Ultra Fudgy Brownies: A Delicious Recipe In Grams

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These brownies are the holy grail for fudgy brownie lovers. Dense, rich, and incredibly decadent, they have a perfect crackly top and a melt-in-your-mouth center. This recipe uses grams for all measurements, ensuring baking accuracy and consistent results every single time.


Fudgy Brownies  Kitchen
Fudgy Brownies Kitchen

180 grams unsalted butter

  • 200 grams bittersweet chocolate (60% cacao preferred)
  • 3 large eggs
  • 300 grams granulated sugar
  • 1 teaspoon pure vanilla extract
  • 120 grams all-purpose flour
  • 75 grams unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  • Directions:

    1. Preheat your oven to 180°C (350°F) and line an 8×8 inch baking pan with parchment paper.
    2. Using a heatproof bowl set over a pot of simmering water (double boiler method), melt the butter and chocolate together until smooth and glossy. Remove from heat and let cool slightly.
    3. In a large bowl, whisk together the eggs and sugar until light and fluffy, about 3 minutes. Whisk in the vanilla extract.
    4. Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
    7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
    8. Let the brownies cool completely in the pan on a wire rack before cutting and serving.

    Nutrition Facts (per serving, approximately):

    Calories: 350

  • Fat: 20 grams
  • Saturated Fat: 12 grams
  • Cholesterol: 70 mg
  • Sodium: 120 mg
  • Carbohydrates: 40 grams
  • Sugar: 30 grams
  • Protein: 5 grams

  • Conclusion:

    These fudgy brownies are guaranteed to satisfy your chocolate cravings. With simple ingredients and a straightforward process, they’re perfect for beginner bakers or experienced dessert enthusiasts alike.

    Fudgy Brownie FAQs:

    1. Can I substitute vegetable oil for butter? While you can technically substitute vegetable oil for butter in a 1:1 ratio, it will alter the texture of the brownies slightly. The brownies may be slightly less fudgy and have a chewier texture.
    2. How can I make these brownies gluten-free? You can substitute your favorite gluten-free all-purpose flour blend for the all-purpose flour in this recipe. Just be sure the blend contains xanthan gum for proper binding.
    3. How long do these brownies stay fresh? These brownies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
    4. Can I add nuts or other mix-ins to this recipe? Absolutely! Chopped walnuts, pecans, or chocolate chips are all delicious additions to this recipe. Fold in your desired mix-ins just before pouring the batter into the pan.