Epic Fudge Brownies
Can you say chocolate? Go ahead, say it. Yell it from the rooftops, I won’t judge. If you’re a chocolate lover, you will love these! These brownies are chock-full of chocolaty-fudgy goodness.
Experience says I’m not the most talented brownie maker. I’ve tried a ton of different recipes, but mine always came out more like cake and less like brownie. I understand cakes, they rise and actively tell me when they’re done - but brownies eluded me. Being a cake fan, I was good with that, but my kitchen helper insisted this was admitting defeat. Challenge Accepted. I was determined to make fudgy, dense, chocolaty brownies. Brownies that defined decadent and made it 100% worth the calories.
After some tweaking and a kitchen full of test batches, we nailed it. The extra chocolate creates a fudgy, dense texture. This recipe was even forgiving with a few minutes overbaking. Although the extra chocolate does add a bit more oil, I think it’s worth it. If you’re looking for a light-fluffy brownie, this is not the brownie you’re looking for.
Some tips before you get started
How can you tell when brownies are done? That’s the fun part. The best advice I’ve been given has been to “look for the crack”. You know, that classic brownie cracked top. When the top starts to crack, look for the edges of the brownie to start pulling away from the pan slightly. At this point, take it out of the oven and give the pan a gentle shake. If the mix doesn’t jiggle in the middle, it’s done.
Get creative. If you’re a fan of nuts in brownies, go ahead and add a half-cup of whatever you prefer. You can also get creative with your chocolate chips. This recipe is a little purist, but would probably be amazing with some peanut butter chocolate chips in place of the semi-sweet in the fudge icing. Same goes for swapping out the milk-chocolate chips in the batter (don’t swap the melted chocolate). With all that said, swaps and additions can impact the batter consistency and bake times, so you may have to experiment a little.
Work quickly when icing your brownies. The fudge frosting starts to set pretty quickly, so be ready to ice the brownies right away. Make sure your brownies are completely cool before adding the frosting.
Making pans work. This recipe was written for a 9x9 cake pan. That being said, if you’d like to make a larger batch or only have a 9x13 pan on hand, you can easily increase your ingredients to account for the extra space. I believe a 50% increase would cover it, but I haven’t tested this yet. Alternatively, you can get creative and fold a piece of aluminum foil over a few times to create a barrier and reduce your pan size.
Epic Fudge Brownies
Ingredients
Instructions
- Pre-heat oven to 350°F.
- Grease and flour a 9x9 baking pan or line baking pan with parchment paper, bringing it slightly up the sides to help easily remove from the pan once baked.
- Whisk together melted butter and brown sugar.
- Add eggs and vanilla, mix to combine.
- Wait until your melted chocolate is just warm, and slowly add to the batter while mixing.
- Add salt and mix to combine.
- Add flour and cocoa powder, mix to combine.
- Add chocolate chips.
- Bake for 25 - 30 mins or until brownie top cracks and sides just start to pull away from the edges of the pan.
- Leave in pan to cool before icing.
- Add 2 tbsp + 2 tsp milk, sugar and butter to small saucepan. Cook on medium and bring to a low boil.
- Let it boil for 1-2 minutes. If you have a digital thermometer, you're looking for soft-ball temp.
- Remove from stove, pour into and mixing bowl and add the chocolate chips.
- Mix until combined. If the mix is a little dry, add the extra tablespoon of milk. You can add more milk until you reach the consistency you're happy with.
- Use immediately.
Welcome
Welcome to my tiny kitchen
This is a collection of my go-to recipes, tips to help you on your baking journey and some projects to inspire you to create your own beautiful, delicious desserts.
I hope you enjoy!
Keep in touch, follow us on
