Fudge Brownies. This recipe for the best, ultimately fudgy brownies starts with a boiled fudge base to ensure dense, chocolatey delicious brownies every time.
These fudge brownies prove that it’s never too late to discover a new favourite recipe. The perfect brownies recipe is something that many bakers obsess over and I’m no different.
There are several versions of brownies that have been featured here on Rock Recipes over the years, and all of them are quite good. Recently however I started thinking about the idea for using a liquid boiled fudge as the base for a whole new method for baking fudge brownies.
Even many of the the most ardent scratch bakers will grudgingly admit that the best brownies they’ve ever had came from a boxed mix. It was one of these mixes that I remembered from long ago that sparked the inspiration for this recipe.
I don’t even remember the brand, it was so many years ago in my teens, but it came with a packet of fudge sauce that got added to the mix. For some reason, I had an expected memory of it and it set me out on this quest.
My thought was: If you want to make the fudgiest brownies, why not start with a fudge base? That led me to think of the fudge base of my Nan Morgans’s Snowballs recipe. I started with a version of that, into which I melted chocolate chips. Then it was just a matter of whisking in the oil & eggs and folding in the dry ingredients.
I made 3 or 4 test batches to get the time and temperature where I wanted them and I have to say that the final result was the best batch of brownies I have ever made in my decades of baking. I hope you give it a try for yourself.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 1/4 cup melted butter
- 3/4 cup milk
- 1 1/2 cups brown sugar
- 2/3 cup corn syrup
- 2 cups dark chocolate chips 50% cocoa
- 1 3/4 cups all purpose flour
- 1/2 cup cocoa
- 1/2 tsp salt
- 1/8 tsp baking soda
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup of additional chocolate chips to stir into batter
In a medium saucepan, bring the melted butter, milk, brown sugar and corn syrup to a gentle boil for 4 minutes.
Remove from heat and stir in the 2 cups of chocolate chips until smooth. Transfer the chocolate fudge mixture to a glass or plastic bowl to cool down for about a half hour until it reaches near room temperature. Stir it occasionally.
Lightly grease a 9x13 pan and line with parchment paper. Preheat oven to 375 degrees F.
Sift together the flour, cocoa, salt and baking soda and set aside.
Add the eggs and oil to the cooled chocolate fudge mixture and whisk to combine well.
Fold in the dry ingredients until the flour is well incorporated but do not over mix the batter.
Fold in the 1 cup of chocolate chips and pour the batter into the prepared pan.
Bake at 375 degrees F for 40 minutes.
Let the brownies cool completely in the pan before cutting into squares or bars. Store brownies in an airtight plastic container.
There is some leeway in the baking temperature and time for these brownies. I had a lot of people sample the test batches that I made and some of them actually preferred them a little underbaked, where in my opinion, they were actually more like fudge, especially at the centre of the pan. That version was also best refrigerated and served cold in my opinion. If you want to try experimenting I'd say reduce the heat to 350 degrees F and bake for 35 minutes. Over time you will find the best time and temperature to suit your particular oven and your particular taste, I would however, recommend making them according to the recipe as written if you are making them for the first time.
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