The Best Fudge Brownies
Seriously the BEST fudge brownies ever! Rich, fudgy and just a little crisp around the edges. Grab a tall glass of milk, because these brownies are rich and thick and seriously fudgy. But they are oh, so indulgent. This is definitely the ultimate brownie recipe for the fudgy brownie lovers out there.
By fudgy, I don't mean slightly underbaked where the diehard cake brownie lovers are scared to eat them. These brownies are moist enough to make the fudgy list but hold together like a cake brownie. The cake brownie lovers might just be converted with this recipe.
A little cornstarch helps keep everything together and allows for the perfect bake without drying out the brownies. I believe this is the key to making a brownie that is smack dab in the middle of fudgy and cakey. My husband, who is the cake brownie lover, absolutely loves these brownies. Which is a win in my book because we can both have the kind of brownies we love!
To achieve the glossy brownie top, heating the sugar and butter together just long enough to dissolve some of the sugar then allowing it to cool to lukewarm before adding the eggs really helps. This requires a little patience to ensure you do not end up with scrambled eggs but is worth it in the end. I have tried many different techniques and doing it this way seems to be the key. I mean check out the glossy top on these brownies!
Besides the rich chocolaty flavor and fudgy texture, one of my favorite things about brownies is how easy they are to customize. Any mix in you can dream of can go into brownies. My favorite is a simple one, toasted and chopped walnuts folded into the batter. Pecans are also great in the batter. You may like to top your brownies with a ganache, then sprinkle over toasted nuts or sprinkles. Or maybe you prefer just a simple dusting of powdered sugar. In this recipe I added semi-sweet chocolate chips to the batter. Using milk chocolate chips, white chocolate or even dark chocolate would also work.
This really depends on how thick you want your brownies to be. I like my brownies to be super thick, that is why I chose to bake them in an 8x8 pan for this recipe. If you would like to make thinner brownies, you can certainly use a 9x13 pan and still have descent sized brownies. If baking for a party, baking in a larger pan would be the way to go so that you could yield more from the recipe.
This boils down to knowing what to look for when you check the brownies. Perfectly baked brownies will have a glossy top and set edges. The middle will appear a little underbaked compared to the edges. When a toothpick inserted in the middle comes out with moist crumbs the brownies are done. When the toothpick comes out covered in chocolate, bake for a few minutes longer then check again. I always check another spot when this happens just to make sure I didn't insert the toothpick right into one of the chocolate chips.
Brownies are best stored at room temperature in an airtight container up to 4 days. They can also be stored in the refrigerator to extend their shelf life by a few days. If storing in the refrigerator, when you go to serve them set them out 30 minutes to 1 hour before so that they can come up to room temperature. Or briefly warm them in the microwave.
The Best Fudge Brownies. The name says it all. Rich, thick and seriously fudgy. Scratch made brownies that come together quickly and tastes absolutely amazing.
- 6 oz unsalted butter
- 2 cup sugar
- 1 Cup cocoa powder
- 1/4 Teaspoon salt
- 1/2 Teaspoon baking powder
- 1/8 Teaspoon baking soda
- 2 tsp vanilla extract
- 3 Large eggs
- 1 Cup all-purpose flour
- 1 1/4 tsp cornstarch
- 3/4 Cup chocolate chips (semi-sweet, milk or any other kind will work)
Preheat an oven to 325° F and line an 8x8 square baking dish with parchment paper.
In a medium sized microwave safe bowl combine the butter and sugar. Microwave in intervals of 30 seconds until the butter is completely melted. Then microwave 30 seconds longer to dissolve more of the sugar. This helps make the tops of the brownies glossy.
Add the cocoa powder to the butter mixture. Mix until well combined. Set aside to cool.
While the butter mixture is cooling mix together the remaining dry ingredients in a large bowl.
Once the butter mixture has cooled to lukewarm add in the eggs and vanilla extract. Mix until well combined.
Next mix the butter mixture into the flour mixture. Once fully combined fold in the chocolate chips.
Pour into the prepared pan, spread evenly and bake for 40 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Cool completely before cutting. Enjoy!
For thinner brownies bake in a 9x13 pan.
When baking in a larger pan bake for 25 minutes, check with a toothpick then bake longer if needed.
See above for tips on how to perfectly bake brownies.
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