Perfect 3 Ingredient Copycat Fudge Brownies.
Fudge brownies are a chocolate lover’s dream. This delicious recipe can be served with whipped cream or ice cream, and it’s not hard to make!
What is Fudge Brownies
Fudge Brownies is a dessert made in a pan. The name fudge comes from the word fudgy, which refers to the moist and chewy texture of these brownies. The recipe is simple enough: just mix together butter, sugar, cocoa powder and flour! These brownies are delicious served with vanilla ice cream or whipped cream.
Fudge Brownies are very simple to make. The ingredients are: 1 cup butter, 2 cups sugar, 6 eggs and 4 squares of unsweetened chocolate (I use Hershey’s). Add the flour and mix together until smooth batter forms. Spread into cake pans and bake at 350 degrees for 30, 40 minutes until brownie begins to pull away from sides of pan when lightly touched
1 cup all, purpose flour
1 cup sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350°F. Grease an 8×8 baking dish. In a large bowl, mix together the melted butter, cocoa powder and sugar. Add in the eggs and vanilla extract. Stir until combined. Pour batter into prepared pan and bake for about 25 minutes or until toothpick inserted in center comes out clean.
- Bake at 350 degrees for 30 minutes. Do not under bake or overbake. If your brownies are done before the time is up, simply turn off the oven and leave them alone inside with the heat still on, until they reach your desired consistency.
- Use a 9×9 inch pan. Do not use glass or Pyrex pans — they will crack! A metal pan is best because it conducts heat more evenly than nonstick aluminum pans (which could cause burning and uneven cooking). Ceramic baking dishes may also cause burning, so avoid using them if possible. And don’t forget to grease/spray your 9×9 inch pan before adding batter!
Reheating Fudge Brownies
- If you haven’t eaten Fudge Brownies (or any brownie, for that matter) in a while and want to indulge, simply reheat in the microwave for 30 seconds or so.
- Or bake them in the oven at 350°F / 175°C for 5 minutes.
- Grease the pan.
- Cool the brownies completely before cutting.
- Let the brownies cool for at least 15 minutes before cutting, or 30 minutes if you’re feeling extra cautious.
Add, ins and Variations
Add, ins and variations are optional. You can add any add, in or variation you like, but they’re most commonly used to add flavor and texture.
- Add nuts: Chop up your favorite nut (almonds, peanuts, cashews) and fold it into the brownie batter with a spatula.
- Add chocolate chips: Fold in 1/2 cup of semisweet chocolate chips (or mini chocolate chips for smaller pieces) into the brownie batter with a spatula.
- Add dried fruit: If you have some dried fruit on hand—dried cherries, raisins or cranberries—fold them into the brownie batter with a spatula along with other add, ins like chopped nuts or chocolate chips
Fudge Brownies is best to serve with
It’s best to serve Fudge Brownies with vanilla ice cream, whipped cream, chocolate sauce, hot fudge sauce, or caramel sauce.
It might be a bit difficult to gauge when brownies are done baking, but don’t worry—with my advice, you’ll be an expert in no time!
Use your eyes. The center of perfectly cooked brownies will seem slightly under baked. (That seems a little odd, doesn’t it?) As the brownies cool, you notice, they continue to bake. Take them out of the oven when the center seems slightly underdone and the edges appear dry.
Use a timer is my first piece of advice. I’m awful at being sidetracked. I’m going to end up with over baked brownies if I don’t have a timer to remind me to check on the brownies! Set the timer for 18 minutes to be on the safe side as they should take 20 to 25 minutes. In this manner, as they cook, you can keep a careful check on them.
Apply a toothpick. Insert it into the pan’s middle, then remove it. They require additional time if the toothpick has moist batter on them. Take them out of the oven immediately if there are moist crumbs on the toothpick. If there aren’t any moist crumbs on the toothpick, you may have over baked them.
My favorite brownie recipe, hands down. They are prepared entirely from scratch, are rich, and have a fudgy center. These brownies are far superior to those in the box, and I guarantee you already have everything you need in your kitchen.
We hope you enjoyed our Fudge Brownie recipe. If you did, please share it with your friends and family! Also, feel free to leave a comment below if you have any questions or comments on what else could be added in this recipe.