Jan 7 • Weekly recipes
Chocolate fudge brownie
This recipe will give you that classic fudgy, dense center with a thin, crackly top. The secret to a perfect fudge brownie is using a high ratio of fat (butter/chocolate) to flour and not over-mixing once the dry ingredients are added.
Ingredients
225 g Unsalted Butter, melted and still hot
15 Vegetable Oil (makes it extra moist)
225 g Granulated Sugar
200 g Light Brown Sugar, packed
4 Large Eggs, at room temperature
1 tbsp Pure Vanilla Extract
125 g All-Purpose Flour
100 g Unsweetened Cocoa Powder (Dutch-process is best for a deep flavor)
1 pinch Salt
170 g Semi-Sweet Chocolate Chips or chopped chocolate chunks
Instructions
Prep the Oven & Pan:
Preheat your oven to 350°F (175°C). Grease an 8x12-inch or 9x9-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal
Mix the Base:
In a large bowl, whisk together the hot melted butter, oil, and both sugars for about a minute. The heat helps dissolve the sugar, which creates that shiny, crackly top.
Add Eggs & Vanilla:
Add the eggs and vanilla. Whisk vigorously by hand for about 2 minutes until the mixture is light in color and slightly frothy.
Combine Dry Ingredients:
Sift the flour, cocoa powder, and salt directly into the wet mixture.
Fold Gently:
Use a spatula to gently fold the dry ingredients into the wet ones. Stop as soon as you see no more streaks of flour. Do not over-mix, or the brownies will become cake-y instead of fudgy.
Add Chocolate:
Fold in about 3/4 of the chocolate chips.
Bake:
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips on top. Bake for 25–30 minutes.
The "Toothpick" Test:
For fudgy brownies, a toothpick inserted into the center should come out "dirty" with moist crumbs, but not with liquid batter.
Cool:
Let the brownies cool completely in the pan before lifting them out and slicing. They will continue to set as they cool.
Pro Tips for Success
Don't Overbake:
Even 2 minutes too long can turn a fudgy brownie into a dry one. If the edges are set and the center doesn't jiggle, they are likely done.
Quality Cocoa:
Since there isn't much flour, the quality of your cocoa powder and chocolate chips will make a huge difference in flavor.
Measure Accurately:
If possible, use a kitchen scale for the flour and cocoa
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Chocolate fudge brownie
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