These chewy fudge brownies are made with staple pantry ingredients. You’ll taste the difference between this and store-bought box brownies. Totally worth the extra 5 minutes to measure your own ingredients. And, surprisingly, these are very fudgy brownies with no oil or milk.
Perfect chewy fudge brownies
To help you successfully pull these off, here are a few brownie pointers:
- Line the baking pan with parchment paper
- Don’t add eggs to the melted butter until the butter is near room temperature (unless, of course, you’re in the mood for sugary scrambled eggs – yum)
- Splurge on the chocolate. Since I lived in SF, home of Ghirardelli, I am loyal to their chocolate chips. If you’re going to eat chocolate, eat amazing chocolate!
- Don’t bake these brownies for longer than 30 minutes – they may not seem done, but they will keep baking once pulled from the oven
Chewy fudge brownies from scratch recipe
Chewy fudge brownies for holidays, parties and holiday desserts throughout the year.
- 4 eggs
- 1 tbsp vanilla
- 1 cup butter
- 2 1/4 cup sugar
- 1 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups flour
- 2 cup ghiradelli dark chocolate chips
Preheat oven to 350º. Line a 9x13 inch pan with parchment paper or grease with butter.
Mix eggs and vanilla and set aside. Instead of melting the butter in the microwave, melt it with the sugar in a sauce pan on the stove to get a thick and creamy base for your fudge brownies.
Mix melted butter and sugar until smooth. Once the mixture is cool (to avoid scrambling the eggs), add in eggs and vanilla and stir until smooth.
In another bowl, mix the cocoa powder, salt, baking powder, and flour. Mix dry ingredients in with the batter.
Add chocolate chips and spread the batter throughout the pan. Bake for about 26 minutes. If they are too soft and you have to keep them in the oven longer, don't bake them for longer than 30 minutes.
Enjoy your chewy fudge brownies!
If you like desserts, check out these chocolate dipped banana bites – they taste like ice cream!