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Fudge Brownies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Fudge Brownies Recipe Fudge Brownies Recipe

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.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
Two dozen 2" brownies.
Nutrition information

Ingredients

Choose your measure:

Instructions

  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 at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).
  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 help produce 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, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
  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.