The best fudgy brownie recipe made with dark cocoa powder and studded with gooey chocolate chips. It's egg-free, dairy-free and made from scratch with fudgy centers and a classic shiny top.
Classic fudge brownies are a staple for dessert lovers, and this recipe yields the richest, chewiest and gooiest results. Say goodbye to box brownies because these scratch made beauties will have you going back for seconds (or thirds- I'm guilty)! They take less than an hour to be ready from start to finish, and require ingredients you most likely already have in your kitchen like:
flour
sugar
brown sugar
butter
cocoa powder
It's a perfect bake and take dessert for lunchboxes, potlucks, road trips, and also keeps well in the freezer for a quick after dinner dessert on nights when baking an entire recipe just isn't your jam.
BAKING TIP: CRACKED TOPS ON BROWNIES ARE A RESULT OF DISSOLVED SUGAR AND FATS RISING TO THE TOP TO MAKE A CRYSTALIZED SHINY CRUST
tips before starting/TROUBLESHOOTING:
Tip #1:
Use Dutch Processed cocoa powder! There are 2 types of cocoa powder: Natural, and Dutch Process. Dutch Process (or alkaline) cocoa powder is processed to remove acidity and become more neutral. Using Dutch Process results in a deep, fudgy, dark chocolate tasting brownie; so we definitely want to make no exceptions when it comes to this essential ingredient. Using natural cocoa powder will result in a cakier texture, lighter color and have a completely different reaction when it comes to the rise due to it's acidity.
TIP #2:
Let the brownies cool completely before cutting and serving. These brownies are super fudgy and letting them set makes the world of a difference when wanting a clean cut and solid bar.
THE BEST FUDGY BROWNIES
Prep time: Cook time: Yield:
10 Minutes 35 Minutes 16 Servings
ingredients
(150 g.)- 1 1/4 cup All-Purpose Flour
(63 g.)- 3/4 cup Dutch Process Cocoa Powder*
(180 g.)- 1 cup Organic Cane Sugar**
(106 g.)- 1/2 cup Brown Sugar
1 Flax Egg (1 Tbsp. Ground Flax + 3 Tbsp. Water)
(113 g.)- 1/2 cup Plant-Based Butter
2 Tbsp. Vegetable Oil
(150 ml.)- 2/3 cup Oat Milk
2 tsp. Vanilla Extract
(2.6 g.)- 1/2 tsp. Kosher Salt
(1.5 g.)- 1/4 tsp. Baking Soda
(80 g.)- 1/2 cup Chocolate Chips
METHOD
Preheat oven to 350°F/180°C and line an 8 x 8 inch square baking tin with parchment paper.
In a small bowl, create flax egg by adding ground flax and water. Set aside to thicken.
In a medium mixing bowl add melted butter (I like to melt the butter directly in a glass mixing bowl), milk, oil, vanilla and sugars. Stir to combine.
Add prepared flax egg and stir once again to incorporate.
Mix in the dry ingredients (flour, cocoa powder, salt and baking soda)- do not overmix!
Fold in chocolate chips and transfer batter into the prepared baking tin.
Bake for 30-35 minutes- until the edges are set but the center is slightly undercooked and jiggles when the pan is shaken. Let cool completely before cutting with a sharp knife for perfect clean edges. (to set quickly and make super fudgy, place in refrigerator to cool shortly after taking out of the oven)
Store in an airtight container for up to a week, or freeze squares separated with parchment paper for up to 2 months (set at room temp for 30 mins to an hour to thaw, or reheat in the microwave).
NOTES
*Dutch-Process Cocoa powder is neutralized and has a significant difference in flavor and color. This seems like a small detail but don't skimp out on this important step!
**I use organic brown sugar since USDA Organic labeled sugars are processed without bone char. You can certainly make your own brown sugar with molasses and cane sugar, but it's essential to keep the acidity of the molasses- so I don't recommend subbing any other sugars for this.