Fudge Brownie Recipe

The Best Fudgy Brownies Recipe by Tasty

Here’s what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Prep: 15min

Total: 45min

Yield: 9 servings

Nutrition Facts: calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

Ingredients:

• 8 oz good-quality chocolate, semi-sweet
• 12 tablespoons butter, melted
• 1 ¼ cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon salt

Instruction:

1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
3. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
4. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
5. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
6. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
7. Slice, then serve with a nice cold glass of milk!
8. Enjoy!

Our Favorite Easy Fudgy Brownies

Say hello to our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. Melting the butter into the sugar and cocoa powder ensures that shiny, crinkly top that we all love. These brownies are bittersweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are certainly for you. Use natural or Dutch-process cocoa powder (cacao powder works, too). For brownies that are less bittersweet and that have chewy edges, try this chewy brownie recipe instead.

Prep: 15min

Total: 45min

Yield: Makes 16 Brownies

Serving Size: 1 brownie

Nutrition Facts: servingSize 1 brownie, calories 158 calories, Protein 2 g, Carbohydrate 21 g, Fiber 2 g, Sugar 16 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 42 mg

Ingredients:

• 10 tablespoons (145 grams) unsalted butter
• 1 ¼ cups (250 grams) granulated sugar
• 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
• 1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
• 1 teaspoon vanilla extract
• 2 large cold eggs
• 1/2 cup (65 grams) all-purpose flour
• 2/3 cup (75 grams) chopped walnuts or pecans, optional

Instruction:

1. Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
2. Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
3. Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
4. Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
5. Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
6. Stir in the vanilla.
7. Add the eggs, one at a time, stirring vigorously after each one.
8. When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
9. Stir in nuts if using.
10. Spread the batter evenly in the prepared pan.
11. Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
12. Cool completely before removing from the pan — this step is essential and helps the brownies set. Cut into 16 squares.

The Best Fudgy Brownie Recipe | Simple Way Of Making The Perfect Fudgy Brownie

FAQ

What makes brownies fudgy?

What’s the difference between chocolate brownie and fudge brownie?

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