Fudge Brownies
I just made the fudgiest brownies ever. No really–the fudgiest. So fudgy it could almost classify as fudge and not a brownie. For years I’ve been trying to perfect a recipe for such a brownie–after all, if one wants cake, let them eat cake.
This recipe is a formulation of many recipes and techniques baked into one. Both chocolate and Dutch process cocoa powder team up to deliver over the top chocolatey flavour. Though regular cocoa powder works (do not use hot chocolate mix!), Dutch process is king here. I have used unsweetened chocolate and I believe the results are actually better–but maybe I’m just a bitter guy!
An unusual step in my recipe is the whipping of eggs with sugar to achieve a light, foamy texture before adding the chocolate mixture. Do not skip this step–I have tried it by just adding the eggs without whipping them and the result was a slightly more inconsistent texture. Plus there are no other leavening agents in the recipe, so I feel the addition of even just some air is necessary.
Be sure to really pack the brown sugar when measuring. And even though 3/4 cup of flour seems like a lot for an eight inch pan’s worth, I feel it’s just the right amount for that chewy bakery style texture. Your batter may be spreadable, but if it feels a little too stiff just pat it down evenly with your hands. After all, the batter says everything about the baked result–shouldn’t the batter also be fudgy?
Order Dutch process cocoa here!
I hope you give these brownies a shot. They are especially delightful fresh out of the oven–even though they should cool completely before cutting them. But don’t they say…when you know the rules, you can break them? Let’s see…
Check out a video here!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1/4 cup butter unsalted
- 2 tablespoons oil canola, vegetable etc.
- 3 ounces chocolate bittersweet or unsweetened
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee
- 1/2 teaspoon salt
- 2 eggs room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar well packed
- 1 teaspoon vanilla
- 1/2 cup flour all-purpose
Ingredients
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- Preheat oven to 350F/176C. Grease an 8"x 8" pan and line with parchment paper.
- In a small saucepan on very low heat or a double boiler, melt butter with chocolate, oil, two tablespoons of the cocoa powder, instant coffee and salt. Stir until completely melted and smooth. Set aside to cool.
- In a large bowl beat eggs with an electric mixer on high speed. Add sugar gradually and beat until thick and pale, 3-4 minutes. Add brown sugar and beat until well blended. Add vanilla.
- Gradually beat in cooled chocolate mixture (it should not be warmer than blood temperature). Blend until smooth, scraping down sides of bowl as necessary. Sift in flour and remaining two tablespoons of cocoa powder and fold in. Add mix-ins before flour and cocoa are fully incorporated. Mix only until all traces of flour have disappeared; do not over mix.
- Spread batter evenly into prepared pan, patting down with fingers or spatula if necessary. Bake for exactly 20 minutes. Edges should be slightly puffy. Remove from oven and slam pan a few times. Allow to cool completely before cutting into squares.
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I love your videos. You are awesome.
Thank you 🙂