Who doesn’t love a perfectly fudgy brownie?! But even better than that are one bowl fudgy brownies that are super easy to put together! It’s probably one of the only bakes that will actually satisfy my chocolate bar craving. And as an added bonus this recipe is so quick and easy to make, you can literally whip some up any time that craving hits.
One of the main differences between achieving a fudgy brownie and getting a cakey one is the addition of baking powder. Baking powder adds more height and achieves a lighter (cakier) crumb. The other difference is that a fudgy brownie has a higher fat-to-flour ratio. This means more butter & chocolate, aka the good stuff!
How to make extra fudgy brownies
There are a few ways to make brownies, but I like to keep things simple. All you need to make these guys is one bowl and a whisk. OK maybe one spoon too. No stand mixer required here!
- Start by melting your butter and dark chocolate in a heat-proof bowl in the microwave in 45 second increments, stirring in between. This can also be done in a double boiler over a water bath. Stop heating once the chocolate has completely melted.
- Then you are going to add in your sugar and vanilla and whisk until those are combined.
- Next, add the eggs one at a time. Whisk thoroughly in between each to make sure it is combined.
- Finally, fold in the flour, cocoa & salt. I recommend weighing these out ahead of time (even if it means that technically this becomes a two bowl recipe). Here you can either use a spatula or spoon to fold in the flour or stick with the trusty whisk to minimize dishes. I normally switch to a spoon as the mixture starts to thicken.
Baking tips
Spray a 9×9 inch pan, then add a strip just smaller than the width of your pan and lay that down on top. There should be some overhang on the sides of the pan to help you lift the brownies out when they are baked!
The key to a fudgy brownie is to not overbake them. You want the middle to be slightly underdone when you are taking them out as they will continue to bake in the pan to get the perfect texture.
Let the brownies cool almost completely before taking them out of the pan. This will make things SO much easier (no broken brownies here folks). Then use a sharp knife to cut your brownies into whatever size your heart desires. My recommendations are either 3×3 or 3×4.
How to store them
These one bowl brownies will last 3-4 days if stored in an airtight container. If you like your brownies cold then they will last 4-5 days in the fridge!
I have found that you can achieve that bakery-style fudgy brownie by putting them into the fridge, they take on an almost creamy texture like real fudge! So maybe even try putting one or two in and see how you like it! But either way, cold or warmed up they go fantastically with a big scoop of ice cream and extra chocolate on top.
Ingredients
- 113 g Butter
- 60 g Dark Chocolate
- 1 tsp Vanilla Extract
- 1 1/4 cup White Sugar
- 2 Eggs
- 90 g All Purpose Flour
- 75 g Cocoa Powder
- 1/4 tsp Salt
- 2 tsp Flakey Salt Optional
Instructions
- Pre-heat your oven to 350F.
- Grease and line a 9×9” baking pan.
- In a medium bowl, melt butter and chocolate together, this can be done in the microwave at 30 second intervals.
- In a separate bowl whisk flour, cocoa powder & salt.
- Add sugar & vanilla to chocolate mixture and whisk until combined.
- Add eggs one at a time whisking thoroughly in between each addition.
- Add your dry ingredients and fold in until just combined.
- Pour into your lined pan and bake in the oven for 25-28 minutes.
- Let your brownies cool for at least 10 minutes in the pan, then remove & slice!
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