Aye, that’s quite a mouthful.
But does the world really need another Fudgy chocolate brownies recipe? Yes.
I’ve said it before, and I’ll say it again… I bloody LOVE chocolate.
I give you the recipe & you get the good stuff
- Shiny, crispy, and crackly top.
- Gooey chocolate chips.
- Rich and fudgy in the middle.
What do you need
Good quality chocolate & cocoa powder: This makes aaaaall the difference. Brownies made with cocoa powder results in more pure chocolate flavor because it is not diluted with milk and sugar. The result? fabulously rich chocolate flavored brownies.
Butter: Let’s pause. It is beautiful.
Moving on… Unsalted for sure & gives us the flavor! Brownies made with melted butter tend to be fudgier and gives us a stronger cocoa flavor.
Oil: Oil is neutral, which allows the chocolate flavor to shine + for tenderness.
Sugar: Brown sugar gives brownies notes of caramel and molasses, it also boosts a brownie’s chewiness.
Eggs: Add richness and provide structure. Eggs are generally the only leavener in homemade fudgy brownies.
Flour: The more flour in brownies, the cakier they will taste. We want dense and fudgy brownies, so use as little flour as possible.
A Good quality 9 inch baking pan, I love the ones from Wilton!
LET’S GO, We’re doing it.
The Best Fudgy Chocolate Brownies
- Medium saucepan
- Standing-mixer / electric Whisk
- Large Mixing Bowl
- 170 g Unsalted Butter
- 40 g Vegetable Oil
- 200 g Light Brown Sugar
- 100 g Granulated Sugar
- 2 tsp Espresso Powder
- 3 Large Eggs
- 1 Egg yolk
- 125 g All-Purpose Flour (or plain) Sifted
- 1/2 tsp Salt
- 85 g Unsweetened Natural or Dutch-process Cocoa Powder Sifted
- 130 g Chocolate Chips
- Preheat oven to 175° C (350 degrees F). Line a 23 x 23 cm (9×9-inch) baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- In a medium saucepan on medium heat, combine the butter, oil, light brown sugar, and espresso powder (if using). Stirring frequently, until butter is completely melted. You want this mixture to be HOT!
- In a large mixing bowl (or in the bowl of your standing mixer), combine the eggs and granulated sugar. Whisk until lighter in color. ( 5-6 mins)
- Slowly, pour the butter mixture into the egg mixture, carefully, adding it a little bit at a time and whisking constantly until completely combined. This won't take too long.
- Add in the flour, salt, cocoa powder, and chocolate chips. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so will affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly with spatula! (Important)
- Bake for 27 to 32 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Brownies will continue baking and set in the hot pan out of the oven. If there are a few moist crumbs on the toothpick, the brownies are done. You don’t want a clean toothpick!
- After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into brownies. They set while they cool.
Why are we not using baking soda/baking powder?
Adding baking powder or baking soda will lift our brownies up and this creates a cakier result. We don’t want that today.
Just wait until you see the batter. It’s so thick and so fudgy. And chewy.
When are the brownies done baking?
Check on your fudgy brownies once you begin to smell that captivating scent of chocolate. This can be at the 20-minute mark, or later. Use a toothpick, stick it into the center, and pull it out. Wet batter on toothpick? The brownies need more time.
If there are a few moist crumbs on the toothpick, the brownies are done.
Make sure to cut with a clean warm knife, to get those nice clean edges. Dip the knife in warm water and wipe clean in between each cut to get the cleanest cuts.
I’d really recommend cutting into bite-sized bits.
The secret to that shiny crackly top.
The trick is to combine the hot butter-sugar mixture, with the sugar-egg mixture. Make sure the butter-sugar mixture is REALLY HOT. Move quickly so your batter stays WARM. If the batter gets cold, your crust will be compromised. Level it out with a spatula!!
Keep them at room temperature: Cover and store leftover brownies at room temperature for up to 3-4 days.
Keep it air-tight: Wrap your brownies in plastic wrap. You can also choose to keep brownies fresh by placing them in an airtight container.
Refrigerate for longer storage: Wrap them tightly and then place them in the fridge. When stored this way, brownies will stay fresh for about two weeks.
If you need to eat a brownie, simply grab one from the fridge and let it come to room temperature before eating it, so it’s nice and chewy, soft for you!
Freeze: Once again, you are going to wrap the brownies very tightly, you can cut and wrap the brownies as individual servings. (preferably in plastic wrap). Then, store the brownies in the freezer for up to three months.
When you are ready to eat the brownies, just take them out of the freezer and let them thaw, still wrapped, at room temperature.
If you’re after something extra tasty, just because, I’d give these a go! Nomnom!
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.