The best homemade Chocolate Fudge Brownies made with double chocolate for a sweet treat. This one bowl dessert made with only 8 ingredients is a no fail recipe. These brownies make the perfect welcoming gift.
A Baking Classic: Chocolate Fudge Brownies
Around this time of year I find myself making my way back around to all around baking favorites. Brownies are good anytime of the year but I especially love them around the holidays. On my top three list for baking are nothing but classic recipes likes these Chocolate Fudge Brownies. A tried and true favorite treat made of simple ingredients and fully delivers on the chocolatey fudgy taste those taste buds love. This recipe is one bowl, made with only 8 simple ingredients and a definite win with every batch made.
Not to mention this recipe is kid friendly and perfect for a little helper to spend time while baking goodies.
Ingredients:
Butter: A good brownie recipe needs a fat like butter to give it that moist and gooey fudgy texture while it bakes in the oven.
Semi-Sweet Chocolate: What makes a good brownie is good quality chocolate. Part of this chocolate is used to help melt the butter.
Granulated Sugar: Add a touch of sweetness with granulated sugar.
Eggs: Add eggs to emulsify the brownies. Eggs help bind the butter with the rest of the ingredients.
Pure Vanilla Extract:
Cocoa Powder:
All Purpose Flour:
Salt: Just a touch is salt is needed if using unsalted butter
What You’ll Need:
Large bowl
Small to medium pot
Double boiler or heat resistant bowl
Wooden spoon
How To Make Chocolate Fudge Brownies
Prep: Start by pre-heating the oven to 350 degrees. While waiting line a 8×8 baking pan with parchment paper. I love to cut slits in each corner to make it more streamline and get rid of the folding in the corners. Make sure to leave an overhang or extra parchment paper on the sides so that you can easily grab the brownies with your hands to remove from the pan once finished.
Melt: Add butter and half of the chocolate bar to large a bowl. Melt until completely smooth. You can do this one of two ways. If you want a quicker way use a microwave safe bowl add the butter and chocolate and microwave in 30 second increments until just melted. For the longer method you can do a double-bolier way on the stove top.
Combine: Once butter and half of the chocolate bar is just melted stir well to evenly combine. Pour in sugar and mix until smooth using a wooden spoon. Next add eggs and vanilla and continue to mix thoroughly.
Finish off with Chocolate: Now here is my favorite part when the brownie mix starts to come together. Add in the cocoa powder, flour, and the last half of the chopped chocolate bar. Use a spatula or wood spoon to mix or fold all of the ingredients together. The brownie nix should be a thick but still fluid.
Transfer: Transfer mix to the already prepared lined baking pan and use the wood spoon/spatula to spread in an even layer.
Bake: Bake in oven for 22-25 minutes or until the center is set. Remove from oven and let cool completely on a cooling before slicing.
Tips For The Best Brownies
Try not to over bake brownies. I like to cook them until right around the 22 minutes mark. Remember that brownies will continue to cook in the pan after you remove them. Allow brownies to cool completely before cutting.
Less heat is better. Whether using a microwave or the double boiler method on the stove top use the least amount of heat as possible to prevent the chocolate from burning. It is recommended to microwave in increments and evaluate if the chocolate is melted and repeat as needed until done. With the double broiler method it’s a slower process and help prevent the chocolate from scorching/burning.
How To Melt Chocolate With The Double Boiler Method
You’ll need: a pot and a heat proof bowl, or pot and a double boiler. Add several inches of water to a small to medium pot. Place pot on stove over medium heat. Place bowl or double boiler in the bowl. Add chocolate to bowl to melt first. Once it starts to melt add the butter. Cut butter into smaller chunks to allow it to melt faster. Stir gently with a heat resistant spoon (wooden spoon).
Can I use chocolate chips instead of a chocolate bar? Yes, you certainly can use chocolate chips. I do find it easier to chop a whole chocolate bar instead of small pieces of chocolate chips. One benefit of using chocolate chips is that it melts quicker. To make it easier you can use whole pieces of chocolate chips to mix into the brownie batter and just omit the chopping. This may result in bigger chunks in your brownies. I have not made this recipe using chocolate chips but should still turn out pretty delicious!
Can I use milk chocolate instead of semi sweet? I recommend for the recipe to use semi sweet. If using milk chocolate the taste and texture of brownies may turn out differently. These brownies have a slightly rich cocoa flavor which will not taste the same with milk chocolate.
Can I make these brown ahead? Absolutely! Prepare brownie batter ahead of time, cover, and place in fridge overnight. When you finally bake brownies check to see that brownies are cooked. You may need to add a few minutes extra to baking time.
Why is there no baking powder? Baking powder is often used in brownie recipes. It helps raise the brownies but it creates a cake like texture. Because these are fudgy brownies baking powder was intentionally left out.
How To Store
After baking place in air tight container or zipped plastic bag. The next best option would be to wrap in foil. The goal is to keep air out. Keeping the brownies exposed to air for too long will make them hard.
Avoid cutting brownies until ready to eat.
Add a slice of bread to the container to help keep the moisture in brownies.
Other Delicious Treats
Olive Oil Chocolate Chip Cookies
No Bake Peanut Butter Chocolate Bars
Chocolate Fudge Brownies
Ingredients
- 3/4 cup unsaltedbutter, melted
- 4 oz semi sweet chocolate bar, chopped into small pieces
- 1.5 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs room temperature
- 1 tsp pure vanilla extract
- 3/4 cup cocoa powder
- 1 cup all purpose flour
- 1/4 tsp salt
Instructions
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Pre-heat oven to 350 degrees. Line a 8×8 baking pan with parchment paper (leaving an overhang on the side to grab and remove brownies when done. Add butter and half of the semi sweet chocolate bar large a bowl. Melt until completely smooth. Whisk in sugar and mix until smooth. Then add eggs and vanilla and mix.
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Next add cocoa powder, flour, and the last half of the chopped chocolate bar with the cocoa powder. Use a spatula or wood spoon to mix or fold all of the ingredients together. Transfer mix to the lined baking pan in an even layer.
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Bake for 25 minutes or until the center is set. Remove from oven and let cool completely before slicing.
Recipe Notes
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Jasmin Foster is a registered dietitian and food photographer focused on feel good balanced living who helps provide great recipes and tips and creates content for brands to connect with the ideal customer.
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