The hunt for the perfect brownies is officially over. These are the gooiest, most chocolatey and fudgy chocolate brownies of all.
Fudgy Chocolate Brownies
I think everyone has probably tried their hand at making the classic Betty Crocker boxed brownies, but have you ever ventured out and tried making homemade brownies? I hate to burst your bubble, but the box of brownie mix you buy at the store is just a combination of the dry ingredients needed (like flour, sugar, etc.). Aka all things you probably have in your kitchen right now.
So, let’s all get into the kitchen and start whipping up a batch of these fudgy chocolate brownies!!
What are brownies?
Do you remember your first encounter with the fudgy, cake-like, but also not-very-cake-like dessert? I do. In 6th grade brownies were all the rage. In the school lunchroom we could purchase 3 things al-a-carte in addition to our school lunch – sugar cookies, chocolate chip cookies, and brownies.
At the time I thought they were hands down the best brownies of all – what could possibly be better than frozen brownies that are thawed to room temperature, right?! Well, let’s just say down the road my eyes were opened to truly spectacular brownies.
If there’s one thing I wanted to avoid when developing this recipe it was a dry texture. When I think of a brownie I’m looking for the most gooey, fudgy interior and a crisp, tender exterior. There’s just no better combo in any baked good IMO (like in these chocolate chip cookies), and that’s exactly what these brownies are!
Equipment you may need
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
- Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- 8-inch square pan: I love these from USA pan because they’ve got nice slick corners and they’re a light color, but use what you have!
Ingredients for Fudgy Chocolate Brownies
- Unsalted butter
- Cocoa Powder
- Bittersweet chocolate bar
- Vegetable oil
- Large eggs
- Light brown sugar
- Powdered sugar
- Pure vanilla extract
- All-purpose flour
- Kosher salt
- Chocolate chips
Tips for Fudgy Chocolate Brownies
- Whisk the butter and brown sugar into submission. I’m laughing to myself as I’m writing this because it’s just so true. If you want those perfectly crinkly tops on your brownies, you need to whisk HARD for at least 2 to 3 minutes – but until you can dip your finger into the mixture and no longer feel sugar granules between your fingers. It take a while, and you can go ahead and plan for this to be your arm workout for the day, but it is soooo worth it.
- Use room temperature eggs. I know I say this for just about every recipe, but it’s especially important when you’re making brownies. Because we’re using 3 eggs, the temperature really makes a difference in the overall texture of the batter and their ability to incorporate well.
- Don’t overbake! Brownies are meant to be 1 thing and 1 thing only: gooey. If you agree, then I highly recommend removing your brownies from the oven just a litttttle bit early. They’ll continue to bake in the pan as they cool, but the gooey texture is achieved by slightly under baking. Just trust me, you’ll thank me later.
Ok, so lets all agree that we’re going to treat ourselves to these brownies this weekend – I know I will be. Happy Friday everyone and if you decide to bake these be sure to tag me @sarahsdayoff so I can see them and live vicariously through you!!
Also, if you could leave me a star rating on this post that will help others find the recipe as well 🙂 Have the best Friday!!
Love,
Sarah
“God blesses those whose hearts are pure, for they will see God.” -Matthew 5:8-
Fudgy Chocolate Brownies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 (4-oz) bar bittersweet chocolate chopped
- 1/4 cup vegetable oil
- 3 large eggs at room temperature
- 1 cup light brown sugar
- 1 1/2 cups powdered sugar
- 1/2 cup Dutch-process cocoa powder
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 3/4 cup all-purpose flour
- 1 cup semisweet chocolate chips
- Coarse sea salt
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving a 1-inch overhang on each side.
- Place butter in a medium bowl and microwave in 30-second intervals until fully melted. Add the chocolate to the bowl and let stand 3 minutes. Whisk until smooth.
- Meanwhile, add eggs and brown sugar to a separate large bowl. Whisk vigorously for at least 3 minutes or until the sugar granules have dissolved completely. You can test this by dipping your finger into the mixture and rubbing it between 2 fingers. You shouldn't feel any sugar granules. The longer you whisk, the more sugar will dissolve.
- Whisk in the powdered sugar, cocoa powder, vanilla, and salt. Beat in the chocolate and butter mixture until just combined.
- Switch to a rubber spatula or wooden spoon. Fold in the flour until no streaks remain. Fold in the chocolate chips.
- Transfer batter to prepared baking pan, and bake 30 minutes. Remove from oven and immediately bang the pan against the countertop a few times (I place a pot holder on the counter when I do this).
- Allow the brownies to cool to room temperature, about 90 minutes to 2 hours. The brownies will be ready to slice when you can easily lift them from the pan using the parchment paper overhang and they remain quite firm in the middle (don't bend too much).
- Slice the brownies into 16 bars and sprinkle with sea salt (if desired).
This blog post contains affiliate links which make me a small commission at no cost to you. Thank you for supporting Sarah’s Day Off!
Leave A Comment