It’s a typical evening in our cozy little kitchen, and I find myself once again faced with a delicious dilemma. As an amateur baker and trophy husband, I have just made the ultimate fudge brownie recipe that my wife absolutely adores. However, there’s a twist to this tale – she loves them, but she doesn’t want them lingering in our home.
I decided to surprise my wife with a batch of homemade fudge brownies. I followed a recipe, adding a touch of my own magic here and there. When I presented the finished product to my wife, she took that first bite and her face broke into a wide smile. She then insisted that these fudge brownies could not reside in our kitchen. Her willpower would eventually succumb to the brownies. From then on, if I was making these treats, they had to be for someone else. I would keep one or two for us and the rest went out into the world to bring joy to others. So let’s check out this recipe and I can show you how to up your brownie game.
Fudge Brownie Instructions
With all of my recipes these days, I will push for you to try Mise en Place. Taking a few minutes to gather all of your ingredients and read the recipe will pay dividends later. The biggest thing for me is that it reduces the stress I might get when working on a new recipe. If I have all of my ingredients on hand and know what I need to do next, the recipe goes much more smoothly. Plus, it helps me relax and enjoy the process that much more. And that’s the main reason I like to cook and bake, it’s relaxing and brings me joy.
Anyway, preheat the oven to 350 degrees Fahrenheit and set a rack in the middle. Grease a 9″x13″ metal baking tray. If you’re using a glass Pyrex dish, drop the temperature in your oven to 325 degrees. Combine the eggs with the cocoa powder, baking powder, salt, espresso powder, and vanilla extract. Stir to combine and set aside. In a saucepan, melt the butter over low-medium heat. When the butter is melted, add the sugar and stir until dissolved.
The mixture will still be a bit grainy with the sugar but that’s alright. Add the butter mixture to the egg and cocoa mixture and whisk until smooth. Add the flour and chocolate chips to the mixture and stir with a spatula until smooth.
Place the batter into the greased tray, smoothing out the top with the spatula.
Bake for 28-32 minutes or until a toothpick comes out clean. Remember that you have chocolate chips in there so differentiate between melted chocolate and brownie batter.
Once the brownies are done, remove them from the oven and let them cool completely. Letting the brownies cool will make them cut much more easily and uniformly. Cut the brownies into 16 equal pieces and serve. Store any leftovers in an airtight container in the fridge.
Fudge Brownie Recipe
Equipment
- 9"x13" metal baking tray
Ingredients
- 4 Large Eggs
- 106 grams Dutch-processed cocoa powder (1-⅓ cups)
- 1 tsp Kosher Salt
- 1 tsp Baking powder
- 1 tsp Espresso Powder
- 1 tbsp Vanilla Extract
- 447 grams granulated sugar (2-¼ cups)
- 180 grams all-purpose (AP) flour (1-½ cups)
- 340 grams chocolate chips (2 cups)
Instructions
- Preheat the oven to 350℉ and place a rack in the center of the oven.
- Combine the eggs with the cocoa powder, salt, baking powder, espresso powder and vanilla extract. Stir to combine and set aside
- In a medium sauce pan, melt the butter and add the sugar, stirring to combine.
- Add the butter and sugar mix to the egg and cocoa mixture. Stir until smooth.
- Add the flour and chocolate chips to the mixture. Stir until smooth.
- Place the brownie batter into a greased 9"x13" baking tray
- Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool.
- Cut brownies into 16 equal pieces and serve. Store any leftovers in an airtight container in the fridge.
