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A fudge brownies should be so rich that it tastes like a luscious chocolate mousse, it just melts in your mouth.
This fudge brownie recipe is so simple and fast to make, and it is incredibly delicious. You can make this recipe gluten-free as well so everyone can enjoy these!
I love to cute these fudge brownies in mini squires and have these in the fridge to enjoy a little piece every day with my coffee.
Chocolate is the star in this recipe use good quality chocolate when baking these fudge brownies, I use bittersweet chocolate 66% to 72 % this is my go-to chocolate, I love the depth of flavor it gets in these fudge brownies!
I hope you love these as much as I do!
Before You Bake
Read the recipe, completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven
For all the step-by-step, pictures click here or scroll to → Notes and click on the clickable link, I highly recommend doing this before you bake this recipe.
You can also see a 30-second clip on my reels on Instagram → here
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Bittersweet Chocolate
When I make these brownies I prefer using bittersweet dark chocolate ( 66% to 72%) from the brand Valrhona, It melts beautifully and tastes amazing!
Whatever brand you use to make sure it is dark chocolate you like, another brand that I can recommend also is 72 % of the brand Callebaut or Lindt chocolate 72%
Salted or extra salted butter
Often we get afraid of using salted butter in our baked goods. But one of the secrets about this fudge Brownie is using salted or extra salt butter, it just gives these brownies that little it factor! You´ll be amazed by how delicious it makes these Fudge Brownies.
At the end of the day, it comes down to your personal preference, if you prefer using unsalted butter instead to have more control over the total amount of salt, you can add a pinch of fine sea salt instead.
Melt in your mouth fudge Brownies
- 180 gram salted or extra salted butter, diced
- 300 gram chocolate ( 62 to 70%) best-quality dark chocolate, chopped
- 3 large eggs, straight from the fridge
- 300 gram white sugar or superfine sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 60 gram all-purpose flour (for glutenfree, use 50-gram white rice flour + 1 tablespoon corn starch)
- 1 teaspoon instant espresso powder, optional
Directions for the melt in your mouth fudge brownies
- Preheat the oven to 355F°/180C°
- Grease and line ( 8 by a 12-inch (20 x 30 cm) baking pan with parchment paper, leaving a slight overhang on all sides.
- Put 300 grams chocolate and 180 grams diced butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly.
- While the chocolate is melting, in a medium bowl, lightly mix the three cold eggs, 300 grams of white sugar, and 1 teaspoon of vanilla bean paste or pure vanilla extract together using a whisk just to combine.
- Remove the chocolate/butter mixture from the heat, pour it into the egg mixture and whisk together quickly until combined. ( do not overmix)
- Sift in the 60 grams of all-purpose flour, ( or 50 grams white rice flour + 1 tbsp corn starch) 1 teaspoon espresso powder and with a wooden spoon or spatula, fold it together until just combined, do not overmix, as it will toughen the brownies.
- Pour the batter into the prepared baking tray and smooth the top with a spatula.
- Bake in the center of the oven for 25 to 27 minutes at 355F°/180C° take care not to overbake, or they won´t be as fudgy on the inside. If you bake your brownie longer than I recommended, you risk out and having less of the luxurious texture of these melt-in-your-mouth fudge brownies.
- After the brownies are baked, it will look underbaked, but it will firm up after it has been in the fridge; I prefer baking it for 25 minutes.
- Allow the brownie to cool in the baking pan on a wire rack until completely cool, then refrigerate for at least 4 hours, preferably overnight.
- These fudge brownies can be stored tightly wrapped in the refrigerator for up to 1 week. Or you can freeze them, covered, in double plastic wrap for 1 month.
When ready to enjoy, take the brownies out of the freezer and place them in the refrigerator for at least 1 hour. unwrap and enjoy!
- Just before serving, transfer the brownies to a cutting board by lifting the edges of the parchment paper. Pull the parchment paper away, and using a sharp knife, cut it into 12 large or 25 mini squares.
- Enjoy, and store leftovers in an airtight container in the fridge for up to 1 week.
For step by step pictures how to make
→ Melt in your mouth fudge brownies
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