Fudge Brownies Recipe

Fudge brownies instantly bring a sense of home and comfort for me. And let’s face it, we’ve needed that over the last few days.

 

Fudge Brownies Recipe from addapinch.com

For years, I thought the only kind of brownies you could make came out of a box and there is absolutely nothing wrong with that. They are dependable, quick, and so very simple. But, then, I discovered how simple and rewarding it is to make my very own brownies from scratch that I haven’t turned back.

I’ve played around with so many ways of making brownies in search of the exact ratios of each ingredient to make the perfect fudge brownie for my family. We had a few requirements – crisp around the edges, but chewy on the inside, rich chocolate flavor that makes you instantly crave a large glass of ice cold milk or a hot cup of coffee.

Fudge Brownies Recipe from addapinch.com

I included the fudge brownie mix recipe that you can give to friends in my week of handmade gift ideas last week, but I knew I wanted to give you the whole recipe so you could easily make them yourselves!

Fudge Brownies Recipe from addapinch.com

And so now, I have to share these fudge brownies with you!

Grab your milk or coffee and let’s bake these babies!

4.8 from 4 reviews

Fudge Brownies Recipe
 
Prep time
Cook time
Total time
 
Fudge brownies are a favorite chocolate dessert and this recipe makes decadent, scruptious fudge brownies from scratch.
Author:
Serves: 12
Ingredients
  • ½ cup butter
  • ½ pound semi-sweet chocolate
  • 1½ cups milk chocolate chips
  • 2½ cups granulated sugar
  • ¼ cup espresso
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350º F. Spray 9×13 baking dish with nonstick cooking spray and set aside.
  2. Melt together butter, chocolates, sugar, and espresso over medium-low heat.
  3. Remove from heat and add vanilla and eggs, stirring to combine well.
  4. Add flour, baking powder, and salt and mix well. Stir in walnuts, if using.
  5. Pour brownie batter into prepared 9×13 baking dish and bake for 45-50 minutes until the center of the brownies no longer moves when the baking dish is moved or a toothpick inserted in the center comes out with some brownies clinging but not liquid.
  6. Remove from the oven and allow to cool in the pan for about 20-30 minutes before slicing. Cut the brownies as they are still warm and serve immediately or store in an airtight container for up to one week.

I hope you love these brownies as much as we do!

Love ya,
Robyn xoxo

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.

Comments

  1. 1

    Mmm what a total treat!

  2. 2

    yum! i have actually never made brownies from scratch– but this recipe might change that!

  3. 3

    These brownies look so yummy, gooey, and melt in your mouth!!! But, that top..oh! that crisy, crunchy, sugary top!!!!!!!!! This I’m definitely making very soon!!! Thanks for this recipe!

  4. 4

    I love fudgey brownies, Robyn! Hope you have a beautiful Christmas with your family!

  5. 5

    Robyn, the brownies look wonderful, and I can’t wait to try them.

    Is the espresso actually prepared espresso or instant espresso granules? I assume the former, and I don’t have an espresso machine … so how much instant espresso granules would you recommend?

    • 6

      Hi Kim,
      The recipe calls for prepared espresso. The additional liquid helps to make these brownies extremely moist and tender. If you have instant espresso granules, just add boiling water to make a 1/4 cup of espresso to add in. If you don’t have espresso powder, you can substitute 1/4 cup of really, really strong coffee, but I really recommend this recipe with the espresso. The flavor of the brownies is amazing with it.

  6. 7

    Robyn, you’ve done it again! These brownies are rich and gooey and awwwwwesome :) thanks from me and my husband (who is currently in a chocolate coma).

  7. 8

    Thanks Robyn for the lovely recipes. Have a wonderful Monday!

  8. 9

    Can the expresso be changed to cocoa powder?

  9. 10
    joyce wang says:

    made this for the thanksgiving dinner, everyone liked the texture and consistency but then complained it’s a bit too sweet. i actually used all semisweet chocolate and no milk, so i would recommend cutting some sugar maybe just 2 cups would suffice, if it doesn’t come out sweet enough for you, you can always add a frosting later?

  10. 11
    joyce wang says:

    it came out really chewy that it’s a bit sticky to the teeth, is there a reason why its so? what can i do so that it’s not so sticky?

  11. 12

    There are a couple of your recipes that I would really like to try out that call for espresso. Due to reasons of health, religion, and personal taste, I don’t touch coffee of any kind, even in the smallest amounts. What would you recommend as a good substitute for the espresso that will still achieve the level of tender moistness that this recipe yields?

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