Dark Chocolate Fudge Brownies
These chocolate fudge brownies are dense, chocolaty, fudgy and topped with a chocolate fudge sauce that's so good you won't stop licking your fingers. Made with good quality chocolate, brown sugar, a few warm spices and a touch of coffee. These are guaranteed to get your guests asking for the recipe.
It's been a sweet kinda life on the blog this week and quite the same at home too! Don't you just love this time of the year? I've been busy with Christmas baking. Have you started your Christmas baking yet?
I made a few delicious fruit cakes, these brownies, as well as some cookie jars with assorted cookies for gifts - Linzer cookies, gingerbread cookies, chocolate chip cookies, and shortbread cookies.
Well, in all honesty, Christmas reminds me of my mom. This used to be the busiest and best time of the year for her, both in terms of work and financially. Being a single mother, she really had to work extra hard to raise her three kids.
She used to sell Christmas cookies, sweets and treats made to order. Because she was so good at what she did, she'd have orders come in six months in advance. Growing up, I watched her make buckets and buckets of treats, and no matter how tired she got, she always had a smile on her face. And, despite all the stress and kids, who bothered her - she'd respond - yes sweetheart. Remembering her always gets me going to the kitchen to bake something. Its what makes me feel closest to her. Christmas is the time of year I miss her the most.
About these chocolate fudge brownies
These dark chocolate fudge brownies are rich, dense and indulgent, with a fudge topping that just melts in the mouth. A simple, easy and effortless recipe that's any chocolate lovers' ultimate dessert. Made with rich cocoa powder, good quality chocolate, light brown sugar, and infused with a touch of coffee and spices, this brownie will be the best you ever make.
The fudge topping on the top is sweet and needs time to set a bit. But, as you can see, I had no patience, so I cut them before they set. If you can wait, I highly recommend you let the top set for a bit.
Let's talk Ingredients and Substitutes
- Dark Chocolate - You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than to bake a beautiful recipe and realize you didn't take it to its ultimate luxury.
- Sugar - The white sugar adds a bit of crisp skin on the top and the dark keeps it deliciously soft and moist.
- Eggs - The eggs work as a leavening agent here. Notice we don't have any baking powder or baking soda in this recipe.
- Cocoa powder - I use Dutch-processed dark cocoa powder. It's what gives the brownies that dense dark chocolate color and texture.
- Flour - Not much, but adds stability to the brownie. You can use Almond or Coconut flour if you want to make it gluten-free.
- Coffee - 1 tsp is not much you can add more if you prefer. I prefer a subtle hint of coffee.
- Spices - I love the combination of cinnamon or nutmeg with chocolate. They work incredibly in this recipe. And yet, you are free to omit or add your own preferred spice such as gingerbread or pumpkin spice.
Useful tips and tools
- I bake most of my brownies in an 8 x 8 square baking pan, so I usually get 12 small or 9 large squares.
- It's best not to use any electric mixers for making brownies in order to prevent overmixing. So, a bowl, a whisk, and spatula are all you need.
- Also, a spatula works great to get every last smear of the batter into the pan.
- Lastly, lining the pan with parchment paper works great for easy cleanup.
How to Make The BEST Chocolate Fudge Brownies (Save/Pin)
For the Brownies
- Preheat oven 170 C /340 F.
- Dissolve the coffee powder in the hot water and set aside to cool
. Whisk flour, cocoa, spices, and salt in a bowl.- Melt butter and chocolate in the microwave or double boiler.
- Add both sugars to the melted chocolate-butter mix.
- Followed by eggs, one at a time.
- Next, add vanilla and coffee, if using.
- Followed by the flour and cocoa mixture.
- Mix well to incorporate.
- Pour into an 8 x 8 square line cake pan.
- Bake at 170 C/340 F for 30 to 40 minutes.
- Cool completely.
For the Fudge Glaze
- Heat all fudge ingredients in a microwave-safe bowl until melted
- When all the chocolate is melted, continue to heat the mix at 50% power for 1 more minute stirring at intervals.
- Pour glaze over the brownies and spread evenly.
- Let set in the fridge for at least 3 hours.
- Cut into slices or squares
- Enjoy!
Six tips to making the perfect brownie every single time
- Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
Frequently asked questions
If stored properly, these dark chocolate brownies will last for about 3 to 4 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or to give as gifts, it best to make them no more than a day ahead, so people will have some storage time too.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and still wet in the center. It's better to underbake rather than overbake brownies.
If too much air is incorporated in the mixture during mixing, the brownie batter the brownies can sink in the middle. It's best to not over mix especially when adding the eggs.
Yes, but do not cut them into squares. Leaving the brownie as a whole will be better,
Yes, chocolate and nuts are always a great combination. Try my Pecan Pie Brownies or Chocolate Walnut Brownies.
Yes, you can replace the all-purpose flour in this recipe with 1/3 cup cornstarch instead.
Spices and coffee are a great combination with brownies, especially in the cooler months. You can add a 1 tsp of your favorite spice mixes like cinnamon, pumpkin spice, gingerbread spice, garam masala or cardamom, and coffee. I have used spices in my Chocolate Fudge Brownies.
You can add up to one cup of your favorite berries, or fruits to this recipe. Try my strawberry chocolate brownies where I make a strawberry topping instead of just adding the fruits.
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Description
Ingredients
For the Brownies
- 8 oz (226 g) Dark chocolate
- 8 oz (226 g) Butter (2 sticks) unsalted, room temperature
- 4 oz (113 g) White sugar
- 3/4 cup (165 g) Light brown sugar
- 3 Eggs large
- 1/2 cup (60 g) All purpose flour
- 1/4 cup (20 g) Cocoa powder
- 3 tbsp hot water
- 1/8 tsp Salt
- 1 tsp Vanilla extract
- 1 tbsp Coffee powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
For the Fudge
- 1 cup (1 cup) Condensed milk (my homemade recipe here)
- 4 oz (113 g) Dark chocolate
- 4 tbsp Unsalted butter 1/4 stick
- 1 tsp Vanilla
- 1/4 tsp Salt
Instructions
For the Brownies
- Preheat oven 170 C /340 F.
- Dissolve the coffee powder in the hot water and set aside to cool.
- Whisk flour, cocoa, spices, and salt in a bowl.
- Melt butter and chocolate in the microwave or double boiler.
- Add both sugars to the melted chocolate butter mix.
- Followed by eggs, one at a time.
- Next, add vanilla and coffee.
- Followed by the flour mixture.
- Mix well to incorporate.
- Pour into a 8 x 8 square line cake pan.
- Bake for 30 to 40 minutes. You want the top to set but still be a bit moist. It's better to err on the side of moist brownies then over dry brownies.
- Cool completely.
For the Fudge Glaze
- Heat all fudge ingredient in a microwave safe bowl until melted.
- When all the chocolate is melted continue to heat the mix at 50% power for 1 more minute stirring at intervals.
- Pour glaze over the brownies and spread evenly.
- Let set in the fridge for at least 3 hours.
- Cut into slices or squares.
- Enjoy!
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Steffan Johnson
i love brownies so much. These were so good. Everyone loved the chocolate fudge glaze. Thank you
Veena Azmanov
Thank you, Steffan. Yes, me too. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Brian Jones
These were superb and I could simply eat that fudge glaze with a spoon, thank you! Definitely making these again
Veena Azmanov
Thank you, Brian. So happy you enjoyed my brownies. I agree - my kids love the glaze I have to make more so they can indulge.
Valentina
My favorite type of brownie is one that's fudge-like. So yes, I'm all in for your recipe!
Veena Azmanov
Thanks, Valentina
Farah
You must have read my mind. Just what I'm craving! They look so fudgey and delicious 🙂
Veena Azmanov
Thanks, Farah. Yes, I think you will love this recipe
Irina
These brown sugar based brownies sound yummy and delicious! I especially love the spices' combo of cinnamon and nutmeg used in the recipe. Bookmarking for later. Thanks for sharing!
Veena Azmanov
Thanks, Irina. Love spice combination too.
Jayshri
Hi Veena,
Is there a way of making these brownies eggless? Would love to try these and have more eggless recipes or recipes with egg substitute. Thanks
Veena Azmanov
Hey, Jayshri. I have not tried this recipe without eggs yet. I think 1/2 cup yogurt would be a good substitute but have not tried it yet.
Natalie
These brownies look so fudgy and chocolatey. Delicious! I love how easy it is to make.
Veena Azmanov
Thanks, Natalie.
Anna
I'm in the middle of trying your brownie recipe, and I just wanted to clarify on the amount of cocoa. The recipe says 100g or 1/2 cup. But 1/2 cup of cocoa is not 100g. More like 75g. I have already sifted out the 55g of flour, so now I'm not sure whether to use the 100g measure or the 1/2 cup measure. Could you let me know which one?
Veena Azmanov
Hey Anna. Please use 50 grams. I have corrected the post. The color will be lighter and brownies more sweeter. thanks
Adriana Lopez Martin
Dark chocolate is my favorite the flavor and the aroma is just wonderful packed with energy =) this brownies do look stellar I wish I could try one right now.
Veena Azmanov
Thanks Adriana. You will love these
Anjali
My husband love chocolate brownie & I made it yesterday by using your recipe. Its very yummy.. Thanks for sharing recipe.
Veena Azmanov
Thank you so much Anjali. SO happy to hear that you enjoyed this recipe. Thank you for coming back to write this feedback. Have a wonderful day.
Candra
I love chocolate brownies and these are the best brownies ever!! Made these yesterday and they were gone instantly. Thank you for sharing this recipe.
Veena Azmanov
Thank you so much Candra. Happy to hear that you enjoyed this recipe. It is a big favorite in our family and popular recipe on this blog too.
Jolina
These look heavenly Veena! It looks so rich and decadent. And I Iove the fudge on top.
Veena Azmanov
Thanks Jolina. Definitely rich and decadent.
Arlene Mobley
OMG these look crazy good and I can see myself eating most of the pan myself!
Veena Azmanov
Thanks Arlene - Yeah I have the same issue.. I eat too much brownie with ice cream.
Marisa Franca @ All Our Way
What an amazing looking dessert. Chocolate lovers would certainly be satisfied -- frankly chocolate heaven!! And I understand how you feel about your mom. My mamma was the same way. She worked in a factory and then she'd come home and take care of her family. I miss her every day. Getting back to your recipe -- it's a keeper.
Veena Azmanov
Thanks Marisa! This is definitely a keeper. Factory must be hard work. Amazing our moms did so much more with a big smile on the face.
Denise Wright
I really don't know how you get your brownies to look so perfect?These look so delicious!
Veena Azmanov
Thanks Denise - Brownies are my absolute favorite so I make them often
Gloria @ Homemade & Yummy
I have a couple of "chocoholics" in the house that would love these. Perfect for dessert any night of the week. A true crowd pleaser for sure.
Veena Azmanov
Thanks Gloria. I agree - we have them for dessert on week nights and love them.