Fudge Brownies

This delicious recipe for fudge brownies is rich and chocolatey. Chilled
chocolate chips added to the batter mean you have melty chocolate chips in each
bite.

Servings: 24

Author: Leona Konkel

Prep Time
25 minutes

Cook Time
30 minutes

Total Time
55 minutes

Course:

Dessert

Cuisine:

American

Keywords:

brownies easy brownies fudge brownies fudgy brownies rich brownies

🧂 Ingredients

16 tablespoons butter

(227 grams/2 sticks)
2 ¼ cups sugar

(440 grams) (*typo corrected 4/28/19)
1 teaspoon vanilla

(5 grams)
1 ¼ cup cocoa powder

(100 grams)
4 eggs
1 ½ cups flour

(180 grams)
1 teaspoon baking powder
1 teaspoon table salt
2 cups chocolate chips

(340 grams/12 ounces; I recommend using chilled chocolate chips so they don't all melt)

Instructions

1 Melt butter with sugar in the microwave or on the stove: In the microwave, heat
butter on high for 1 minute or until the butter melts. Add sugar and stir to
combine, then microwave for another 1-2 minutes, stopping it if it starts to
bubble. Stir to help dissolve the sugar. (On the stove, heat and stir until the
sugar dissolves.)
2 Remove butter and sugar from heat. If your mixture and bowl are very hot, wait a
few minutes to let cool (so that you don't cook the eggs as you add them). Use a
whisk to mix in cocoa powder and vanilla, stirring until combined. Add eggs one
at a time, mixing each one in completely.
3 Use a rubber spatula to fold in flour, baking powder, and salt. Mix gently until
flour is entirely mixed in. Stir in chocolate chips. (Room temperature chocolate
chips will melt and help the brownies stay fudgy. Cold chocolate chips will
partially melt so the brownies will be fudgy, but you'll also have chocolate
chips in them. Cool the batter for 20 minutes, to about room temperature, before
adding chocolate chips if you don't want them to melt at all.)
4 Scrape batter into a greased 9x13 inch pan. Bake for about 30-35 minutes at
350F. (Start checking at 25 minutes if the butter and sugar bubbled or if you're
concerned that you overmixed.) A toothpick inserted into the brownies will come
out with moist crumbs, but not batter. (If you hit a chocolate chip, test a
different area.) I baked a metal pan for 32 minutes, and a glass pan for 36
minutes. Wait as long as you can before cutting and eating warm brownies. An
hour is usually all I last.