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Fudge Brownies


Fudge Brownies

Fudge Brownies

These decadent, super-chocolaty brownies are a sure-fire fix for the serious chocolate lover, and the batter makes perfect lick-the-bowl material. What's more, they're so simple to make that they may become your go-to brownie recipe. The walnuts are optional, but highly recommended. You could also use pecans or dry-roasted, unsalted peanuts.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes 16 brownies


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick (1/2 cup) butter, softened
  • 2 ounces unsweetened chocolate, chopped
  • 3 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup mini semisweet chocolate chips
  • 1 cup chopped walnuts (optional)


1. Preheat the oven to 350°F Grease an 8-inch square baking pan.

2. In a small bowl, mix the flour, salt, and baking soda.

3. In a medium saucepan, combine the butter and unsweetened and bittersweet chocolates. Place over low heat and stir often until melted. Remove the pan from the heat and let cool 10 minutes.

4. Meanwhile, in a medium bowl using an electric mixer on medium speed, beat the eggs, sugar and corn syrup until well blended. Beat in the vanilla, then the chocolate mixture just until blended. With a wooden spoon stir in the flour mixture. Stir in 3/4 cup of the chocolate chips.

5. Spread the batter evenly into the prepared pan. Sprinkle the top with the remaining chips. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out moist, not wet. Cool the brownies completely in the pan set on a wire rack before cutting into bars.

Recipe Notes

• Be sure to well grease the baking pan, even if it is nonstick. This will not just prevent the brownies from sticking, but will also promote even baking, as the grease places a barrier of fat between the batter and the pan.
• Also, make sure to cool the brownies completely before cutting. Although they are wonderful eaten warm, the cut edges will be raggedly unless they're cool, and they also need some time to set.
• To test the brownies for doneness, you can use a metal cake tester that you purchase, or a toothpick or bamboo skewer. Always err on the side of underdone rather than overbaked, as the brownies will set up as they cool.
• If adding nuts, toast them first. Toasted nuts have a stronger flavor that will stand-up better to the chocolate. To toast the nuts, spread them in a pie pan and bake at 350°F for 7 to 10 minutes, shaking the pan occasionally, or until they are golden and fragrant.
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