Outrageously Fudgy Brownies + Video

Homemade Fudgy Brownies are ultra chocolaty, outrageously delicious, and loaded with chewy goodness! This recipe makes the perfect dessert for any occasion.

This is absolutely the best fudgy brownie recipe you’ll ever make! It’s one of our most requested desserts and every chocolate lover’s dream. 

 

Homemade Fudgy Brownies

Not only is this fudgy brownie recipe great for parties and bake sales, but chocolate chips in brownies make the perfect homemade gift for the holiday season!

Pair them with other baked goods like Pecan Pie Bars or Lemon Bars to make a delicious treat basket to share.

Or, make Mexican Hot Chocolate Brownies with nutty brown butter frosting for a little extra kick!

Recipe Tips

• Don’t Overbake
  – Check for doneness by inserting a toothpick into the center. As soon
  as it comes out clean, remove the pan from the oven since the brownies
  will continue to bake as they cool.
• Mix By Hand – Using an electric mixer will add too much air to the batter, causing them to come out tough and dry.
• Add Toppings
  – Make the dessert even more decadent by sprinkling more chocolate
  chips on top of the batter before baking. You could even crumble your
  favorite candy bar over the top once they’re done for added flavor and
  texture.

Ingredients for Fudgy Brownies

• Butter
  – Using unsalted allows you to control how much salt goes into the
  recipe. If salted butter is all you have on hand, omit the extra salt.
• Chocolate
  – I like to use a blend of semisweet chips and bittersweet chunks, but
  milk chocolate would work as well. Still use a blend of two different
  chocolates for the best flavor.
• Instant Coffee
  – If you don’t like the flavor of coffee, don’t worry! This just helps
  bring out the richness of the chocolate. Be sure to choose one without
  any added flavoring.

Storage and Freezing

Cut and store brownie squares in an airtight container, or wrap them
well with plastic wrap. They’ll stay fresh for a few days at room
temperature, or up to a week in the refrigerator.

You can also freeze individual squares or a full pan for up to 3 months.
Thaw on the counter until softened, or warm individual slices in the
microwave for 15-second increments at half power.

Fudgy Brownie Recipe FAQ

How do I melt chocolate using the stovetop?

Use a double boiler, or make your own, by placing a glass bowl over a pot of simmering water.

The bowl needs to be large enough to rest securely over the pot. This is
because the chocolate will seize if any water or condensation gets into
it.

Also, make sure to keep the water at a low simmer, because chocolate will burn and take on a bitter flavor if it gets too hot.

Can I use cooking spray instead of butter?

Yes, any cooking or baking spray can be used instead. Just know that
baking spray may create a white powdery appearance on the outside of
your dessert.

Enjoy!

With love from our simple kitchen to yours. 

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Double Chocolate Brownies + Video

Donna Elick

Make Double Chocolate Brownies from scratch in under an hour. An ultra fudgy, chewy, and outrageously delicious dessert to feed a crowd!

5 stars from 1 review

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 24 or 48 small brownies

Equipment

• 1 12 x 18 x 2-inch cake pan

Ingredients

 

1x2x3x

• ▢ 1 pound unsalted butter, 4 sticks
• ▢ 28 ounces semisweet chocolate chips, divided (1 pound + 12 ounces)
• ▢ 6 ounces bittersweet chocolate
• ▢ 8 large eggs
• ▢ 1 tablespoon instant coffee granules
• ▢ 2 tablespoons pure vanilla extract
• ▢ 2 1/4 cups granulated sugar
• ▢ 1 1/4 cups all-purpose flour, divided
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon kosher salt
• ▢ unsweetened cocoa, to dust pan

Instructions

 

• Preheat oven to 350°F.
• Butter a 12 x 18 x 2-inch baking pan and dust with cocoa (this keeps the brownies from having a white powdery appearance)
• Melt together the butter, 1 pound of chocolate chips, and the bittersweet chocolate in a microwave safe medium bowl. Heat in 30 second increments until melted. Stir between each heating. Allow to cool slightly.
• In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• Add 1 cup flour, baking powder and salt to a sieve and sift into chocolate mixture.
• Toss the remaining 12 ounces of chocolate chips with 1/4 cup of flour. Add them to the chocolate mixture and stir to combine.
• Pour batter into prepared baking pan.
• Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Half way in between cooking time; rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Use care not to overbake! Allow brownies to cool thoroughly, cut into 48 brownie squares.
• Serve and enjoy!

Video

Donna’s Notes

You can also cook this recipe in (2) 9×13 pans. Or bake one 9×13 and halve the recipe if you like.

Nutrition

Serving: 1 | Calories: 489cal | Carbohydrates: 45g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 177mg | Sugar: 34g | Fiber: 3g | Calcium: 69mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Recipe adapted from Ina Garten

Originally published December 2013. Updated and republished December 2020.

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