Fudge Brownies Recipe

Brownies 2 feature

Fudge Brownies are no doubt my choice in the brownie world hands down!

No cake style here!

If I wanted a cake-y brownie I would eat a piece of chocolate cake!

These are so chewy and gooey with the addition of Fudge Icing you can’t go wrong!

I will admit I was caught off guard at just how AMAZING these brownies really are; and you may see my surprise at the end of this video when I  took the first bite!

I almost changed the name to better than sex brownies! Woops!

Don’t tell Chris! LOL

I then proceeded to eat the entire brownie, and then another 4 over the next 3 days!

I had to give them away PRONTO since those 15 brownies started to dwindle quite fast in my presence.

I should include a warning with this recipe to be sitting down when you do try them!

5 from 1 reviews
Fudge Brownies
 
Prep time
Cook time
Total time
 
Prepare a 9" X 13" pan Greased and lined with parchment paper
Preheat Oven to 350° F
Have your ingredients at room temperature before beginning
Author:
Yield: 15 Brownies
Ingredients
  • All Purpose Flour 1 cup (130g)
  • Baking Powder 1½ teaspoon (7g)
  • Salt ¾ teaspoon (5g)
  • Semi Sweet Baking Chocolate Chopped 12oz (335g) (2 cups)
  • Butter unsalted 2 sticks (1 cup) (226g)
  • Granulated Sugar 2 cups (400g)
  • Eggs 6 Large (300g)
  • Vanilla Extract 1 Tablespoon
  • Toasted Walnuts Optional 1½ cup (262g)

  • ½ RecipeFudge Icing
Instructions
  1. Combine the sugar and the eggs and vanilla in a large bowl and whisk together vigorously to incorporate evenly.
  2. Meanwhile in a microwave safe bowl or over a double boilermelt the butter and the chocolatetogether, slowly to not scorch.
  3. In the microwave on med power 15-25 Seconds at a time and stirring between each interval.
  4. Sift all the dry ingredients together, set aside.
  5. Add the melted chocolate & butter mixture to the egg/sugar mixture and whisk to incorporate
  6. Add all of the dry ingredients at once and mix just until incorporated.
  7. Add Nuts if desired, then pour entire batter in prepared pan and bake in preheated 350° F oven for 30-40 minutes or until a toothpick inserted into center produces a moist crumb.
  8. When completely cooled Ice with Fudge Icing
Notes
Store brownies at room temperature in an airtight container for up to a week.

Some of you have asked if you can substitute the chocolate in this recipe for cocoa powder.

To make the equivalent of  1 ounce (28g) Semi Sweet Baking Chocolate:

Mix 3 tablespoons of cocoa powder + 4 teaspoons sugar + 1 tablespoon softened butter, shortening or vegetable oil

Comments

  1. Patricia Gail Facenda says

    I Am doc glad you have such a warm heart and keep us in mind in your busy relocation and re-doing
    Your. Blog and awesome recipes. I read through all posts to make sure you are OK in your busy bakers world.
    GOD BLESS You,
    Patricia Gail in VA

    • Gretchen says

      Hello, the Woodland Bakery Blog business has been shut down due to some major business dysfunction since February,
      I know much of the content that you are used to seeing is gone :(
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page in PHOTOS I have alot of the most popular recipes and also there are so many people who
      have saved the recipes and can share with you right away! Just ask on the main page! Thanks!

  2. Tasha says

    Thanks for coming back to us… Glad I found you. Making this today with my daughter using Dutch Process Cocoa Powder. #OhioMomsBake

  3. Robyn says

    I am so happy you posted this recipe as yesterday I was just thinking that I would love to have your brownie recipe again for a barbecue next weekend. Having said that, I have used your other recipe a lot and it called for a half sheet pan I believe. In the other comments you stated you could bake this same recipe in a 12×18 and get a thinner brownie. Would the measurements be the same for a half sheet or should I one-and-a-half the recipe? In other words I am asking if this is the same as the recipe you posted before or if I need to adjust amounts.
    Thank you.

    • Gretchen says

      Great! Yes this is exactly the same recipe I just decided to bake it in a 9X13 this time, so if you prefer the 12X18 NO CHANGES- all the batter to the recipe (shorter bake time) Thanks for reading through the comments!

  4. Vickie says

    My favorite recipe of all time! I thank you, but my hips, probably not. Can’t wait to try the new icing recipe to go with these.

    Thanks for showing what moist crumbs look like. Such a simple thing, but I had a different definition and realize now, I had probably been over baking these in the past. Can you tell by that statement that I may be the first enrollee in your baking school when it’s up and running?

    Had to laugh at the clown wig and mask… and the tips peeking out almost look like horns! I did a freeze frame at 5:15 in the video. Best visual ever!

  5. Angela Doyle says

    Hi Gretchen,

    Loving your recipes. You definitely have a new fan. I would love to make your brownies today for a bbq we are hosting. But I don’t have any semi sweet baking chocolate but I do have semi sweet chocolate chips. Would these work? Keep up the great work.

    • Gretchen says

      great! welcome thanks! and Yes you can get away with here (or use the cocoa powder conversion at the end of the blog post)

  6. Susie says

    Have you (or anybody out there) tried it with the cocoa powder substitution? Because it seems like a lot if 3 tbsp of cocoa is 1 oz–that’s more than two cups of cocoa for the full 12 oz! I only use fair trade cocoa (which is $$ but doesn’t use child labor) so I wouldn’t want to use that much unless it’s been tested already. :\

    • Gretchen says

      I have made cocoa powder chocolate before (not for this recipe though) the 1 ounce is a weight measure and so since cocoa powder is so light, this conversion is for an equivalent weight measurement (I know its alot, but so is the chocolate in this recipe- and why they are so good! :)
      Im using this chart CLICK HERE

    • Gretchen says

      yes sorry about that- I updated it- it is 9X13 (but I have made them in 12X18 if you like thinner brownies- just less bake time)

  7. Sandy says

    Me again….you baked in a 9 X 13 pan, but recipe calls for 12 X 18 pan. Do you use same size recipe for both? Or do you make 1.5 recipes for the larger pan….or are they just thinner in the larger pan? Not a real experienced baker so I was’t sure. Thanks for all the great recipes!

  8. Alma says

    Hi Gretchen, I love your fudge brownies very much all your recipes I love love love all… watching all your videos and seeing you eating all your cakes makes me worried lol. But as you said its your signature to taste all the cakes at the end of your vids. Love all the pro videos. Unfortunately, I can bake all the recipes you had share with us but I can only eat a little because I am type 2 diabetic now which is bad news for me. But good news because I learn a lot from all your tips and tricks in baking. When I make cake over here in Australia I always tell my friends that I had a pro chef from America where I learn all the passion in baking. Thank you so much. You are so inspirational :) Xx

    • Gretchen says

      Thanks! I am worried too! Now that Im old I cant get the weight off like I used to! But you know what they say STRESSED is DESSERTS backwards- so this is my therapy! LOL

  9. Paul says

    Hey gretchen. Just a quick question. On the recipe, it states half sheet (12×18) but on the video u mentioned u used a 9×13 pan. Cooking time will be different on those two pan, correct? 9×13 will be thicker and requires longer cooking. I still follow ur old recipe from your old blog. Haha. Thanks

    • Gretchen says

      yes sorry about that- I updated it- it is 9X13 (but I have made them in 12X18 if you like thinner brownies- just less bake time)

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