When it comes to brownies, I am team fudgy all the way! I probably wouldn’t turn a cakey brownie down, but if I could choose, I’d pick fudgy every time. There’s just something so appealing to me about a brownie that is chewy, rich and has a fudge-like consistency. I love chocolate and a good fudge brownie is probably my favorite way to eat it! The same can be said about my boys. They will clear out a pan of brownies in a snap! When I set out to come up with my own recipe my kiddos were all too willing to be my judges. I did some research and started from scratch to find the perfect combination of ingredients and methods. I did lots of baking, they did lots of tasting, and we all agree… this one’s a winner!
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How To Make Fudge Brownies
I really had fun coming up with my fudge brownie recipe. As I mentioned earlier it became a team effort. My middle son, Carter, joined me in filming the brownie making process, and my oldest son, Nate, was my photography assistant. Before you read further take a moment to check out our fun little video.
What Makes My Brownies Fudgy
I can’t give all the credit to one ingredient or method here. There really is a couple of reasons these brownies are so amazing!
A major star of the show here is the brown sugar. I love brown sugar so much and use it as often as possible! As a child, I could just sit and eat it with a spoon. I had never put it in brownies before, but when you think of what brown sugar does in baking (make things moist and chewy) it makes total sense.
Another key reason these fudge brownies are fudge brownies is their high fat content. I use plenty of butter and melted chocolate to achieve this.
Go Light On The Leavener And Flour
In cake-like brownies, you rely a lot on your leavener (baking soda or baking powder) but in fudge brownies, you rely more on your eggs. You also use less flour in your fudge brownies than cake brownies.
Let’s Bake Some Brownies
The first thing you need to do is make sure you set your eggs out to become room temperature. To be honest, I never do this! I fill a bowl with hot tap water and place my cold eggs in the water for at least 5 minutes. Whether you do it the good old fashion way, or my quick way, doesn’t matter… Just make sure they aren’t cold.
Spray your pan with baking spray. I use my favorite 9×13 cake pan for all of my brownies and cookie bars and have always had great results. You can find it here.
Now, preheat your oven to 325 degrees. This is a lower temperature than you might typically see brownies baked at, but the lower temperature allows the brownies to fully bake without over baking the edges or drying the brownies out.
In a medium saucepan over medium heat melt your butter. Once it has completely melted add in the sugars and whisk over heat for a couple of minutes. Doing this will give your brownies a nice shiny top after they have baked. After your couple of minutes has gone by, add your chocolate. I have tried different kinds of chocolate, but I have to say Ghirardelli semi-sweet chocolate is my all time favorite! You can find it in the baking aisle of your grocery store or here. When your chocolate has melted, remove it from the heat and stir in your vanilla. Now set your pan to the side to cool off for a few minutes.
In a large bowl beat all of your eggs together with a whisk until they are a lighter yellow and well combined. You can now add your butter and chocolate mixture to the eggs but add it slowly and whisk fast. Be careful your chocolate is not too hot or you will end up with scrambled eggs! You also don’t want to let your chocolate mixture cool completely. Just a few minutes cool time is safe.
After your eggs and chocolate/butter mixture have been fully combined you will add your dry ingredients. I added additional chocolate to the brownies here with cocoa powder, and again, I have to recommend Ghirardelli brand (found here) for this one… and nope, they are not paying me to say that! I just love the results I get when using it.
When you add your dry ingredients be careful you do not over stir your batter. I stop as soon as it looks combined.
Then, simply pour your batter into your greased cake pan and bake for 45 minutes. Once finished baking, just cool completely on a cooling rack.
Now… you can stop here, OR you can take your brownies one step further.
My son, Carter, asked if I could make a peanut butter topping for his brownies one day and, goodness, was that ever a great idea! I took peanut butter chips, butter, and heavy cream and made a peanut butter fudge topping that kicks these brownies up a notch for sure!
I even grabbed some peanut butter ice cream from my favorite ice cream shop… YUM! If you’re in southern New Jersey you have to try out Lateria.
At this point, all that’s left to do is enjoy your brownies! They can be stored on the counter or in the fridge with a cover on them. I have to say… try them cold from the refrigerator. They are fantastic cold! Another great thing about them is that they are even better the next day… they are chewier and the edges are softer! I hope you enjoy them as much as my family has.
These brownies definitely earn the title of phenomenal. They are moist, fudgy, and chewy with a rich chocolate flavor. Everything you could want in a brownie!
- 1 cup unsalted butter 2 sticks
- 1 cup granulated sugar
- 1 cup brown sugar
- 8 ounces semi sweet chocolate
- 2 teaspoons pure vanilla
- 4 large eggs
- 1 cup flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups peanut butter chips
- 1 tablespoon butter
- 1/4 cup heavy cream
Preheat your oven to 325 degrees.
Melt butter in a saucepan over medium heat.
Once butter has melted whisk in sugars and continue to whisk for a few minutes.
Add the semi-sweet chocolate in broken up pieces. I use Ghirardelli brand. 8oz. = two of their bars. Continue to whisk until melted.
When the chocolate has melted, remove the pot from the heat and stir in the vanilla. Set the pot off to the side to cool for about 5 minutes.
In a large bowl, whisk the eggs until fully incorporated and lighter yellow.
Slowly add the melted butter/chocolate mixture to the eggs while whisking continuously.
Stir in the flour, cocoa powder (again, I use Ghirardelli), salt, and baking powder until just combined.
Transfer batter into a greased 9x13 aluminum baking pan and bake for 45 minutes.
Cool completely on wire rack.
Combine the peanut butter chips and butter in a microwave-safe bowl.
Heat the chips and butter at 50% power for 2 minutes.
In a separate microwave safe bowl heat the heavy cream for 15 seconds.
Stir the heated cream into the melted peanut butter chips with a whisk. Once fully combined whisk vigorously until smooth.
Let the peanut butter topping sit on the counter untouched for about 10 minutes.
Drizzle the topping over your brownies. Add as little or as much as you desire.
Let the topping set and then enjoy!
These brownies can be stored on the counter or the refrigerator as long as they have a cover on them. I highly recommend eating them cold!