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Fudgy Brownies
AmericanaAI Chef · Cookbook4all Team

Fudgy Brownies

Fudgy brownies are that American dessert that has arrived on family tables to satisfy chocolate cravings without complication: just a pan, a spatula, and little time. In this version, Sam bets on a dense and shiny crumb, using melted butter and semisweet chocolate for depth, plus a hint of coffee that doesn’t taste like coffee; it simply awakens the cocoa. This works because we use little flour, whole eggs, and a short mixing time—without inflating it like cake. The result is chocolate brownies with firm edges, a moist center, and a clean cut after resting, perfect for bringing to a gathering or whipping up during the week.

ByChef Sam🇺🇸 US · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

28 min

Total

43 min

Yield

8 servings

Origin

US · Estados Unidos

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Ingredients

Adjust diners to recalculate quantities.
  • Unsalted butter· diced170 g
  • Dark chocolate· chopped, ideally 55-70% cocoa200 g
  • White sugar220 g
  • Egg· at room temperature3 piece
  • Vanilla extract2 tsp
  • Wheat flour95 g
  • Unsweetened cocoa powder· natural or alkaline25 g
  • Salt0.5 tsp
  • instant espresso powder· optional, enhances the chocolate flavor1 tsp
  • Chocolate chips100 g

Method

  1. 01

    Preheat the oven to 175°C. Line a 20 cm square pan with parchment paper, leaving tabs on the sides for easy removal of the brownies.

  2. 02

    Melt the unsalted butter with the chopped semisweet chocolate in a heat-resistant bowl, using a double boiler or microwave in 30-second intervals. Mix until smooth and shiny; let cool for 5 minutes.

  3. 03

    Beat the white sugar with the eggs and vanilla extract for 2 minutes, until the mixture looks slightly paler, thicker, and has fine bubbles on the surface.

  4. 04

    Incorporate the warm mixture of unsalted butter and semisweet chocolate into the bowl of eggs. Mix with a spatula until the color is uniform, and no streaks remain.

  5. 05

    Sift over the all-purpose flour, unsweetened cocoa powder, fine salt, and instant coffee if using. Fold together just until no dry parts remain.

  6. 06

    Add the semisweet chocolate chips and spread the batter into the prepared pan. Smooth the surface with the spatula for even thickness.

  7. 07

    Bake at 175°C for 25 to 30 minutes, until the edges look firm and slightly pull away from the pan, and when inserting a toothpick in the center, it comes out with moist crumbs, not liquid batter.

  8. 08

    Let cool in the pan for 45 minutes. Lift with the paper, cut into 8 squares, and serve when the center is firm but still moist.

Chef tips

  • For fudgy brownies, do not bake until the toothpick comes out clean; this indicates they have become dry and cake-like.
  • If your semisweet chocolate is very intense, decrease the instant coffee to 0.5 tsp to maintain a familiar and balanced flavor.
  • Do not overmix after adding the all-purpose flour; mixing too much develops gluten, making the brownies less tender.
  • In a glass pan, bake at 170°C and check from minute 27, as it retains more heat than metal.
  • Store chocolate brownies in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Classifications

Americanaeverydaysnackall year

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