Looking for the ultimate chocolate fudge brownie recipe? Look no further! Our recipe includes step-by-step instructions for making rich brownies and a velvety fudge sauce that will make your taste buds dance.
Table of Content
This is my mom's favorite brownie recipe. In fact, she made it every Christmas. 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.
So, she used to sell Christmas cookies, sweets and treats made to order. And, 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.
Remembering her, always gets me going to the kitchen to bake something. It's what makes me feel closest to her. And, Christmas is the time of year I miss her the most.
Why make these fudge brownies
- These chocolate fudge brownies are rich, dense, and indulgent, with a fudge topping that just melts in the mouth.
- In fact, this is a chocolate lovers' ultimate dessert. Made with rich cocoa powder, good quality chocolate, brown sugar, and infused with a touch of coffee and spices. This brownie will be the best you ever make.
- And, 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. Therefore, I highly recommend you let the top set for a bit.
- Also, for Halloween, I add candy eyes to make these Halloween brownies. And, if you do like these brownies don't forget to come and check out my other popular brownies like, classic dark chocolate, chocolate walnut brownies, strawberry chocolate brownies, caramel brownies, and more.
Ingredients and substitutes
- Dark 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 that tastes like chalk.
- Sugar - The brown sugar gives us that fudgy soft texture in this brownie.
- Eggs - The eggs work as a leavening agent here. And, 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. And, if you want to make it gluten-free, you can also use almond or coconut flour.
- Coffee - You can use 1 teaspoon instant coffee with ¼ cup water or you can use brewed coffee. And, espresso will give a stronger coffee flavor.
- Spices - I love the combination of cinnamon or nutmeg with chocolate. They work incredibly well in this recipe. And yet, you are free to omit or add your own preferred spice such as gingerbread or pumpkin spice.
Best fudge brownies
- Preheat oven to 350℉/177℃/ Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper.
Pro tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut. - Dry ingredients - In a medium bowl combine flour, cocoa powder, spices, and salt
- Melt - In a microwave-safe bowl, melt the chocolate and butter until smooth. Then add the sugar and combine well.
Pro tip - you can also melt chocolate in a stovetop-safe bowl over a pot of simmering water. - Combine - Add the eggs one at a time. followed by the vanilla extract and flour mixture. Combine well but do not over-mix.
Pro tip - it is very very important to ensure that the eggs and chocolate are very well combined so add them one at a time and incorporate each well. - Bake - Pour the batter into the prepared baking pan and top with a few more chocolate chips. Bake on the center rack for 24 to 30 minutes.
Pro tip - 24 minutes should give you a soft gooey center, 26 fudge centers, and 30 an almost cake-like center. - Cool - When baked leave to cool for at least 10 minutes before you slice into it.
Pro tip - letting the brownies cool will let the chocolate set a bit and make for clean, neat, slices. - Fudge sauce - In a microwave-safe bowl add the fudge sauce ingredients. Melt for a minute or more until smooth. Set aside to cool until barely warm but still pouring consistency.
Pro tip - you can also melt these ingredients in a stovetop-safe bowl over a pot of simmering water. - Set - Pour the fudge sauce over the brownies and swirl the pan to ensure it covers all corners of the brownie. Leave to set in the fridge for at least 3 hours before you cut it into slices.
Pro tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
More chocolate recipes
If stored properly, these dark chocolate brownies will last for about 3 to 4 days at room temperature. And, store in an airtight container to prevent them from drying.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or as gifts, it is best to make them no more than a day ahead, so people will also have some storage time.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you want brownies to be moist and still wet in the center. Therefore, it's better to under-bake rather than over-bake brownies.
There are a few key tips to making delicious fudge brownies:
Use high-quality ingredients: Use high-quality cocoa powder, chocolate, and butter for the best flavor.
Don't overmix the batter: Overmixing can cause the gluten in the flour to develop, resulting in tough brownies. Mix the ingredients until just combined.
Use the right amount of sugar: Too much sugar can result in cloyingly sweet brownies, while too little can make them dry and crumbly. Use the amount of sugar called for in the recipe.
Bake at the right temperature: Brownies should be baked at a moderate temperature, around 350°F (175°C), to ensure they cook evenly and don't burn.
Test for doneness: Insert a toothpick into the center of the brownies to check if they are done. The toothpick should come out with a few moist crumbs attached but not be completely wet.
Let them cool: Let the brownies cool in the pan for at least 10-15 minutes before cutting into them. This will help them set and make them easier to cut into clean slices.
By following these tips, you'll be on your way to making delicious, fudgy brownies every time.
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Printable Recipe
Dark Chocolate Fudge Brownies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Brownies
- 8 oz (226 g) Dark chocolate
- 8 oz (226 g) Butter (unsalted, room temperature)
- 1 cup (220 g) Brown sugar ((Light or dark))
- 3 large Eggs
- ½ cup (60 g) All purpose flour
- ¼ cup (20 g) Cocoa powder
- ½ teaspoon Cinnamon (optional )
- ¼ teaspoon Nutmeg (optional )
- ¼ teaspoon Kosher salt
- ¼ cup Coffee (brewed)
- 1 teaspoon Vanilla extract
Fudge sauce
- 1 cup (240 ml) Condensed milk ((my homemade recipe here))
- 4 oz (113 g) Dark chocolate
- 4 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Instructions
Brownies
- Preheat oven to 350℉/177℃/ Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper.Pro tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut.
- Dry ingredients - In a medium bowl combine flour, cocoa powder, spices, and salt
- Melt - In a microwave-safe bowl, melt the chocolate and butter until smooth. Then add the sugar and combine well. Pro tip - you can also melt chocolate in a stovetop-safe bowl over a pot of simmering water.
- Combine - Add the eggs one at a time. followed by the vanilla extract and flour mixture. Combine well but do not over-mix. Pro tip - it is very very important to ensure that the eggs and chocolate are very well combined so add them one at a time and incorporate each well.
- Bake - Pour the batter into the prepared baking pan and top with a few more chocolate chips. Bake on the center rack for 24 to 30 minutes.Pro tip - 24 minutes should give you a soft gooey center, 26 fudge centers, and 30 an almost cake-like center.
- Cool - When baked leave to cool for at least 10 minutes before you slice into it.Pro tip - letting the brownies cool will let the chocolate set a bit and make for clean, neat, slices.
- Fudge sauce - In a microwave-safe bowl add the fudge sauce ingredients. Melt for a minute or more until smooth. Set aside to cool until barely warm but still pouring consistency. Pro tip - you can also melt these ingredients in a stovetop-safe bowl over a pot of simmering water.
- Set - Pour the fudge sauce over the brownies and swirl the pan to ensure it covers all corners of the brownie. Leave to set in the fridge for at least 3 hours before you cut it into slices. Pro tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
Recipe Notes & Tips
- 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.
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
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.