These chocolate fudge brownies are dense, chocolaty, and fudgy. And, they are topped with a chocolate fudge sauce that's so good you won't stop licking your fingers. Made with good quality chocolate, brown sugar, spices, and a touch of coffee. These are guaranteed to get your guests asking for the recipe.
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.
About these brownies
These dark 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.
Step by step instructions
Brownies
- Preheat oven 170 C / 340 F. Line a 9 x 9-inch square baking pan with parchment paper.
Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut. - In a bowl, combine flour, cocoa powder, spices, and salt.
- In a microwave-safe bowl or double-boiler, melt the chocolate and butter.
Tip - A double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. And, make sure the bowl does not touch the pan or the steam does not go in the chocolate.
- To the melted chocolate, add the sugar, followed by the eggs, one at a time.
Tip - It is very important to ensure that the eggs and chocolate are very well combined. So, add them one at a time and incorporate each well. - Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
- Then, pour into the prepared baking pan and bake for 30 to 40 minutes.
Tip - You want the top to set but still be a bit moist. In fact, it's better to error on the side of moist under-bake brownies then over-baked brownies. - Reove from the oven and cool completely.
Fudge glaze
- Heat all fudge ingredients in a microwave-safe bowl until melted.
Tip - You can also use a double boiler (explained above). - When all the chocolate is melted, continue to heat at 50% power for one more minute stirring at the 30-second interval.
Tip - If using double boiler, heat for 2 minutes longer once melted.
- Then, pour the glaze over the brownies and spread evenly.
- Let set in the fridge for at least 3 hours. Then, cut into 16 squares.
Tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices. - Lastly, brownies are best-served room temperature or warm.
Tip - When cold, the chocolate in the brownies sets hard making them appear dense and dry. - Enjoy!
Frequently asked questions
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.
Yes, chocolate and nuts are always a great combination. In fact, try my Pecan Pie Brownies or Chocolate Walnut Brownies.
You can add up to one cup of your favorite berries, or fruits to this recipe. Also, try my strawberry chocolate brownies, where I make a strawberry topping instead of just adding the fruits.
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Printable Recipe
Dark Chocolate Fudge Brownies
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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 Eggs (large)
- ½ cup (60 g) All purpose flour
- ¼ cup (20 g) Cocoa powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Salt
- ¼ cup Coffee (brewed)
- 1 teaspoon Vanilla extract
For the Fudge
- 1 cup (240 ml) Condensed milk ((my homemade recipe here))
- 4 oz (113 g) Dark chocolate
- 4 tablespoon Unsalted butter
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
Instructions
Brownies
- Preheat oven 170 C /340 F. Line a 9 x 9-inch square baking pan with parchment paper.Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut.
- In a bowl combine flour, cocoa powder, spices, and salt
- In a microwave-safe bowl or double-boiler melt the chocolate and butterTip - a double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
- To the melted chocolate, add the sugar, followed by the eggs one at a time.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.
- Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
- Pour into the prepared baking pan and bake for 30 to 40 minutes Tip - You want the top to set but still be a bit moist. It's better to error on the side of moist under-bake brownies then over-baked brownies.
- Reove from the oven and cool completely.
Fudge Glaze
- Heat all fudge ingredients in a microwave-safe bowl until melted.Tip - you can also use a double boiler (explained above)
- When all the chocolate is melted continue to heat at 50% power for one more minute stirring at the 30-second interval. Tip - if using double boiler heat for 2 minutes longer once melted.
- Pour the glaze over the brownies and spread evenly.
- Let set in the fridge for at least 3 hours. Cut into 16 squares. Tip - Use a long utility knife and wipe the bland between each cut to get clean edges on the slices.
- Brownies are best-served room temperature or warm. Tip - When cold the chocolate in the brownies sets hard making them appear dense and dry.
- Enjoy
Recipe Notes
- 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.