Double Chocolate Fudge Brownies
Classic fudge brownies, with a fudgy interior and shiny, crackle top. This one is for all you chocolate lovers, that love fudgy brownies that are intense chocolaty.
In this recipe, I use both bittersweet chocolate and unsweetened cocoa powder.
If you want your Fudge brownies to be less intense chocolaty, just leave out the cocoa powder, and adjust the recipe by adding the same amount of all-purpose flour.
I like mine brownies thick if you prefer yours to be thinner and have more pieces, use a larger brownies pan, start checking for doneness after 20 minutes
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link
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*Note
→Chocolate is the star in these brownies, so use best-quality dark chocolate ( I most often use Valrhona or Callebaut)
→When you remove the brownies from the pan you might see burned and caramelized edges. ( you might not – it depends on the pan.) If you do, you can leave them or cut them off.
Some say it is the best part of brownies, I cut them off, but then I can’t resist eating them.
Double Chocolate Fudge Brownies
- 240 gram unsalted butter, diced
- 320 gram best-quality dark chocolate 63 to 72%, chopped or discs
- 4 large eggs, straight from the fridge
- 400 gram white sugar
- 80 gram all-purpose flour, or white rice flour
- 70 gram unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon instant espresso powder ( optional)
- 80 gram best-quality dark chocolate 63 to 72%, chopped or discs
Directions for Double Chocolate Fudge Brownies
- Preheat the oven to 355F°/180C° and place a rack in the center of the oven.
- Grease and line a 23 x 30 cm (9 x 13-inch) brownies pan and line it with parchment paper, leaving a slight overhang on all sides.
- Place the unsweetened 320-gram chocolate and butter in a heatproof glass or metal bowl over a small pot of simmering water.
Whisk until both are melted and set aside for now.
- Place the eggs and sugar in a large bowl and whisk together quickly until just combined.
- Pour in the chocolate-butter mixture and whisk together quickly until combined; whisk lightly and just until combined.
- Stir together the all-purpose flour, unsweetened cocoa powder, espresso powder, and sea salt.
- Add the flour/ cocoa mixture and the 80 grams of unsweetened chocolate into the egg mixture, carefully combine with a spatula, and don't overwork the brownie batter.
- When thoroughly combined, use a spatula to spread the brownies batter in the prepared pan ( the batter will be thick)
- Bake for 25 to 30 minutes, rotating the baking pan midway through the baking time until a knife poked into the center of the brownies comes out with a few wet crumbs on it.
Check every few minutes, starting at 20 minutes, to make sure they don't overbake. I baked mine for 25 minutes; I prefer my brownies very fudgy.
- Remove the brownies from the oven and place the baking pan on a wire rack.
- Refrigerate for at least 5 hours, preferably overnight.
- Lift brownies from the pan, using the parchment paper overhang as handles.
- Cut into squares of the desired size, enjoy, and remember to share!
- These brownies can be stored tightly wrapped in the refrigerator for up to 7 days.
- Or you can freeze them, covered, in double plastic wrap for 1 month.
When ready to enjoy, take the brownies out of the freezer and place them in the refrigerator for at least 6 hours. unwrap and enjoy!
For step by step pictures how to make
→ Double Chocolate Fudge Brownies
Click → here
