I have been on the quest to make the best homemade fudge brownies. And in my opinion I’ve done it! Of course this is just my version of the best brownies ever but I think anyone who tries them will agree they’re pretty freakin’ good. I’m very excited to share my homemade fudge brownies with you today.
For me, these are the brownies to end all other brownies. Completely from scratch; they have a deep chocolate flavor and the best brownie texture. Thick, fudgy centers, incredibly crinkly tops and just all around good. I feel like I learned a lot from making these, like the importance of incorporating air into the batter for height & texture and the importance of good, quality ingredients. Aaahh baking knowledge ?. I made a couple of swaps with some usual ingredients like dark brown sugar instead of light brown sugar, and special dark blend cocoa instead of the usual unsweetened stuff. These were just fancy little swaps that I made, if you don’t have dark brown sugar or special dark blend cocoa powder than light brown sugar and regular unsweetened cocoa powder will work too.
What make all the difference in homemade fudge brownies??
Beating the eggs and sugar together for at least 5 minutes until they’re completely pale and whipped. This is key for that crinkly top that brownies are known for AND it helps the brownies bake up nice and tall(ish). The brownies will puff up while baking and then will deflate while cooling but they won’t flatten out completely. Although they will deflate some, the end result once cooled will be a healthy height for a brownie. Another trick for that crinkly top is to slam the pan on the counter after you pull it out of the oven. Sounds weird, yes. But does it work, yes! You just have to do it once, don’t go crazy lol. Just once gives enough force to make the top crack and then just leave them on a rack to cool.
Homemade Fudge Brownies
- 8 ounces of semi sweet chocolate chips
- 12 tablespoons 1.5 sticks unsalted butter (melted)
- 2 teaspoons espresso powder
- 1 cup sugar
- 1/4 dark brown sugar light brown sugar can be used too
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup all purpose flour sifted
- 1/2 cup dutch processed or special dark blend cocoa powder sifted
- 1 teaspoon salt
- Preheat your oven to 325 degrees. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper. Leave enough overhang on the sides to make for easy transfer when brownies are done.
- Place chocolate chips and espresso powder in a glass (heat safe) bowl. Add butter into a small sauce pan over low medium heat - melt completely, whisking every 20 seconds or so to avoid burning. Once butter is completely melted and just bubbling take off the heat and pour directly over the chocolate chips. Let it sit for a few minutes to start melting the chocolate. After a few minutes whisk the butter and chocolate mixture together until a smooth, glossy ganache forms. Set aside.
- In a separate large bowl combine sugar, brown sugar, vanilla extract and eggs. Beat on high speed for 5 minutes, the mixture will be pale and whipped. Do not skimp on the time, make sure to beat the eggs and sugar for 5 minutes. Reduce the speed to low,a dd in the pil, mixing until combined. Slowly add in the chocolate ganache and continue mixing just until combined. Switch to a large spoon or spatula and carefully add in the dry ingredients; flour, cocoa powder & salt. Gently fold just until combined. Do not over mix. Batter will be thick.
- Pour batter into the prepared baking pan and bake for about 30 to 40 minutes, but closer to 30 minutes. You want to slightly under bake them so the centers are extra fudgy. When you test these brownies with a toothpick to see if they're done there will be a little bit of batter on the stick but take them out anyway.
- Allow to cool for at least 30 minutes. When cooled lift brownies up out of the pan using the sides of parchment paper. Cut into square and serve.