Fudge
The Ultimate Fudge Brownies are dense, rich brownies. This recipe ratio uses less flour resulting in a dense fudgey texture (cakey brownies use more flour). These Ultimate Fudge Brownies also have a perfectly crispy top that crumbles and flakes as you take a bite. This texture comes from melting the butter into the chocolate.
Chocolate
The flavor all comes from the chocolate. I recommend using a high quality chocolate, but you can choose from a variety of chocolates depending on your mood (or whats in your pantry). My favorites would be Ghirardelli chocolate chips, Nestle’s Artisan Chocolate chips, or Treader Joes’s Pound plus chocolate bar. These all work great without spending a ridiculous amount of money. Be careful not to cook your chocolate when melting it! Stirring it throughout the process will help prevent it from cooking.
Double Boiler
A double boiler is a kitchen tool used for applying gentle heat on the stovetop. It’s useful for delicate tasks like making hollandaise sauce, melting chocolate, and preparing custards. Rather than using a direct heat source on the stove it heats up from steam evaporation. I always make my own double boiler as I do not own such pots. I do so by:
- Filling a large pot about 1/4-1/2 full of water and bring to a boil.
- Reduce the heat to a simmer and fit a bowl or smaller pot into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water is optimal).
- Add the ingredients required and proceed as recipe instructs.
Ribbon Stage
The ribbon stage occurs when eggs and sugar are whipped together. The process incorporates air into the mixture, and the sugar dissolves into the egg, allowing the egg to not scramble when heating. The visible signs of this stage are a lightened, pale color and a noticeable thickness. When you lift your whisk up, the mixture should ribbon back onto itself. This step is vital for a creamy fudge texture.
Baking Dish
Avoid using a glass pan or dark colored metal. Glass is thick and can take twice as long to cook your brownies as well as result in a gummy brownie. Dark nonstick pans bake too fast and can result in brownies too dark on the bottom and dried out on the edges. Ideally, a silver colored pan bakes best. I personally use a sheet pan.
Sheet Pan measurements for this recipe: 1x this recipe will fill a 9×13 sheet pan (quarter sheet), 2x this recipe will fill a 18×13 sheet pan (half sheet)
Silver Cake Pan measurements: 9×13 is ideal for 1x recipe, you can use 9×13 for 2x still and achieve thicker brownies but you will have a longer bake time.
Product Links
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9×13 Cake Pan: Wilton Recipe Right Non-Stick 9 x 13-Inch Oblong Cake Pan, Set of 2
9×13 Quarter Sheet Pan: Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet, 2-Pack
Bake
Test by sticking in a toothpick 2 inches from the edge – if it comes out clean, the brownies are finished. Notice, that it is 2 inches from the edge rather than the dead center. Brownies should be removed from the oven before the centre is fully cooked, as the brownies will continue to set as they cool and this gives the brownie its soft texture. You do not want the brownies to be raw in the centre when you remove them from the oven, but they should be slightly undercooked. It’s a good idea to rotate the pan halfway through baking since most ovens have hot and cold spots. Biggest indicator of doneness is in the crack. Once your brownies are set and not wiggly, the first cracks on top tell you that your brownies are ready. The result should be fudgy and gooey, but not under baked.
PrintThe Ultimate Fudge Brownies
The Ultimate Fudge Brownies with rich chocolate flavor, a perfectly chewy fudge center, and a crisp crackly brownie top. These Brownies melt in your mouth.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 1 dozen 1x
Ingredients
- 1.5 cups flour
- 1/2 cup cornstarch
- 9 oz chocolate (50% or higher)
- 6.75 oz butter (13 tablespoons)
- 4 large eggs
- 2.25 cups sugar
- 1/2 teaspoon salt
- 2 teaspoon vanilla
- 1/4 cup of powdered sugar
- 2 Tablespoons of coco powder
- 1 teaspoon of cinnamon (optional)
Instructions
- Preheat oven to 325 F. Sift flour and cornstarch, set aside
- Melt chocolate stirring occasionally, and add butter when chocolate is almost fully melted (over a double boiler, or in a microwave)
- Set chocolate mixture aside and cool down to about 90 F (should feel about the same temperature as your finger, not cold or hot)
- Warm eggs, sugar, salt and vanilla over double boiler (see “Double Boiler” above) to 90 F (should feel about the same temperature as your finger, not cold or hot), and whisk over the heat to ribbon stage (see “ribbon stage” above)
- Fold melted chocolate and butter into ribbon eggs until smooth (you want the chocolate to be the same temperature of the egg mixture, to prevent scrambling the eggs).
- Fold in flour and cornstarch.
- Spread onto baking dish – spray 9×13 dish with pan spray, line with parchment and spray parchment lightly with pan spray or use a silicone baking mat. (see “Baking Dish” above)
- Bake for about 25 minutes depending on your oven and baking dish. Test by sticking in a toothpick 2 inches from the edge – if it comes out clean, the brownies are finished. (see “Bake” above)
- Mix cocoa powder and powdered sugar together in bowl, Once cooled, sprinkle cocoa powder and powdered sugar over your brownies using a sifter for aesthetic appeal! I also like to add a hint of cinnamon into mine.
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