Homemade Fudgy Brownies
These Homemade Fudgy Brownies are seriously the best brownies! They are so moist and dense, they just melt right in your mouth. Don’t leave me alone with the full pan unless you want them to disappear. 🙂
It is a hard thing to pin down the perfect brownie. Everyone has their own idea of what that entails. Probably the biggest debate is fudgy vs cakey. I’m going to be honest – I like both. These brownies have been a very popular one and always seem to get great reviews when I make them. They are a little more on the cakey side but still are wonderfully dense and verge on fudgy. So when I decided to really go for it and get my ideal fudgy brownie (everyone needs one), I started with that recipe.
The first two big differences are the butter and chocolate. I used melted butter for these brownies because it’s totally necessary in a legit fudgy brownie. Melting the butter makes for a denser brownie. The alternative would be creaming the butter, which is going to add air to the batter and take away from the density we want. So melted butter it is.
As for the chocolate, I nixed most of the cocoa and went with melted chocolate. Again, it makes for a much fudgier brownie. Cocoa is going to make more of a cakey brownie. I did add a touch of cocoa to ramp up the chocolate factor a bit, but largely the melted chocolate is adding to both the flavor and texture in these brownies. I opted for semi sweet chocolate because that’s my preference and what I usually have handy.
The butter and chocolate are melted together to start. I melted them in a metal pot set over boiling water (basically a double boiler). It melts together nice and quickly. Once it’s melted, set it aside to cool.
Next you’ll combine the sugar, vanilla extract and eggs. The brownie recipe I started with had 3 eggs and I decided to keep it that way. It was just the right number of eggs to bind everything together and keep it moist without making things too eggy.
Once the chocolate mixture has cooled a bit (you don’t want the heat from the chocolate to cook the eggs), you’ll whisk it into the egg mixture until combined. From there, fold in the dry ingredients and you’re ready for baking! Spread the batter evenly into a 9 inch square pan and bake for about 35 to 38 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out with some moist crumbs. If it’s too moist, they’re probably not done. If you don’t get anything sticking to the toothpick, they are probably overdone. It’s a tricky thing to get just right, but necessary for the perfect homemade fudgy brownie.
Once the brownies are cooled, you are ready to dig in and devour. Of course if you can hold yourself back, you can frost your brownies if you so chose. I frosted half of mine and left the others unfrosted. It was hard to decide which way I liked best. I love frosting, but these brownies are really so good it isn’t even necessary. So if you’re a frosting fan, go for it. Otherwise, leave those babies naked. 🙂 Either way, you are sure to love them!
Homemade Fudgy Brownies
- Yield: 12 Brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1/2 cup (112g) unsalted butter
- 6 oz chopped quality semi sweet chocolate
- 1 1/4 cups (259g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 3/4 cup (98g) flour
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp (15ml) heavy cream
- Pinch of salt
- 1 cup (115g) powdered sugar, sifted
1. Preheat the oven to 350°F (176°C) and grease a 9×9 inch baking pan, or line it with parchment paper. Set aside.
2. Put the butter and chocolate in the top of a double boiler (or in a metal pan set over a pot of boiling water) and stir until melted and smooth. Set aside.
3. Whisk together the sugar, vanilla extract and eggs until combined.
4. Whisk the cooled chocolate mixture into the egg mixture.
5. Combine the dry ingredients, then fold the dry ingredients into the wet ingredients until combined.
6. Spread the batter evenly into the prepared baking pan.
7. Bake brownies for 35-38 minutes or until a toothpick inserted comes out with moist crumbs sticking to it.
8. Remove brownies and allow to cool completely.
9. If frosting the brownies, combine all the ingredients for the frosting except for the powdered sugar in a small sauce pan. Heat mixture on low until cocoa is dissolved and incorporated, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. Whisk in the powdered sugar then spread frosting evenly over the brownies and allow to cool.
10. Cut brownies into squares.
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