Dark Chocolate Fudge Brownies

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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.

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.

Table of Content

• About these brownies
• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• You may also like
• Recipe

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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 tsp 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 (pin)

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!

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Frequently asked questions

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Recipe

Thank you for sharing - Save for later