fudge brownies

<em>These are, by far, the fudgiest homemade brownies in the world!</em>

Ultimate Fudge Brownies with Peanut Butter Chips

Tablespoons (145 grams) unsalted butter

sugar

+ 2 Tablespoons (74 grams) unsweetened cocoa powder, I used Hershey’s Special Dark

salt

vanilla extract

eggs

(62 grams) all-purpose flour (spoon & leveled)

(180 grams) peanut butter chips

Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.

Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.

Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.

Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.

Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won&#8217;t last that long, trust me!

These. Are. FABULOUS!  I've been in a baking mood during this COVID-19 quarantine, so I went looking for a brownie recipe where I could use up some peanut butter chips I had on hand.  I found this recipe on Pinterest and knew it had to be good because it came from your site!  I've never commented on a recipe before, but I had to for this one!  Let me just say that even with a little tweak I had to make, these are seriously delicious!  So fudgy and rich.  The tweak I had to make was using 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips because that's all I had available, but honestly, I love the little bits of melted chocolate along with the yummy peanut butter chips.  I baked in an 8x8 glass dish for 27 minutes.  My boyfriend and I had a couple last night, and they were really good, but I think they are even better this morning!  Yes... I had a brownie as an appetizer before breakfast.  :-D  Thanks for a great recipe!  It's officially going in my dessert recipe binder.

Than you Sally for this delicious recipe. These brownies are decadent! The batch is small but perfectly because they are so rich.

I have made at least 3 your recipes and they always turn out great. Thanks again and keep safe :)

Love this recipe! I tried making it with caramel in place of peanut butter and that was wonderful too! I also froze it for only a few hours after baking to make slicing easier -- made for super sharp, beautiful cubes!

These Nutella Fudge Brownies are decadent little bars with a dense brownie on the bottom, Nutella fudge in the middle and chocolate on top. You can't go wrong with this chocolatey confection!

Nutella Fudge Brownies

unsalted butter, melted (I use Challenge Butter)

tsp vanilla extract

flour

tbsp cocoa

tsp baking powder

tsp salt

can sweetened condensed milk

unsalted butter, room temperature

(9 oz | 254 grams) chocolate chips

chocolate-hazelnut spread,

(6 oz | 169 grams) chocolate chips

tbsp shortening

Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done.
2

Combine the butter, sugar and vanilla extract in a medium sized bowl.
3

Combine flour, cocoa, baking powder and salt in another medium sized bowl.
5

Slowly add dry ingredients to the egg mixture until well combined.
6

Pour the batter into the pan and spread evenly.
7

Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
ONCE THE BROWNIE IS COOLED, MAKE THE FUDGE:
<

id=&#8221;instruction-step-9&#8243;>8. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
9

Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
1

. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.
1

. Spread chocolate into an even layer over the fudge.
1

. The chocolate should cool quickly and become firm. Cut into bars.
Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.

These brownies are thick and chewy, intensely fudgy, and packed with chocolate chips.

Chocolate Chip Brownies

(40 grams) dutch-processed cocoa powder

vanilla

unsalted butter

(200 grams) granulated sugar

(95 grams) all-purpose flour

& 1/2 cups (265 grams) semi-sweet chocolate chips, divided

In a medium bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla. Set aside.

In a medium microwave-safe bowl, combine the butter and sugar. Heat in the microwave for 30 seconds at a time until the butter is melted.

Stir and continue heating just until the butter starts to foam. You don&#8217;t want to bring it to a boil, just heated through to melt some of the sugar which will help create that top shiny crust on top of the brownies. This should take about 1.5 -2 minutes total for the butter to melt and start to foam.

Add the hot butter mixture to the cocoa mixture. Whisk until smooth. Stir in the flour, and then stir in 1/2 cup of chocolate chips until melted. Let cool for 15 minutes.

Meanwhile, preheat your oven to 350F. Butter and line an 8&#215;8&#8243; baking pan with parchment paper.

Once the batter has cooled, stir in the rest of the chocolate chips and spoon the batter into the prepared baking pan. Spread the batter out evenly in the pan.

Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, but the center should still look moist. Let cool before cutting into squares.

It was really good and so easy to make. Will definitely be making again. Thanks for the recipe

I LOVE these brownies! This recipe has quickly become a staple in my house. When I want a dessert &amp; don’t feel like trying something new, I make these. Topped w/ a scoop of vanilla ice cream, amazing! Honestly, we make them at least 3x/mth. We’re GF, so besides using a GF Flour Blend, the only change I make is melting the butter in a sauté pan &amp; while stirring, pour it over the sugar to combine. We also double the ingredients &amp; cook in a 9”x13” pan for 40 mins!

I have already been using your recipe.  They are great!  My daughters like this brownies recipe!  I baked for 50 minutes instead of 25 minutes.  I would like to reduce the sweetness.  Can I reduce the amount of sugar? 
Thank you so much for sharing your fantastic recipes!

Honestly the best brownies we’ve ever tasted! My husband adores them. Served warm with some vanilla ice cream....... absolute heaven 😋😋😋

Love this recipe! 
Just wondering will it be more fudgy without or less baking powder?

Take basic box mix brownies to the next level with this recipe to get super rich, fudgy, irresistable brownies every. single. time.

Make Box Mix Brownies Better

standard brownie mixes (plus ingredients needed for both mixes

espresso powder

mix-ins chocolate chips, candy, pretzels, cookies

Preheat oven to 325 degrees. Lightly spray a 8x8 inch baking pan with non stick baking spray and line with parchment paper. Set aside. Read the back of the box mix and get the required ingredients ready such as eggs, oil, water, etc. Remember to swap out brewed coffee for water if the box mix calls for water.

Pour both packages of brownie mix into a large mixing bowl, add in the ingredients plus espresso powder (if you don&#039;t have brewed coffee) and vanilla extract. Mix to combine. Do not over mix brownie batter. If adding mix-ins to the batter fold them in to the batter. Pour brownie batter into the baking dish.

Bake brownies for 35-45 minutes. Test after 35 minutes with a tester. If tester comes out with a lot of brownie batter continue to bake brownies a little longer. If tester comes out with a little bit of brownie batter, remove brownies from oven and allow to cool. Allow brownies to cool for at least 30 minutes to give them time to set. Remove brownies from the pan by lifting up the sides of parchment paper. Cut into squares and serve. eftovers can be stored in an airtight container.

Dense, fudgy, and chewy, this is truly the best brownie recipe! It requires only a handful of ingredients and a few minutes of time.

The Best Brownies

(142 g) semisweet chocolate, coarsely chopped

(21 g) unsweetened cocoa powder, sifted

(200 g) granulated sugar

eggs, room temperature

(130 g) all-purpose flour, sifted

Adjust the oven rack to the lower third...

Adjust the oven rack to the lower third position, just below the center of the oven, and heat the oven to 350°F. Line an 8x8-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.

In a medium heatproof bowl set over a...

In a medium heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.

Remove from heat and whisk in the cocoa...

Remove from heat and whisk in the cocoa powder. Set aside to cool slightly.

In a separate bowl, whisk the egg and...

In a separate bowl, whisk the egg and sugar, vanilla, and salt together until well combined and the mixture is frothy.

Add the warm chocolate mixture and whisk until...

Add the warm chocolate mixture and whisk until well combined.

Add the flour and use a silicone spatula...

Add the flour and use a silicone spatula to fold the batter together until no visible streaks of flour remain. 

Spread the mixture evenly into the prepared pan...

Spread the mixture evenly into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

Cool on a wire rack to room temperature,...

Cool on a wire rack to room temperature, about 2 hours, then remove from the pan and cut into squares. 

https://mediavine-res.cloudinary.com/video/upload/emvjx5a1jiexxzblhsdi.mp4

The best chewy fudge brownies you can make at home.

The most decadent fudge brownies with chocolate fudge frosting you will ever eat! These brownies are thick and chewy and not cakey in any way shape or form. They really do taste like fudge. Eric&#39;s grandma (Nana) is famous for this recipe! We always eat these brownies with Nana&#39;s Peppermint Ice Cream. 

Nana’s Famous Fudge Brownies

salted butter ((2 sticks))

chocolate (OR you can sub 3/4 cup cocoa)

walnuts (optional)

salted butter ((1 stick))

milk

cocoa

ice water (for an ice bath, not to go in the recipe)

walnuts

Grease a 9x13 inch pan  and preheat your oven to 350 degrees F.

In a heavy bottom 2 or 3 quart pot,  melt 1 cup butter with 2 ounces unsweetened chocolate over medium heat. (You can sub 3/4 cup cocoa.) Use a wooden spoon to stir together and then remove from the heat.

Add 2 cups sugar and 1/4 teaspoon salt.

Add 2 teaspoons vanilla.

Stir in 1 and 1/2 cups flour until barely combined.

Add 4 eggs. Stir until combined but don't overdo it.

At this point you can stir in 1 cup chopped walnuts. I mean, if you want to ruin your brownies. :)

Spread the batter into the prepared pan. (Press the walnuts into half the pan at this point, if you are going halfsies.)

Bake at 350 for about 20-22 minutes. Start checking early, you don't want them to over bake. When a toothpick comes out of the center with no wet batter on it, they are done.

Let the brownies cool completely (otherwise it will melt the frosting.)

Make the frosting while the brownies cool. Clean the pot that you used for the brownies (or use a similar sized pot.)

Melt the 1/2 cup butter with 2 cups sugar, milk, and 1/2 cup cocoa over medium high heat. When it reaches a rolling boil, set a timer for 1 minute.

Remove from heat and add 1 teaspoon vanilla.

Prepare an ice bath. Add ice and water to a bowl that the pot you are using can rest inside. Place the pot of frosting in the ice bath. Do NOT get any water in the fudge.

Let the frosting cool for about 10 minutes until it is cool. Scrape the edges of the pot and stir occasionally. When the frosting has cooled down and thickened just a little (see photos) remove from the ice bath.

Use an electric mixer to beat the frosting for 3-5 minutes. The frosting will start off really shiny and glossy, but by the time you are done it should be less glossy, but still easy to pour.

Pour the frosting immediately over the brownies and spread.

If you are using walnuts, sprinkle 1/2 to 1 cup over the top of the frosting.

Wait for the frosting to set, then cut into squares and serve with lots of milk!

Rich &amp; extremely fudgy, these Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty Easter treat.

Mini Egg Brownies

113 g 70% cacao dark chocolate (chopped)

45 g unsweetened natural or Dutch process cocoa powder (divided)

brown sugar

tsp fine sea salt

eggs ((~150 g))

g all-purpose flour

Cadbury Mini Eggs

Grease an 8×8-inch pan with butter, then line with parchment paper, leaving an overhang on all sides. Grease the parchment with butter, then set aside.

Combine the chopped chocolate and 2 tablespoons (15 g) of cocoa powder in a medium heatproof bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Preheat oven to preheat to 350°F (180°C).

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 10 minutes on high speed.

With the mixer on low, pour in the slightly cooled chocolate mixture and mix until smooth.

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Fold in about ½ cup of the mini eggs.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining mini eggs on top and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 30-35 minutes. The center of the brownies will seem underbaked, but the brownies will continue to set as they cool. Allow brownies to cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve.

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They&#39;re the ultimate homemade fudge brownie!

Super Fudgy Homemade Brownies

Tbsp butter (salted) (1.32)

Tbsp cooking oil (0.08)

cocoa powder (0.42)

eggs (0.42)

tsp vanilla extract (0.56)

salt (0.01)

all-purpose flour (0.05)

chocolate chips (0.83)

Preheat the oven to 350ºF. Melt the butter in a large bowl (or in a saucepot and then transfer to a bowl).

Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.

Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.

Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.

Prepare an 8x8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.

Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.

Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

These fudgy brownies loaded with colorful M&amp;M&#x27;s will disappear in minutes. Just like your favorite candies, these M&amp;M&#x27;s Brownies are &quot;melt in your mouth&quot; delicious. This is the perfect homemade brownie recipe for weeknight desserts or birthday parties.

M&M’s Brownies Recipe

unsalted butter, softened

almond extract (see note below)

table salt

baking powder

all purpose flour

cocoa powder

mini M&M's candies, divided

Preheat the oven to 350 degrees. Spray a...

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray. You can also line the pan if you want to lift the brownies out easily.

Beat the butter and sugar until creamy. Add...

Beat the butter and sugar until creamy.  Add the eggs and extract and mix again.

Stir together the salt, baking powder, flour, and...

Stir together the salt, baking powder, flour, and cocoa powder.  Slowly beat into the butter mixture until combined.

Add 1 cup mini M&M's and stir gently...

Add 1 cup mini M&M's and stir gently with a spatula or spoon.

Spread into the prepared pan. Top with the...

Spread into the prepared pan.  Top with the remaining candies.  Bake for 23-25 minutes.

Remove and let cool completely before cutting into...

Remove and let cool completely before cutting into 24 squares.  Store in a tightly sealed container.

Grain-free coconut flour brownies that are rich, moist, fudgy and so chocolatey!

Coconut Flour Brownies

coconut oil

almond butter*

tsp pure vanilla extract

coconut flour

coconut sugar**

cacao powder

sea salt

chocolate chips, optional***

These Chocolate Fudge Brownies are topped with a thick glaze.

Chocolate Fudge Brownies

unsweetened chocolate, (chopped)

white sugar

chocolate chips

Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with nonstick spray, then line it with a strip of parchment paper (edges hanging over), and spray the parchment with nonstick spray too.

In a medium bowl, whisk together the flour, baking powder and salt. In a large, microwave-safe bowl, heat the butter and chocolate until butter is melted (about 75 seconds). Whisk the butter and chocolate together until the chocolate is melted and smooth (heat a few more seconds, if needed). Alternately, you may melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted into the center of the brownie comes out clean. Remove from the oven and cool completely before adding the glaze.

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Top Tags

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Chocolate Chip Brownies

Make Box Mix Brownies Better

The Best Brownies

Nana’s Famous Fudge Brownies

Mini Egg Brownies

Super Fudgy Homemade Brownies

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