Chewy Chocolate Fudge Brownies
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This recipe for Chewy Chocolate Fudge Brownies is one we make just about every month at our house. Decadent, chewy, fudgy brownies that are easy to make and oh so good!
(Post modified with new photos on 6/4/23.)
It’s an easy throw-together brownie recipe to use when you’re craving chocolate or just need a last minute dessert to share with family or friends. It’s perfect for potluck dinners as well.
Just stir all the ingredients together in a large bowl, pour into an oblong cake pan, and bake for 25-35 minutes. Bake a little longer if you prefer a more chewy brownie.
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This is also a fun recipe to use with specialty shaped pans, such as Christmas tree mini cake pan or a Nutcracker cake pan. I’ve made both for Christmas entertaining and they always go over really well. To make them even more decadent, cover them with ganache. For more information, see my notes at the bottom of this post.
Ingredients for Chewy Chocolate Fudge Brownies
(See the full recipe at the bottom of this post.)
- all-purpose flour
- granulated sugar
- baking cocoa (see note below)
- baking powder
- salt
- chopped pecans
- vegetable oil
- large eggs (4 of them)
- vanilla extract
- bittersweet chocolate chips, optional (See note below)
Instructions for Making this Recipe
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or knife and cutting board, chop the pecans into coarse pieces.
Prepare the Brownie Batter
In a medium mixing bowl, combine all-purpose flour, granulated sugar, baking cocoa, baking powder, salt and pecans. Set aside.
Using a glass measuring cup combine vegetable oil, large eggs, and vanilla extract.
Add to dry ingredients. Do not overmix. If desired, fold in chocolate chips with a rubber spatula.
Spread batter in a 13 x 9 ” baking pan that has been sprayed with baking spray. Bake for 25-35 minutes until center is set. This recipe makes 24 brownies.
A Note About The Ingredients
I recently upgraded this recipe by using Ghirardelli Premium Dutch-Process Baking Cocoa AND Ghirardelli Bittersweet Chocolate Chips. Let me tell you–this made a tremendous difference in the recipe. My family RAVED about how good they were. Truly, they did!
Yes, Ghirardelli baking cocoa and bittersweet chocolate chips are more expensive, but in this case, it was well worth the money! In fact, I’ll probably save this baking cocoa to use exclusively for these brownies!
You might also try using a less expensive baking cocoa such as Nestlé, which is also very good, and then add the Ghirardelli bittersweet chocolate chips.
Let’s Take Things Even Further!
If you’re interested in going even further with this recipe, why not turn these delicious brownies into Christmas Nutcrackers or little Christmas Trees?
Simply spoon the batter into a specialty pan (that has been greased and floured, or sprayed with Baker’s Joy) and bake as directed in the recipe. My baking time for said creations did not change that much. Just check to see how things are going in the oven 5-7 minutes sooner and go from there.
When I made these lovelies for a recent tea party, I notched it up even more by dipping the tops in ganache (1 cup heavy whipping cream + 8 oz. chocolate chips). I think the ganache kept the brownies even more moist–up to five days later! They were heavenly!
But seriously, be warned…these brownies are a chocolate-lover’s dream!
Serve these brownies with a big glass of milk or with some vanilla ice cream. This recipe will make 24 brownies.
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Chewy Chocolate Fudge Brownies
Equipment
Ingredients
- 1 1/3 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups baking cocoa Ghirardelli 100% Dutch-Process Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans optional
- 2/3 cup vegetable oil
- 4 large eggs slightly beaten
- 2 teaspoons vanilla extract
- 1 1/4 cups bittersweet chocolate chips optional, Ghirardelli premium
Instructions
- Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
- Using a nut chopper or knife and cutting board, chop the pecans into coarse pieces.
Prepare the Brownie Batter
- In large mixing bowl, combine the all-purpose flour, granulated sugar, baking cocoa, baking powder, salt and chopped pecans.
- In glass measuring bowl combine vegetable oil, large eggs and vanilla extract. Add to dry ingredients.
- Using a rubber spatula, stir in bittersweet chocolate chips, if desired. Do not overmix.
- Spread in greased 13x9 baking pan. Bake in preheated oven for 25-35 minutes. Makes 24 brownies.
Notes
Nutrition