April 6, 2018
Chewy, chocolate-y, fudge brownies. Top with hot fudge and whipped cream for a decadent treat!
Fudge brownies with the perfect chewy crumb
The perfect chewy texture of these brownies comes from the amount of flour in the recipe. The simple rule of thumb is less flour = chewy brownies, more flour = cake-like brownies. I’ve found that 3/4 cup makes the perfect chewy crumb. When I’ve used less flour the brownies have started to turn more into fudge than brownies. Feel free to experiment to find the brownie texture perfect for your tastebuds 🙂
Super chocolate-y fudge brownies
The key to these fudge brownies is packing in a lot of rich, delicious chocolate. I always use semi-sweet chocolate chips or bakers chocolate for a dark, delicious, brownie flavor. I also make sure to melt the butter completely before adding the chocolate. This allows the chocolate to melt at a much lower temperature, making sure it doesn’t burn and guaranteeing your brownies are bursting with the best chocolate flavor possible!
Decedent fudge brownie toppings
I love to take these brownies up a few notches by topping them with hot fudge and whipped cream. It turns them from a quick snack to a decadent dessert. You could even add some ice cream to transform these brownies into a brownie sundae if you’re feeling adventurous 🙂
Super rich, super chocolate-y fudge brownies. Top with hot fudge and whipped cream for a decadent treat!
1/2 cup butter
8 ounces semi-sweet chocolate chips* (by weight)
1 cup sugar
3 large eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
Melt butter in a large saucepan over low heat or in a microwave heating for 30 second, then continuing in 15 second intervals. Once butter is melted add chocolate chips and stir until melted and smooth, about 1 minute. Remove from heat and transfer to a large mixing bowl. Let cool completely, about 30-45 minutes on the counter or 15-20 minutes in the refrigerator.
Once chocolate is cooled, preheat oven to 350 degrees. Grease an 8x8 or 9x9 baking dish, or line with parchment paper.
Stir sugar into melted chocolate. Add one egg at a time, stirring until smooth between each egg. Stir in vanilla and peppermint then gently fold in flour and salt. Pour into prepared baking dish.
Bake until a toothpick comes out almost clean, about 35-45 minutes. Let cool completely on a wire rack. Serve with hot fudge and whipped cream for a fun decadent treat!
*semi-sweet bakers chocolate would also work well.