Try this Fudge Brownies recipe
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup dark brown sugar packed
- ingredients
- instructions
- better than boxed chocolate fudge brownies
- january 21 2019 by jenna
- yep that’s right these chocolate fudge brownies rival the tried-and-true, the classic, the childhood (and adult) favorite boxed brownies. dare i call these the best chocolate brownies??
- they’re that perfect balance between not too cakey
- better than boxed brownies laying on a sheet of pa
- what makes boxed brownies so good?
- seriously though it’s a mysterious chocolate powder, oil, and eggs. why is it so good??
- the magic is in the texture. it has that paper thi it’s not fudgy, it’s just in its own league. all that oil doesn’t hurt either.
- when i was recipe testing these brownies i did not intend on making them so similar to boxed brownies. but after one bite, i instantly recognized that texture. i ran to the store and picked up a box of brownie mix just to be sure!
- when comparing the two side by side i was blown away. they were the exact same density, color, and texture. the only difference is the intensity of the chocolate. for my recipe, it has a slightly deeper chocolate flavor which is why i dubbed these the gourmet version of boxed brownies!
- chocolate fudge brownies scattered on a sheet of p
- how to make chocolate brownies
- for the longest time i struggled with baking brownies. they were either too fluffy and cake-like or way too ooey gooey for my liking. luckily, i discovered a couple tricks that totally changed my brownie game!
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- first melt your chocolate butter, and oil in a bowl over a pot of simmering water.
- next sift together all of your dry ingredients (fl salt, cocoa powder, and cornstarch). the cornstarch gives that tender chew that boxed brownies have.
- the first game changing trick is to whip your eggs
- mix in your chocolate and then fold in the dry ing leading to tough brownies.
- trick number two is to drop the brownie pan agains not quite fudgy texture.
- chocolate brownies scattered on a sheet of parchme
- pan banging chocolate fudge brownies
- lets elaborate on that last step because it’s a ve
- while your brownies bake you’ll noticed the center start to puff up. this is what leads to that cakey texture that we’re not going for here.
- to get that density take the brownies out of the oven halfway through baking. drop the pan against the counter a couple times and you’ll see the center deflate.
- pop them back into the oven to finish baking and t
- homemade chocolate brownies stacked on a plate
- the best way to cut brownies
- it’s important to cut them when they’re completely otherwise you’ll have an ooey gooey mess and brownies that lose their shape.
- take the biggest knife you have preferably one that’s the length of the entire pan of brownies. then just cut straight down in one swift motion rather than dragging through the brownies.
- between each cut wipe off your knife with a damp paper towel. any remaining crumbs will grab onto the brownies as you’re cutting, leading to a messy edge.
- make one cut down the middle of the pan then down the middle of each half. that’s the best way to ensure even brownie squares!
- the best chocolate brownies stacked on a plate
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- for even more chocolate recipes:
- stout brownies
- chocolate peppermint bundt cake
- espresso brownies
- sunbutter stuffed chocolate fudge cookies
- make sure to tag me @butternutbakery on instagram you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. happy baking!
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- homemade chocolate brownies stacked on a plate
- better than boxed chocolate fudge brownies
- author: jenna | butternut bakery prep time: 20 min
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- these homemade chocolate brownies are like the gou
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- 1/4 cup dutch process cocoa powder
- 1/2 cup + 2 tbsp unsalted butter
- 4 oz bittersweet chocolate
- 1 oz milk chocolate
- 3 tsp vegetable or canola oil
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- affiliate links which pay me a small commission for my referral at no extra cost to you! thank you for supporting butternut bakery.
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- filed under: bars and brownies
- ⫠naturally colored shortbread cookiesvalentine’s
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- Carbohydrate 204.865819754704 g
- Cholesterol 1372.78039029127 mg
- Fat 114.317089584241 g
- Fiber 9.43153806892378 g
- Protein 54.521278405835 g
- Saturated Fat 57.1231929578406 g
- Serving Size 1 1 (759g)
- Sodium 1484.76724752425 mg
- Sugar 195.434281685781 g
- Trans Fat 11.8725363431915 g
- Calories 1999 calories
Step-by-step
- Preheat the oven to 350F and grease and line an 8×8 pan with parchment paper. Cut two strips the same width as the pan so that all sides of the pan are covered in parchment paper.
- In a bowl, sift together the flour, cornstarch, cocoa powder, and salt. Set aside.
- Place a bowl over a pot of simmering water, ensuring it doesn’t touch the water. Melt down your butter, chocolate, and oil.
- Using a hand or stand mixer with the whisk attachment, whisk together the eggs and sugars on high until light and fluffy. This will only take a couple minutes.
- Making sure the chocolate isn’t too hot, turn the mixer down to low and pour in the chocolate in a slow and steady stream. Mix in the vanilla.
- Take the bowl off the mixer and fold in the dry ingredients using a rubber spatula – careful not to over mix.
- Pour the batter into the prepared pan and bake for 20 minutes. Then, take it out of the oven and drop it against the counter a couple times. Place it back in the oven to bake for another 18-20 minutes.
- Let the brownies cool completely in the pan before removing and cutting. Top with a dusting of powdered sugar. Enjoy!
Midway through the baking cycle at the twenty-minute mark, pulling the pan from the oven to deliberately drop it against the counter alters the final structure completely by forcing trapped air out of the puffed center. Achieving the right density relies entirely on this mid-bake deflation technique because standard visual cues fail completely when dealing with dark, high-fat batters that refuse to show traditional golden edges or clean toothpick tests. Over-baking destroys the desired fudgy mouthfeel, turning dense chocolate squares into dry cake, yet under-baking leaves an unstable puddle that never sets properly even after cooling. Whisking the eggs and sugars on high until they become remarkably light and fluffy introduces the necessary structural foundation, while the addition of cornstarch provides a tender chew that mimics classic boxed treats without relying on mysterious chemical powders. Melt the bittersweet chocolate, milk chocolate, and butter gently over simmering water, ensuring the bowl base never makes direct contact with the liquid so the dairy solids do not scorch or separate. Cool the baked pan entirely before attempting to portion the squares, then slice downward in one single motion with a long chef knife wiped clean with a damp paper towel between cuts to prevent ragged, crumbly edges.
