Everyone Loves a Fudgy Brownie
I created these Fudgy Chocolate Brownies because I have never met anyone who likes a dry, crumbly brownie. Have you? That is why I have always wanted to make the fudgiest brownies ever that are just on the borderline of needing a spoon to eat them.
These brownies are soft and fudgy. Really soft and fudgy. If you want to bake the fudgy brownies a little longer, well that’s fine. They will still be delicious, they won’t be dry but trust me. Undercooking these just a bit will make these your favorite brownies. Promise.
It’s easy to make your own cake flour
It’s important to follow the recipe exactly. You will need both all purpose flour and cake flour but its ok to make your own cake flour. For this recipe to make the cake flour measure out 1/2 cup of all purpose flour and remove one tablespoon. Put that back in the flour jar! Whisk in 1 tablespoon of cornstarch and add that the dry mixture of all purpose flour, brown sugar, cocoa powder and salt.
As always, use the best quality ingredients
It’s not really nice to call up the old expression “garbage in, garbage out” but it’s really true of cooking and baking. You can only achieve the finest results by using the highest quality ingredients. That is not to say EXPENSIVE. High quality does not necassarily mean that you have to spend a fortune. But you must always always always use real vanilla extract. But you can find it at reasonable prices at Target or Walmart .
The same principle holds true for cocoa powder and chocolate chips. You can buy Valrhona Cocoa Powder on Amazon and one container will last a long time. I have recently found the BEST CHOCOLATE CHIPS EVER made by Guittard at Whole Foods. No joke. These are amazing because each chip is twice as big as a regular chocolate chip. How can anyone ever go back to baking with a small chocolate chip again? Bigger is always better when it comes to chocolate. As you will see, there’s a reason why they call them Super Chips.
Don’t overmix the Fudgy Chocolate batter and don’t overbake
As you can see from the recipe, mixing in the flour (cake flour and all purpose) att he end of the mixing process is very quick. You do not want the brownies to be stiff or tough when baked. I always say that when I write a recipe for brownies or muffins, and other recipe developers and authors always say that as well but I have yet to meet a tough brownie. Nevertheless, just take this as the gospel truth and do it because it’s not like its very hard to do?
You want to seriously underbake these. I explain in the recipe how to test them in various stages of baking so they are soft and fudgy to your liking. You can bake them a little longer if you feel they are borderline spoonable, but for me, the softer the better. Baked to firmness is fine. They still taste absolutely delicious becuase of all those fabulous chocolate ingredients but overcooking a brownie is like a well-done steak. My mother referred to that as a “sacrilege”. Bet you haven’t heard that word in awhile!
I hate to brag but believe me, if you follow this recipe for Fudgy Chocolate Brownies and use each of the recommended high quality ingredients, you and those you love will think these are the best brownies they have ever eaten. I mention “those you love” because these are not something you want to share with anyone. But if you are driven to good deeds, pick the recipients carefully because only the kindest and most loving of people should be the beneficiaries of these culinary wonders.
As always, if you make this recipe and share the joy of eating the meltiest, messiest brownies ever, please comment here or on my Instagram feed @metirementblog.
Much appreciated!
Fudgy Brownies
The chewiest, fudgiest brownies you have ever eaten.
Ingredients
- 1 cup unsalted butter at room temperature plus 1 tablespoon for the pan
- 2 cups sugar
- 1 cup light brown sugar
- 4 eggs at room temperature
- 1 tablespoon vanilla
- 1 cup flour
- 1/2 cup cake flour
- 1 cup dark cocoa powder preferably Ghirardelli or Valrhona
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
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Preheat oven to 350 degrees.
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Grease a 9 x 13 inch glass baking pan with 1 tablespoon of butter.
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In a large mixing bowl with a hand mixer beat together the butter, sugar, and brown sugar until it is smooth and the sugar is no longer grainy. This will take about 5 minutes at high speed.
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Add the eggs one at a time, mixing well after each addition. Add vanilla.
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With the mixer off, sift in the flour, cake flour, cocoa, and salt. A mesh strainer works well for this. Turn the mixer to the low setting and mix just until the flour is combined. Do not overmix.
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Fold in chocolate chips.
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Pour into 9 x 13 pan and spread evenly.
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Bake for 30 minutes. Take the pan out of the oven and shake it back and forth. The brownies should not shift like liquid but also should not be stiff or hard. If they look too soft and uncooked, put them back in the oven for 5-6 minutes and check again. You can do this another time if you think the center is too soft.
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Remove from the oven and let the brownies cool completely.
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