Ultimate Fudge Brownie Recipe

This Ultimate Fudge Brownie recipe is my mom’s favorite brownie recipe. It is mine too. The moment I first tasted it no brownie recipes or even any brownies can match up this simple dessert.

This is where my Kahlua Fudge Brownies was based. Lets just say this is the mother of all my brownie recipe I made. Oh yeah! By the way, this recipe was based on Dyann Bakes brownie recipe on YouTube. Sadly, she stopped doing videos several years ago. However, her brownie recipe is really great.

Since this Ultimate Brownie Recipe is the spinoff of Dyann Bakes’ recipe, I tweaked the ingredients and added more unsweetened chocolate bar. The original recipe calls for 110 grams of unsweetened chocolate but I thought of I want it more chocolatey. So, 40 grams more wouldn’t hurt right?

Also, I find the original recipe too sweet and my mom might comment on that. So more unsweetened chocolate to balance it out. To make it more flavorful, I added another teaspoon of vanilla which turned out right.

Do not be deceived by the half cup of flour. I tell you, this is all you need. Adding more flour will make this recipe on the cakey side. Yup! I tried it and I don’t like cakey brownies.

Tips

For this Ultimate Fudge Brownie Recipe I suggest you use a stand mixer. Why? Here’s why?

I started baking this recipe using a hand mixer. Though you get that fudgy texture and chocolatey flavor the hand mixer incorporated too much air into the batter which somewhat affect the texture. However, that was fixed when I bought a stand mixer and started using the paddle attachment. The brownie turned out fudgier and gave me the texture I want.

When beating the eggs using the hand mixer, bigger bubbles where formed. This entraps more air which affects the texture. On the other hand, the paddle attachment of the stand mixer gave a nice and beautiful foam to the beaten eggs. And that’s what you want.

If you have trouble cutting your brownie dish, use a plastic knife and it do most of the job. Though I used a serrated knife for this one. I can’t seem to find my plastic knife.

Ingredients

170 grams	Unsweetened Chocolate Bar
1 cup	Butter
1/8 teaspoon	Salt
4 pieces	Egs
2 cups	White Sugar
1/2 cup	All Purpose Flour
2 teapsoons	Vanilla Extract
100 grams	Bittersweet or Dark Chocolate Chips

Procedure

Preheat oven to 150 degrees Celsius.

Melt together chocolate bar, butter and salt. Set aside to cool.

Beat eggs in a stand mixer with paddle attachment for 6 minutes or until the eggs turned out light yellow.

Gradually add sugar while mixing. Scrape of the side of the mixing bowl and mix again for 2 minutes.

Fold in the melted chocolate mixture using a spatula.

Sift flour and add fold into the mixture.

Fold the vanilla extract and chocolate chips into the batter. Transfer in a 9 x 9 inch pan lined with baking paper.

Bake for 35 – 45 minutes or until a toothpick comes out with tiny bits of moist brownie crumbs.

Cool completely before cutting.