You were mistaken if you believed you needed a box mix in order to make fudgy brownies. There are so many helpful hints in this recipe to make homemade brownies fudgy!
I know it’s hard to locate a properly fudgy brownie. You share my traits. Where did I learn this?
You obviously have an interest in the genuine sort of baking, the kind that involves creaming butter, sifting flour, whisking in eggs, and folding in chocolate if you’re reading this page.
When some individuals claim to enjoy baking, what they really mean is the “dump mix into basin with water, oil, and eggs” kind of baking. Don’t get me wrong; there are times and places for that kind of baking, and if that’s your thing, there’s nothing wrong with it.
But as everyone is aware, that’s not my thing.
I’m a make-your-own, homemade-is-best, get your hands dirty sort of gal, and I’m not embarrassed to admit it. I make my own nut butters and cinnamon buns, and unless it’s an emergency and I’ve run out of everything else, you won’t catch me using a cake mix.
nevertheless brownies Brownies, especially homemade versions that are truly fudgy… They’ve caused me some trouble, I guess.
However, how may homemade brownies be made fudgy?
Sincerely, it’s taken me years to develop a homemade, from-scratch recipe for fudgy brownies that was actually fudgy rather than merely chocolate cake that was bordering on or hinting at fudginess. I couldn’t stop asking myself why, despite how fudgy they claim to be, every handmade brownie recipe seemed to result in dry, cake-like brownies. Is it really impossible to recreate at home the rich, dark chocolate flavour and texture of a packaged brownie?
I tried over and over, but I kept failing. So, embarrassingly, until today, I’ve turned to a box mix whenever I wanted fudgy brownies. I do not take pride in this.
(I’ll admit that the Truffle Brownie Mix from Trader Joe’s is incredibly, incredibly wonderful for a box mix. It still bothered me though. I knew I was capable of more.)
To make fudgy brownies, you’ll need both melted chocolate and cocoa powder.
You know, some brownie recipes call for melted chocolate, while others call for butter and cocoa powder (and they are on the cakey side, like my Midnight Brownies). I reasoned that perhaps adding cocoa powder added too little fat and consequent moisture, causing the brownies to bake up more dry and cake-like. So I experimented with a few recipes that called for extra butter and melted chocolate. They were marginally better, but I still didn’t like the texture and thought they were way too creamy. I yearned for the ideal fudgy but chewy brownie!
It wasn’t until I saw the recipe for fudgy brownies that Sally’s Baking Addiction posted that I understood the trick: you need to use both melted chocolate AND cocoa powder, not just one or the other. When I experimented with my standard brownie recipe’s ratios, eureka! Brownies with a strong chocolate taste that are fudgy! Sally is intelligent.
These brownies are therefore both fudgy and chewy with a deliciously rich chocolate flavour because they contain not one, not two, but THREE types of chocolate:
Chocolate chips, cocoa powder, and melted chocolate.
You best know I’m going all out if I’m going to bake anything chocolatey.
I find Brian’s statement that these are “the nicest brownies he’s ever had” to be pretty flattering. He has consumed a lot of brownies over his life. It’s obvious that I must, but I have to admit that I don’t believe I require another brownie recipe. The one is this. It has the flavour and texture of the richest, fudgiest chocolate brownies, and to be completely honest, I believe it to be even better than a box mix.
Ideas for Fudgy Brownie Recipes
Keep the sugar intake high. Although a cup of sugar may seem excessive, we need to make up for the unsweetened cocoa powder that we are using in this recipe. The sugar provides moisture and produces the lovely shining, papery crust that we all adore.
The key here is a bowl and a spoon; avoid using a mixer. Because we want these brownies to be dense and a mixer makes it very easy to overmix, you don’t want to whip too much air into them.
A modest amount of espresso powder is used in the recipe to enhance the chocolate flavour without tasting like espresso. Most grocery stores and Amazon both sell it. Although I STRONGLY RECOMMEND IT, it’s OK if you don’t have it.
When the brownies are finished baking, definitely sprinkle coarse sea salt on top. The salt brings out the sweetness and chocolate flavour, just like the espresso powder does. They were destined to be together.
OK, let’s get started! I hope you like these as much as we do these homemade fudgy brownies. If you try the recipe, don’t forget to rate it, write a review, and tag me @katiebirdbakes on Instagram so I can see what you made!
One-eighth-inch square pan
- Unsalted butter, 6 Tablespoons (85g).
- Chopped dark chocolate or chocolate chips, 1/4 cup (1.5 oz; 43g)
- 200g (one cup) of granulated sugar
- two huge eggs
- Pure vanilla extract, 1 teaspoon
- 0.5 teaspoons of salt
- (Optional) 1/4 teaspoon espresso powder* 1/2 cup (42g) cocoa butter
- 1/2 cup (60g) (60g) universal flour
- 85g or half a cup of chocolate chips
- Sea salt that is coarse for topping
Set the oven to 350 degrees Fahrenheit. An 8×8 square pan should be greased or lined with parchment paper. Place aside.
Melt the butter and 1/4 cup of chopped or whole chocolate in a large microwave-safe bowl in 30-second intervals, stirring in between, until melted and smooth. My microwave used roughly a minute to complete this.
Add sugar by whisking. If the mixture is quite hot, allow it to cool for a minute before whisking in each egg until thoroughly incorporated (you don’t want to fry the eggs!).
Once the mixture is smooth and thoroughly blended, whisk in the espresso powder, vanilla, salt, and cocoa powder. Do not overmix, and do not use a mixer, just stir in the flour until the mixture is smooth and there are no longer any visible clumps. The batter shouldn’t have too much air in it, or the brownies won’t be fudgy.
Scrape the batter into the prepared pan after stirring in the chocolate chips. A toothpick inserted in the centre should come out clean or with a few crumbs attached after baking for 30-32 minutes.
Serve warm brownies with a big dollop of vanilla ice cream and a sprinkle of coarse sea salt.
Brownies can be stored for up to 5 days when properly packed and kept at room temperature (I put mine snugly in a container).
You can make this recipe using natural or Dutch-process cocoa powder. Use whatever you choose because there isn’t a leavener and the chemical reaction doesn’t matter.
Espresso powder doesn’t make brownies taste like coffee; rather, it brings out the flavour of the chocolate. You may get it on Amazon or in the baking section of the majority of supermarkets.