When it comes to desserts, I tend to gravitate more towards fruity flavored things rather than chocolate. I mean… I like chocolate IN things but I don’t like strictly chocolate flavored things. Does that make any sense at all?
One exception to all of that, however, is brownies. I have a total soft spot in my heart for brownies (especialllly fudge brownies). They remind me of growing up because we used to keep a box of brownie mix in the pantry and made them on the regular. I admit to loving boxed brownies even to this day; pretty sure I have a box or two in my pantry right now actually…
Honestly though, how could you NOT be all about box mix brownies?! They’re simple and easy and basically always delicious… but I have a thing for homemade treats obvi and so homemade ultimate fudge brownies were at the top of my list for awhile.
If you google “ultimate fudge brownies” there are millions of search results… I definitely don’t recommend doing this if you’re hungry. I’ve thrown quite a few brownie recipes out there myself, however none that provided that box mix-esque fudginess that we all know and love.
So often, ultimate fudge brownie recipes are disappointing (at least all the ones I’ve tried)… but I’m here to change your views on that. Those ultimate “fudge” brownies that are drier than the Sahara desert in summertime? Never again. Brownies that are too sweet OR not sweet enough? No thanks. And brownies that are described as “chewy” but taste like chocolate cake? Later dude. It’s time to say goodbye to mediocre brownies and HELLO to the most amazing, ultimate fudge brownies ever.
I don’t like throwing around ‘best’ and ‘ultimate’ all the time since I know brownie recipes can be subjective, of course. I don’t want to step on your Grandma Edna’s recipe, or your favorite boxed mix, but for me personally, this is my new favorite.
Can You Double This Brownie Recipe?
Yes! You can easily double the recipe, and bake in a 9×13″ pan. You can adjust the ‘servings’ slider from 16 to 32 in the recipe card to get the proper measurements.
If you like your brownie recipe to be fudgy and super chocolatey, well then, these ultimate fudge brownies were made for you. Give em a try and let me know what you think!
Ultimate Fudge Brownies
Ingredients
- 1 cup unsalted butter
- 4 oz dark chocolate chopped (70% cacao)
- 6 tbsp cocoa powder divided
- 2 tsp espresso powder
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 tsp vanilla extract
- 1 tsp coarse sea salt
- 3 large eggs
- ½ cup all-purpose flour
Instructions
- Grease an 8×8-inch pan with butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with butter, then set aside.
- Combine the chopped chocolate, espresso powder, and 2 tablespoons (15 g) of cocoa powder in a medium heatproof bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Preheat oven to preheat to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 10 minutes.
- With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth.
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 minutes and then remove the pan from the oven and slam them on a flat surface 2-3 times (this deflates them slightly, giving them a more even texture and encourages that beautiful crackly top). Return to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 10 additional minutes. The center of the brownies will seem underbaked, but the brownies will continue to set as they cool.
- Allow brownies to cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve. Enjoy!
Nutrition
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Hey there ! This sounds so tempting but I’m a bit thrown off by the metric conversions 😟 . The metric cal says 6 tbsp is about 40 g . But in the instructions you mention take 2 tbsp initially and 15 g in brackets ? Also one tbsp generally is 15g so 2 would
Be 30g yeah ? Even if I go by the 2 tbsp is 15 it still works out to be 45 g and not 40 and if I work it out the regular way ie 1 tbsp = 15 g then 6 tbsp would
Be 90 ! So confusing ! Please help !
15g of cocoa powder = 1/8 cup of cocoa powder = 2 tbsp of cocoa powder
Using the above math, 6 tbsp of cocoa powder = 45g of cocoa powder
However, simply follow the recipe/instruction of adding 2 tbsp (15g) of cocoa powder to the butter/chocolate mixture and then sifting “the rest” into the batter. Whether you use 40g or 45g of cocoa powder, the brownies will still be delicious! I’ll edit the metric conversion for clarity purposes. 🙂
Can I substitute granulated sugar for caster sugar?
Yes you can!
Do you sprinkle the brownies with additional sea salt after they’re baked or should I skip this? The pictures show salt but that wasn’t listed in the directions. I’m excited to make these and want to get them right! Thanks!!
I sprinkle the top of the brownies with flaky sea salt about halfway through baking. It’s totally optional though!
I made these brownies for my friend visiting from Milan so she could have some American desserts. Needless to say the brownies did not last long! They were gone in 24 hours! We also took some to a friends’ house for dinner. Rave reviews. They are fudgy, crackled on top, perfect edges, and high enough so you feel like you are eating a substantial enough bar. I hate a flat brownie! This one was just the right height. The added espresso powder really enhanced the chocolate flavor. I would recc quality chocolate as well. I really found no flaws! My friend asked for me to write down the recipe for her so I did, and she took it with her back to Italy this morning. I’ve added another copy for myself to add to my permanent recipe files. This will be my go-to from now on! Thank you for working this recipe out and sharing with us, Mike!
So glad to hear that, Sara!!! That just made my day 🙂
Hi,
Do you used unsweetened cacao powder or dutch procees.thanks
I almost always use Dutch-processed! This recipe will work with plain unsweetened cocoa powder though if that’s all you have 🙂
Is there a conversion for using espresso rather than espresso powder?
If you don’t have espresso powder, you could use 2½ teaspoons of instant coffee. I’m not sure using brewed espresso would work without adjusting other ingredients to account for the additional liquid.
Also, you can totally just leave the espresso powder out and still end up with delicious brownies! 😛