Chewy Fudge Brownies

I remember as a kid thinking I didn’t really like “homemade” brownies. Whenever I tried them at a potluck or a school function they were always very cakey and sort of bland? And honestly, box mix brownies are pretty damn good. I am a major fan of fudgy and gooey brownies. Let’s save the cakey texture for ya know, CAKE. These chewy fudge brownies are the perfect brownie: dense and fudgy with a perfectly shiny and crackly top.

After a couple of tries and a few tweaks along the way, I finally came up with an easy, pantry friendly recipe to quickly whip up box style brownies at home completely from scratch. Box mix recipes typically call for oil, but for this recipe I decided to use butter for an extra rich flavor. This recipe calls for both melted chocolate and cocoa powder for a rich chocolate flavor that is still moist and fudgy.

Technique for chewy fudge brownies:

To get that signature, shiny and crackly top it is important to mix your eggs and sugar together for 2-3 minutes with either a stand or a hand mixer before you add any of your other ingredients. Beating together the sugar and eggs whips in air and creates an almost meringue like texture, so don’t skip this step! Next, you’ll add in melted butter and chocolate, and vanilla extract and mix until just combined. The dry ingredients will be added next: all purpose flour, cocoa powder and salt.

I added in 1 cup of chocolate chips to this recipe but the mix-in options are pretty much endless! These would be delicious with walnuts or chopped pecans. Any kind of chocolate will work, I personally like a combo of milk and semi-sweet chocolate, but dark would also be delicious. Chopped up chocolate would also work just as well as chocolate chips.

Check out my chocolate coffee toffee cookies or my s’mores brownie skillet for more delicious chocolate recipes!

Chewy Fudge Brownies

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 12

Ingredients

  

• 1/2 cup unsalted butter
• 4 oz semi-sweet chocolate, chopped
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup chocolate chips

Instructions

 

• Preheat oven to 350° and line an 8×8 baking dish with parchment paper and grease with butter or cooking spray.
• In a microwave safe bowl melt together butter and chocolate in 20 second increments, stirring each time, until smooth and completely melted. Set aside to cool slightly.
• In a mixing bowl beat together sugar and eggs with either a stand mixer or an electric handheld mixer until fluffy and combined, 2-3 minutes.
• With the mixer on low add in the chocolate and butter mixture and vanilla and mix until combined.
• In a separate bowl combine salt, flour and cocoa powder.
• Add dry ingredients to wet ingredients and fold together with a spatula. Add in chocolate chips and fold until just combined.
• Pour into prepared baking pan and bake in the center rack of the oven for 20-22 minutes until the center is just set and the top is shiny.
• Let cool completely before slicing. Store in an airtight container for 2-3 days.

Notes

For the semi-sweet chocolate I prefer to use the baking bars that come in 4 oz packages because that is the amount needed for this recipe and they are easy to chop.

For the chocolate chips use whatever kind you prefer! You can even use a mix of two, for example 1/2 cup of milk chocolate chips and 1/2 cup of dark chocolate chips.