This easy fudgy brownie recipe from Turkuaz Kitchen creates rich, gooey brownies with deep chocolate flavor. Perfectly moist and chewy, they’re a satisfying treat for any chocolate lover.
Ingredients Needed:
- 1 3/4 cups (300g) semisweet chocolate chips
- 1 1/4 sticks (140g) butter
- 3/4 cup (96g) flour
- 1/4 cup Dutch-process cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/8 cup (25g) light brown sugar
- 1 tsp vanilla extract
- 2 tbsp (28g) olive oil
How To Make Fudgy Brownie:
- Preheat the Oven: Set the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter and line it with two pieces of parchment paper, letting some parchment hang over the edges for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Melt Chocolate and Butter: Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth and fully melted. Allow to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, and olive oil until well mixed.
- Mix the Batter: Pour the melted chocolate mixture into the egg mixture, stirring until smooth. Fold in the dry ingredients until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Slice: Allow the brownies to cool in the pan for at least 2 hours before lifting them out using the parchment overhang. Slice and enjoy!
Recipe Tips:
- Don’t Overmix: When folding in the dry ingredients, stop once they’re just combined. Overmixing can lead to tougher brownies.
- Cool Completely: For the best fudgy texture, let the brownies cool fully before slicing. This will make them easier to cut and give a gooey center.
- Microwave in Intervals: Melting the chocolate in short bursts prevents burning and ensures a smooth, even melt.
How To Store:
At Room Temperature: Place brownies in an airtight container and store at room temperature for up to 3 days.
In the Fridge: Keep brownies in an airtight container in the fridge for up to a week. This can make them firmer but still fudgy.
Freezing: Wrap individual brownies in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
FAQ
Can I use butter instead of olive oil?
Yes, you can swap the olive oil for melted butter in the same amount for an even richer flavor, but keep in mind it may make the brownies slightly denser.
What if I only have natural cocoa powder?
Natural cocoa can work in a pinch, but it will give the brownies a slightly lighter color and a sharper, less smooth flavor compared to Dutch-process cocoa.
How do I know when fudgy brownies are done baking?
Look for a toothpick that comes out with a few moist crumbs—if it’s completely clean, they’re likely overbaked and won’t be as gooey.
Why do I need to wait 2 hours before slicing?
Letting them cool helps set the fudgy texture. Cutting too soon can make them fall apart or seem underbaked in the center.
Can I double this recipe for a larger batch?
You can double it and bake in a 9×13-inch pan. Keep an eye on baking time—it may need closer to 40 minutes depending on your oven.
Nutrition Facts
Serving Size: 1 brownie (based on 9 servings)
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 50mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 3g
Try More Turkuaz Kitchen Recipes:
Fudgy Brownie Recipe
Description
This easy fudgy brownie recipe from Turkuaz Kitchen creates rich, gooey brownies with deep chocolate flavor. Perfectly moist and chewy, they’re a satisfying treat for any chocolate lover.
Ingredients
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter and line it with two pieces of parchment paper, letting some parchment hang over the edges for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Melt Chocolate and Butter: Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth and fully melted. Allow to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, and olive oil until well mixed.
- Mix the Batter: Pour the melted chocolate mixture into the egg mixture, stirring until smooth. Fold in the dry ingredients until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Slice: Allow the brownies to cool in the pan for at least 2 hours before lifting them out using the parchment overhang. Slice and enjoy!