20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Fudgy Chocolate Brownies Recipe & Video

Printer Friendly Page

These Fudgy Chocolate Brownies use a whooping three quarters of a pound (340 grams) of semi sweet chocolate which makes an amazing brownie. They are rich and oh so chocolately, yet their texture is quite light and chewy. I call them "Fudgy" Chocolate Brownies because their taste is almost like eating fudge. Although this recipe does not call for nuts, if you want a little crunch then fold in 1/2 cup (50 grams) of chopped walnuts, pecans, almonds, or hazelnuts. Or another idea would be to add 1/2 cup (80 grams) of dark or white chocolate chips if you want even more chocolate flavor.  

This recipe makes about 16 large brownies. If you like you can make a larger batch by simply doubling the recipe and using a 9 x 13 inch (23 x 33 cm) pan. Now, these brownies are baked in a moderate oven until a toothpick inserted in the center comes out with lots of moist crumbs. The brownies will also be just starting to pull away from the sides of the pan. Do not over bake or the brownies will be too dry. Under baking is better than over baking with these brownies because we want these brownies to be nice and soft. I love how the top crust of the brownies will be dry and cracked, yet underneath they will be wonderfully soft and moist. The day the brownies are baked, the chocolate flavor will be quite sharp. I much prefer them after a day when the chocolate flavor has mellowed.

When choosing a semi sweet chocolate, always pick one that you enjoy eating out-of-hand. A good quality chocolate has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and a wonderful 'snap' when you break it into pieces. For these brownies I like to use a semi sweet chocolate with a 55% cocao content. In a pinch, you could use 2 cups (340 grams) semi sweet chocolate chips.

Related Recipes You May Like

Black Forest Trifles

Brownies, Chocolate Mint

Brownies, Chocolate

Raspberry Brownies

Brownies, Katharine Hepburn

Brownies, Cream Cheese

Fudgy Chocolate Brownies: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a nonstick cooking spray) an 8 inch square (20 cm) baking pan. Then line the bottom of the pan with parchment paper.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature. 

Meanwhile, in a large bowl whisk (can use a hand mixer) the eggs, sugar, and vanilla extract until frothy. Fold in the melted chocolate mixture.

Whisk together the flour, baking powder, and salt and then fold into the chocolate mixture until combined.

Pour into your pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with lots of moist crumbs and the brownies are just starting to pull away from the sides of the pan. You will notice that the top of the brownies will be dry and slightly cracked. Remove from oven and let cool on a wire rack for a few hours so the brownies have time to become firm enough to cut. Serve at room temperature or chilled. These brownies can be frozen.

Makes about 16 large brownies.

View comments on this recipe on YouTube


Fudgy Chocolate Brownies:

3/4 pound (12 ounces) (340 grams) semisweet chocolate, coarsely chopped (can also use 2 cups semisweet chocolate chips)

1/2 cup (113 grams) unsalted butter, cut into pieces

3 large eggs, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon (5 grams) pure vanilla extract

3/4 cup (95 grams) all-purpose flour

1/2 teaspoon (1 gram) baking powder

1/4 teaspoon salt




New Videos




Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC