before cutting.