Indulgent Chocolate Fudge Brownies that Melt in Your Mouth
These Chocolate Fudge Brownies are rich, fudgy, and topped with a decadent chocolate ganache, making them a must-try dessert.
Equipment
- 9x13 inch baking pan
- Mixing bowl
- Whisk
- Saucepan
Ingredients
For the Brownie Batter
- 1/2 cup unsalted butter, melted Can be substituted with margarine or coconut oil for a non-dairy option.
- 1/2 cup vegetable oil Can use canola or grapeseed oil if preferred.
- 1 cup granulated sugar No substitutions recommended as it’s essential for structure.
- 1 cup packed brown sugar Light or dark brown sugar can be used interchangeably.
- 4 large eggs Can substitute with 1/4 cup unsweetened applesauce for a vegan version.
- 2 teaspoons vanilla extract Use pure vanilla extract for the best taste.
- 1/2 teaspoon salt No substitutions needed.
- 1 cup all-purpose flour Gluten-free flour can be substituted for gluten-free brownies.
- 1 cup unsweetened cocoa powder Consider Dutch-processed cocoa for a richer taste.
- 1/2 cup chocolate chips Substitute with white chocolate chips for a different flavor.
For the Chocolate Ganache
- 1 cup semisweet chocolate chips Dark or milk chocolate can be substituted based on preference.
- 1/2 cup heavy cream Coconut cream can be used for a dairy-free option.
Instructions
How to Make Chocolate Fudge Brownies
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and flouring it or lining it with parchment paper.
- In a mixing bowl, whisk together the melted butter and vegetable oil until blended. Gradually add the granulated and brown sugars, mixing until smooth.
- Crack in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
- Remove the brownies from the oven and let cool completely in the pan on a wire rack.
- In a saucepan, heat the heavy cream until it simmers. Pour it over the bowl of chocolate chips and let sit for 5 minutes before whisking until smooth.
- Once the brownies have cooled, pour the ganache over the top and spread it evenly.
- Chill in the refrigerator for at least 30 minutes to set the ganache. Cut into squares and enjoy.
Notes
Optional: Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.