Preheat oven to 325°F. Spray a 9 x 9-inch square pan with non-stick cooking spray, then line pan with parchment paper.
Melt butter and chocolate: Place medium-sized stainless steel bowl on a saucepan containing 1-2 inches of simmering water. Add chocolate and butter into bowl and stir until completely melted. Stir in the cocoa powder followed by the vanilla extract. Remove bowl from heat and cool for 15 minutes.
Dry ingredients: Whisk flour and salt together in a small bowl.
Prepare batter: Using a hand mixer, beat sugar and eggs together until light and creamy. Slowly add the cooled chocolate mix until just combined. Using a wooden spoon or spatula, gently fold in dry mix.
Pour into prepared pan, smoothing the batter out into an even layer.
Transfer to oven and bake for 45-50 minutes or until a toothpick comes away with only a few crumbs clinging to it.
Cool completely before removing brownies from pan and cutting into squares. Store in an airtight container.
Favourite Fudgy Brownie Recipe
Ingredients
1 cup butter
8 ounces unsweetened chocolate, roughly chopped
¼ cup Dutch process cocoa powder
1 tablespoon pure vanilla extract
3 eggs, room temperature
1½ cups granulated sugar
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
Directions
Preheat oven to 325°F. Spray a 9 x 9-inch square pan with non-stick cooking spray, then line pan with parchment paper.
Melt butter and chocolate: Place medium-sized stainless steel bowl on a saucepan containing 1-2 inches of simmering water. Add chocolate and butter into bowl and stir until completely melted. Stir in the cocoa powder followed by the vanilla extract. Remove bowl from heat and cool for 15 minutes.
Dry ingredients: Whisk flour and salt together in a small bowl.
Prepare batter: Using a hand mixer, beat sugar and eggs together until light and creamy. Slowly add the cooled chocolate mix until just combined. Using a wooden spoon or spatula, gently fold in dry mix.
Pour into prepared pan, smoothing the batter out into an even layer.
Transfer to oven and bake for 45-50 minutes or until a toothpick comes away with only a few crumbs clinging to it.
Cool completely before removing brownies from pan and cutting into squares. Store in an airtight container.
Favourite Fudgy Brownie Recipe
Loading...
A rich dark chocolate brownie with a dense, fudgy crumb…
The secret’s out! This is our FAVOURITE FUDGY BROWNIE RECIPE.
This post for our FAVOURITE FUDGY BROWNIE RECIPE is the final instalment of our three-part series on the best homemade brownies. Once you’ve tried these, don’t forget to circle back and try our rich, cakey CLASSIC ALL-AMERICAN BROWNIES and our GLUTEN-FREE DARK CHOCOLATE BROWNIEStoo. All three recipes are sure to please, so go ahead and make them again and again with confidence. The only tough thing will be deciding which is the best brownie recipe. Everyone will love them.
Here are some of the highlights of this recipe:
Made with just eight ingredients that are readily available.
The whole recipe takes only an hour to make.
The brownies are dense and have a rich chocolatey flavour.
You’ll end up with 36 brownies that you can serve as snacks or as dessert!
Here’s the deal on our best fudge brownies:
Only eight ingredients? Told you this was going to be easy!
INGREDIENTS
As already mentioned, you only need eight ingredients to make this easy brownie recipe, and the only prep for the ingredients is bringing the eggs to room temperature. See, told you this was going to be easy!
Use whatever type of unsweetened chocolate you have on hand.
CHOCOLATE
Before you get too excited with the above photo, let me explain. This recipe calls for both cocoa powder and unsweetened chocolate. In the photo, I’ve shown the chocolate two ways; as either chocolate chips or squares. If you decide to use unsweetened chocolate squares, give them a rough chop to help it melt more quickly. P.S. – you can of course use unsweetened chocolate chunks, too.
Give the chocolate mixture at least 15 minutes to cool before adding it to the sugar and egg mix.
BUTTERY CHOCOLATE
Although you can melt the butter and chocolate in a microwave, I prefer stacking a stainless steel bowl on a pan of simmering water to create a double boiler. Make sure the butter and chocolate are fully melted and well combined before adding the cocoa powder and vanilla extract. Then, remove the bowl from the heat and leave the mixture to cool for about 15 minutes.
Bring the eggs to room temperature before beginning the recipe.
SUGAR AND EGGS
Blending the granulated sugar and butter until light and fluffy is another easy step in this recipe. Although you can assemble the entire brownie recipe using a stand mixer, we found using a hand mixer much easier. We’ve listed two options, advanced and basic, if you need to add a hand mixer to your small appliance collection.
Use a hand mixer to blend the chocolate in with the sugar and eggs – links to purchase down below.
BATTER
We wanted the assembly of the batter for these scrumptious treats to be easy as well. Basically, you’ll be adding the cooled chocolate mixture into the creamed sugar and eggs, then folding it all into the dry mix. We suggest using a spatula to make sure the batter is fully combined.
This brownie batter is so dense it almost looks like fudge.
BAKING PAN
These brownies bake in a 9 x 9-inch baking dish greased with cooking spray and lined with parchment. Make sure to watch the VIDEO attached to this post because I share a nifty trick on how to cut the parchment to fit the pan, the same way we prepped the pan for ANNA OLSON’S OVEN-BAKED CHOCOLATE S’MORES. Thanks, Anna!
Don’t forget to cool the brownies before cutting into squares.
COOL
One of the most memorable things about this FAVOURITE FUDGY BROWNIE RECIPE is the way it fills the entire kitchen with sweet, chocolatey aromas. It’s easy to get super excited thinking, “I can hardly wait to taste them!” Truth be told, you will have to wait. The brownies need to cool completely before serving.
Cutting the brownies into smaller squares mean we get to have more than one, right?
CUT AND SERVE
During the first test of this recipe, we were thinking we’d end up with 12 brownies. Boy were we wrong – they were way too big! Instead, we settled on smaller-sized treats that provide the perfect amount of chocolate and sweetness in just a couple of bites. We’re suggesting cutting them into 36 squares.
FUDGY CRUMB
I wanted to include this final photo of a finished brownie to show you what you can expect when you go to enjoy one. They’re nowhere near as cakey as our ALL-AMERICAN BROWNIES. Instead, you can expect a densely textured brownie with a cake-like crumble and a lovely moist crumb. The chocolate flavour of these brownies is second to none.
Hopefully, we’ve inspired you to make these chocolatey treats. Enjoy our FAVOURITE FUDGY BROWNIE RECIPE!
Preheat oven to 325°F. Spray a 9 x 9-inch square pan with non-stick cooking spray, then line pan with parchment paper.
Melt butter and chocolate: Place medium-sized stainless steel bowl on a saucepan containing 1-2 inches of simmering water. Add chocolate and butter into bowl and stir until completely melted. Stir in the cocoa powder followed by the vanilla extract. Remove bowl from heat and cool for 15 minutes.
Dry ingredients: Whisk flour and salt together in a small bowl.
Prepare batter: Using a hand mixer, beat sugar and eggs together until light and creamy. Slowly add the cooled chocolate mix until just combined. Using a wooden spoon or spatula, gently fold in dry mix.
Pour into prepared pan, smoothing the batter out into an even layer.
Transfer to oven and bake for 45-50 minutes or until a toothpick comes away with only a few crumbs clinging to it.
Cool completely before removing brownies from pan and cutting into squares. Store in an airtight container.
Loading...
