This is my mom’s favorite brownie recipe. In fact, she made it every Christmas. This used to be the busiest and best time of the year for her, both in terms of work and financially. Being a single mother, she really had to work extra hard to raise her three kids. She used to sell Christmas cookies, sweets, and treats made to order. Because she was so good at what she did, orders would come in six months in advance. Growing up, I watched her make buckets and buckets of treats. And no matter how tired she got, she always had a smile on her face. Remembering her always gets me going to the kitchen to bake something. It’s what makes me feel closest to her. And Christmas is the time of year I miss her the most.
Why make these fudge brownies
These chocolate fudge brownies are rich, dense, and indulgent, with a fudge topping that just melts in the mouth. In fact, this is a chocolate lover’s ultimate dessert. Made with rich cocoa powder, good quality chocolate, brown sugar, and infused with a touch of coffee and spices. This brownie will be the best you ever make. And, the fudge topping on the top is sweet and needs time to set. But as you can see, I had no patience, so I cut them before they set. Therefore, I highly recommend you let the top set for a bit. Also, I add candy eyes to make these Halloween brownies for Halloween. And, if you do like these brownies don’t forget to come and check out my other popular brownies like, classic dark chocolate, chocolate walnut brownies, strawberry chocolate brownies, caramel brownies, and more.
Ingredients and substitutes
Dark Chocolate—If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than baking a beautiful recipe that tastes like chalk. Sugar – The brown sugar gives this brownie that fudgy soft texture. Eggs—The eggs work as a leavening agent here. Notice that we don’t have baking powder or baking soda in this recipe. Cocoa powder – I use Dutch-processed dark cocoa powder. It’s what gives the brownies that dense dark chocolate color and texture. Flour—Not much, but it adds stability to the brownie. However, if you want to make it gluten-free, you can also use almond or coconut flour. Coffee—You can use 1 tsp instant coffee with 1/4 cup water or brewed coffee. Espresso will give a stronger coffee flavor. Spices—I love the combination of cinnamon or nutmeg with chocolate. They work incredibly well in this recipe. However, you are free to omit or add your preferred spice, such as gingerbread or pumpkin spice.
Best fudge brownies
Preheat oven to 350℉/177℃/ Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper.Pro tip – Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut. Dry ingredients – In a medium bowl, combine flour, cocoa powder, spices, and salt Melt – In a microwave-safe bowl, melt the chocolate and butter until smooth. Then, add the sugar and combine well.Pro tip – You can also melt chocolate in a stovetop-safe bowl over a pot of simmering water. Combine—Next, add the eggs one at a time, followed by the vanilla extract and flour mixture. Combine well but do not over-mix.Pro tip – It is very important to ensure that the eggs and chocolate are well combined, so add them one at a time and incorporate each well. Bake – Pour the batter into the prepared baking pan and top with a few more chocolate chips. Bake on the center rack for 24 to 30 minutes.Pro tip – 24 minutes should give you a soft, gooey center, 26 fudge centers, and 30 an almost cake-like center. Cool – When baked, cool for at least 10 minutes before you slice into it.Pro tip – Letting the brownies cool will allow the chocolate to set a bit and make for clean, neat slices. Fudge sauce – In a microwave-safe bowl, add the fudge sauce ingredients. Melt for a minute or more until smooth. Then, set aside to cool until barely warm but still pouring consistency.Pro tip – You can also melt these ingredients in a stovetop-safe bowl over a pot of simmering water. Set—Pour the fudge sauce over the brownies and swirl the pan to ensure it covers all corners. Leave to set in the fridge for at least 3 hours before cutting it into slices.Pro tip – Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
Frequently asked questions
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