Brownies are a personal thing. Some like them cake-like. Some like them fudge-like and some link them somewhere in between. If you are a fudge brownie lover, this recipe is for you!
Brownies are a favourite in our house. I bake them often and I’m always trying new recipes looking for the holy grail of brownie recipes. I made these this past weekend and according to my in-house taste testers (H and daughter), these are “the best”. They are definitely of the fudge brownie variety and they pack a great chocolate punch.
The only downside of these brownies is that you have to be prepared to wait for them, as they must be refrigerated for 4-6 hours before eating. These brownies require a bit of patience, but they are definitely worth it!
Best Fudge Brownies
Summary: If you like a fudgey brownie, this recipe is for you. I think fudge brownies are best with nuts in them, but feel free to leave out if you’re not a fan.
- 7 oz. unsweetened chocolate, chopped
- 2 Tbsp. good quality cocoa powder
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 tsp. salt
- 3 eggs, at room temperature
- 1 cups all purpose flour, sifted
- 3/4 cups chocolate chips
- 1 cups chopped walnuts (or pecans)
- Preheat oven to 300° F.
- Butter a 8 by 8 inch pan and line the just the bottom with parchment paper.
- Melt the chocolate and cocoa powder together in the top of a double boileror in the microwave, heating in 15 second intervals and stirring well between heatings.
- In a separate bowl, or stand mixer bowl, cream the butter, sugar, and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl down often.
- Add the melted chocolate and mix until the colour is even.
- Add the flour in 3 additions, mixing gently between additions. When all the flour is incorporated, fold in the chocolate chunks and walnuts and mix well.
- Pour into the prepared pan and spread the batter evenly. Bake at 300° F. for 25 to 30 minutes. The top will look set and papery, the middle will feel very soft, and the edges will have just started to pull away from the sides of the pan. Do not over-bake.
- Cool the brownies on a cooling rack on the counter until completely cooled, about 1 to 2 hours, then chill them in the refrigerator, covered with plastic wrap, for 4 to 6 hours. The chilling is the most important part as it sets the fudge like texture.
- Remove from refrigerator and run a knife around the edge of the pan. Remove from pan and cut them into small squares (they are very rich). If desired, dust with powdered, icing sugar or a thin chocolate glaze and top with chopped nuts.
- (Note: These brownies freeze well, if you’d like to freeze part of the batch – aka getting them out of harm’s way :)
Prep time: 10 min | Cook time: 30 min | Total time: 40 min
Number of servings (yield): 12
Adapted from a Polka Dot Cake Studio recipe | Photo