Chocolate Fudge Brownies
These brownies pack serious chocolate punch with cocoa powder AND melted chocolate. You’ll get that perfect fudgy center with a thin crackly top.
No mixer needed – just a whisk and some elbow grease.
Double Chocolate Creates Dense Fudginess
Using both cocoa powder and melted chocolate isn’t overkill – it’s essential. Cocoa powder adds deep flavor while melted chocolate provides richness and that dense, fudgy texture. Don’t skimp on either one or you’ll end up with cake-like brownies instead of proper fudge squares.
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Mix Just Until Streaks Disappear
Overmixing develops gluten and makes tough brownies. Stir the flour mixture into the chocolate base until you barely see flour streaks. Stop immediately. The batter should look slightly lumpy and thick, not smooth like cake batter.
Why Underbaking Matters Most
Pull these out when a toothpick inserted in center comes out with moist crumbs clinging to it. Completely clean toothpick means overbaked brownies. They’ll continue cooking in the hot pan for several minutes after removal from oven.
Getting Clean Cuts Every Time
- Chill brownies for 30 minutes before cutting – cold brownies slice cleanly without crumbling or sticking to your knife.
- Wipe your knife clean between each cut to prevent dragging crumbs and creating messy edges on your brownie squares.
Frequently Asked Questions
Which chocolate percentage works best for melting?
Stick with 70% dark chocolate for the perfect balance of sweetness and intensity. Higher percentages can make brownies bitter.
Can I substitute oil for butter in this recipe?
Yes, use 1/4 cup vegetable oil instead of butter. The texture will be slightly more tender but less rich.
How long do these stay fresh at room temperature?
Store covered at room temperature for up to 4 days. They actually taste better on day two when flavors meld.
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Chocolate Fudge Brownies
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Large mixing bowl
- Wire whisk
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Melt chocolate mixture: Melt butter and chopped chocolate in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Add wet ingredients: Whisk sugar into the chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together cocoa powder, flour, and salt. Add dry ingredients to chocolate mixture and stir just until flour streaks disappear.
- Add chips and transfer: Fold in chocolate chips. Pour batter into prepared pan and spread evenly with a spatula.
- Bake brownies: Bake for 23-25 minutes, until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan before cutting.
Nutrition Facts
Per Serving (1 brownie)
