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The Best Fudge Brownie Recipe
Serves: 16
Ingredients
- 1 cup unsalted butter
- 4 oz semi-sweet chocolate chopped
- 4 eggs room temperature
- 1 tsp espresso powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line a 8X8 baking dish with parchment paper and lightly grease. Set aside.
- Cut the butter in small pieces and heat the butter in a medium-sized pan on medium-low, stirring frequently, until butter is melted. Then, transfer the butter to a large bowl. Add chopped chocolate to the hot butter and whisk until the chocolate is melted.
- Next, add the granulated sugar and vanilla to the chocolate batter. Whisk until ingredients are well incorporated. Then, add your eggs and whisk until fully incorporated.
- In a medium mixing bowl, sift the flour, cocoa powder, espresso powder, and salt. Carefully mix ingredients. Then, add flour mixture to the chocolate batter and fold the flour mixture into the chocolate batter until just incorporated. Do not over mix.
- Bake in the oven for 33-40 minutes or until the sides are set (every oven is different). Don't over bake. The brownies will continue to set as they cool. Pro tip: if you stick a toothpick in the brownies, you should still get some very fudgy crumbs on the end (it’ll set trust me). If the toothpick comes out clean, you over baked them and you'll have chocolate cake.
- Once done, take the brownies out and let them cool completely (if you can) before cutting into squares.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your brownies come out!
Notes
- Measure the flour accurately per the tips in the blog post.
- Use brown butter instead of melted butter for a caramel-like flavor.
- To achieve a crackly top, vigorously whisk the eggs into the wet ingredients until well combined.
- For a fudgier brownie, adjust the measurements to 3/4 cup (255g) cocoa powder and 3/4 cup (255g) all purpose flour.
- Once you add the dry ingredients, be careful not to over mix.
- Be sure not to overbake! A toothpick should not come out clean — you should have some fudgy crumbs on the tip of the toothpick.
- The bake time in this recipe is for a 8X8 pan. If you’re using a bigger pan, reduce your bake time to ensure you don’t overbake your brownies.
Nutritional Information
Serving: 1gCalories: 290kcal (15%)Carbohydrates: 36g (12%)Protein: 3g (6%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mg (24%)Sodium: 164mg (7%)Potassium: 111mg (3%)Fiber: 2g (8%)Sugar: 28g (31%)Vitamin A: 417IU (8%)Calcium: 19mg (2%)Iron: 1mg (6%)