When it comes to chocolate, fudge brownies are pretty hard to beat. This recipe is adapted from an amazing food blogger and photographer, The Gluten Free Austrian. Since I do not follow a gluten-free diet, I decided to make a gluten-full version of her fudge brownie with some adjustments to methods and additions of leaving agents. Her original recipe can be found here.
What Ingredients & Equipment Do I Need For this Recipe?
- Unsalted Butter– This can be cold or soft as we are just melting it with the chocolate.
- Dark Chocolate– If you chop the chocolate (if it’s in a bar) it will melt easier.
- Granulated Sugar
- Brown Sugar
- Eggs– Leave these out a while so they’re room temperature
- Vanilla Extract– I never us paste in a chocolate based recipe. It’s almost a waste because you can’t taste it, but you do you!
- All-Purpose Flour
- Espresso Powder– This is totally optional. Daniela adds it to her recipe but I omit simply because I don’t like the taste in brownies!
- Cocoa Powder– I use 100% cocoa powder, but you can use dutch processed too!
- Baking Soda
- Baking Powder- Make sure this and your baking soda are up to date or they will not work properly.
- Kosher Salt
- Milk Chocolate– This is for the top! I like to use a milk chocolate on top if I’m using a dark chocolate for the base. I like the different kinds of chocolate.
- Flakey Sea Salt– To finish, if wanted.
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric
- Large Mixing Bowl– This is essentially a one bowl recipe! If you’d like to measure your dry ingredients separately you will need a separate medium mixing bowl.
- Whisk– Easiest way to mix together the dry ingredients.
- Rubber Spatula– Used to fold in the dry ingredients and to easily transfer to the baking pan.
- Sifter– No lumps in you dry ingredients please.
- 8″X8″ Metal Baking Pan– I prepare to use metal when making brownies. I have found that the pan bakes more evenly.
- Parchment Paper– Make your life easier and line your baking pan!
- Pan Spray– Put this on before and after you add the parchment paper.
My Kinda Professional Tips for Fudge Brownies
- The recipe this is based on is from Daniela, the lovely food photographer and gluten-free recipe developer. Her pictures and posts are so informative. I however am not celiac like her. The original recipe for fudge brownies can be found here.
- I adjusted the way that I incorporate the butter and sugar. In the original recipe, she creams them together well. In my recipe I have melted the butter and added the sugar so that it is still in bigger grains. When doing this make sure you butter isn’t too hot. Or make sure it’s cool enough to add the eggs so that they don’t cook.
- Sift together the dry ingredients. This will endure a smooth batter. No one likes a flour lump if your beautiful brownies.
- Test the brownies in several spots to ensure cooked through. I test in the middle and then one side and its opposite juuuust to be sure. I also use a cake tester like this.
- These brownies will keep in the at room temperature or in the fridge in a close-able container for 3-4 days. If double wrapped they will keep in the freezer for one month.
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Large Mixing Bowl
- Rubber Spatula
- 8"X8" Metal Baking Pan
- Parchment Paper
- Pan Spray
- 1/2 Cup Unsalted Butter (113 g)
- 1 Cup Dark Chocolate (170 g)
- 1 Cup Granulated Sugar (200 g)
- 1/4 Cup Brown Sugar (50 g)
- 3 each Large Eggs
- 1 tsp Vanilla Extract
- 1/4 Cup All-Purpose Flour*or 1:1 GF Flour (80 g)
- 3/4 Cup Cocoa Powder (65 g)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/4 Cup Milk Chocolate (for tops) (40 g)
- Start by first pre-heating the oven to 350° F (176° F) and preparing you metal baking pan with parchment paper and pan spray. Set aside.
- Begin by melting the butter and dark chocolate together either in the microwave in 30 second intervals or over a double boiler.
- Add in both of the sugars and whisk together well.
- Add the eggs and vanilla and whisk until smooth.
- Sift together the dry ingredients and switch to the rubber spatula to fold into the wet ingredients. Mix until only combined.
- Take the batter and place into the prepared baking pan. Top with the 1/2 cup chocolate on top before placing in the oven.
- Bake for 30-35 minutes or until done (no crumb on cake tester). Let cool about 20 minutes before slicing and enjoying!
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