Brownies. Oh, brownies. Forget those cakey impostors clinging to the edges of baking sheets, these are My Favorite Fudgy Brownies.
If you love dark chocolate and crave fudgy brownies that give off the shelf box mix a run for it’s money, then make these and you’ll never look back. Take them to a party and you won’t find a crumb left to fight over. Share with someone you love and they will ask you what kind of magic you put in them. They are that good!
A Chocoholics Dream Come True!
These aren’t your average brownies. I’ve cracked the code to ultimate fudgy bliss. But what makes my brownies stand out?
I have been testing recipes ever since I was old enough to turn the oven on. This is a hit, it’s definitely the one. Gooey in the middle, nice glossy “crust”, and chocolate chips floating on the top. The perfect quick & easy dessert to whip up for that last minute chocolate craving. Give them a try and let me know what you think!
What You’ll Need:
Unsweetened Dutch Processed Cocoa Powder– I almost always go for Hershey’s Dark Special because it is a reliable, easy to find and always makes a FANTASTIC brownie, but your favorite unsweetened cocoa will work.
All-Purpose Flour
Sieve– Your flour and cocoa needs to be sifted. I use a large sieve for this. The cocoa tends to be lumpy and we don’t want to over mix the batter. Sifting definitely helps.
Instant Coffee– These don’t taste like coffee, but it does help to make these brownies extra rich.
Salt
Unsalted Butter– The real deal is a must. Just say no to margarine. Trust me, it’s worth it. If you only have salted butter just skip adding the salt listed in the recipe.
White Sugar
Dark Brown Sugar- See how I make my Blackstrap Molasses Brown Sugar here.
Vanilla Extract
Large Eggs- 2 large eggs and one extra egg yolk.
Semi-Sweet Chocolate Chips– You don’t need a lot here, just about 1/4 cup for sprinkling on the top. Feel like mixing it up? Try white chocolate, peanut butter chips, or butterscotch. Chopped Andes mints are also a fantastic variation.
Aluminum 9 x 9″ Pan– This is the perfect size pan. They give you the perfect thickness for the full effect of all that gooey chocolate.
NOTE: Using a metal pan will give you a better result.
Mixer– I use a hand mixer when beating the butter with the sugar, then again when beating in the eggs & vanilla. You can also use a stand mixer.
Digital Scale– As with all of my baking, I use the digital gram scale. Once you get the hang of it, it makes the process quicker and accurate.
Digital Thermometer– These are VERY gooey in the middle. Do not be alarmed. They are cooked at 200-210 F. Grab a digital thermometer, if you want to be sure.
Customize it!
- Craving crunch? Chopped walnuts, pecans, or even almonds adds some crunch. Want to take it to the next level? Toast them or use chopped salted peanuts for salty & sweet, reminiscent of ice cream sundaes.
- Feeling easy like a sundae morning? Speaking of sundaes, make the best ones with your favorite ice-cream and toppings!
- Salt is your friend: A sprinkle of flaky sea salt enhances the chocolate’s natural sweetness and adds a sophisticated touch.
- Go gourmet with toppings: Drizzle with caramel, sprinkle with crushed pretzels, or add a dollop of whipped cream for an extra-decadent brownie.
Looking for more sweet treats?
Chocolate Dipped Peanut Butter Cookies
The Perfect Oatmeal Raisin Cookies
No-Fail Healthy-ish Thumbprint Cookies
Chocolate Chip Bourbon Banana Bread
Simple Strawberries & Cream Shortbread Cookies
Meyer Lemon Drop Shortbread Cookies
If you try My Favorite Fudgy Brownies or any of my other recipes, comment & rate below.
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My Favorite Fudgy Brownies
Equipment
- 1 9 x 9" aluminum pan
- 1 Stand Mixer with a paddle attachment
Ingredients
- 1 cup unsalted butter, melted, hot (around 120 F)
- 1 cup white granulated sugar
- 3/4 cup dark brown sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract or paste
- 1 cup all-purpose flour
- 1 cup unsweetened Dutch processed cocoa powder
- 2 teaspoons instant coffee
- 1/2 teaspoon salt
Instructions
- Prepare a 9 x 9" aluminum baking pan with non-stick spray, butter, or shortening. Pre-heat the oven to 350 F. Set up your stand mixer with the paddle attachment and set aside.
- Sift together the flour and Dutch processed cocoa powder into a medium bowl. Stir in the salt and instant coffee. Set aside.
- Melt the butter, get it nice and hot (be careful not to burn it). You can either do this in the microwave or over the stove. Once it is hot, pour into the bowl of your stand mixer. Add the sugars. Start mixing slowly on the "stir" setting so the butter does not to splash out of the bowl. Stir for about 30 seconds to a minute, until the sugar has combined with the butter. After the sugar and butter have started to incorporate, turn up the speed to medium (setting 3-4 on the Kitchen Aid) for approximately 2-3 minutes, or until it looks creamy. At this point, the butter will no longer be separated from the sugar in any way and the mixture will look glossy (emulsified).
- Add the room temperature eggs/yolk and vanilla to the sugar/butter mixture and beat on medium for another minute.
- Fold in the dry ingredients (scraping down the sides/bottom) and combine just until incorporated, do not over mix. Pour the thick batter into the greased baking pan and sprinkle the chocolate chips on top.
- Bake on the middle rack for 25-30 minutes. They are cooked when the internal temperature is 200-210 F.
- Let them cool completely before cutting. Refrigerating before cutting is best. Cut into 9 large squares or 16 smaller bite sized pieces.
- Store in an air-tight container in the refrigerator for up to 5 days.
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