These dark chocolate brownies are as rich and fudgy as you can get. They are impossibly smooth, decadent, and dare I say... sexy.
So, if you love brownies, get ready to swoon. You're about to fall head over heels for the brownie recipe designed for chocolate lovers.
This Brownie Recipe 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, and seductive, and the kind of brownie that truly deserves to have the name fudge in the title.
These brownies contain a lot of chocolate. So, it's important to splurge on the best chocolate you can find.
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, store a few in the refrigerator, and the rest in the freezer for those times when I just want a bite or two of something amazingly chocolaty and delicious. (Another little tip - straight from the fridge is also the best way to eat millionaires shortbread.)
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.
Dark Chocolate Fudge Brownie Recipe 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.
More popular recipes for chocolate lovers:
- ½ cup (60g) all-purpose flour
- ½ teaspoon (2g) baking powder
- 1 teaspoon (8g) kosher salt - Or ½ teaspoon (9g) table salt
- 1 teaspoon (2g) instant espresso powder (optional)
- 4 large eggs
- 1 tablespoon (14g) pure vanilla extract
- ⅔ cup (152g/ 5.3oz) sour cream
- 9oz (18tbs/ 254g) salted butter, divided
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) dark brown sugar
- 16oz really good semisweet or bittersweet chocolate, chopped into pieces about the size of chocolate chips
- Preheat your oven to 300 degrees F (149 degrees C).
- Prepare a 9x13 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 tablespoon 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 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 stand mixer, fitted with the whisk attachment. Just don't over mix.) Set aside.
- Add 8oz (16tbsp) 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 stand 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.
Nutrition Information:Yield: 30 Serving Size: 1 brownie
Amount Per Serving: Calories: 219Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 175mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 3g