Fudge Brownies

These double Fudge Brownies are rich, decadent, a filled with chocolate! All you need is 1 bowl and 1 hour to make them!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 214kcal

Cost $5

Preheat oven to 350℉. Line an 8x8 baking pan with parchment paper and set aside.
In a large microwave-safe bowl, heat butter and finely chopped chocolate for 30 seconds. Mix and then heat in 10-second intervals (mixing in between) until the mixture is smooth and melted together. Once melted, add the sugar and whisk until combined.
10 tablespoon unsalted butter, 4 oz semisweet chocolate, finely chopped, 1 cup granulated sugar
Add the eggs, egg yolk, and vanilla and whisk vigorously for about 1-2 minutes until you see little bubbles form on top.
2 large eggs, 1 large egg yolk, 1½ teaspoon vanilla extract
Add the flour, cocoa powder, and salt and mix until everything is just combined, then use a rubber spatula to fold in the chocolate chips.
½ cup all-purpose flour, ¼ cup dutch-processed cocoa powder, 1 teaspoon salt, ½ cup semi-sweet chocolate chips
Pour into the parchment paper-lined pan and bake for 30-35 minutes, until the center of your brownies are set or a toothpick/knife comes out of the center with moist crumbs. Let cool for about 30 minutes and then cut.
Optional: add toppings like melted chocolate and flaky sea salt! Serve with your favorite flavor of ice cream.

Use a kitchen scale to weigh the flour and cocoa powder, as too much flour can lead to dense and cake-like brownies.
Let the brownies cool completely before cutting into for perfect squares
Store these brownies in an airtight container for up to 3 days at room temperature. You can also store them in the fridge for up to a week.
To freeze, place in an airtight container in the freezer for up to 2 months. Let sit at room temperature to thaw completely before eating.