Chewy Fudgy Homemade Brownies Recipe

Posted on

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Chewy brownies have a dense structure, but still have a little crumb. Fudgy brownies are dense, with a moist, intensely chocolatey interior – somewhere between a chocolate truffle and piece of fudge. I like my brownies so rich and dense that it tastes like frosting you can eat in bar form. Now how delicious does that sound?

Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.

yield: 16-20 BROWNIES

Ingredients:

1/2 cup (115g) salted butter*

8 ounces (228g) coarsely chopped quality semi-sweet chocolate**

3/4 cup (150g) granulated sugar

1/4 cup (50g) packed light brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)

2 Tablespoons (11g) unsweetened cocoa powder

1/4 teaspoon salt

1 cup (180g) semi-sweet chocolate chips

Milk Chocolate Frosting (optional)

1 and 3/4 cups (210g) confectioners’ sugar

1/4 cup (22g) unsweetened cocoa powder

1/2 cup (115g) unsalted butter, softened to room temperature

2 Tablespoons (30ml) heavy cream or half-and-half

1 teaspoon vanilla extract

salt, to taste

Directions:

  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9×9 inch square baking pan*** with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
  3. Visit Chewy Fudgy Homemade Brownies @ sallysbakingaddiction.com for full directions.

Recipe Notes:


*I love to use salted butter here. If you choose to use unsalted, don’t increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.

**I typically use Baker’s, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor.

***You can use an 11×7 inch baking pan instead – the bake time is about 35-40 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *