The ultimate fudge brownies recipe. Gooey and chocolatey with a crispy top. Not too sweet. And definitely salty. (Use salted butter. It’s good. I promise.) Made with more butter than flour, the cocoa turns into a creamy chocolate paradise. This is it. I may not make another brownie recipe for a long time. These fudge brownies have won my heart and my taste buds.
Shanghai Cooks: All ingredients can be found at The Avocado Lady and City Shop. Check by the tea and coffee in City Shop to find cocoa powder.
Fudge Brownies Recipe
- 10 tablespoon (140 grams) salted butter
- 1 1/4 cup (250 grams) sugar
- 3/4 cups plus 2 tablespoons (65 grams) cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (65 grams) flour
Combine butter, sugar and cocoa powder together in a microwavable bowl. Microwave stirring every 10 seconds until butter is melted. Mix in vanilla and salt. When mixture is warm, but not hot, stir in eggs. Add flour and mix well.
Pour into a buttered 8 inch pan and cook at 160 C (325 F) for 15 to 20 minutes, may take a little longer. When a toothpick inserted 2 inches from the side comes out clean, they are done. Let cool and enjoy!
Tips from me
When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.