Chewy Fudge Brownies from Scratch

Discover the art of crafting chewy fudge brownies from scratch, using basic pantry staples. Taste the distinct difference between homemade and boxed brownies—worth every moment spent measuring ingredients, especially since these gooey treats are oil and milk-free.

Ingredients

• 4 large eggs
• 1 tbsp vanilla
• 1 cup butter
• 2 ¼ cup sugar
• 1 ¼ cup cocoa powder
• ½ tsp salt
• 1 tsp baking powder
• 1 ½ cups flour
• 2 cup dark chocolate chips

How to make Chewy Fudge Brownies

1. Preheat your oven to 350ºF. Line a 9×13 inch baking pan with parchment paper or grease it with butter.
2. In a saucepan on the stove, melt the butter together with the sugar until you achieve a thick and creamy mixture. Set aside to cool slightly.
3. In a separate bowl, whisk together the eggs and vanilla extract until well combined. Once the butter-sugar mixture has cooled (to prevent scrambling the eggs), add the eggs and vanilla, stirring until smooth.
4. In another bowl, combine the cocoa powder, salt, baking powder, and flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
6. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. Bake for approximately 26 minutes. Avoid baking for longer than 30 minutes to maintain a chewy texture.
9. Allow the brownies to cool in the pan before cutting into squares and serving.

Enjoy your homemade chewy fudge brownies!

How to Soften Hard Brownies

While most of my friends devoured these brownies within a day or two of baking, one friend faced a challenge when hers turned hard over the long weekend. Here’s my trick to soften them:

If your brownies become hard after a few days, microwave a piece wrapped in a damp paper towel on a plate for 20-30 seconds.

Homemade Scratch Brownie Toppings to Try:

• Crushed nuts: pecans, walnuts, pistachios, hazelnuts
• Bacon (!!)
• Pieces of a caramel chocolate bar (a personal favorite)
• Sea salt
• Chocolate chips
• Homemade cookies and cream ice cream
• Peanut butter chips (I have a serious love for peanut butter and chocolate)

Tasty Tips and Notes for Perfect Chewy Fudge Brownies

To master the art of making chewy fudge brownies from scratch, keep these handy pointers in mind:

• Storage: Keep brownies in an airtight container at room temperature for up to 5 days.
• Freezing: Brownies can be frozen for 3-4 months. Wrap uncut brownies in a double layer of foil and store them in a ziplock bag.
• Preparation: Line your baking pan with parchment paper for easy removal.
• Chocolate: Invest in high-quality chocolate. I recommend Ghirardelli chocolate chips for the best flavor.
• Baking Time: Do not bake brownies for more than 30 minutes. They may seem underdone but will continue to cook after being removed from the oven.
• Eggs: Use room temperature eggs for easier mixing and the best texture.
• Baking Pan: Brownies cook faster in a metal pan than in a glass dish. A 9×13 metal pan with a lid is ideal.
• Cutting: For a perfect presentation, cut brownies after they’ve cooled completely to avoid cracking the top. If serving at room temperature, slice them just before serving.

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– Jenna

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Chewy Fudge Brownies from Scratch Recipe (Sip Bite Go)

Learn how to make fudge brownies from scratch! These chewy fudge brownies from scratch are made with staple pantry ingredients. You’ll taste the difference between this homemade brownie recipe and box brownies. Totally worth the extra 5 minutes to measure your own ingredients. And, surprisingly, these very chewy gooey brownies are made with with no oil or milk. 

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: chewy fudge brownies, chewy fudge brownies from scratch, fudge brownies

Prep Time: 10 minutes minutes

Cook Time: 26 minutes minutes

Total Time: 36 minutes minutes

Servings: 12 brownies

Calories: 544kcal

Author: Jenna Passaro

Ingredients

• ▢ 4 large eggs
• ▢ 1 tbsp vanilla
• ▢ 1 cup butter
• ▢ 2 ¼ cup sugar
• ▢ 1 ¼ cup cocoa powder
• ▢ ½ tsp salt
• ▢ 1 tsp baking powder
• ▢ 1 ½ cups flour
• ▢ 2 cup dark chocolate chips

Instructions

• Preheat your oven to 350ºF. Line a 9×13 inch baking pan with parchment paper or grease it with butter.
• In a saucepan on the stove, melt the butter together with the sugar until you achieve a thick and creamy mixture. Set aside to cool slightly.
• In a separate bowl, whisk together the eggs and vanilla extract until well combined. Once the butter-sugar mixture has cooled (to prevent scrambling the eggs), add the eggs and vanilla, stirring until smooth.
• In another bowl, combine the cocoa powder, salt, baking powder, and flour.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
• Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake for approximately 26 minutes. Avoid baking for longer than 30 minutes to maintain a chewy texture.
• Allow the brownies to cool in the pan before cutting into squares and serving.

Notes

• The brownies can be stored up to 5 days in an airtight container at room temperature. 
• Brownies keep in the freezer for 3-4 months. To freeze baked chewy fudge brownies, wrap them uncut in a double layer of foil. Then store them in a ziplock bag. 

See the recipe: https://sipbitego.com/chewy-fudge-brownies-from-scratch/

 

Nutrition

Calories: 544kcal | Carbohydrates: 71g | Protein: 7g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 287mg | Potassium: 410mg | Fiber: 4g | Sugar: 48g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 2.7mg

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