Fudge Brownies

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KAF guaranteed, quick-n-easy
Recipe photo
Hands-on time:
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Total time:
Yield: Two dozen 2" brownies.

Recipe photo

Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds.

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.

Read our blog about these brownies, with additional photos, at Flourish.

Fudge Brownies

star rating (420) rate this recipe »
KAF guaranteed, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: Two dozen 2" brownies.
Published: 01/01/2010

Ingredients

Tips from our bakers

  • When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.
  • Want to make whole-grain brownies? Check out our recipe: Tasting is Believing Whole-Grain Brownies.
  • This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.
  • Big Batch Brownies: To make a half-sheet sized batch use the following measurements:

    6 large eggs
    2 cups cocoa
    1 1/2 teaspoons salt
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons espresso powder
    1 1/2 tablespoons vanilla
    1 1/2 cups butter
    3 cups sugar
    2 1/4 cups King Arthur Unbleached All-Purpose Flour
    3 cups chocolate chips

    Bake at 350°F for 40 to 45 minutes or until the brownies test done as described above.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Nutrition information

Serving Size: 1 brownie (63g) Servings Per Batch: 24 Amount Per Serving: Calories: 260 Calories from Fat: 130 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 55mg Sodium: 130mg Total Carbohydrate: 36g Dietary Fiber: 2g Sugars: 27g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/29/2015
  • Raymond gravel from South Carolina
  • Absolutely the fudgiest brownie recipe. So warm and gooey! I was a little shy on the 2 cups of chocolate chips needed but in the end didn't affect the outcome.
  • star rating 04/27/2015
  • Carolyn from Wichita
  • Good brownies, and they set up very nicely. NOTE: I did not have 4 eggs, so I made this with 3 and no other substitutions. It turned out very well.
  • star rating 04/27/2015
  • Patricia from Mesquite, TX
  • I followed the recipe for the most part, however I used regular cocoa and substituted instant coffee powder instead of Espresso powder (because I don't keep Espresso powder on hand). I also added 1 cup of chopped pecans. Taste wise these are terrific, but getting them out of the pan was a nightmare. I sprayed the pan with cooking spray, but after they cooled and I tried to cut them and remove one from the pan, I ended up with a wad of brownie, not a nice square (they are very dense, moist brownies). I had to place them in the freezer until nearly frozen and then was able to cut them into squares, but they were still difficult to remove from the pan. Next time I think I will line the pan with parchment paper or greased foil, then (after baking) remove them from the pan, freeze for 30 minutes or so and then use a large sharp knife to cut.
  • star rating 04/25/2015
  • Lisa Lu from Manassas, VA
  • Great flavor & fudgy texture. This is the 2nd time I've made them, the first time I had great success with the batter. This time I had some trouble. My cocoa mixture was very pasty and my sugar didn't dissolve well in the butter. My house was chilly, so maybe my "room temperature" eggs were still too cold, not sure what happened to the butter/sugar mixture. The brownies still had great flavor.
  • star rating 04/25/2015
  • Lisa Lu from Manassas, VA
  • Great flavor & fudgy texture. This is the 2nd time I've made them, the first time I had great success with the batter. This time I had some trouble. My cocoa mixture was very pasty and my sugar didn't dissolve well in the butter. My house was chilly, so maybe my "room temperature" eggs were still too cold, not sure what happened to the butter/sugar mixture. The brownies still had great flavor.
  • star rating 04/16/2015
  • Michael from Overthinking Everything, TX.
  • I have baked this recipe several times in both the regular and big batch versions. As a test, I ran granulated sugar in a food processor for a minute and a half. In effect, I was making castor sugar. The resulting sugar dissolved better in the butter for the shiny top. When using castor sugar, you usually reduce the amount of sugar used. However, the process of grinding granulated sugar results in some loss. So, no adjustment should be needed.
  • star rating 04/03/2015
  • Nicole from LCF, CA
  • I have never been more pleased with a brownies recipe than I am with this one. I'm so glad I went with this one after browsing so many. I am one of those who actually likes the taste of boxed brownie mixes. This is very similar but better. The only changes I made were using self-rising flour and omitting the baking powder. I also used just 1 cup of cocoa powder. I've made a mental note plus copied the recipe onto an index card so that I don't bother looking for a new one. This will be my new go-to.
    Thanks for reporting your substitution success - in most cases if you use self rising flour in place of all purpose, be sure the recipe calls for baking powder. Omit the baking powder and salt called for in the recipe and add 1 tablespoon self rising flour per cup of flour. Happy Baking! Irene@KAF
  • star rating 03/26/2015
  • Pat from Los Angeles, CA
  • Haven't tasted yet so this comment is just on the outcome. I made the double batch as listed. I heated the butter with sugar to close to 150 degrees. It was not bubbling except a tiny bit on edges. I stirred it. I didn't feel the sugar was melted well. Was kind of opaque. As a result, I did not get a shiny top. In fact top is completely flat/dull. Haven't tasted yet....
    You've found a terrific recipe - let us direct you to the terrific blog for it "Serious Brownie Points". The pictures and descriptions really help you get picture perfect results. Happy Baking! Irene@KAF
  • star rating 03/17/2015
  • from
  • star rating 03/12/2015
  • Maryam from Dallas, TX
  • My family said , it's the best brownies)))
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