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Classic Fudge Brownies

These classic fudge brownies are the perfect compromise between fudgy and cakey brownies, guaranteeing everyone will be pleased!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Sweets
Cuisine: American
Servings: 16 Servings
Calories: 198kcal
Author: Cynthia

Ingredients

  • 8 tablespoon unsalted butter
  • 3 oz chocolate chopped
  • 1 teaspoon espresso powder or instant coffee crystals
  • ½ teaspoon fine grain salt
  • 2 tablespoon vegetable oil or other neutral oil
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¾ cup dark or dutched cocoa powder
  • ½ teaspoon baking powder (optional)

Instructions

  • Preheat oven to 350°. Spray an 8X8 baking pan with non-stick spray and line with parchment paper, allowing some to hang over the sides to act as handles for lifting the brownies out at the end. If that makes ABSOLUTELY no sense to you, just really spray your pan really, really well. The brownies will come out even if you have to eat them out of the pan with a spoon. Oh noooo.
    Melt butter in a small saucepan. Turn off heat and add chocolate, espresso, and oil to the melted butter. Stir until melted and well mixed. Allow to cool.
  • In a medium sauce, pan, melt butter. Add chopped chocolate and stir until melted. Add vegetable oil, espresso powder, kosher salt, both sugars, vanilla, and eggs, and whisk vigorously until the mixture is fully mixed and the sugars no longer feel grainy when rubbed between your fingers.
  • Fold the flour and cocoa powder in just until the last bits of flour have completely mixed in. You can add ½ teaspoon of baking powder with the flour, if you like a cakier brownie. Sometimes I do.
  • Spread into prepared square baking pan and bake in 350° oven for 20-25 minutes, turning the pan around half way through. I start checking at 20 minutes so I don’t over bake, because no one wants a dry brownie.

Notes

How do you know when a brownie is done? Tricky question, since a toothpick inserted in the center will always come out with some chocolate on it, but this is my take. When they are done the edges of the brownies will be definitely set and the center will have no jiggle. You may also start to see some of the crackling of the top, usually near the edges as well. (They’ll finish their crackle as they cool and as you cut them.)
Best bet? Take them out as soon as you see these signs since, they’ll continue cooking in the pan for a few minutes. If you want to cut these brownies into nice and tidy squares, perfect for sharing, allow to cool for at least an hour before removing from the pan and cutting them with a sharp chef’s knife. If you are an absolute beast and want to dig right in, maybe wait 10 or 15 minutes and just dig your spoon in. Neatness doesn’t always count.
These brownies will theoretically last for 3 days in a covered container. I say “theoretically” because I’ve never actually seen 3 day old brownies in my house.

Nutrition

Calories: 198kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 98mg | Potassium: 116mg | Fiber: 2g | Sugar: 15g | Vitamin A: 255IU | Calcium: 25mg | Iron: 1mg