why make this recipe
Fudge brownies are a classic treat loved by many. They have a rich and gooey texture that makes every bite a delight. This recipe is simple and perfect for both beginners and seasoned bakers. Making fudge brownies from scratch is rewarding, and they are great for sharing at parties, events, or simply enjoying at home. The smell of brownies baking fills the kitchen with comfort and happiness, making it a favorite for all ages.
how to make Fudge Brownies
Ingredients:
- 1 cup (226g) unsalted butter, melted
- 2 1/4 cups (450g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips or chunks
Directions:
PREHEAT THE OVEN AND PREP THE PAN: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the melted butter and granulated sugar until glossy and smooth. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until combined.
SIFT THE DRY INGREDIENTS: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Ensure the mixture is evenly combined and free of lumps.
COMBINE WET AND DRY INGREDIENTS: Gradually fold the sifted dry ingredients into the wet mixture using a spatula. Mix gently until no streaks of flour remain, taking care not to overmix to maintain a thick, fudgy batter.
ADD THE CHOCOLATE CHIPS: Fold in the semi-sweet chocolate chips or chunks to evenly distribute them throughout the batter.
BAKE: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
COOL AND CUT: Allow the brownies to cool in the pan for at least 30 minutes. Use the parchment overhang to lift the brownies out of the pan and transfer them to a cutting board. Slice into squares or rectangles as desired.
how to serve Fudge Brownies
Fudge brownies are delicious on their own, but you can serve them with a scoop of vanilla ice cream or whipped cream for an extra treat. Drizzling chocolate or caramel sauce on top adds even more flavor. They also pair well with a glass of milk or a cup of coffee, making for a delightful dessert experience.
how to store Fudge Brownies
To store fudge brownies, keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. For extended storage, freeze the brownies in a freezer-safe container or bag for up to 3 months. To enjoy them later, simply thaw at room temperature or warm them in the microwave for a few seconds.
tips to make Fudge Brownies
- For an extra fudgy texture, avoid overmixing the batter. Mix just until the dry ingredients are incorporated.
- Use high-quality chocolate chips for richer flavor.
- Let the brownies cool completely for cleaner cuts.
- Experiment with nuts or additional flavorings, such as peppermint extract or espresso powder, for a unique twist.
variation
You can add nuts like walnuts or pecans for added crunch. Swapping out semi-sweet chocolate chips for dark or milk chocolate can change the flavor profile. Additionally, making them into brownie sundaes with ice cream on top is a delicious variation.
FAQs
1. Can I use cocoa powder instead of chocolate chips?
Yes, you can use cocoa powder in the batter, but it’s best to keep the chocolate chips or chunks for that extra fudge factor.
2. How do I know when the brownies are done?
Insert a toothpick into the center; it should come out with a few moist crumbs attached. If it comes out clean, the brownies might be overbaked.
3. Can I add any toppings?
Absolutely! You can top your brownies with nuts, sprinkles, or a scoop of ice cream to customize them to your taste.
Fudge Brownies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Chocolate
- 1 cup semi-sweet chocolate chips or chunks
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until glossy and smooth. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until combined.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Ensure the mixture is evenly combined and free of lumps.
- Gradually fold the sifted dry ingredients into the wet mixture using a spatula. Mix gently until no streaks of flour remain, taking care not to overmix to maintain a thick, fudgy batter.
- Fold in the semi-sweet chocolate chips or chunks to evenly distribute them throughout the batter.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the brownies to cool in the pan for at least 30 minutes. Use the parchment overhang to lift the brownies out of the pan and transfer them to a cutting board. Slice into squares or rectangles as desired.