These chocolate fudge brownies are so rich and fudgy that each bite melts in your mouth. Made with European-style butter, dark chocolate, and dutch processed cocoa powder, these brownies are incredibly flavorful and chocolatey. Plus, they bake with a glossy & thin crinkle top in just under thirty minutes!
These easy chocolate fudge brownies are ADDICTING. They are so decadent and rich and I can't help but eating brownie after brownie until half the pan is gone. Not only is this recipe delicious, it's also a rather simple one! The batter comes together in ten minutes and they bake up in just about thirty minutes.
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Why you'll love these chocolate fudge brownies
- No fuss recipe. These fudgy brownies come together super quickly! No mixer is required - the batter can be made in ten minutes and they bake up in just about thirty minutes.
- So fudgy and chocolatey. The fudge factor in these brownies is insane! They are so chocolatey that each bite melts in your mouth. Dark chocolate and dutch processed cocoa powder are used for a rich chocolate flavor.
- Glossy crinkly top. This recipe results in a thinner than paper-thin, glossy, crinkle top. A key feature of a classic brownie.
- Stays fudgy & fresh. Stored properly, brownies can retain their fudgy, moist texture for days!
Ingredient notes
- Chocolate: bittersweet or dark chocolate works best here - I used around 70% cacao, but anywhere in the 65-80% range would work!
- Unsalted butter: European-style butter is preferred for the best flavor. Using unsalted butter helps us control exactly how much salt we're adding to the recipe.
- Dutch processed cocoa powder: dutch processed or dark cocoa powder is used for a deeper chocolate flavor.
- Eggs: act as a binding ingredient and provides moisture to the brownies.
- Brown sugar: sweetens the brownies and is beaten with the eggs until dissolved. This forms that perfectly crackled top.
- Powdered sugar: also sweetens the brownies and should be whisked until smooth. Powdered sugar dissolves almost instantly, helping create that paper-thin crust.
- Pure vanilla extract: pure vanilla extract is key, even in a fudgy, chocolatey dessert.
- All purpose flour: all purpose flour is used for the best texture.
- Fine sea salt: salt is just as important in baking as it is in cooking! Salt enhances flavor, so omitting it would definitely make a difference in the final result.
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Recipe summary
Below is a condensed version of the recipe steps. See the recipe card at the end of this post for the full recipe instructions.
- Melt butter and chocolate. In a large saucepan over medium heat, melt the butter completely then add the chopped chocolate and cocoa powder. Whisk until combined and the chocolate has completely melted. Remove from heat and let cool.
- Beat eggs and sugar. Separately, combine the eggs and brown sugar. Beat or vigorously whisk until the sugar has completely absorbed into the eggs. Test this by pinching the mixture in between two fingers. Stop whisking when you can no longer feel the sugar granules. Add the powdered sugar and vanilla and whisk to combine.
- Combine. Pour the butter/chocolate mixture into the eggs/sugar mixture and whisk until smooth. Add the flour and salt and fold until combined.
- Bake. Pour the batter into an 8x8 inch pan lined with parchment paper and bake at 350F for 28-32 minutes. Remove from the oven and immediately bang the pan on the counter for an even fudgier texture.
- Let cool & enjoy! Let cool at room temperature for 60-90 minutes. If you’re able to lift the brownies out of the pan without the middle collapsing, you’re good to go! If the brownies bend in the middle, they should cool longer.
FAQ
Store in an airtight container at room temperature. The brownies will stay fresh for 4-5 days if stored properly. Put in the fridge/freezer for longer storage.
You can also use a 9x9 inch pan, however please note that the bake time will be slightly shorter and the brownies slightly thinner.
You don't, but it adds so much yummy flavor!
Dissolving the sugar in the eggs! After beating the eggs with brown sugar, pinch the mixture in between your fingers. When you can no longer feel the sugar granules, you're good to go! Powdered sugar dissolves almost immediately when whisked in until smooth, which also helps achieve this!
Bittersweet or dark chocolate is best for these brownies - I used around 70% cacao, but anywhere in the 65-80% range would work!
Ensure the brownies have properly cooled. Also, use an incredibly sharp knife and wipe it clean in between each cut. It's definitely an extra step, but worth it if you want those satisfyingly clean edges.
Baking tips
- Use a kitchen scale. I cannot stress this enough - a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
- Don't over-mix. Over-mixing can make brownies tough instead of rich and fudgy. When you add the flour and salt, switch to a rubber spatula and fold until just combined.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other bar and brownie recipes to try
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
Easy Chocolate Fudge Brownies
Equipment
Ingredients
- 6 oz dark or bittersweet chocolate coarsely chopped, I used around 70% cacao
- 226 grams (1 cup) unsalted butter (European-style is preferred!)
- 15 grams (3 tablespoons) dutch processed cocoa powder
- 3 eggs room temperature
- 100 grams (½ cup) light brown sugar
- 180 grams (1 ½ cups) powdered sugar
- 2 teaspoons pure vanilla extract
- 66 grams (½ cup) all purpose flour
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350F and line an 8x8 inch pan with parchment paper. Set aside.
- Coarsely chop the chocolate and set aside.6 oz dark or bittersweet chocolate
- In a sauce pan over medium heat, stir the butter until completely melted. Then add the chopped chocolate and cocoa powder and whisk until combined and the chocolate has completely melted. Remove from the heat.226 grams unsalted butter (European-style is preferred!), 15 grams dutch processed cocoa powder
- While the chocolate/butter mixture cools, separately, combine the eggs and brown sugar. Beat or vigorously whisk until the sugar has completely absorbed into the eggs. Test this by pinching the mixture in between two fingers. Stop whisking when you can no longer feel the sugar granules.3 eggs, 100 grams light brown sugar
- Add the powdered sugar and vanilla and whisk to combine.180 grams powdered sugar, 2 teaspoons pure vanilla extract
- Pour the chocolate mixture into the egg/sugar mixture and whisk until smooth.
- Add the flour and salt and fold to combine. Pour the batter into the prepared pan in an even layer.66 grams all purpose flour, ½ teaspoon fine sea salt
- Bake for 28-32 minutes. The edges will be set and the center will be puffed up. Remove from the oven and immediately bang the pan on the counter - this will result in an even fudgier texture.
- Let cool at room temperature for 60-90 minutes. If you’re able to lift the brownies out of the pan without the middle collapsing, you’re good to go! If the brownies bend in the middle, they should cool longer. After cooling at room temperature for ~30 minutes, you can transfer the brownies to the fridge to speed this up if you wish.
- For clean cuts, wipe the knife off in between each slice. Enjoy!
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