Homemade Fudge Brownies Recipe – the one and only recipe for fudgy brownies you will ever need! Learn the simple trick to get the flaky, crunchy top!
When it comes to brownies, we all have our favorite. It has to be just right or it’s just a brownie. And no one wants just a brownie. If you are a fan of ultra fudgy brownies with a crunchy, meringue like top – this recipe is for you!
You won’t need any special ingredients. You probably have everything on hand already. I used regular unsweetened cocoa powder here as it is the easiest to get. You can use Dutch processed cocoa however it may produce drier texture. It is common for this type of cocoa. The rest is just sugar, eggs, vanilla, flour, oil, chocolate chips and salt.
This recipe is for a 8″ square baking pan. It’s perfect for those days when you are craving a real fudge brownie but don’t need a whole big pan to tempt you for days. I love baking bars in 8″ square pan because it’s just perfectly enough for our family of 5. Yes, I get two pieces. 🙂
Recently, I have been on a mission to find a recipe that make a fudgy brownie with a meringue like top. It’s crunchy, flaky but not shiny. After several batches, I came to realize that beating the eggs with sugar for 2 full minutes, until they are pale and thick – creates the desired top.
Baking the bars at a lower temperature creates a gooey, fudgy center. It is recommended to let the brownies cool completely before cutting. They really are that gooey!
- 1/2 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet or milk chocolate chips
Preheat oven to 325 degrees F.
Line an 8" square baking pan with aluminum foil or parchment paper. Set aside.
In a medium mixing bowl, whisk together oil and cocoa powder until smooth.
In a large mixing bowl, beat eggs and sugar with an electric mixer for 2 full minutes, until pale and thickened.
Add cocoa mixture to eggs mixture and mix until smooth. Add vanilla and mix in.
Fold in flour with a spatula, until no flour streaks remain. Add chocolate chips and stir in.
Pour the batter into a pan. Tap the pan against counter to release any air bubbles.
Bake brownies for 23 to 24 minutes. The top should be dry and cracking on the sides.
Cool brownies completely before slicing.