Fudge Brownies
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 Bakers' Banter.
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- 1 tablespoon vanilla extract
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups chocolate chips
Directions
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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan |
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3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. |
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4) Add the hot butter/sugar mixture, stirring until smooth. |
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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. |
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Recipe summary
- Hands-on time:
- 12 mins.
- Baking time:
- 30 mins.
- Total time:
- 42 mins.
- Yield:
- Two dozen 2" brownies.
- Recipe comments (141) »
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.
| Nutrition Facts | |
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| Serving Size 1 brownie (63g)
Servings Per Batch 24 |
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| Amount Per Serving | |
| Calories 260 | Calories from Fat 130 |
| Daily Value* | |
| 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 each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/06/2009
This is one mind blowing brownie recipe. I used 3/4 c of the double dutch dark cocoa powder and 1/2 of the dutch process cocoa powder. My mom's oven is a dream, and that's just how these brownies came out. No extra cooking time like my oven required. Truly rich and chocolaty.
11/04/2009
I am admittedly given to hyperbole when it comes to good food...but here, you will find no hyperbole. There is a REASON why these brownies are guaranteed. They are that amazing. I always wondered why some people I knew where such devoted followers of the mythic Edge Brownie. Now I know why. I was raised on a brownie recipe (that was never questioned) made from lots of flour and unsweetened baking chocolate. The resulting product was a mealy, only vaguely chocolate-y bar that had to be lacquered with chocolate buttercream to be edible. Eating box brownies was a treat of gargantuan proportions because of the shiny, crackly crust on top and the moist, chewey, cakey crumb on the inside. But then, there were all those nasty preservatives and ingredients-we-couldn't-pronounce. THESE are otherworldly compared to the brownies of my childhood. Chewey, moist, deep, dark chocolate-y goodness, black, wonderful chocolate goodness. That is of course, if your thing is that kind of deep dark chocolate. That is most definitely *my thing.* And for once, I am utterly unconcerned if my husband (faithful taste-tester and family food critic) likes these brownies - that kind of chocolate isn't his thing. But...oh they are so good. As for the technicalities. there aren't many. I melted the butter and sugar on the stove. I used the whisk attachment of my kitchenaid for the eggs/cocoa blending. No problems there - it went together easily and made a lovely, dark goo. Added chocolate chips to hot batter - I don't like chunks in my brownies. Like some other people who commented, I found I needed to add about 12 minutes to the cooking time on the recipe. My oven is notoriously unorthodox in such respects. It's a dinosaur and would like everyone to know that. I used KAF Double Dutch cocoa...which was the whole reason why I made this recipe in the first place. I found the recipe while shopping KAF for cocoa for my holiday baking. This cocoa seriously brings it. Delicious. The brownies truly have that lovely shiny crust on top, thinly veiling their dark and murky interior. And double awesome: they are not terribly sweet, despite what you'd think from 2 1/4 c. sugar. The downside to this recipe: 17g of fat per teeny tiny square. This is NOT helping me lose that baby weight (#2 is 5 months old - forecast is chubby with a chance of cellulite). 1 c butter, 2 c sugar 4 (FOUR) eggs plus all those chocolate chips...they pack a crazy delicious flavor punch, but my hips will hate me later.
10/27/2009
This is a fabulous recipe. For the cocoa, I usee Ghirardelli Unsweetened Cocoa And for the Chocolate Chips I used unsweetened chips. Because they are so sweet, I cut them in smaller pieces. I only had an 8 x 12 pan which I used and it worked beautifully.
10/25/2009
I followed directions exactly...they were perfect and exactly as described.
10/20/2009
I made mine in a perfect brownie pan. I found that in my 350 oven I had to keep adding 5 minutes (total extra 15) to the original 30 minutes taking me to 45 minutes. It was still wet in center but I figured it would 'set' as it cooled. Anyway, my brownies are tall and so decadent. I ended with 12 nice sized brownies. Although, with the calorie count I should have left out the sectional insert and cut them smaller!
10/20/2009
So fudgy It's very rich though
10/15/2009
Delicious!
10/11/2009
This has become my "signature" brownie recipe. I am always looking for a better recipe but for my brownies...the search is over. Thanks for an awesome treat. They have turned out perfectly EVERY time.
09/30/2009
Okay, so I accidentally used too much cocoa. They were definitely chocolately! I re-named mine "truffle brownies." Anyway, my point in making this particular recipe was to see if I would get the shiny, ultra thin crispy topping, and sure enough it worked! Thanks!
09/24/2009
These brownies are fantastic! I used regular cocoa and some baking soda and they turned out perfectly.
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