Fudge Brownies are a decadent and rich treat that satisfy any chocolate craving with their deep cocoa flavor and moist, fudgy texture. These brownies feature a perfect crackly top and a lush, velvety interior, making them a timeless favorite for chocolate lovers.
You’ll love these brownies for their intense chocolate taste, which is enhanced by the addition of espresso powder that deepens the cocoa notes. The combination of melted butter and oil ensures the brownies stay moist and dense without becoming cakey. With chocolate chips folded into the batter, every bite offers gooey pockets of melted chocolate, creating an indulgent experience that’s easy to make in one bowl.
Ingredients
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (43g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- ¾ cup (170g) unsalted butter
- 2 tablespoons oil (canola, vegetable, or coconut)
- 1 ⅓ cups (265g) granulated sugar, divided
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract (optional)
- ¾ cup (128g) chocolate chips
Instructions
Begin by preheating your oven to 350°F (175°C) and lining a 9×9-inch baking pan with parchment paper. Lightly spray the parchment with non-stick baking spray to ensure easy removal of the brownies after baking.
In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder, if using. Set this dry mixture aside until needed.
In a medium saucepan, combine the unsalted butter, oil, and one-third of the granulated sugar. Heat the mixture over medium heat, stirring frequently until the butter fully melts. Remove the saucepan from the heat to cool slightly.
In a separate, large mixing bowl, whisk together the eggs, egg yolk, vanilla extract, and the remaining two-thirds of the sugar until well combined, about 30 seconds.
Slowly pour the warm butter mixture into the egg mixture in small increments, whisking constantly to blend them smoothly without scrambling the eggs. Once combined, gently fold the dry ingredients and chocolate chips into the wet mixture using a rubber spatula. Be careful not to overmix; stop stirring as soon as you no longer see dry flour to keep the brownies fudgy rather than cakey.
Pour the batter into the prepared baking pan and smooth the top evenly with the spatula. Bake for 28 to 30 minutes. The edges should be firm, the top shiny and slightly cracked.
Remove the pan from the oven and transfer it to a cooling rack. Let the brownies cool completely before slicing into squares to allow the interior to set properly.
My Best Tips for Success
To achieve that signature fudgy texture, avoid overmixing the batter after adding the flour.
Use quality unsweetened cocoa powder and consider the optional espresso powder for a deeper chocolate flavor.
Melting the butter with oil helps improve moisture retention and texture.
Check the brownies starting at 28 minutes; overbaking will dry them out.
Use parchment paper with an overhang to easily lift the brownies out of the pan.
Allow the brownies to cool fully before cutting for cleaner slices.
Try folding in extra chocolate chunks or nuts for added texture.
Delicious Variations to Try
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Add chopped walnuts or pecans to the batter for a crunchy contrast.
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Swirl in peanut butter or caramel sauce for extra indulgence.
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Sprinkle sea salt on top before baking to balance the sweetness.
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Use dark or white chocolate chips according to preference.
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Incorporate a teaspoon of cinnamon or chili powder for a twist.
Frequently Asked Questions
Can I substitute all-purpose flour?
Gluten-free flour blends can be used to make these brownies gluten-free; results may vary slightly.
Is espresso powder necessary?
No, it’s optional but enhances the chocolate depth if you enjoy a hint of coffee flavor.
How should I store the brownies?
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Can I use margarine or butter substitutes?
Butter is preferred for flavor and texture, but margarine or vegan butter can be used in a pinch.
How do I know when the brownies are done?
Edges should be set and the top shiny with cracks; a toothpick inserted will have moist crumbs.
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 24 hours before baking.
Print
Fudge Brownies
- Total Time: 45 minutes
- Yield: 12 brownies 1x
- Diet: Vegetarian
Description
Thick, rich, and irresistibly chocolatey brownies with tender chew and dense, moist texture. Featuring a shiny crackly top and deep cocoa base enhanced by espresso, melted butter, oil, and chocolate chips for an ultra-fudgy finish.
Ingredients
1 cup (120 g) all-purpose flour
½ tsp baking powder
½ tsp salt
½ cup (43 g) unsweetened cocoa powder
1 tsp espresso powder (optional)
¾ cup (170 g) unsalted butter
2 tbsp oil (canola, vegetable, or coconut)
1⅓ cups (265 g) granulated sugar, divided
2 large eggs
1 large egg yolk
2 tsp vanilla extract (optional)
¾ cup (128 g) chocolate chips
Instructions
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Preheat oven: Set oven to 350°F (175°C). Line a 9×9‑inch baking pan with parchment paper and lightly grease.
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Mix dry ingredients: In a large bowl, sift together flour, baking powder, salt, cocoa powder, and espresso powder. Set aside.
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Melt butter mixture: In a saucepan, combine butter, oil, and one‑third of the sugar over medium heat until melted. Remove from heat and let cool slightly.
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Whisk wet ingredients: In another bowl, whisk eggs, egg yolk, vanilla, and remaining sugar until blended and slightly frothy.
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Combine mixtures: Slowly pour warm butter mixture into the egg mixture in small increments, whisking continuously until smooth.
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Add dry ingredients: Gently fold the cocoa flour mixture into the wet ingredients until just combined. Stir in chocolate chips last. Do not overmix.
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Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake 28–30 minutes until edges are set and the surface is glossy with slight cracks.
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Cool & serve: Allow brownies to cool completely in the pan on a wire rack before cutting into squares.
Notes
Do not overmix after adding flour to keep fudgy texture.
Line pan with parchment for easy removal and clean edges.
Espresso powder enhances chocolate depth.
Check baking at 28 minutes to prevent overbaking.
Cool fully before slicing for perfect squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/12 recipe)
- Calories: 260
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: fudge brownies, chewy chocolate brownies, one bowl brownies, homemade fudgy brownies, espresso cocoa brownies
