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Ultimate Fudge Brownies

by  Amanda Innes-Shareef
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Looking for the perfect brownie is a lot like dating. In my quest for rich, chewy, fudgy brownies, I’ve come across a lot of duds. In fact, it took me decades to finally find happiness. And I’m happy to share these Ultimate Fudge Brownies with you!

stacked brownies on pink cake stand

I’m not kidding when I say it took me decades. Even after graduating from culinary school, I swore that boxed brownies were better than any homemade brownie I’d ever made or tasted. I wanted that chewy texture and shiny, crackly surface.

The problem was that recipes promised both of those things but didn’t truly deliver. I give you my word, my solemn oath, that these brownies are fudgy, chewy and absolutely delicious.

Ultimate Fudge Brownies

Try these ultimate fudge brownies with our American Buttercream or Chocolate Cream Cheese Buttercream on top for an even more decadent treat.

This is the base to all brownie recipes you’ll ever see me post. And there’s a reason for that. They’re perfect. If you try them out, I’d love to hear your thoughts.

Happy Baking!

XOXOXO

Amanda

Ultimate Fudge Brownies
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Ultimate Fudge Brownies

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

34

minutes
Calories

570

kcal

Ingredients

  • Unsalted butter 339g
    (3 sticks)

  • Dark Chocolate, chopped 6 oz.
    (1 cup)

  • Light brown sugar 95g
    (1/2 cup)

  • Sugar 480g
    (2 cups)

  • 6 large eggs + 1 egg yolk

  • Vegetable Oil 80g
    (1/3 cup)

  • Vanilla 2 tsp

  • All purpose flour 155g
    (1 cup)

  • Cocoa Powder 100g
    (1 cup)

  • Espresso Powder 1 tsp

  • Salt 1 tsp

Directions

  • Preheat oven to 350°. Spray a 9×13 aluminum pan and line with parchment paper.
  • In a heat proof bowl, microwave butter and chocolate until melted. Set aside to cool.
  • In a mixing bowl, combine brown sugar, sugar, eggs,, vanilla and oil. Beat on high speed until thick and fluffy, at least 5 minutes.
  • Temper butter/chocolate mixture into egg mixture by pouring in a slow and steady stream while constantly mixing.
  • Add flour, espresso powder, cocoa powder and salt. Mix by hand until fully combined.
  • Pour into prepared pan. Bake for 30-40 minutes, or until the edges start to pull away from the side of the pan and the inside is still soft but set.

Notes

  • Use a good quality chocolate. I like Callebaut or Valrhona. If you can’t find those, buy a good quality chocolate bar that is at least 68% cocoa.
  • I use Nescafe instant espresso for these brownies.
  • These come out perfectly after 34 minutes in my oven, but every oven is different. Don’t overbake or they will be dry and lose their fudgeyness.

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