Honestly, is there anything better than a rich and chocolatey brownie?! I think not! And apparently the internet thinks so too. With what feels like a gazillion recipes out there for the “best ever” brownie it can be overwhelming to know where to start. I’ve tried out a bunch but never landed on exactly what I was looking for. The brownie needed to be #1) FUDGY! #2) hold its shape while still maintaining that high fudge factor, and #3) have a rich chocolate flavor. Not a lot to ask for, right? After many tests I have finally come up with my version of the “perfect” homemade fudge brownies!
I totally get it. We all have our own version of the “perfect” brownie. Some want it ultra fudgy while others prefer a more cakey texture. Frosted or unfrosted? Not to mention the Team Edges vs Team Middle battle!
My brownie recipe leans heavily on the fudgy side of the aisle! Giving you that gooey center but still holding its shape to it’s easy to hold in your hand. I also wanted maximum chocolate flavor so I opted to use Dutch process cocoa which gives recipes a more intensely rich flavor, as well as adding in some chocolate chips for good measure.
The chips are listed as optional in the recipe since they are not critical to achieving the desired texture. But really, we all know the chocolate chips are never ‘optional’! 😉
Tips for making the perfect homemade fudge brownies
- Make sure the sugars are fully dissolved into the butter. This helps us get that super thin and flaky crinkled top to our brownies!
- Do not over mix the batter when adding in the dry ingredients. We do not want to develop the gluten and end up with tough brownies.
- Both the espresso powder and vanilla help to enhance the overall chocolate flavor without masking it. But if you don’t have one or both on hand feel free to leave it out.
- For clean slices make sure the brownies are completely cooled! You can place them in the fridge to help speed this along. Also, wipe off your knife in between each cut to keep things neat.
Decadent Homemade Fudge Brownies
- Prep Time: 15 min
- Cook Time: 26 min
- Total Time: 41 minutes
- Yield: 16 brownies 1x
Description
Rich and decadent homemade fudge brownies, loaded with chocolate flavor and topped off with that perfect wafer thin crinkled crust. With a few simple ingredients and little prep time you’ll be enjoying these gooey fudge brownies in no time!
Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 2/3 cup dutch process cocoa powder
- 1 tsp espresso powder or instant coffee
- 2 tsp vanilla extract
- 1 cup semisweet or bittersweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease and line an 8×8 inch pan with parchment paper, leaving an overhang on all sides.
- In a medium saucepan, melt together butter and both sugars over a medium heat. Whisk often until the sugars are dissolved and the mixture is smooth and shiny.
- In a small bowl, stir together flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the whisk attachment (or a hand mixer and large bowl), whisk the eggs, cocoa powder, espresso powder and vanilla together. The mixture will be thick. Pour in the melted butter/sugars and continue mixing until smooth, scraping the bottom and sides of bowl as necessary.
- Add in the dry ingredients and mix again just until there are no streaks of flour. Use a wooden spoon or rubber spatula to stir in the chocolate chips (if using).
- Pour the batter into the prepared pan and bake for 26-28 min or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Allow to cool completely in the pan. Use the parchment overhangs to remove brownies from pan. Slice into 16 squares.
Your uncle
You have a lot more energy than me. I, too, make special brownies. They start with a search for brownie mix on sale for no more than 99¢. My BEST are made from a mix on sale for 69¢, canola oil, Guittard semi-sweet chips from Winco (only $2.49), and egg whites. Topped with chocolate buttercream frosting made with Ghiardelli cocoa, Costco butter, vanilla, and water. You’ll note, no coffee flavor. Just chocolate , three times. Clearly good stuff cheap greatly influences my recipes.
Courtney
3x times the chocolate! You sound like more of a chocoholic than me!