Make Fudge Brownies

Brownies are a delicious treat, but chocolate fudge brownies are even more so. They are richer than ordinary brownies, filled with extra chocolatey goodness. You can leave them plain after you have finished baking them, or you can cover with with chocolate frosting. If you are vegan or lactose-intolerant, don't worry; you can still make some brownies too!

Ingredients

Basic Chocolate Fudge Brownies

• 12 ounces (350 grams) good-quality chocolate, chopped (bittersweet or semi-sweet)
• ¾ cup (170 grams) butter, cut into cubes
• 1¼ cups (280 grams) sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 teaspoon salt
• 1 cup (100 grams) all-purpose flour
• 1 cup (175 grams) chocolate chips
• 1 cup (125 grams) walnuts, chopped (optional)

Frosting

• ½ cup (115 grams) butter
• 2 tablespoons unsweetened cocoa powder
• ⅓ cup (80 milliliters) milk
• 3 cups (375 grams) powdered sugar

Makes 24 brownies

Vegan Chocolate Fudge Brownies

• 5 tablespoons sunflower oil , plus extra for greasing
• 7 ounces (200 grams) dairy-free dark chocolate, chopped and divided
• 1¾ cups (170 grams) self-raising flour
• 3 heaped teaspoons cocoa powder
• ¾ cups (180 grams) caster sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup (240 milliliters) unsweetened organic soy milk
• 1½ cups (200 grams) chopped walnuts (optional)

Frosting

• ¼ cup (25 grams) cacao or cocoa powder
• ¼ cup (90 grams) maple syrup (or agave nectar)
• 2 tablespoons vegetable or melted coconut oil
• ½ teaspoon vanilla extract

Makes 16 brownies

Steps

Making Basic Chocolate Fudge Brownies

1. Preheat your oven to 350°F (177°C/gas mark 4) and place the baking rack in middle.
2. Melt the chopped chocolate and butter in a double boiler over medium heat. Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water and place a heat safe bowl on top; make sure that the bottom of the bowl does not touch the surface of the water. Add the chopped chocolate and the butter, and turn the heat to medium. Stir the butter and chocolate with a whisk until they melt. Do not add the chocolate chips just yet.
   • You can use bittersweet or semi-sweet chocolate, or even a combination of both.
   • The better quality chocolate you use, the better your brownies will turn out.
   • If you cannot find any unsalted butter, you can use salted butter instead; just remember to reduce the amount of salt later.
   • You will be mixing your batter in this bowl. Make sure that it is big enough to hold the rest of the ingredients.
3. Set the melted chocolate aside. Once the chocolate and butter are melted, mixed together, and smooth, take the bowl off the saucepan and set it aside. Allow it to cool to lukewarm temperature before continuing. If you add the eggs too soon, the hot chocolate mixture will cook them.
4. Stir in the sugar and vanilla extract, then add stir in the eggs, one at a time. Add the sugar and vanilla extract first. Once they are evenly combined, add the eggs. Stir the mixture well after each egg you add.
   • If you are using semi-sweet chocolate, use 2 tablespoons less sugar.
5. Whisk in the salt and flour. If you used salted butter, reduce the salt to just ½ teaspoon. Keep whisking until the flour is evenly mixed in and there are no lumps of clumps.
6. Add the chocolate chips, and if desired, the chopped walnuts as well. The chocolate chips will give the brownies that extra, rich, chocolatey goodness. The walnuts are not completely necessary, but they will lend the brownies extra flavor and texture as well,
7. Pour the batter into a lightly greased and floured 9 by 13-inch (22.86 by 33.02 centimeters) baking pan. Use a rubber spatula to help the batter spread evenly across the pan. If you need to, use the spatula to smooth down the top as well.
8. Bake the brownies for 25 to 30 minutes, then let them cool for 20 minutes. You can check for doneness by poking a toothpick in the center. If it comes out clean, or if it has a few moist crumbs clinging to it, the brownies are ready. Once they brownies have baked, set them aside to cool off; leave them in the baking pan while they cool.
9. Prepare the frosting, if desired. Melt the butter in a medium-sized saucepan over medium-low heat. Stir in the cocoa powder and milk. Once the mixture starts to thicken and boil, remove it from head and whisk in the powdered sugar.
   • These brownies are delicious enough on their own, but the frosting will give them some extra richness.
10. Pour the frosting over the brownies. If necessary, use a rubber spatula to help spread the frosting over the brownies. If you'd like, you can garnish the brownies with a handful of chopped walnuts. Keep the brownies in the pan while covering them with frosting.
11. Let the brownies cool before cutting them into 24 bars and serving them. If you poured frosting over the brownies, consider putting them into the fridge for an hour so that the frosting can harden and set. Store any leftovers in the fridge.

Making Vegan Chocolate Fudge Brownies

1. Preheat your oven to 350°F (177°C/gas mark 4) and place the baking rack in middle.
2. Melt 5.4 ounces (150 grams) of the chocolate in a double boiler over medium heat, then set it aside to cool. Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water and place a heat-safe bowl on top; make sure that the bottom of the bowl doesn't touch the surface of the water. Place the chocolate into the bowl and set the heat to medium. Stir the chocolate until it melts, then set it aside to cool.
   • Reserve the remaining 1.6 ounces (50 grams) of chocolate for later.
3. Combine the flour, cocoa powder, sugar, and salt in a separate bowl. Sift the flour into a large bowl first, then add the cocoa powder. Stir them briskly together until evenly combined, then add the sugar and salt.
4. Add the vanilla extract, oil, soy milk, and melted chocolate. Stir the ingredients together until everything is smooth and evenly combined. Make sure that there are no lumps, clumps, streaks, or swirls.
5. Add the remaining chocolate, and if desired, the chopped walnuts. The chopped walnuts are not completely necessary, but they will give your brownies some extra flavor and texture. The chocolate will give them some extra crunch and chocolatey goodness.
6. Pour the batter into a greased 8 by 8 inch (20.32 by 20.32 centimeters) square pan and bake for 20 to 25 minutes. Use a rubber spatula to smooth down the top before putting the brownies into the oven. They are ready when the edges look done but the center looks moist. Another way to test for doneness is by poking a toothpick in the center; if it comes out clean or if it has some moist crumbs clinging to it, the brownies are done.
7. Allow the brownies to cool, preferably on a cooling rack. Leave the brownies in the pan while they cool. If you plan on adding any frosting, allow them to cool completely before continuing, about 20 minutes. This will allow the frosting the set up much faster.
8. Prepare the frosting if desired. Combine the cocoa powder, vanilla extract, maple syrup, and oil in a bowl. Stir the ingredients together until they are evenly combined. There should be no lumps, clumps, streaks, or swirls.
   • If you don't have any maple syrup, use agave nectar instead.
9. Pour the frosting over the brownies and refrigerate it for at least 2 hours. Use a rubber spatula to help spread the frosting evenly across the brownies. Once you have the brownies completely covered, put the entire pan in the fridge so that the frosting can cool and set.
   • Keep the brownies in the pan while covering them with frosting.
   • For an added touch, sprinkle a handful of chopped walnuts over the frosting.
10. Cut the brownies into 16 squares and serve them. If you have any leftovers, cover them with plastic wrap, and store them in the fridge.

Tips

• To make brownies easier to cut, place the pan in the freezer for several minutes. Dip a sharp knife in hot water, wipe it dry, and move it across the pan in an up-and-down sawing motion.
• To improve the texture of brownies, place the unbaked batter (in the prepared pan) in the refrigerator for several hours or even overnight.
• Brownies will taste even better if topped with whipped cream or Make Chocolate Sauce.
• Brownies can also be baked very successfully in a well-greased mini-muffin tin, which eliminates the problem of cutting into squares.
• To prevent burning the bottoms of your brownies, place the pan on a preheated cookie sheet or pizza stone.

Warnings

• Be sure to select a light-colored, shiny tray, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to over bake or even burn.

Things You'll Need

Basic Chocolate Fudge Brownies

• Double boiler (saucepan and heat safe bowl)
• Rubber spatula
• Whisk
• 9 by 13-inch (22.86 by 33.02 centimeters) baking pan
• Wire cooling rack (optional)

Vegan Chocolate Fudge Brownies

• Double boiler (saucepan and heat safe bowl)
• Rubber spatula
• Whisk
• Large mixing bowl
• 8 by 8 inch (20.32 by 20.32 centimeters) square pan
• Wire cooling rack (optional)

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Sources and Citations

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• Heat Brownies
• Make Creme Egg Brownies
• Make Brownies from Scratch
• Make Brownies
• Store Brownies
• Make Brownies Using a Packet Mix
• Make Brownies in a Mug
• Make Chocolate Brownies
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