Homemade Fudgy Brownies
These Homemade Fudgy Brownies are the ultimate brownies. Chocolatey, fudgy, and the perfect crinkley top. You’ll never want to make boxed brownies again!
Prep Time10 minutes mins
Cook Time40 minutes mins
Servings: 18 Servings
Author: Maggie @ Cupcakes and Sarcasm
- 1 Cup Unsalted Butter
- 4 Oz Semi Sweet Chocolate, chopped
- 1 1/2 Cups Granulated Sugar
- 4 Large Eggs, whipped really well
- 1 Tbsp Pure Vanilla Extract
- 1/2 Tbsp Espresso Powder
- 1/2 Tsp Salt
- 3/4 Cup Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 4 Oz Milk Chocolate, chopped
Preheat oven to 325 degrees and line a 13x 9” baking dish with parchment (or spray with non-stick spray). In a sauce pot over low heat, melt the butter and semi sweet chocolate until just melted and smooth.
Add the granulated sugar to a large bowl. Pour the melted chocolate-butter over the sugar and stir until well mixed. Add your whipped eggs (beat them for another 15 seconds before adding). If your chocolate is still pretty hot, you may need to temper your eggs first. (See notes above). Stir well.
Add the espresso powder, salt, vanilla, and stir.
Sift the flour and the cocoa powder into batter and gently stir until just incorporated. Add the chopped milk chocolate and stir.
Pour the batter into the prepared dish. Bake for 35-45 minutes. Depending on how gooey you like you brownies will determine how long you bake your brownies. I pull mine out when an inserted toothpick comes out clean at about 38 minutes- medium gooey-ness.
Let the brownies cool completely. If you lined with parchment, carefully lift the brownies from the baking dish and slice. Store in an air-tight container for up to 5 days. Enjoy!