Double Chocolate Fudge Brownies: Thick, rich, and fudgy, this homemade brownie batter is fast, simple, and the only homemade recipe you’ll ever need! You’ll never make boxed mix again!
For all of you chocolate obsessed people like me, this is your recipe. Brownies are one of my favorite desserts in the world, especially if they are fudgy and full of intense chocolate flavor. And these are insanely delicious.
I’ve been meaning to whip up a batch of homemade brownies ever since I made my Chocolate Chip Cookie Brownie recipe, which I still dream about sometimes. But, anyway, life has been busy and I hadn’t gotten around to testing different recipe variations to find the ultimate brownie. After watching The Pioneer Woman this weekend and seeing her bake up a batch of brownies, I couldn’t resist and, well, here we are.
I’ve said this before, and I’ll say it again: I really like boxed brownie mix. It’s easy, incredibly delicious, and it can’t be beat. The best brands? Totally Betty Crocker and the Target brand. Oh, and Ghiradelli, but I mean, they make chocolate for a living so it would be a real travesty if they didn’t make a mean boxed mix.
This brownie is out of control good. And, I know that probably sounds biased, but I’m telling you, it’s fantastic! You can trust me.
I’ve tried and tested different homemade brownie batches through the years, and I found ones that were tasty, but they didn’t quite have the taste and texture I was looking for. They were either too thin, or too cakey, or too rich (which is saying something for me)–my type of brownie is fudgy, chocolatey, and thick. I don’t want gooey or underdone, but perfectly fudgy in the center. I sound like a real brownie snob, don’t I? I don’t mean to be, but I know what I like, so what are you going to do?
Anyway, I found my soul brownie.
I’m also an edge brownie person, and this recipe cooks the edges and middle evenly, which is hard to find. Usually to ensure the middle isn’t runny, the edges get a little over done. But, with this recipe, I was in edge heaven.
This recipe starts out with melted chocolate and butter. See, how could it not be good? =) Next comes the sugar, eggs, vanilla, salt, espresso powder, baking powder, flour, cocoa powder, oil, and chocolate chips. I know that sounds like a whole lot of ingredients, but they all get thrown into one bowl so it makes doing dishes a breeze.
Guys, I’m going to get real blunt with you. If espresso powder is not a staple in your pantry, go out and purchase it. I use it in anything that deals with chocolate. It’s not because it provides a coffee flavor to what you’re baking; it’s because coffee adds depth to the chocolate, making the flavor go from one-dimensional to three-dimensional. You can find espresso powder at most grocery stores, but I am partial to Williams-Sonoma’s brand, which you can find here. I know I’ve talked about this before, but this one ingredient really does transform chocolate flavor.
Back to the baking part, quite a few homemade brownie recipes don’t call for baking powder. Since baking powder is a leavener, I think most of these recipes omit it in order to achieve a dense brownie. I find, though, that baking powder does not make these brownies cake-like at all. Instead, the baking powder makes them extra thick.
Now, onto the oil portion. When oil and cocoa powder are mixed together, it creates the same consistency as melted chocolate. Since I used semi-sweet melted chocolate and unsweetened cocoa powder, I wanted some of the unsweetened chocolate to have the melted consistency.
- 1/2 c butter
- 8 oz semi-sweet chocolate (chips, baking bars, whatever you have)
- 1 c sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 tsp espresso powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1 c flour
- 4 Tbsp unsweetened cocoa powder
- 1 Tbsp canola oil
- 1 c chocolate chips, any kind (I used milk)
- Preheat oven to 350. Grease an 8x8 baking pan.
- Over a double broiler, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.
- Next, add in the sugar, and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.
- Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.
- Add in oil and chocolate chips, stir.
- Pour into pan, and bake for 25-30 minutes, or until brownies are no longer wet in the middle.
- Enjoy with milk!
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