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Dark chocolate fudge brownies. A recipe for chocolate brownies that are incredibly fudgy and rich. ~ ofbatteranddough.com

Dark Chocolate Fudge Brownies


  • Author: Rebecca Blackwell
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 30 brownies

Description

This recipe for brownies is as rich & fudgy as you can get. If you love chocolate, you’ll fall head over heels with these chocolate brownies.


Ingredients

  • 1/2 cup all-purpose flour, unbleached
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon OR 1 tsp instant espresso powder (optional)
  • 4 large whole eggs
  • 5 tsp pure vanilla extract
  • 2/3 cup sour cream
  • 2 sticks (8 oz) salted butter
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 16 oz. really good semisweet or bittersweet chocolate, chopped into pieces about the size of chocolate chips

Instructions

  1. Preheat your oven to 300 degrees. Prepare a 9×11 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the dry ingredients until completely smooth. (Beat briefly with an electric mixer if stirring isn’t getting the batter smooth.)
  7. 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.)
  8. 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.
  9. 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.
  • Category: Brownies
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