Best Chocolate Fudge Brownies
Looking for the best Chocolate Fudge Brownies recipe? Well, look no further! This recipe has a deep, rich, chocolatey fudgy taste. I have included walnuts in my recipe, but you can omit them if you prefer. I like the crunch of the nuts paired with the soft texture of the chocolate fudge.
Do you like cookies? Do you like chocolate turtles? Well, have we got a recipe for you! These Turtle Cookies have everything you love about both! Chocolate, pecans, caramel, and a super-tasty cookie. What could be better than this? I mean, seriously!
There are a lot of brownie recipes out there, but these chocolate fudge brownies are amazing. Fudgy, chocolatey, with just a bit of a chew to make them lip-smackingly delicious.
Why I Love This Recipe
- It is chocolatey and fudgy all in one bite!
- Makes enough brownies to share with a friend (or two, or three)
- Easy to make
- You can have home-baked brownies in less than an hour
- Perfect for an after-school snack or late-night indulgence
Helpful Items for This Recipe
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Nonstick Baking Pan for Bread or Brownie, 9×9 Inch Bakeware with Diamond Texture Pattern, Set of 2
140 Parchment Paper Sheets 9×13 Inch | Precut
Stainless Steel Spatula Set, Mini Serving Spatula for Kitchen Use – 2 Pc
Ingredients for Fudge Brownies
Made with simple ingredients and plenty of chocolate, these fudgy chocolate brownies are moist, dense, and incredibly satisfying. Whether enjoyed plain or topped with ice cream, nuts, or chocolate chips, these best homemade brownies are perfect for chocolate lovers.
Recipe Ingredients
All-purpose flour – AP flour is the best for general baking.
Baking powder – Make sure your leavening agent is fresh; your baking won’t rise if it is past it’s best before date.
Salt – I like to use Kosher salt in all my baking and cooking.
Unsweetened cocoa powder – This adds that chocolatey fudgy taste to the brownies.
Salted butter – Salted butter is fine in this recipe, as we don’t add much extra salt.
Granulated sugar, divided -Regular white sugar adds just the right amount of sweetness to the brownies.
Eggs – Unless otherwise stated, always use large eggs in your baking. Have your eggs at room temperature for best results.
Vanilla extract – Adds an extra hint of flavor to the chocolate.
Chopped walnuts – For texture, a little crunch helps make these brownies extra special.
Semi-sweet chocolate chips – These add that extra chocolate taste without adding additional sweetness to the recipe.
How to Make Perfect Fudge Brownies
Preheat your oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and spray lightly with cooking spray; set it aside.
In a large bowl, add the flour, baking powder, salt, and cocoa powder. Whisk to combine and set aside.
In a medium saucepan, add the butter and 1/3 cup of sugar. Heat over medium heat, stirring frequently until the butter is completely melted. Remove from the heat and set aside.
In a large mixing bowl, combine the eggs, vanilla, and remaining 1 cup of sugar. Whisk for about 30 seconds, ensuring that it is mixed well.
Slowly pour the butter mixture into the egg mixture, whisking constantly until combined. You want to add this very slowly so that you don’t cook the eggs with the butter mixture.
Add in the dry ingredients, chocolate chips, and walnuts. Using a rubber spatula, slowly stir until the mixture just comes together. Do not overmix! Stop stirring once the last traces of the dry ingredients are incorporated.
Scrape the batter into the prepared baking pan and smooth the top.
Bake in the preheated oven for 28 -34 minutes, or until the edges are firm and the top is shiny and slightly cracked. Use a cake tester and check in the center of the pan to make sure the brownies are done.
Place the pan on a cooling rack and allow the brownies to cool completely before cutting.
Can I Freeze these Brownies?
Yes, fudge brownies freeze very well! In fact, freezing can help preserve their rich, chewy texture and deep chocolate flavor.
How to Freeze Brownies
- Let brownies cool completely
- Cut into squares (optional)
- Wrap tightly in plastic wrap or foil
- Place in an airtight container or freezer bag
- Will last up to 2-3 months, even longer if wrapped properly
Little Chef’s Secrets
Tips for the Best Chocolate Brownies
Use Good Quality Chocolate
Better chocolate makes for a deeper flavor. Use real chocolate and high-quality cocoa powder for the richest brownies.
Don’t Overmix the Batter
Mix just until combined to keep brownies tender and fudgy instead of cakey.
Room Temperature Eggs Matter
They blend more smoothly and help create a shiny, crackly top.
Don’t Overbake
Brownies continue cooking as they cool. Remove them when the center still has a few moist crumbs.
Line the Pan with Parchment
Makes brownies easier to lift out and slice neatly.
Cool Before Cutting
Warm brownies are delicious, but cooling helps them set for cleaner slices.
Add Extra Chocolate
Chocolate chips or chunks make brownies extra gooey and indulgent.
Add a Pinch of Salt
Salt balances sweetness and intensifies chocolate flavor.
Chill for Extra Fudginess
For ultra-dense brownies, refrigerate after cooling; the texture becomes even richer.
Pin it HERE!!
Pin it HERE!!
Best Chocolate Fudge Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and spray lightly with cooking spray, set it aside.
- In a large bowl add the flour, baking powder, salt, and cocoa powder, whisk to combine and set aside.
- In a medium saucepan, add the butter and 1/3 cup of sugar. Heat over medium heat, stirring frequently until the butter is completely melted. Remove from the heat.
- In a large mixing bowl, combine the eggs, vanilla and remaining 1 cup of sugar. Whisk for about 30 seconds, ensuring that it is mixed well.
- Slowly pour the butter mixture into the egg mixture, whisking constantly until combined. You want to add this very slowly so that you don’t cook the eggs with the butter mixture.
- Add in the dry ingredients, chocolate chips and walnuts. Using a rubber spatula, slowly stir until the mixture just comes together. Do not overmix! Stop stirring once the last traces of the dry ingredients are incorporated.
- Scrape the batter into the prepared baking pan and smooth the top.
- Bake in the preheated oven for 28 -34 minutes, or until the edges are firm and the top is shiny and slightly cracked. Use a cake tester and check in the center of the pan to make sure the brownies are done.
- Place the pan on a cooling rack and allow to cool completely before cutting.
