These Fudge Brownies may be the best brownies I have ever tasted. They are rich, full of chocolate goodness and irresistible!
I try not to use this phrase often, but I must say that these Fudge Brownies are the best brownies I have ever had. Hands down. They are everything that you want a brownie to be; rich, gooey and full of sweet chocolate flavor. I would be surprised if you didn’t close your eyes and moan as you take a bite from this dessert. I believe this is the Holy Grail of all brownie recipes!
WHAT ARE FUDGE BROWNIES?
There are a few brownie recipes that can be found on my website, but once you make this one it will be hard to venture away from. This chocolate masterpiece has a base of rich chocolate brownie batter that you can customize your fudginess level with. Yes, customize! All you need to do is alter your baking time depending on how fudgy you like them. More on this later.
Chocolate chunks are also mixed in the batter and spread all over the top for the ultimate fudge brownie.
INGREDIENTS FOR FUDGE BROWNIES
- Melted butter
- Vegetable oil
- Brown sugar
- Granulated sugar
- All-Purpose flour
- Unsweetened cocoa powder
- Hershey’s milk chocolate candy bars or milk chocolate chips
HOW DO I MAKE FUDGE BROWNIES?
Preheat oven to 350 degrees F. Mix the melted butter, oil and both sugars together in a large bowl. Add the eggs and vanilla extract. Mix until combined. (I did this all with a spatula. I did not use an electric mixer.)
In a separate large bowl, add the flour, cocoa powder, and salt. Using a whisk, stir and sift to combine these dry ingredients together. Gradually add this mixture into the wet mixture just until combined. Don’t over-mix. Fold in half of the chocolate chunks. Batter will be thick.
Pour batter into a greased 8×12 OR 9×13-inch baking dish. Spread out evenly. Top batter evenly with the remaining chocolate chunks/chips.
Here in the Lofthouse we believe that the fudgier the brownie, the better. You may think a little differently, so I’ll provide alternate cooking times for your desired consistency of brownie.
If you like very fudgy brownies only bake for 22 to 25 minutes. A toothpick inserted at this point will come out dirty. From there you can cook longer for a more finished product.
For a more set brownie bake for 30 to 35 minutes.
*Please note all ovens heat differently and that I only tested this recipe using a 9×13-inch baking dish.
HOW MANY SERVINGS DOES THIS RECIPE MAKE?
This recipe yields 24 small brownies, or 12 large. I will give you fair warning that is a very rich recipe, so it may be hard to have a whole square for yourself. As much as I love this recipe and still think they are the absolute best, I can only bring myself to eat a smaller piece. Although, I find myself going back for more later. 😉
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BROWNIES!
Brownie Pie – A gooey chocolate brownie pie made with a pie crust. Best served with a scoop of vanilla ice cream.
Ghost Brownies – A spooky and delicious way to celebrate Halloween! Chocolate brownies with a marshmallow ghost tower on each piece.
Glazed Lemon Brownies – A tart twist on an already perfect original. This recipe may have you double guessing your loyalty.
Caramel Brownie Coconut Bars – This rich and indulgent recipe has gooey caramel over chocolate brownies with flakes of shaved coconut.
- 1 cup salted butter, melted then cooled
- 2 Tablespoons vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1/2 Tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 ounces Hershey's milk chocolate candy bars, chopped in large chunks, divided OR milk chocolate chips
- Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with baking paper or grease with non-stick spray. Set aside. Mix melted butter, oil and both sugars together in a large bowl. Add the eggs and vanilla extract. Mix until combined. *(I did this all with a spatula. I did not use an electric mixer.)
- In a separate large bowl, add the flour, cocoa powder, and salt. Using a whisk, stir and sift to combine these dry ingredients together. Gradually add dry mixture into the wet mixture just until combined. Don’t over-mix. Fold in half of the chocolate chunks. Batter will be thick.
- Pour batter into the prepared baking dish. Spread out evenly. Top batter evenly with the remaining chocolate chunks/chips.
- *For fudgy brownies bake for 22 to 25 minutes.*For more set brownies bake for 30 to 35 minutes.
- Carefully remove brownies from oven. Let stand at least 1 hour before cutting. Serve and enjoy!
3 thoughts on “Fudge Brownies”
we love brownies at our house.
anxious to make these.
this recipe sounds like it will become our favorite.
I will let you know.
This recipe looks so good! Am going to make these this week. If using walnuts/pecans, how much would you ad to this recipe, please? THANK YOU.
Hi Deborah! I would add one cup or less of any nuts you add. Hope you enjoy the brownies! 🙂