Dark Chocolate Fudge Brownies.
This recipe for brownies is as rich & fudgy as you can get. Impossibly smooth, decadent and sexy. If you love brownies, get ready to swoon. You’re about to fall head over heels in love with these dark chocolate brownies.
Disclaimer: This recipe for chocolate brownies is for true chocolate lovers.
Or for lovers who love chocolate. Whichever. If love and chocolate are on the menu, these brownies should be as well.
They are impossibly rich, decadent, seductive, and sexy. They are exactly the right kind of dessert to serve after a romanic meal. Or… as the romantic meal. Hand fed. Bit, by silky chocolaty bit….
Is it warm in here?
Seriously. These are the kind of chocolate brownies that truly deserves to have the name fudge in the title.
As any true card-carrying chocolate lover, I’m pretty picky about my chocolate. Ok. I’m kind of a chocolate snob. You’ll never see me with a Hershy’s bar… but I always have a stash of really good chocolate on hand. A hidden stash, of course, that I will only share with my husband and good friends. Not the kids. Because – kids don’t appreciate really good chocolate. As long as they’re happy with standard Halloween-quality chocolate, they are not touching my stash of good chocolate. (Does that make me a bad mother? Whatever.)
These brownies push all the limits on how deliciously chocolate and fudgy brownies can be.
They contain a lot of chocolate – so I beg you to splurge and use the best chocolate you can find (such as Valrhona Le Noir Amer 71% Dark). They are also so dense and rich that one batch goes a long way. I generally cut them into small pieces, set a few out, and store the rest in the freezer for those times when I just want a bite or two of something amazingly chocolaty and delicious.
In fact, you can eat these brownies directly from the freezer, which is my favorite way to eat them. They don’t get hard when you freeze them. They just get even more intensely fudgy. Mmmmmm…..
Since they don’t get hard when frozen, they make perfect brownies sundaes. Scoop some vanilla ice cream, top with a few bites of brownie and drizzle with hot fudge. You’ll think you’ve transported yourself into some kind of chocolate lover’s utopia, which of course you have. Enjoy it. Utopian moments are fleeting. You gotta enjoy them while you can.
A couple of notes….
If these chocolate brownies sound like more chocolate than you can handle, try these Salted Chocolate Caramel Blondies instead.
The recipe calls for a touch of cinnamon or espresso powder. This is optional. They are awesome without either. But both cinnamon and espresso accentuates the chocolate so nicely, that I generally add one or the other. Both are delicious – add whichever you are most in the mood for.
- ½ cup all-purpose flour, unbleached
- ½ tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon OR 1 tsp instant espresso powder (optional)
- 4 large whole eggs
- 5 tsp pure vanilla extract
- ⅔ cup sour cream
- 2 sticks (8 oz) salted butter
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 16 oz. really good semisweet or bittersweet chocolate, chopped into pieces about the size of chocolate chips
- Preheat your oven to 300 degrees. Prepare a 9x11 inch pan as follows: Turn the pan upside down and cover it with a piece of aluminum foil. Press down on the sides and corners of the foil to shape it to the pan. Remove the foil, turn the pan right side up and situate the foil inside the pan to line it. Melt 2 tbsp butter and, using a pastry brush or your fingers, coat the foil with butter. Set the pan aside.
- Put the flour, baking powder, salt and cinnamon or express powder (if using) in a small bowl and stir with a wire whisk to mix. Set aside.
- In a large mixing bowl, whisk the eggs, vanilla and sour cream just to mix. (You can also use a standing mixer, fitted with the whisk attachment. Just don't over mix.) Set aside.
- Add the butter to a medium size sauce pan and cook over medium heat to melt the butter. Add both sugars and stir for 1 minute to partially melt the sugar. Turn the heat down to low, add the chocolate, and stir until melted.
- Add the chocolate mixture to the egg and sour cream mixture slowly, whisking constantly. You can also do this with a standing mixer: fit the mixer with the whisk attachment and slowly pour the chocolate into the egg and sour cream mixture with the mixer running on medium-low speed until completely combined.
- Stir in the dry ingredients until completely smooth. (Beat briefly with an electric mixer if stirring isn't getting the batter smooth.)
- Pour the batter into the prepared pan and bake for about 1 hour and 15 minutes, until the brownies are pulling slightly away from the sides of the pan and a toothpick inserted in the center comes out mostly - but not completely - clean. (Check the brownies after 1 hour of baking.)
- Let stand at room temperature until completely cool. Then, center a baking sheet or cutting board over the pan and flip the whole thing over so that the brownies are resting upside down on the baking sheet or cutting board. Gently remove the foil. Cover another baking sheet or cutting board with wax paper or plastic wrap, place it over the bottom of the brownies and flip so the brownies are right side up. The brownies are easier to cut when they're cold, so cover with plastic wrap and place in the freezer for an hour or so before cutting into small pieces.
- Store at room temperature or in the refrigerator, in an air tight container, for up to 1 week, or wrap individually and store in the freezer for up to 2 months.