fudgy brownies

<em>Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.</em>

Chewy Fudgy Homemade Brownies

(115 grams) salted or unsalted butter*

chocolate

(150 grams) granulated sugar

(50 grams) packed light or dark brown sugar

eggs

vanilla extract

+ 2 Tablespoons (80 grams) all-purpose flour (spoon & leveled)

Tablespoons (11 grams) unsweetened natural or dutch-process cocoa powder

salt

(180 grams) semi-sweet chocolate chips

optional: chocolate buttercream

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9&#215;9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Me he enamorado de este brownie. Esta receta es la mejor que he probado hasta ahora, y he probado y hecho muchos brownies para fiestas y cenas porque a todos gusta. Muchas gracias por compartir toda tu sabiduría. Seguiré haciendo y probando tus recetas porque creo que nunca defraudan. Es una pena que tus libros no estén en español, aunque esto no es impedimento para que los compre. Saludos y un fuerte abrazo desde Coruña, Galicia (España).

https://www.youtube.com/watch?v=R5Ca3-GZH5o

Craving some ooey, gooey brownies? Nix the box mix, and instead, check your pantry for the simple ingredients you'll need to make the most decadent brownies you’ve ever tasted. Making homemade brownies from scratch has never been easier!

In this episode of Sprinkled, Sally McKenney from Sally's Baking Addiction shares her favorite Father's Day recipe: chewy fudgy brownies. This delicious recipe is the perfect treat to share with dad this summer. 

Watch more episodes of Sprinkled at https://grateful.co/sprinkled

Find more great recipes from Sally at https://sallysbakingaddiction.com/

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Homemade Chewy Fudgy Brownies Recipe

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

How To Make The Best Brownies Recipe by Tasty

½ sticks unsalted butter,

oz good-quality semisweet chocolate,

unsweetened dutch process cocoa powder, divided

espresso powder

sugar

dark brown sugar, packed

all-purpose flour

flaky sea salt,

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Tasty

Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the oven and preheat to 350°F (180°C).

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

https://vid.tasty.co/output/100529/landscape_480/1530304706

These brownies are SO good!! They'll be my new go-to when I want something fudgy and rich. I had a late-night chocolate craving  and had to adjust the recipe for my limited supplies, but they still turned out great. I halved the recipe (scrambled two eggs in a bowl and poured out 3/4 to get a "half" an egg) and baked them in a little 8x4 inch loaf pan. I also added 1/8 tsp of espresso powder, as I always do to chocolate-y things.

They baked in 45 minutes, still just a liiiittle uncooked in the middle (just like I wanted). I didn't even bother with frosting, since they don't need it. But next time, I may make a mint frosting to go with -- these would be a great fudgy base for a grasshopper bar.

These are The Most Delicious brownies I have ever eaten. You can’t make boxed brownies ever again after trying these. Yes, they are decadent, so savor every morsel!

I made the brownies the fudge one they were delicious was wondering if you could melt the chocolate chips in with the 2 ounces of semisweet chocolate

"You've never seen a happier dessert than a dessert with sprinkles!" ~Sally

BAhhahahahah!!!! LOVE that! You are 100% adorable and my total GO-TO for baking. My son loves your site (he's the one that turned me on to it) and he bakes all the time at college with his buddies. 

GREAT recipe! THANK YOU!!

Inspired by Alvin Zhou&#039;s 100-Hour Fudgy Brownies, this green tea spin results in the moistest and gooiest Matcha Brownies you&#039;ll ever have!

100-Hour Fudgy Matcha Brownies

unsalted butter

vanilla paste

chocolate powder ((one

45 g / 8 oz matcha powder

sugar ((or to taste))

salt ((use kosher if available))

100 g / 3 1/2 oz white chocolate

225 g / 8 oz matcha chocolate ((to be melted))

Melt the unsalted butter on a low heat for 5 minutes or until it becomes brown butter and turn off the heat.

Add the white chocolate powder and stir until dissolved.

Put the white chocolate ice cubes into the mixture and stir until melted, then set aside for later.

In a large bowl, whisk together the eggs, vanilla paste and sugar until it becomes fluffy.

Sift in the matcha powder, white chocolate powder and salt into the egg mixture, then fold in until well incorporated.

Pour in the brown butter and mix well.

Melt the green tea chocolate in a heatproof bowl over a pot of simmering water on low heat, then add the melted chocolate into the batter and stir to combine.

Sift in the flour and fold in until mixed.

Roughly chop the remaining green tea chocolate bars and stir into the batter.

Line a 23 x 33 cm (9 x 13”) with baking paper, then smooth the batter out until it covers the entire tray.

Top the uncooked batter with white chocolate and cover with glad wrap.

Cover the uncooked brownies with glad wrap and refrigerate for 3 days.

Day 1

Preheat the oven to 180°C (350°F). Take the batter out of the fridge and bake for 30 minutes.Note: Keep it on the middle or bottom oven rack because the white chocolate can burn easily.

Tightly cover the tray with foil and put the cooked batter into the freezer while it’s still hot for 30 minutes, then transfer it to the fridge for another 24 hours.

Day 4

Preheat the oven to 180°C (350°F). Remove the tray from the fridge and take the brownie out.

Trim the edges away to make it neat and even.Tip: Dip the knife in hot water with each cut to make it a cleaner slice. Also, if you have trouble taking the brownie out, run a small knife along the edges to loosen it from the baking tray.

Divide the brownie into 9 pieces, or to preference.

Heat the Matcha Brownies up for 3 minutes or until warm. Serve immediately as is!

Day 5

This recipe for Homemade Brownies really is the best because they are made with REAL chocolate AND cocoa powder so that they are the most decadent, extra fudgy and dense brownies you&#x27;ve ever tasted. You won&#x27;t believe how easy it is to make brownies from scratch with a tissue-thin crinkly crust that rival any brownie mix!

The BEST Homemade Brownies

bittersweet chocolate, chopped

salted butter,

cocoa powder

brown sugar

eggs, room temperature

chocolate chips

Preheat oven to 350 degrees. Line a square...

Preheat oven to 350 degrees.  Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.

In a large microwave-safe bowl, combine the bittersweet...

In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.

Add granulated sugar and brown sugar, whisking well...

Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.

Sprinkle the flour and salt over the brownie...

Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.

Pour the brownie batter into the prepared baking...

Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.

Bake for 30 to 35 minutes, until a...

Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached.  Be sure not to overbake.

Cool completely before cutting. Store in an airtight...

Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.

With a decadent yet complex explosion of chocolate, perfectly gooey center and that beloved crinkly, crackly top, these fudgy stout brownies will be your new go-to recipe.

Fudgy Stout Brownies

semi-sweet chocolate, chopped

butter

white sugar

dark brown sugar

stout (see note)

flour

Heat oven to 350 degrees, spray a 9-inch-by-13-inch pan with cooking spray and line it with parchment paper. The cooking spray helps the parchment stay in place.

In a microwave-safe bowl, combine the semi-sweet chocolate, butter and espresso powder. Microwave in a 15-second interval and stir. Repeat until the chocolate and butter are fully melted and the mixture is smooth.

Whisk in the white and dark brown sugars until combined. Stir in beer and allow the mixture to cool for a few minutes.

While the chocolate mixture cools, stir together flour, cocoa powder and salt in a separate bowl.

Add three eggs and vanilla extract to the chocolate mixture. Whisk just until combined and no more. Add the remaining eggs and whisk until combined. Do not overmix to avoid cakey brownies.

Stir in the flour mixture with a wooden spoon. Again, do not overmix and stir just until combined. If a little bit of flour shows on top, that&#8217;s OK.

Pour the brownie mixture into the parchment paper-lined pan. Bake for 30-35 minutes. Insert a toothpick in the middle of the brownies. If it comes out still gooey, put the brownies back in for two minutes and retest. The brownies are done when moist, almost-wet crumbs come out with the toothpick. We&#8217;re not looking for a dry toothpick here. Do not put back in the oven for more than two minutes at a time if you have to retest more than once.

Allow to cool so the fudgy center can set. Cut into squares. Enjoy!

I don't think I've ever had brownies with stout in them before and I can't wait to make these.  I'm with you on the gooey.  It's a must!

You know, I do not like drinking beer... BUT... I do like cooking with beer. These sound delicious. The perfect treat for St. Paddy's Day!!

OMG these looks so fudgy and decadent! I would be afraid to have these in my house, I'd eat the entire batch! Ha ha!

I agree with you, a brownie needs to be fudgy. And this looks so darn fudgy it makes my mouth water. Adding stout is such a good idea!

these brownies look so gooey and delicious - so perfect for a st. pattys day treat!!

Yes Yes Yes!  Do these freeze well - my normal trick with brownies is to freeze them as soon as they cool - to stop me eating the lot in one go.  It's a neat solution because you can warm them and defrost them in seconds in a microwave...and of course they are straight from the oven fresh.  I'd definitely need something like that if I made a batch of your fudgy stout brownies!!!

This is my kind of brownie! Ooey gooey chocolatey and melt in your mouth. Adding stout definitely makes it even better.

I would never have thought to add stout to brownies but I bet it makes for a pleasant kick and rich flavour. These look so gooey and decadent!

Love the idea of adding stout to brownies! They look amazing and totally mouth-watering!

"Cakey brownies? Get of here." LOL -I'm with you girl.  A cakey brownie isn't a  brownie ...it's cake. These look SO fudgy and SO good. I love that you added stout. I'm over here drooling.

I love a good dense fudgy brownie! I love that these are made with a stout giving them a little extra boost of richness! Yum!

I'm totally digging these brownies.  It wasn't the beer that caught my attention with the recipe, it was the espresso!  That just put these brownies into the next level of greatness!

Hello perfect brownie! So that is what you look like :-) Fantastic recipe and I can already see how crinkly that top is - really having great vibes about this recipe and can't wait to try it.

I love everything chocolate. That is why I love chocolate brownies. And that is why I love your recipe - these brownies make my mouth water and my lips go: "Mmm". I wish I had a never-ending source of these, so I better hurry to the kitchen and make myself some more! :-)

These homemade fudgy brownies without cocoa powder are delicious and so easy to make.  It takes only 10 minutes to prepare these from scratch, soft and moist brownies with the crackly top!

Fudgy Brownies without Cocoa Powder

(6 oz) semisweet chocolate, roughly chopped into small pieces

(2/3 cup) unsalted butter

(3/4 cup and 1 tablespoon) granulated sugar

(3/4 cup) all-purpose flour, (dip and sweep)

(4,6 oz) semisweet chocolate, roughly chopped

Preheat the oven to 350°F(177C°).  Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Put the flour and salt if using in a small bowl and mix.Set aside.

Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted.  The butter shouldn’t be hot but warm.  Add the roughly chopped chocolate (with small pieces-170 grams-6 ounce) into the butter and stir with a spatula.  It may take 20-30 seconds until all the chocolate melts. Set aside.

Place the sugar and eggs into a large bowl and stir until it is just combined for almost a minute. Don’t over mix so the brownies will be fudgy instead of cakey. Mix in the vanilla.

Pour the butter-chocolate mixture into the sugar mixture and mix until combined, do not overmix.  

Add the flour and gently stir with a spatula until just totally combined.

Fold in the large chocolate chunks into the mixture.

Place the batter into the dish and bake for 35 minutes or until the toothpick has wet crumbs when inserted. When there are some crinkles on top, and the top of the brownies set, it is a sign that it is almost done.  The middle of the brownie may look puffy after baked but it will come back to normal as it cools. Check your oven after 30 minutes as baking time may change from oven to oven.

Let it cool in the pan at least 1 hour but preferably longer to cut neat slices. Cut into 12-16 slices.

Chewy, fudgy and dense chocolate brownies using condensed milk as the base.&nbsp;

Condensed Milk Brownies

Tins Sweetened Condensed Milk ((794 grams))

Cup Butter ((220 grams))

Cup Brown Sugar ((90 grams))

tsp Vanilla Extract

Cup Cocoa ((47.5 grams))

Cups All Purpose Flour ((240 grams))

1 and 1/2 tsp Baking Powder

Cup White Chocolate Chips ((135 grams))

Preheat the oven to 180°C (350°F) and line a 9"x13" baking pan with baking paper and set aside.

In a medium sized saucepan, melt the butter and condensed milk together. Once melted remove from the heat and stir in the brown sugar and vanilla extract.

Stir through the cocoa, flour and baking powder and then stir through the white chocolate chips. Pour into the prepared baking pan.

Bake for around 30 minutes or until the sides are set and the middle has the slightest wobble.

Serve warm or place in the fridge to become ultra chewy!

https://www.youtube.com/watch?v=L7vRjqaCsCw

CONDENSED MILK BROWNIES

FULL RECIPE & METHOD: https://www.lightscamera-bake.com/condensed-milk-brownies-3/

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Condensed Milk Brownies | RECIPE

These Nutella Fudge Brownies are decadent little bars with a dense brownie on the bottom, Nutella fudge in the middle and chocolate on top. You can't go wrong with this chocolatey confection!

Nutella Fudge Brownies

unsalted butter, melted (I use Challenge Butter)

tsp vanilla extract

tbsp cocoa

tsp baking powder

tsp salt

can sweetened condensed milk

unsalted butter, room temperature

(9 oz | 254 grams) chocolate chips

chocolate-hazelnut spread,

(6 oz | 169 grams) chocolate chips

tbsp shortening

Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done.
2

Combine the butter, sugar and vanilla extract in a medium sized bowl.
3

Combine flour, cocoa, baking powder and salt in another medium sized bowl.
5

Slowly add dry ingredients to the egg mixture until well combined.
6

Pour the batter into the pan and spread evenly.
7

Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
ONCE THE BROWNIE IS COOLED, MAKE THE FUDGE:
<

id=&#8221;instruction-step-9&#8243;>8. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
9

Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
1

. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.
1

. Spread chocolate into an even layer over the fudge.
1

. The chocolate should cool quickly and become firm. Cut into bars.
Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.

These&nbsp;Healthy Greek Yogurt Brownies are lightened up but still irresistibly fudgy and decadent!

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Top 27 fudgy brownies recipes from across the web

The most viewed fudgy brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Fudgy Homemade Brownies

How To Make The Best Brownies Recip...

Chewy Fudgy Homemade Brownies

100-Hour Fudgy Matcha Brownies

The BEST Homemade Brownies

Fudgy Stout Brownies

Fudgy Brownies without Cocoa Powder

Condensed Milk Brownies

Nutella Fudge Brownies

Healthy Greek Yogurt Brownies

Ultimate Fudgy Brownies

Fudgy Brownies Recipe

Fudgy Brownie Recipe

Eggless Brownies

Best Keto Fudgy Brownies

Best Fudgy Brownies

Best Brownies Ever

The Original Baker's Chocolate Brow...

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Fudgy Homemade Brownies

The Best Brownie Recipe

Ooey Gooey Blackberry Brownies Reci...

Cheesecake Brownies

White Chocolate Brownies

Vegan Sweet Potato Brownies

Strawberry Brownies

Pumpkin Brownies

The most viewed fudgy brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine