Chewy, Fudgy Chocolate Brownies

*Recipe instructions and photos updated 2017

Rich chocolate fudge brownies packed with nuts and bits of chocolate. Perfect for all occasions.

Brownies. The simplest yet most complicated dessert to craft- complicated because they are so easy to make, that it is necessary for each chocolate-clad piece to be perfect. At our house, a batch of brownies is usually the first dessert to go. My mom and my sister are crazy for them- I remember, on numerous occasions, piling a plate high with brownies, drizzling the stack with caramel and chocolate sauce and piercing a candle through the top, so to pass it off as a birthday cake. That’s what they had asked for. Consequently, I’ve been knee-deep in brownies, searching for the perfect one.

Quite frankly, I don’t have a single brownie recipe that I make. I have several. For parties, there’s the cocoa brownie (that I sometimes quadruple up and slather with chocolate frosting) because it’s cheaper to make but unbelievably incredible. There’s the fudgiest brownie of all time, that was probably the first brownie recipe I made and thoroughly enjoyed the result of- that takes a little more time and effort- and ingredients. There are several others that I haven’t posted on the blog that I use for different purposes. But today’s recipe combines everything I like about all of my brownie recipes into one- the perfect brownie. It’s an all-Purpose brownie that works great in parties but also to indulge in every now and then, served warm with a rich scoop of ice cream and caramel sauce.

These chewy, fudgy cocoa brownies are everything you're looking for and more.

 

The batter is flavored with cocoa powder as opposed to melted chocolate, which I think gives them more of a chew – but also adds a rich, dark chocolate flavor. But fear not- there’s a ton of chocolate that goes in here. Only you can actually taste it- so make sure you use good quality chocolate. I use a combination of milk and dark chocolate. And make sure you’re using a vanilla extract that you know the strength of! Can’t emphasize this enough. Vanilla can make your break your dish. I use this one.

Brownies aren’t brownies without that thin, shiny crisp layer that forms on the top after baking, a layer that melts in your mouth with every crumb. It is a result of sugar melting and combining with parts of the egg (the whites)  and surfacing to the top while the brownies bake. I really wanted these brownies to have that. So I looked it up and found that if you add bits and pieces into the batter (such as nuts and chocolate), that crust will appear. It’s weird but it works every time – you can check out the info here.

These are exactly what you look for in a brownie- fudgy, chewy, chocolatey and gooey.

 

These chewy, fudgy cocoa brownies are everything you're looking for and more.

Chewy, Fudgy Brownies

Ingredients:

  • 1 tsp instant espresso powder (dissolved in 1 tbsp hot water)
  • 1 tbsp hot water
  • 2 large eggs
  • 2/3 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup (110 g) unsalted butter
  • 1 cup (200 g) sugar (I use demerara but brown or regular works fine)
  • 3/4 cup (100 g) all-purpose flour
  • 200 g (a little under 8 oz) roughly chopped up chocolate- I a combo use milk, dark and white but any kind is fine.
  • 1/2 cup chopped nuts (walnuts are great, so are peanuts, pecans or almonds), optional

Directions:

  1. Preheat the oven to 180 C or 350 F and line a 9x9 inch square tray and grease a 9x9 inch square tray with butter and/or line with parchment paper (parchment makes clean up very easy!)
  2. In a bowl, combine the butter and sugar, and microwave together for 30 second intervals until the butter melts completely and the two become homogenous (or close to it). You can also melt these ingredients over a double boiler.
  3. Add in the eggs, espresso mixture baking powder, salt and vanilla extract.
  4. Next, toss in the cocoa powder and flour until no lumps remain.
  5. Finally, fold in the chopped up chocolate and nuts until evenly distributed through out the batter.
  6. Pour the mixture into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs (make sure that you haven't pierced the chocolate as then it would come out wet!)
  7. Cool slightly before serving, though these taste great cold as well.
*If you're working with grams, you can get away adding a tad bit less sugar than what is specified.
Recipe adapted from King Arthur Flour
These chewy, fudgy cocoa brownies are everything you're looking for and more.