There’s a certain quiet thrill in watching a tray of brownies emerge from the oven, the edges set just enough to promise a gentle chew. Also, with the center still rich and soft, almost daring you to wait for it to cool. This is American baking at its most inviting. It features simple steps, straightforward ingredients, and a reward at the end of the baking journey.
You can serve these fudge brownies just about anytime you want to such as an afternoon treat with coffee, or effortless dessert after dinner, or a sweet surprise at gatherings and potlucks. Their fudgy texture means they’re best enjoyed slightly warm or at room temperature, when each bite is perfectly tender and deeply chocolatey.
What Are Fudge Brownies?
Brownies are a quintessential American dessert that lean boldly on the fudgy side, with a dense, almost truffle-like texture.
Brownies are believed to have originated in the U.S. in the late 19th century. Legend has it that they were born out of a baking mishap when someone forgot to add baking powder to a chocolate cake batter. Thank you, absent-minded baker, we owe you big time.
Today, brownies come in countless forms, but fudge brownies remain the top tier for chocolate lovers who want intensity, not fluff.
Pro Tips for The Best Fudge Brownies
- Don’t overbake because the magic happens when the center is just set. If a toothpick comes out too clean, you’ve gone too far.
- The flavor of your brownies depends almost entirely on the chocolate you start with. Choose a good dark chocolate (around 60-70% cocoa) for a deep, complex taste.
- Check doneness by sight, not just by time. Look for set edges and a center that’s slightly underdone, and it should jiggle just a bit when you gently shake the pan. They’ll continue to set as they cool.
- If you want ultra-dense, almost truffle-like brownies, chill them in the fridge for a couple of hours after they’ve cooled to room temperature.
- A pinch of espresso powder in the batter will intensify the chocolate. Or add a sprinkle of flaky sea salt on top just before baking for a sweet-salty edge.
Frequently Asked Questions
Why Are My Brownies Dry?
You probably baked them a little too long. Remember, the center should still look slightly underdone when you pull them from the oven.
How Do I Get That Signature Crinkly Top?
It’s all about beating the eggs and sugar until they’re pale and fluffy, then folding in the chocolate. That’s what creates the delicate, shiny crust.
Can I Add Nuts?
Absolutely. Walnuts, pecans, or even hazelnuts make fantastic additions. Just fold them in with the flour.
What’s the Best Way to Serve Fudge Brownies?
Warm with a scoop of vanilla ice cream. Or cold, straight from the fridge, if you’re a “firm and fudgy” person.
How to Store Fudge Brownies
Store your brownies at room temperature for up to 4 days. If you like them extra fudgy and dense, store them in the fridge to let them firm up beautifully. You can also wrap them tightly in plastic wrap and freeze for up to 3 months.
Ingredients
How to Make Fudge Brownies
Brush your baking pan with melted butter and line it with parchment paper, making sure it hangs over the sides for easy lifting later.
Brush your baking pan with melted butter and line it with parchment paper, making sure it hangs over the sides for easy lifting later.
In a bowl using the double boiler method, melt the dark chocolate with the unsalted butter. Set aside to cool slightly.
In a bowl using the double boiler method, melt the dark chocolate with the unsalted butter. Set aside to cool slightly.
In a bowl, combine the eggs, granulated sugar, and brown sugar. Place this over a pot of simmering water and whisk continuously until the sugar has started to dissolve.
In a bowl, combine the eggs, granulated sugar, and brown sugar. Place this over a pot of simmering water and whisk continuously until the sugar has started to dissolve.
Remove from the heat and using an electric mixer, beat the egg mixture until it’s pale. Gently pour in the melted chocolate mixture and mix until combined.
Remove from the heat and using an electric mixer, beat the egg mixture until it’s pale. Gently pour in the melted chocolate mixture and mix until combined.
Sift together the flour and cocoa powder, then add to your batter. Fold carefully just until you no longer see streaks of flour.
Sift together the flour and cocoa powder, then add to your batter. Fold carefully just until you no longer see streaks of flour.
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in a preheated oven at 170°C (338°F) for about 25 minutes.
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in a preheated oven at 170°C (338°F) for about 25 minutes.
Allow to cool completely in the pan, then lift out, slice, and serve.
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