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To make the ultimate fudgy brownies, gather these ingredients: - 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Each ingredient plays a key role in the texture and taste. The butter adds richness, while sugar helps create that shiny top. Eggs act as a binder, giving the brownies a soft, fudgy feel. Flour gives structure, and cocoa powder brings deep chocolate flavor. Chocolate chips add extra indulgence, and walnuts bring a nice crunch if you choose to add them. Choosing the right ingredients makes a big difference. Here are my tips: - Butter: Use unsalted butter for better control over salt levels. - Sugar: Choose granulated sugar for the best texture. - Eggs: Fresh eggs help with rising and taste. - Vanilla: Pure vanilla extract gives a more natural flavor than imitation. - Flour: Use all-purpose flour for a good balance of texture. - Cocoa Powder: Select high-quality unsweetened cocoa for a rich taste. - Chocolate Chips: Semi-sweet chips make brownies sweeter and more indulgent. - Walnuts: If using, opt for fresh, raw walnuts for the best crunch and flavor. Sometimes, you may not have all the ingredients. Here are some easy swaps: - Butter: Use coconut oil or margarine, but the flavor may change. - Sugar: You can replace granulated sugar with brown sugar for a moister brownie. - Eggs: Replace each egg with 1/4 cup unsweetened applesauce for a vegan option. - Flour: Use gluten-free flour blends if you need a gluten-free choice. - Cocoa Powder: Dutch-process cocoa can be used for a smoother taste. - Chocolate Chips: You can use dark chocolate or milk chocolate chips based on your preference. These tips and substitutes will help you create the best fudgy brownies, tailored to what you have on hand! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the ideal heat for fudgy brownies. While the oven heats, prepare your baking pan. Use a 9x13 inch pan for the best results. Grease it well or line it with parchment paper. This helps the brownies come out easily later. Next, grab a medium saucepan. Place it on low heat and add 1 cup of unsalted butter. Stir it until it melts completely. Once melted, take it off the heat. Add 2 cups of granulated sugar to the butter. Mix these two until they look smooth. Let this mixture cool a bit. Now, crack in 4 large eggs, one at a time. Mix well after each egg. Finish this step by stirring in 1 teaspoon of vanilla extract. Now, take a separate bowl. Sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. This step helps to remove lumps. Slowly add this dry mix to the wet ingredients. Use a spatula for folding, and be gentle. You don’t want to overmix. When just combined, fold in 1 cup of semi-sweet chocolate chips. If you like, add 1/2 cup of chopped walnuts. Pour the brownie batter into the prepared baking pan. Use a spatula to smooth the top. Place it in your preheated oven. Bake for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out with some moist crumbs. This shows you have that perfect fudgy texture! After baking, let the brownies cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely. Now they are ready to cut into squares and enjoy! To get that rich, fudgy texture, you must not overmix your batter. Mix just until you see no dry flour. Bake for 25 to 30 minutes. When testing, a toothpick should come out with a few moist crumbs. This gives you that gooey center. Also, use good quality chocolate chips. They melt well and enhance the flavor. Many people overbake their brownies. This makes them dry instead of fudgy. Another mistake is not cooling them before cutting. Letting them cool helps them set. If you add too much flour, the brownies will be tough. Stick to the recipe for the best results. Fudgy brownies are great on their own but can be even better with toppings. Try serving them warm with vanilla ice cream. A drizzle of chocolate sauce adds extra sweetness. Fresh berries or whipped cream give a nice contrast. You can also pair them with a strong coffee or a glass of milk for a delightful treat. Pro Tips Use Quality Chocolate: The better the chocolate, the richer and more decadent your brownies will be. Opt for high-quality semi-sweet chocolate chips for the best results. Don’t Overmix: When combining the dry ingredients with the wet, stir gently until just combined. Overmixing can lead to tough brownies. Check Doneness Carefully: For fudgy brownies, a toothpick should come out with a few moist crumbs. If it comes out clean, they may be overbaked. Add a Pinch of Espresso Powder: To intensify the chocolate flavor, add a teaspoon of espresso powder to the dry ingredients. It enhances the richness without adding coffee flavor. {{image_2}} You can enhance your brownies by adding nuts or mix-ins. Walnuts add a nice crunch and flavor. If you like nuts, chop them roughly and mix them into the batter. You can also try almonds or pecans. For a sweet twist, add chocolate chips or peanut butter chips. These mix-ins will make each bite special and fun. Want to make your brownies unique? Consider adding different flavors. Mint extract gives a fresh taste. Just use one teaspoon to keep it balanced. You can also swirl in caramel sauce for a rich treat. To do this, pour half the batter, add caramel, then top with the rest of the batter. This adds a gooey surprise that everyone will love. Need a gluten-free version? You can swap the all-purpose flour for gluten-free flour. This keeps the fudginess intact. For a vegan option, replace the butter with coconut oil and use flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This way, everyone can enjoy these fudgy brownies! To keep your brownies fresh, store them in an airtight container. This helps maintain their moisture and fudgy texture. You can place a layer of parchment paper between layers to prevent sticking. Keep them at room temperature for up to four days. If you want them to last longer, consider refrigeration, but this can change their texture. Freezing brownies is a great way to save some for later. First, let your brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to eat them, just thaw at room temperature. To enjoy your brownies warm, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet lined with parchment paper. Heat for about 10 minutes. This warms them up without drying them out. You can also microwave a square for about 15 seconds. This gives you that gooey, warm experience, perfect with a scoop of ice cream! Fudgy brownies can last about 3 to 5 days at room temp. Store them in an airtight container. If you want them fresh longer, keep them in the fridge. They can last up to a week there. Yes, you can! You can use applesauce or mashed bananas instead of eggs. Use 1/4 cup of applesauce or banana for each egg. This will help keep the brownies moist and fudgy. If the brownies are undercooked, they will be gooey and soft in the middle. This means they need more time in the oven. An undercooked brownie can taste great, but it may not hold its shape. To check if brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it comes out clean, they might be overbaked. A little fudginess is what you want! Absolutely! You can use dark chocolate or milk chocolate instead of semi-sweet chocolate. The taste will change, but it can still be delicious. Just make sure to adjust the sugar if you use milk chocolate, as it is sweeter. In this post, we explored how to make fudgy brownies. We covered key ingredients and how to choose the best ones. I shared tips on baking, achieving that perfect fudgy texture, and avoiding common mistakes. You learned about fun variations, storage methods, and answered common questions. Now, you have all the tools to bake amazing fudgy brownies. Enjoy the process and share your treats! Happy baking!

Ultimate Fudgy Brownies

Deliciously rich and fudgy brownies that are easy to make and perfect for chocolate lovers.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal later.
  • In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in sugar until well combined.
  • Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients using a spatula, being careful not to overmix.
  • Once just combined, fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not fully clean for that fudgy texture!).
  • Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • Once cooled, cut into squares and enjoy your delicious fudgy brownies!

Notes

For extra texture, add walnuts if desired.
Keyword brownies, chocolate, dessert, fudgy