Homemade Fudge Brownies

These homemade fudge brownies are rich, luxurious, and over the top in the best way possible! They are mega chewy with crisp edges and soft, gooey centers. They’re also quick and easy to make!

Homemade fudge brownies are perfect for when you’re looking to indulge in some pure chocolate bliss! Adding extra egg yolks in the batter, along with a few other key ingredients, are what give these brownies the best, chewiest, fudgiest texture ever! 

What You Need to Make Homemade Fudge Brownies:

• Semi-sweet chocolate: Chocolate chips or bar-style baking chocolate, chopped. Baking chocolate is higher quality and has a stronger chocolate flavor than chocolate chips. Chocolate chips also contain anti-caking ingredients that help them keep their shape so they don’t melt as easily. However, chocolate chips are easier and also less expensive. I’ve made these using both and honestly don’t notice a difference, so use whichever you prefer. 
• Butter: Unsalted butter, melted with half of the chocolate. If all you have is salted butter reduce the extra salt in the recipe.  
• Granulated sugar & brown sugar: Using both sugars makes the brownies extra gooey because of the molasses in the brown sugar. 
• Eggs + extra egg yolks: For ultra fudgy, chewy brownies, adding extra egg yolks is key! 
• All-purpose flour: There are only 2 dry ingredients (flour and cocoa powder) in the batter and there aren’t any leaveners. Brownies are meant to be dense and chewy, and adding leaveners (baking powder/soda) would give them a softer, lighter, more cake-like texture.
• Cocoa powder: Since there aren’t any leaveners in the batter you can use regular or dutch-processed cocoa powder. I love using Hershey’s special dark cocoa powder to make these, which is dutch-processed and gives the brownies a deeper, more intense chocolate flavor. 
• Salt: Brings out flavor. If you’re using salted butter reduce the added salt to ¼ teaspoon. 
• Vanilla: Pure or imitation, whichever you prefer. 

How to Make Fudge Brownies:

1. Preheat your oven to 350°F and line a 9 x 13″ cake pan with parchment paper or aluminum foil. Leave a little extra hanging over the sides to make removing from the pan easier.
2. Whisk the flour, cocoa powder, and salt in a medium bowl and set aside.
3. In a large, microwave safe bowl, add the unsalted butter and half of the chopped chocolate or chocolate chips. Microwave in 15-second intervals, stirring in between, until melted and smooth. Add both sugars and whisk vigorously to combine, then add the eggs, extra egg yolks, and vanilla extract and whisk until smooth.
4. Add the dry ingredients and whisk until combined and smooth. Fold the remaining chopped chocolate or chocolate chips into the batter, then pour the batter into the foil-lined pan. Use a spatula to spread the batter out evenly in the pan, and bake in the preheated oven for 25 minutes.
5. Let the brownies cool slightly in the pan before removing and slicing.

How to Tell When Brownies are Done:

You can check for doneness by inserting a toothpick into the center, if it comes out with wet batter stuck to it then keep baking until it comes out mostly clean with a few cakey crumbs. 

More Indulgent Dessert Recipes:

• Chocolate Bundt Cake
• Caramel Cheesecake
• Chocolate Covered Strawberries
• Mocha & Bailey’s Irish Cream Cupcakes
• Chocolate Caramel Tart
• White Chocolate Raspberry Cheesecake