These fudgy chocolate brownies are the ultimate decadent treat. Made with simple ingredients, they are packed with gooey chocolatey deliciousness. The perfect treat to satisfy any chocolate craving!
Brownies are one of my favourite desserts and I love all different kinds. If you’re in the mood for a decadent, fudgy brownie, than these are the brownies for you! My kids enjoyed eating these while I was recipe testing, although I’m pretty sure more ended up on my daughter’s face and in her hair then in her belly. 😛 Her hair looked like a mini Danny Zuko. A hose down was absolutely required!
So, safe to say these brownies are kid and chocoholic approved but really easy to make! A perfect dessert to bring to a work function or family gathering that easily impresses. I know I’m always impressed when a brownie has that beautiful traditional crackly top.
If you want to mix up your brownie game, try my biscoff brownies. Or if you need a gluten free brownie, try my fudgy coconut flour brownies.
The Crackly Brownie Top
Through research and many trials of different brownie recipe testing, including these fudgy brownies, I have discovered the easiest way to get a shiny crackly top. The shiny, crackly top had always alluded me every time I made brownies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional brownie top and try different ways for myself. The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional brownie top every time!
How Many Brownies Will This Make?
This recipe makes 9 large, 12 medium or 16 small brownies depending on how you cut them. I like cutting them in 16’s or 12’s as these are decadent and rich!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
- Don’t overmix your brownie batter! Overmixing leads to a denser, less fudgy brownie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
- No matter what recipe you use for the brownies, for fudgy brownies, they’re generally done when a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs. This will ensure good fudgy brownies.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Chocolate Recipes
Peanut Butter Crunch Bars
Double Chocolate Cookies
Chocolate Turtle Cookies
Chocolate Almond Banana Muffins
Double Chocolate Zucchini Muffins
Today’s song is one of my all time favourite songs and an absolute classic. His voice is just astonishing! Here’s My Babe by Little Walter. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Fudgy Chocolate Brownies
Ingredients
- 225g/8oz semi sweet or dark chocolate
- 1/2 cup (113g) unsalted butter
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (80g) all purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp ground espresso (optional but recommended)
- 1/2 tsp salt
- 3/4 cup (120g) semi sweet chocolate chips
Instructions
- Line or spray an 8×8 pan. Set aside. Preheat the oven to 350℉.
- In a microwave safe bowl, add the chocolate and butter. Heat in the microwave in 30 second increments until fully melted, stirring in between each time. Stir in the vanilla extract.
- While the chocolate mixture warms, add the eggs and sugar to the bowl of a stand mixer or large mixing bowl. Using the whisk attachment, whisk at medium-high speed for about 3 minutes until the batter is pale and ribbony.
- Gently whisk in the chocolate mixture until fully incorporated. Then add in the flour, cocoa powder and salt. Using a spatula, gently fold together until almost combined.
- Add in the chocolate chips and gently fold the batter until just combined. Pour the batter into your lined pan and bake for 24-26 minutes or until a toothpick inserted about 2/3 of the way to the centre comes out with moist crumbs.
- Let fully cool before slicing and serving. Store in an airtight container for up to 3 days and enjoy!
