I’ve already posted a recipe for fudgy no-bake brownies and gluten-free brownies. However, for those wanting truly indulgent, gooey brownies – then this fudgy brownie recipe is for you. These homemade brownies are fudgy and dense in the middle and drizzled with melted chocolate and flaky salt. Even better, this recipe uses just one bowl, and you probably already have nearly all of the ingredients in your kitchen. Plus, this recipe takes just minutes to prepare before moving to the oven to bake. Before you know it, you’ll be salivating at the rich chocolatey smell of these chocolate fudge brownies. These are perfect for a mid-week treat, special occasion, and holidays. In fact, if you’re looking for brownies for a special occasion (like birthdays or Christmas), then these are a perfect option. Add a little peppermint extract and some crushed peppermints to the top, and you have yourself some delicious festive brownies. Alternatively, swap out the melted chocolate topping for some homemade salted caramel – there are tons of ways to customize this recipe to your liking! This is the best fudgy brownie recipe I’ve ever made, so, hopefully, you’ll love it as much as I do!
The Ingredients
Chocolate: I use a combination of high-quality dark chocolate and cacao powder for the ultimate, rich chocolate flavor without too much sweetness. You could also use unsweetened cocoa powder or Dutch-process cocoa.Butter: I use unsalted homemade butter. It adds flavor and helps to create the delicious fudgy brownies texture. You can substitute it with oil, though it really will detract from the flavor and texture.Coffee: use espresso or instant coffee. This will enhance the chocolate flavor without making the brownies taste like coffee.Eggs: will provide structure, bind, and add richness to the fudgy brownie recipe. The amount of egg used in brownies can massively impact the texture.Sugar: I use a combination of maple syrup (or malt syrup ) and light brown sugar. The granulated sugar does more than just flavor; it also adds to the fudgy brownies’ texture as it tenderizes the brownies.Flour: you can use white flour or gluten-free flour. Just be aware that different GF options absorb more liquid so can alter the texture of the brownies. Also, avoid adding extra flour to the recipe as it can make them more cakey.Salt: just a pinch to enhance the chocolate flavor.(Optional) Vanilla extract: it is unnecessary, but it can add a little extra flavor to your homemade brownies.
Optional Add-ins
Chopped NutsShredded coconutA swirl of seed or nut butterChopped dried fruitExtra chocolate chips – milk, white, flavored, etc.A little natural flavoring – mint, orange, rose, etc.
Add about 1/2 cup of any of the above add-ins to your fudge brownies.
How To Make Fudgy Brownies
Step 1: Prepare the fudge brownie batter.
Add the eggs, sugar, and maple syrup to a bowl and whisk just enough for the sugar to melt and obtain a homogenous consistency. Note* If you want a crisp, crackly topped brownie, check the recipe notes for the correct method. In a separate bowl, melt the chocolate and butter over a double boiler, stirring well to combine. Once melted, add it to the egg mixture with the espresso and fold in until just combined. Then, sift in the flour, salt, and cacao powder and fold in gently until just combined. BE CAREFUL not to over mix, or you’ll end up with cakey, not fudgy brownies.
Step 2: Bake the brownies
Pour the brownie batter into a pre-greased and/or parchment-lined baking tray (20cm/8in). Bake in the oven for 15 minutes at 160ºC/325ºF (fan-assisted). Then, turn the tray around, so the front is now at the back of the oven, and bake for a further 10-15 minutes depending on how fudgy you want your fudge brownies to be. To test if the brownies are ready, the surface should be just set with a center that doesn’t jiggle (it will look slightly underbaked). If you test the mixture with a toothpick, it should come out slightly wet/crumbly without being too wet. It will continue to cook once removed from the oven.
Step 3: Cool and top the fudgy brownies
Allow the brownies to cool in the pan for at least an hour – don’t rush this process. Then remove from the pan and allow to cool on a rack until fully cooled. Top your homemade fudge brownies with melted dark chocolate and flaky salt, or your topping of choice (i.e., crumbled cookies, crushed peppermint candies (for Christmas brownies), other crushed candy/candy bars, etc.). You could also top with caramel sauce instead of melted chocolate.
How To Store
To make ahead: you should be able to prepare the batter and leave it in the fridge overnight. Though this isn’t something I’ve tried so I’m not sure how it may affect the texture of the brownies. To store: the leftover homemade brownies will store, covered, at room temperature for up to 5 days or in the fridge for slightly longer. To freeze: slice the brownies and freeze for up to three months. Thaw in the fridge before serving. To reheat: Heat in the microwave until warmed through.
Recipe Notes
For crisp & crackly brownie tops, then mix the sugar into the hot butter/chocolate mixture. Then mix in the eggs and dry ingredients while the batter is still warm. Usually, aerating the batter helps create a crispy top, but avoid overmixing batter when you’re hoping for fudgy brownies.When you whisk in the melted chocolate, make sure that it’s not too hot, or it may cook the eggs.Be careful not to overmix the gooey brownie batter, or they’ll be more cake-like rather than fudgy.Bake for slightly less vs. more time, depending on how fudgy you like the brownies. Remember that they’ll continue to bake once removed from the oven, so it’s better so ever so slightly under-bake to your liking than overbake. For fudgy brownies, the toothpick should come out slightly wet when checking for doneness.If you decide to use sweeter vs. darker chocolate, you may want to adjust the amount of sweetener (sugar) in the fudgy brownie recipe.You can substitute some of the cacao powder with dutch-processed cocoa powder for a richer (more Oreo-like) flavor. Plus, as it’s treated with an alkalizing agent, it has a milder, less bitter taste than regular cocoa. It’s strong, though, so don’t substitute it all.The size of the baking pan that you use will affect the texture of your homemade brownies. I used a 20cm/8in square pan. If you use a wider pan, you’ll need to reduce the baking time (and likewise, increase the time if using a smaller pan).
Related Recipes
Fudgy No-bake brownies (+ Frosting Option)Healthy Chocolate Fudge (Naturally Sweetened)Gluten-Free Brownie in a Jar Recipe (Edible Christmas Gift)Fudgy Vegan Gluten-Free Chocolate CakeOne-Minute Vegan Chocolate Mug CakeHow To Make Healthy Dark ChocolateHomemade Filled Chocolates (Vegan Chocolate Candy)Fudgy Peanut Butter Banana Brownies (Flour-Free, GF)
If you try my best fudgy brownie recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
