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Best Ever Fudge Brownie Recipe: I have worked as a pastry chef for over 10 years and this is the best recipe I have ever found for Fudge Brownies

Best Ever Fudge Brownie Recipe

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Hi Bold Bakers!

So this brownie recipe is called “Best Ever Fudge Brownie Recipe” because that’s what it is. In all of my years of working as a pastry chef it is the best I have ever come across, period. 

Everyone’s brownie needs are different. I need fudgy, where as some need chewy. I do not discriminate against the chewy brownie. I too will dabble and from time to time partake in its chewy goodness but more often than not I’m a fudgy girl.

Most recently, I made an insane No-Bake Fudge Brownie Cheesecake using my Best Ever Fudge Brownie Recipe. Just imagine a brownie crust, chocolatey cream cheese center and more brownies and chocolate on top. Watch the video below!

Do you love fudgy Brownies as much as I do? Then you will also freak out for my Chocolate Brownie Layer Cake , Crock Pot Brownie Recipe and of course 1 Minute Microwave Mug Brownie  .

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Some baking tips to know about brownies is that over mixing the batter can make them cakey.

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Over baking can dry out the fudgy center so err on the side of caution while baking.

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Brownies freeze really well once baked.  Pop them in the freezer and have them to hand for sundaes, or just Saturdays.

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Always eat the brownie warmed up so you can appreciate its full fudgy decadence. I pop them in the microwave until heated through.

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4.9 from 17 reviews
Best-Ever Brownie Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1¼ cups (6 ¼ oz/ 190g) all-purpose flour, sifted
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder, sifted
  • 11 ounces (310g) dark chocolate, coarsely chopped
  • 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
  • 1½ cups (12oz/340g) granulated sugar
  • ½ cup (4oz/ 112g) light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350oF (180oC). Butter the sides and bottom of a 9x13-inch and line the pan with parchment paper.
  2. In a medium bowl, sift the flour, salt, and cocoa powder together and set aside.
  3. Put the chocolate and butter in a large bowl and melt it gently in the microwave or set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
  4. Add the sugars to the melted chocolate. Whisk until completely combined. The mixture should be room temperature.
  5. Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less).
  8. Let the brownies cool completely, then lift them out of the pan using the parchment paper.
  9. Store at room temperature in an airtight container.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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232 Comments

  1. Profile photo of VASU VASU on July 14, 2017 at 8:53 pm

    Hi Gemma
    I really wanted to ask that this brownie serves eight people . What if I want to make one that serves four people.
    Should i divide all the recipe quantities by half ??
    Plz help

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2017 at 2:35 am

      Hi there,
      I responded by email to this, but yes, that will work for you,
      Gemma 🙂

  2. Syazana on June 1, 2017 at 6:23 am

    i want to go gluten-free but i also want to eat this brownie. Can you suggest a gluten-free flour that i can use in this recipe? Thank you so much and i love you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2017 at 3:25 am

      Hi there Syazana,
      There is a great article here (http://www.huffingtonpost.com/phoebe-lapine/gluten-free-flours_b_2999509.html) on this subject, and a number of recipes on dedicated sites for this.
      I am not an expert in this area, but I do know that there are a number of good brands making all purpose gf flours which will work perfectly well for this recipe. It is not reliant on gluten1
      Gemma 🙂

  3. Syazana on May 31, 2017 at 11:21 am

    Hi Gemma! I want to try to make this brownie into gluten free but i don’t know what flour to use. Can you suggest me a gluten free flour that I can use for this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2017 at 3:42 am

      Hi there,
      I think I got to this one earlier. This type of baking is not reliant on gluten, so it works really well with any all purpose GF flour, if you can find this,
      Gemma 🙂

  4. Profile photo of Seline Seline on May 29, 2017 at 6:05 am

    Hey, Gemma! I”ve tried this recipe once and it’s so delicious, but it’s too sweet. So I was wondering, can I just use less sugar, like maybe 1/4 cup of total? Thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2017 at 3:51 am

      Hi Selina,
      I think this will be good for this recipe. You could also use agave powder, or xylitol, to have the bulk, but I do think it is worth trying the reduced sugar version. Let me know how it goes. I know this is an expensive recipe to make, so perhaps try 1/2 quantity to start,
      Gemma 🙂

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