Fudge Brownies Recipe

Recipe for easy fudge brownies recipe. This recipe uses eggs. Recipe with step by step pictures.

This is my favorite brownie recipe. There was this store in San Diego at Clairemont Mesa called “Do it with Icing” run by Linda Bills. It was a baking supply store during the day and baking / cake decorating school by night. Sadly the store is now closed permanently. Linda Bills is a teacher and she used to conduct various classes along with her colleagues / friends at this place. She is very fond of old school piping on cakes compared to the latest fondant craze:) This recipe was shared by one of her instructors whose name I don’t remember any more. I have been baking this brownie for a long time and the gooey insides are to die for. Its a very simple recipe and is a double chocolate brownie heaven. It uses both cocoa powder and chocolate. If you like the fudgy texture in brownies, then this recipe is for you. You can also make this into a brownie cake by topping the brownie with chocolate ganache.

Here is how to do double chocolate fudge brownies.
Here is what you will need. Make sure to measure all the ingredients accurately. Powder the sugar in a mixie to a powder.

You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too. Leave the parchment a little extra on top so you can just lift the brownies once it has baked. This recipe uses both cocoa powder and chocolate. I have used milk chocolate today. Dark chocolate also works well. Make sure to chop the chocolate into small bits as possible. Set aside.

Melt the butter until just melted and warm. Set aside.

Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.

Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.

Now, we will sift the dry ingredients. Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. I like to sift dry ingredients on a newspaper as its easy.

Why sift? The flour and cocoa lumps up at times. So sifting helps in breaking up the lumps and also to aerate the ingredients.

Add in the sifted flour-cocoa mixture to the bowl.

Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.

Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.

Transfer the fudge brownie batter in the parchment lined pan.

Using a spatula, gently smooth out the batter.

Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.

Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.

These brownies taste good warm. Store the brownies in the refrigerator in an air tight container for upto a week. To serve, warm the brownies a bit and enjoy!

Fudge Brownies Recipe

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• Author: Suguna Vinodh

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Description

Recipe for easy fudge brownies recipe. This recipe uses eggs. Recipe with step by step pictures.

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Ingredients

Scale 1x2x3x

• 120 grams butter
• 300 grams sugar (powder the sugar in mixie)
• 3 large eggs
• 70 grams cocoa powder
• 120 grams Maida (All Purpose Flour)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 175 grams milk chocolate chips (or) dark chocolate chips

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Instructions

• You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too.
• Melt the butter until just melted and warm. Set aside.
• Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.
• Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.
• Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. Add in the sifted flour-cocoa mixture to the bowl. Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.
• Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.
• Transfer the fudge brownie batter in the parchment lined pan. Using a spatula, gently smooth out the batter.
• Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time.  Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.
• Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.

Notes

• I have used Hersheys cocoa powder and store bought milk chocolate.