This Ultimate Fudge Brownie is the easiest fudge brownie recipe you’ll ever make. Gooey centers, crispy sides, and fudgey chocolate….yum!
A good double chocolate brownie is a baking staple as far as I’m concerned. And a good double chocolate brownie that’s easy to make? That you can whip up, from scratch, in less than an hour? A revelation!
I personally love brownies, probably because they were a staple in my house growing up, most often after Sunday evening family dinners. Just as everyone was settling in and loosening their belt buckles after one of my mom’s delicious roast chicken dinners, she’d appear from the kitchen with a plate of fresh from the oven fudge brownies. Everyone would quickly forget how full they were…and there was no way you could stop at eating just one of them!
While I pretty much have a soft spot for any dessert with chocolate in it, fudge brownies might be the dessert for which I have the softest spot.
And that’s because they remind me so much of my childhood, and of Sunday roast chicken dinners at my mom’s house.
Introducing My Ultimate Fudge Brownie
While it’s true that if you put pretty much any brownie in front of me, I will devour it, these Ultimate Fudge Brownies are particularly to die for.
And I’ve done a lot of research over the years!
For me, fudge brownies need to be chewy and gooey and dense, not fluffy like chocolate cake.
Proper density of a fudge brownie really is key in my opinion. Seriously, who are those people putting out double chocolate brownie recipes that actually taste like fluffy chocolate cake? It’s wrong people!
Perfect fudge brownies also need to be moist and gooey in the centers, and slightly crispy on the edges.
I know there are different schools of thought whether brownies should be fudgy all over or have crispy edges. And while I’m more of a “give me the center piece that is so fudgy you almost can’t pick it up” type of person, I respect everyone’s preferences.
These brownies somehow have the right consistency in the right places. Even with my own “fudgy for life” brownie mantra, this brownie recipe gives you the best of both worlds.
The center stays soft and gooey while the top and edges have a nice, crusty shell.
What Makes these Double Chocolate Brownies the Ultimate Fudge Brownie?
And this Ultimate Fudge Brownie fits the bill.
One of the best things about these brownies is how easy they are to make. It really is one of the easiest fudge brownie recipe you’ll come across!
And yet it’s not even on the same playing field as box mix brownies.
I’ll admit I love box mix brownies as much as the next guy. Companies really have mastered making them ooey gooey and fudgy and easy, all at the same time, without the hassle of hunting down brownie recipes.
However, these Ultimate Fudge Brownies blow the box mix out of the water. Seriously!
When I came up with this recipe, I was pretty much just on auto-pilot. You know that concept called “flow” when you’re just in the zone, doing something you love, and you totally lose track of time? Yeah – that’s what happened to me with these brownies.
I can’t believe that after looking for the ultimate fudge brownie for years, testing and tweaking different double fudge brownies recipes, and always being a bit disappointed, I finally just put it all together on a super casual, nothing special kind of day in the kitchen.
I had no thoughts about typing this up or sharing. I was just putzing about in my kitchen making a treat for my family.
But once we pulled them out of the oven and ate them warm, and I listened to my family groaning, I realized it wouldn’t be fair of me to keep these double chocolate brownies all to myself.
Tips for Making My Double Chocolate Brownies
These double chocolate brownies are super easy to make, and total time is less than an hour! And they only need 8 ingredients, all of which are things I have in my house at all times anyway. This makes them a great choice for a weeknight double fudge brownie recipe.
The ingredients probably won’t surprise you too much – melted butter, white sugar, vanilla extract, large eggs, all purpose flour, unsweetened cocoa powder, salt, and semi sweet chocolate chips.
I recommend using unsalted butter for this recipe, as I’ve added a bit of salt to the recipe. And while you can use table salt, I recommend course salt if you have it.
You can use dark chocolate or milk chocolate for the chocolate chips – it really just depends on your taste preferences. The beauty of this recipe is the chocolate chips hold their shape and stay a bit chunky in the final product, so chose a chocolate chip you’d be happy to eat by the handful, too! If you use dark chocolate, go for something that’s at least 70% cocoa for the most punch.
If you want to get creative, these fudge brownies are a good base recipe upon which you could build and experiment.
For one, you could swap out the chocolate chips with white chocolate chips, mint chocolate chips, or even baking M&Ms (especially for kids).
Alternatively, you could also use chopped chocolate. Be warned that if you use chopped chocolate, it may change the consistency of the final product. Chocolate chips have stabilizers in them to ensure they keep their shape when baked. Chopped chocolate will get more gooey, whereas chocolate chips will maintain their chip form. Neither is wrong of course – you just have to choose what works for you!
You could also experiment by adding different flavours to this recipe, although be warned: add in small increments! 1 or 2 tsp of freshly ground espresso, or some chilli powder to make spiced brownies!
You could also add chopped nuts to this recipe, although I haven’t tried it. In theory, chopped pecans or walnuts could work nicely.
Ultimate Fudge Brownie Serving Tips
My favorite way to eat this is warm with a scoop of vanilla ice cream (obviously). That should just be accepted as the universally correct way to eat fudge brownies!
If I’m feeling extra decadent, I’ve also drizzled this warm fudge sauce over the ice cream and brownie. But this gets reserved for like once every 5 years or so, because it really is super rich!
- 1 cup unsaltedbutter (melted)
- 3 cups white sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp course salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until well blended.
- In a small bowl, mix together the flour, cocoa powder, and salt. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate chips.
- Spread the batter evenly into the prepared baking dish.
- Bake until an inserted toothpick comes out clean, 35 to 40 minutes.
- Leave to cool before cutting for a perfect cut, or serve immediately for a less beautiful but gooier piece!
- Serve with a scoop of vanilla ice cream.
You can use dark, milk, or white chocolate chips depending on taste preferences.
Amount Per Serving: Calories: 187Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 110mgCarbohydrates: 38gFiber: 1gSugar: 29gProtein: 3g
Nutritional information has been calculated by a third-party plugin and cannot be verified. Please use as an estimation only.
I hope you try this recipe, and love it as much as I do! If you love it, please share it!