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Fudge Brownies Recipe

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4.2 from 15 reviews

These decadent Fudge Brownies deliver a rich, chocolatey experience with a shiny top crust and moist, fudgy center. Made with Dutch-process cocoa, melted butter, and chocolate chips, these brownies are a perfect treat for any chocolate lover. Enhanced with a hint of espresso powder and pure vanilla extract, they offer deep flavor complexity baked to perfection in a 9×13 pan.

Ingredients

Wet Ingredients

  • 4 large eggs
  • 1 tablespoon King Arthur Pure Vanilla Extract
  • 16 tablespoons (227g) unsalted butter

Dry Ingredients

  • 1 1/4 cups (106g) Dutch-process cocoa
  • 1 teaspoon table salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional, for enhanced flavor)
  • 2 1/4 cups (447g) granulated sugar
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour

Add-ins

  • 2 cups (340g) chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 13″ pan. For easy removal, grease the pan, line it with parchment paper, and grease the parchment as well.
  2. Mix Eggs and Cocoa: In a stand mixer bowl fitted with the flat beater attachment or a large bowl with an electric hand mixer, combine the eggs, Dutch-process cocoa, salt, baking powder, espresso powder (if using), and vanilla extract. Beat on medium speed for about 1 minute until combined and mostly smooth; the mixture will be thick.
  3. Melt Butter and Combine with Sugar: In a saucepan over low heat or a microwave-safe bowl, melt the butter. Add the granulated sugar and stir to combine. Heat gently until the mixture reaches about 110°F to 120°F and becomes shiny, but avoid boiling. This step helps dissolve sugar and creates the signature shiny crust on the brownies.
  4. Combine Mixtures: Pour the hot butter and sugar mixture into the egg and cocoa mixture. Stir thoroughly until smooth, using a dough whisk if available for easier mixing.
  5. Add Flour and Chocolate Chips: Stir in the all-purpose flour and chocolate chips, making sure to scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
  6. Transfer Batter to Pan: Spread the batter evenly in the prepared pan, smoothing the top for an even bake.
  7. Bake the Brownies: Bake for 28 to 32 minutes. The edges should be set and the center moist but not raw. Test doneness by inserting a toothpick or sharp knife tip into the center; it should come out with moist crumbs but no raw batter.
  8. Cool and Serve: Remove the brownies from the oven and cool on a wire rack before cutting into squares and serving.
  9. Store Leftovers: Store leftover brownies wrapped at room temperature for 5 to 6 days. For longer storage, freeze them well-wrapped.

Notes

  • If you want the entire brownie sheet to lift out easily, lining the pan with parchment paper is recommended.
  • Heating the butter and sugar mixture helps develop the shiny crust by partially dissolving the sugar.
  • Espresso powder is optional but intensifies chocolate flavor without adding a coffee taste.
  • Do not overbake; the center should remain moist to retain fudginess.
  • Use a dough whisk or sturdy spoon for easier batter mixing.
  • Brownies can be frozen for up to 3 months; thaw at room temperature before serving.

Find it online: https://cookedbysarah.com/fudge-brownies-recipe/