We all love a decadent chocolate dessert. Who could pass up a slice of flourless chocolate cake or a few homemade truffles? But let’s be honest, while we love the richness of these bakes, we’re not always interested in the fuss that comes with some of these elaborate treats. That’s where a recipe that’s both homey and chocolaty comes in—we’re talking fudgy brownies.
Learning how to make fudgy brownies is essential when it comes to satisfying urgent chocolate cravings. The good news is that making these chewy, delicious brownies from scratch isn’t too difficult and you don’t need any fancy gear—just plenty of chocolate.
How to Make Fudgy Brownies
The fudgiest brownie recipe in our archives comes to us from Executive Culinary Director Sarah Farmer. Sarah is a brownie pro and made batch after batch to get the absolute perfect fudgy brownie. Here’s what you’ll need to make them yourself:
Ingredients
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2/3 cup butter, cubed
- 1/4 cup water
- 2 teaspoons instant coffee granules, optional
- 2-3/4 cups bittersweet chocolate chips, divided
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Test Kitchen-Approved Supplies
- 9×9 baking pan: Make sure you’ve got the right-sized pan on hand for this recipe. An 8×8 is a bit too small, so be sure to stock your cupboards with a 9×9 metal pan.
- Bittersweet chocolate chips: This recipe calls for nearly three cups of chocolate! Make sure you have enough on hand—our Test Kitchen bakers used Ghirardelli chips in this recipe.
- Flexible spatula: You’ll need a good spatula for stirring all the chocolate into this recipe. Our Test Kitchen is in love with this one-piece silicone spatula. There are no crevices where the batter can get stuck and it holds up well to heat.
Directions
Step 1: Start melting
To start making the fudgiest brownies, grab a heavy saucepan and fill it with the sugars, butter, water and coffee granules. Turn on the heat and stir, stir, stir until the mixture comes to a boil.
Once boiling, remove the mix from the heat. Then add in 1-3/4 cups of the chocolate chips (we’ll come back to that other cup later). Stir in the chips until melted and the mixture is nice and smooth. Let this cool slightly before moving onto the next step.
Editor’s tip: The instant coffee in this recipe isn’t to give the brownies a mocha flavor. A touch of instant coffee or espresso powder gives the chocolate extra depth of flavor. If you’re really not a coffee fan (or don’t have any instant granules at home), you can omit it from the recipe.
Step 2: Whisk the eggs
When it comes to brownies, everyone looks for that crinkly, tissue paper-like top. Something about that texture just screams these are going to be good. And the secret to getting that crackled finish: whisking the eggs.
According to Sarah, you’ll want to give your eggs a good whisking until they’re nice and frothy; this should take about three minutes of whisking by hand. This is just one of our Test Kitchen’s favorite tips for the best-ever brownies.
When the eggs are perfectly foamy, add in the vanilla extract. Like the instant coffee in this recipe, vanilla really amplifies the chocolate flavor. Don’t skip it!
Step 3: Add in the chocolate mixture
Next, it’s time to start adding the fudgy, chocolate mix to the eggs. Be sure that the chocolate isn’t too hot; it the chocolate mix is super hot, it will cook the eggs (and no one wants chocolate scrambled eggs).
Start by whisking in a small amount of the warm chocolate into the eggs, then add in the remaining chocolate until you have a consistent mix.
Step 4: Add in the dry ingredients
In a separate bowl stir together the flour, baking soda and salt. Then add the dry ingredients to your chocolate mix and stir gently until the mix is just combined. You want a light hand with this step to ensure your brownies are tender and fudgy—not tough.
Step 5: Add more chocolate
You know you can’t stop with just one form of chocolate when learning how to make fudgy brownies—there’s got to be multiple cocoa additions!
The last step before popping these brownies in the oven is to add in that remaining cup of chocolate chips. Fold them in until just combined.
Editor’s tip: This recipe calls for more of the same chips melted into the batter, but you can fold in any kind of chip you like here: milk chocolate, white chocolate or even some fun flavored baking chips.
Step 6: Prep your baking dish
With the batter complete, it’s time to prep the baking pan. You’ll want to use a light-colored metal pan here. You also want to line the pan so you can remove the brownies easily.
To do this, give the pan a quick coating of cooking spray and grab a roll of parchment paper (aluminum foil will also work) to line the pan. You can use a single sheet and carefully fold the edges in (kind of like wrapping a gift) or use two sheets—one going across one way and the other going perpendicular.
Editor’s tip: If you only have dark metal pans, that doesn’t mean you can’t bake brownies! Sarah recommends decreasing the oven temperature by 25 degrees. Then bake the brownies as instructed. Got a cupboard full of dark pans? Here are tips on how to use them.
Step 7: Bake the brownies
After you’ve prepped your square pan, add your brownie batter and pop it into a 325º F oven. Bake for 40 to 50 minutes; start checking for doneness at the 40-minute mark (you do not want overbaked brownies!).
You know your brownies are done baking when you insert a toothpick into the center and it comes away with gooey crumbs. You want the brownies to have that slightly underdone interior coming out of the oven so you achieve that fudgy, chewy center.
Editor’s tip: Don’t worry about the brownies being underbaked or raw if the toothpick comes out with crumbs. Your baked goods do continue to bake after coming out of the oven thanks to carryover cooking.
Step 8: Cool and slice
After your brownies are done baking, let them cool in the pan on a wire rack. Once they’re completely cooled, you can lift the entire pan of brownies right out of the baking dish with the parchment paper.
Then you can peel away that paper and cut the brownies into neat bars for serving. Need some cutting tips? Here are our favorite techniques for cutting brownies right from our Test Kitchen pros.
Finish off your brownies with a dusting of confectioners’ sugar and start snacking! Extras can be stored in an airtight container at room temperature for about three days. If you have extras, you can pop ’em in the freezer. Brownies freeze really well.
Tips for Making the Fudgiest Brownies Ever
When it comes to making brownies, we’re all looking for that nearly intangible fudgy quality. But achieving that perfect texture isn’t hard to do if you know the right steps to take. Here are our Test Kitchen’s best tips for making chewy, fudgy brownies:
- Don’t overmix: When you add the dry ingredients, mix them until just combined. Overmixing the flour can create extra gluten and create tough brownies that don’t have the just-right chewy texture.
- Don’t overbake the brownies: This is our Test Kitchen’s number one tip! Bake the brownies until a toothpick comes out with gooey crumbs. If they’re slightly underbaked coming out of the oven, you’ve got them just right if you want a chewy, fudgy texture.
- Add in a few extra chips: Even if your brownie recipe doesn’t call for additional chocolate chips, it never hurts to stir in a handful or two before popping them into the oven. This will give you fudgy pockets of chocolate throughout—extra decadent and delicious!
Chocolate Mint Brownies
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
Ultimate Double Chocolate Brownies
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming
Caramel Brownies
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Fudge Nut Brownies
There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
Frosted Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois
Cappuccino Cake Brownies
If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. —Mary Houchin Swansea, Illinois
Chocolate Crunch Brownies
The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota
Layered Chocolate Marshmallow Peanut Butter Brownies
A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! —Judy Sims, Weatherford, Texas
Fudgy Oat Brownies
These cakelike brownies have a rich, crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting. —Diana Otterson, Canandaigua, New York
Cinnamon Brownies
For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! —Gail Mehle, Rock Springs, Wyoming
Fudge-Topped Brownies
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, AlbertaCookies & Cream Brownies
You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon
Cream Cheese Swirl Brownies
I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson, Worland, Wyoming
Candy Bar Brownies
The two kinds of candy bars baked into these brownies make them an extra-special treat. —Sharon Evans, Clear Lake, Iowa
Peppermint Brownies
My grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Berry-Patch Brownie Pizza
I just love the combination of fruit, almonds and chocolate that makes this brownie so unique. The fruit lightens the chocolate a bit and makes it feel as though you are eating something sinfully healthy. —Sue Kauffman, Columbia City, Indiana
Candy Bar Cheesecake Brownies
I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. —Elisabeth Larsen, Pleasant Grv, Utah
Fudge Brownie Pie
Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana
Coffee 'n' Cream Brownies
A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta
Cookie Dough Brownies
When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting "cookie dough" filling. This special treat is typically the first to be gone from the buffet table—even before the entrees! —Wendy Bailey, Elida, Ohio
Black Bean Brownies
You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
Broadway Brownie Bars
I named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York
Double Chocolate Orange Brownies
I have to give my husband credit for this idea—since we love chocolate and orange together, he suggested I come up with this recipe. Now they're not only his favorite, but also the whole family's. I'm always asked to bake these brownies for family gatherings. —Elinor Townsend, North Grafton, Massachusetts
Mini Brownie Treats
I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! —Pam Kokes, North Loup, Nebraska
Double Chocolate Coconut Brownies
Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry—my recipe makes 30 servings! —Brenda Melancon, McComb, Mississippi
Banana Split Brownies
How's this for a dish—all the joy of a banana split without the mess. Everything in my recipe fits into one pan of delectable brownie bars. —Connee Sheckler, Chestertown, Maryland
Fudgy S'mores Brownies
I combined the perfect, simple summer snack with my favorite brownie recipe to get a treat that's sure to wow at your next big party. —Judy Cunningham, Max, North Dakota
Frosted Brownie Pizza
It's impossible to eat just one piece of this dessert pizza with a chewy, chocolaty crust, creamy peanut butter frosting and mouthwatering sweet and crunchy toppings. It's warmly received wherever I take it. —Paula Riehl, Boise, Idaho
Chewy Cream Cheese Brownies
Brownies are a common dessert in our household - they're just about the only form of chocolate my husband will eat! I love this version that makes a big batch and has a rich cream-cheese layer in the center.
Frosted Turtle Brownies
Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! —Sherry Miller, Columbia Heights, MinnesotaThe post How to Make Fudgy Brownies from Scratch (and Never Buy a Box Again) appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-fudgy-brownies/
0 Response to "How to Make Fudgy Brownies from Scratch (and Never Buy a Box Again)"
Post a Comment