Fudge-style brownies are indulgent, rich treats beloved for their dense, moist texture and intense chocolate flavor. These brownies differ from cakey or chewy varieties due to their high proportion of chocolate and fat, typically butter or oil, resulting in a fudgy consistency. Key ingredients include high-quality cocoa powder or melted chocolate, sugar, eggs, flour, and sometimes additional add-ins like nuts or chocolate chips for extra decadence. Fudge-style brownies are often prepared by melting the chocolate and butter together, then incorporating the remaining ingredients to create a thick batter. They are baked until just set, resulting in a slightly gooey center with a shiny, crackly top. These brownies are a favorite dessert for chocolate lovers, perfect for indulging in a rich, satisfying treat.
These brownies were served in our restaurants for years. This recipe is adapted from a commercial recipe I created. Commercial version is available upon request.
Fudge Style Brownies
Equipment
- 2 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 22cm x 33cm Baking Tray 9" x 13" Baking Tray
- 1 Pot Boiling Water
Ingredients
- 375 gram Semi Sweet Bakers Chocolate or semi sweet chips
- 180 gram Butter cubed (1.25 C)
- 35 gram Cocoa Powder 5 tbsp
- 500 gram White Sugar 2.5 cups
- 13 gram Real Vanilla Extract 1tbsp
- 7 Large eggs lightly beaten, room temp please
- 225 gram White Flour sifted if it needs it (1.75 cup + 2 tbsp)
- 6 gram Koster Salt 1tsp
- 318 gram Semi Sweet Chocolate Chips 1.75 cup + 2 tbsp
Instructions
- Preheat Oven to 176C or 350F before starting to blend ingredients.
- Create a double boiler with your pot that is boiling water and your first mixing bowl, make sure steam / water doesn’t get into the bowl as your chocolate will bind (harden). Add 180g (1.25c) of butter, and let it melt.Once melted add the 375g Semi Sweet Baker's Chocolate to the melted butter and stir until fully incorporated and smooth. Minding not to get any water into this butter / chocolate blend. Remove from the stove, stir in the 35g (5tbsp) cocoa powder, 625g (2.5c) sugar, and 13g (1tbsp) Vanilla Extract. Mix thoroughly. Set aside to slightly cool.
- Once slightly cooled, add the 7 eggs slowly, mixing into the batter thoroughly. Make sure the eggs aren’t going to be scrambled from heat, you can do this by tempering the eggs if you are confident in that process. If you aren’t, just let the batter cool slightly to under 60c or 140f.(Learn to temper eggs and the science behind itLean to Temper Eggs: https://pastrychefonline.com/tempering-eggs/
- Add the 225g (1.75c +2tbsp) white flour, 6g (1tsp) salt, 318g (1.75c + 2tbsp) Chocolate chips and mix thoroughly. Make sure the batter has no lumps of flour.
- Butter your baking pan, or line it with parchment paper, pour your batter into the pan and place in your oven for 25-30 minutes. They will be cooked once a toothpick comes out clean (ish). Remember there is chocolate chips in there, you very well may hit them on the way out. DO NOT OVER BAKE. Remove from the oven and set on wire racks to cool. Serve them only once they are room temperature.
Worked perfect, the note about temp was just right and helped get the texture I wanted. And thanks for adding the note about Walnuts! (BTW if you can get them, black walnuts would be AMAZING in it)
I will definitely try the Black Walnut trick. We have a backyard full of them and they should be crazy fruitful this year as the last two have had almost no walnuts. Thank you for the comment.