Table of Contents
Too many times I’ve heard friends say: “but homemade brownies are never like the box.” Well, that is true no more! You just need the right recipe and if that was you, this is the one for you.
Box brownies have a few things right.
- They’re always consistent when you bake them.
- Each time you will get a fudgy brownie with a crackly top.
But what they lack is real chocolate flavor. Yes, they’re sweet and maybe have hints of chocolate, but not rich delicious chocolate.
To indulge in a brownie, they should be worth every single bite. The ingredients are fairly simple and there aren’t too many of them, so each one matters. First, we need to be on the same page: these are fudgy brownies. Not cakey, not lofty, but dense, rich, and fudgy.
To achieve the right level of fudgy-ness the amount of flour and melted chocolate is key. The less flour a baked good has, the more gooey or soft it usually becomes. These have just the right amount of flour to give them structure and texture but keep them gooey in the center.
Adding to the texture in these brownies is the melted chocolate and butter. Chocolate plays many roles in brownies and when melted with the butter, the texture is exactly what you crave.
Bring on the chocolate!
The most important part of a brownie is the chocolate. They can look right, but if they don’t taste good, what’s the point? Here’s how these brownies make sure to pack a chocolate punch:
- Some chocolate is melted and mixed in with the batter. That gives a good base flavor.
- Adding semi-sweet and milk chocolate chunks into the batter intensifies the flavor and ensures each bite will have chocolate.
- Espresso powder is added right into the batter. The powder does not give any coffee or mocha flavor, but does a lot to increase the chocolate flavor.
All of these ingredients create the ultimate brownie! They’re still nostalgic but updated to a ensure perfect bite each time.
Watch how to make these fudgy brownies
Ultimate Homemade Fudgy Brownies
- ½ cup butter
- 4 oz bittersweet chocolate
- ¾ cup flour
- 1 cup sugar
- 2 tbsp Dutch process cocoa
- 1 tsp espresso powder
- ½ tsp salt
- 2 eggs
- 1 ½ tsp vanilla extract
- 4 oz semi-sweet chocolate roughly chopped
- 4 oz milk chocolate roughly chopped
- Preheat oven to 350°F and grease an 8×8 baking pan. Line with parchment to fit the bottom of the pan and overhang the sides. Grease parchment and set aside.
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and butter. Microwave in 30-second increments until the butter and chocolate are melted and combined. Set aside to cool slightly.4 oz bittersweet chocolate, ½ cup butter
- In a separate bowl, combine the flour, sugar, cocoa, espresso powder, and salt. Whisk to combine. Add eggs and vanilla to the melted chocolate, whisking to combine.¾ cup flour, 1 cup sugar, 2 tbsp Dutch process cocoa, 1 tsp espresso powder, ½ tsp salt, 2 eggs, 1 ½ tsp vanilla extract
- Add the eggs and chocolate mixture to the dry ingredients. Whisk or fold until only a few dry streaks remain. Do not over mix the batter or the brownies could become tough. Add chopped semi-sweet and milk chocolate. Fold to incorporate.4 oz semi-sweet chocolate, 4 oz milk chocolate
- Pour batter into prepared pan and spread to an even layer. Place in preheated oven for 25-30 minutes. The edges will become set but the center will slightly jiggle. Do not overbake! If the center is completely set when you pull the brownies out, they will be dry and have less flavor!
- Let cool completely in the pan for two hours. Remove brownies using parchment sling and slice.