Fudgy Chocolate Brownies
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5.0
162 reviews
Excellent
Fudgy Chocolate Brownies
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Every bite of these Fudgy Chocolate Brownies has that signature chewy center and a crisp, crackly top that make homemade brownies unbeatable. Try them once, and I promise you’ll never want to make them any other way again.
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Ingredients
- 2 ¼ cups semi-sweet chocolate chips or small chunks
- 4 large eggs
- 2 sticks melted unsalted butter
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
Instructions
- Place the 2 cups of chocolate in a large metal bowl, then place it over a pot a ¼ of the way filled with simmering water over low to medium heat.
- Heat the chocolate until it is melted. Move it around using a rubber spatula.
- While the chocolate is melting, whisk together the eggs and melted unsalted butter.
- Next, add in the sugar, salt, and vanilla until combined. Make sure not to overmix.
- Sift the flour, baking soda, and cocoa powder into the bowl.
- Switch to a rubber spatula and fold the sifted ingredients into the egg, sugar, and butter mixture just until mixed.
- Once the chocolate is melted, pour it into the bowl with the other ingredients and fold them together using a spatula.
- Butter a 13x9 baking dish.
- Place in a sheet of parchment paper to completely cover the inside of the pan.
- Transfer the brownie batter to the pan and smooth it out using a rubber spatula to make it flat for even cooking.
- Bake in the oven at 350° for 25 minutes for a perfect fudgy center.
- As soon as the brownies are removed from the oven, evenly sprinkle on the remaining ¼ cup of chocolate chips for more chocolate flavor.
- Cool for 25 to 30 minutes before slicing and serving.
Notes
- The key to making the best fudgy brownies is simple, I never overbake them. Brownies continue to set as they cool, so I always pull them out of the oven at the 25-minute mark while the center still looks slightly underdone. As they rest, they firm up to that perfect chewy, fudgy texture without drying out. Trust me, taking them out just a little earlier makes all the difference.
- Not too fudgy: If you prefer your brownies a little firmer and less fudgy, no problem! I simply bake them for an extra 10 to 12 minutes until they set more in the center.
- Do not overmix: I also make sure not to overmix the batter, I don’t want to incorporate too much air, which can change the texture. A gentle fold is all it takes.
- Prevent sticking: I always line my pan with parchment paper. Not only does it prevent sticking, but it also helps keep the brownies moist and easy to lift out after baking.
- Adding Coffee to Brownies: Coffee is an ingredient that makes chocolate more intense in flavor. Here are a few ways I do it:
- Add in 2 ounces or a ¼ cup of strong coffee in the same way as the hot espresso coffee.
- Make-Ahead: Although they will taste their freshest as soon as they are done cooling, you can make these up to 2 days ahead.
- How to Store: Cover and keep these brownies at room temperature for 5 days. You can also cover them and keep them in the refrigerator for 7 days. These will freeze well and be covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.
- How to Reheat: You can eat this cold, at room temperature, or warm. If you prefer to eat these warm, place the desired number of brownies in a pan and cover it with foil. Bake at 350° for 3 to 4 minutes or until warm.
- Add 1 teaspoon of espresso powder to the batter when mixing flour.
- Add in 2 ounces or a ¼ cup of strong coffee in the same way as the hot espresso coffee.
- If you happen to have any leftover coffee, this is a great way to use it up by adding 2 ounces or a ¼ cup of it to the batter when mixing it with the melted butter.
- Pour in 2 ounces or a ¼ cup of hot espresso coffee to the batter after adding in the melted butter.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
43mg
(14%)
Sodium
233mg
(10%)
Potassium
204mg
(6%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
75IU
(2%)
Calcium
27mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 43mg | 14% |
| Sodium | 233mg | 10% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 75IU | 2% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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