Chocolate fudge brownie · Kitchen passport

Chocolate fudge brownie

This recipe will give you that classic fudgy, dense center with a thin, crackly top. The secret to a perfect fudge brownie is using a high ratio of fat (butter/chocolate) to flour and not over-mixing once the dry ingredients are added.

Ingredients

225 g Unsalted Butter, melted and still hot

15 Vegetable Oil (makes it extra moist)

225 g Granulated Sugar

200 g Light Brown Sugar, packed

4 Large Eggs, at room temperature

1 tbsp Pure Vanilla Extract

125 g All-Purpose Flour

100 g Unsweetened Cocoa Powder (Dutch-process is best for a deep flavor)

1 pinch Salt

170 g Semi-Sweet Chocolate Chips or chopped chocolate chunks

Instructions

Prep the Oven & Pan:

Preheat your oven to 350°F (175°C). Grease an 8x12-inch or 9x9-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal

Mix the Base:

In a large bowl, whisk together the hot melted butter, oil, and both sugars for about a minute. The heat helps dissolve the sugar, which creates that shiny, crackly top.

Add Eggs & Vanilla:

Add the eggs and vanilla. Whisk vigorously by hand for about 2 minutes until the mixture is light in color and slightly frothy.

Combine Dry Ingredients:

Sift the flour, cocoa powder, and salt directly into the wet mixture.

Fold Gently:

Use a spatula to gently fold the dry ingredients into the wet ones. Stop as soon as you see no more streaks of flour. Do not over-mix, or the brownies will become cake-y instead of fudgy.

Add Chocolate:

Fold in about 3/4 of the chocolate chips.

Bake:

Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips on top. Bake for 25–30 minutes.

The "Toothpick" Test:

For fudgy brownies, a toothpick inserted into the center should come out "dirty" with moist crumbs, but not with liquid batter.

Cool:

Let the brownies cool completely in the pan before lifting them out and slicing. They will continue to set as they cool.

Pro Tips for Success

Don't Overbake:

Even 2 minutes too long can turn a fudgy brownie into a dry one. If the edges are set and the center doesn't jiggle, they are likely done.

Quality Cocoa:

Since there isn't much flour, the quality of your cocoa powder and chocolate chips will make a huge difference in flavor.

Measure Accurately:

If possible, use a kitchen scale for the flour and cocoa

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