Bittersweet Fudge Brownies

These. Are. Awesome.

This is my favorite brownie recipe to date and I’ve tried a lot of brownies. These so much better than anything you will ever get out of a box. They are richly chocolaty, dense, fudgy and a touch chewy. I add a bit of espresso powder and kosher salt to accentuate the flavor of the bittersweet chocolate. If you think you don’t like coffee (eeeheem.. mom!) don’t worry you won’t actually taste this ingredient (unless you accidentally dump in more than recommended), it just makes the chocolate taste more chocolaty. Toasted nuts are optional but add a nice crunch and flavor to these beauties- I use either toasted chopped walnuts or pecans, depending on what I have on hand. With only a half cup of flour in the whole batch, you can imagine how rich and how “about the chocolate” these really are. And that’s what I’m “all about”.  🙂

omg brownies!

omg brownies!

This is based on “Classic Fudgy Brownies” found in The Art and Soul of Baking which is battling for the top slot in my list of favorite cookbooks (duking it out with America’s Test Kitchen: Family Cookbook and Sarabeth’s Bakery: From my Hands to Yours). Everything I have ever made from this cookbook was excellent. I recommend adding this to your collection if you are into unpretentious yet refined desserts and baked goods.

You can really customize these too, depending on what you are in the mood for. You could add in chopped candy bars like snickers or butterfingers, candied fruit, pretzel pieces- the possibilities are endless. The two add-ins I usually go with are toasted nuts (as mentioned above) and chopped bittersweet or dark chocolate (or chips). One alteration to this recipe that the cookbook suggests that I need to try is this: omitting the vanilla extract and instead adding 1/4 tsp mint extract, adding chopped white chocolate instead of the dark chocolate chips, and swirling melted white chocolate into the top of the brownies. YUM.  I am also thinking a peanut butter variation would be good: adding half peanut chips and half dark chocolate chips and swirling melted peanut butter on the top (2 tbsp softened in microwave and mixed with a tablespoon or so of corn syrup). I mean, who doesn’t like peanut butter and chocolate? Oh that’s right- my dad. He hates the combination. I guess he’s the exception to the rule. Weirdo. LOL (love you dad ❤ )

Allow enough time for these to cool, as close to room temperature as you can stand, or they will mush when you cut them. They are awesome fresh this way, leftover at room temperature or cold out of the fridge (when they will be even more chewy and fudgy).


Bittersweet Fudge Brownies


  • 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
  • 4 ounces bittersweet chocolate (up to 64 percent cacao), finely chopped (you can use semisweet if you prefer)
  • 2 ounces unsweetened chocolate, finely chopped
  • 1 cup (7 ounces) superfine sugar (substitute regular granulated sugar if you must)
  • 2 large eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup unbleached all-purpose flour
  • Pinch of kosher or sea salt
  • 1/4 tsp espresso powder
  • 1/2 cup (about 3 1/4 ounces) bittersweet chocolate chips or chunks (optional)
  • 1/2 cup (2 ounces) chopped nuts, toasted and cooled


  • Preheat oven to 350 degrees F and position rack in the center position
  • Line an 8-inch square pan with parchment paper across the bottom and up two sides, then lightly coat with high-heat canola-oil spray
  • Bring 2 inches of water to a simmer in a medium saucepan, with a glass bowl positioned over it like a double boiler. Make sure the water is not touching the bottom of the bowl
  • Place the butter, bittersweet chocolate and unsweetened chocolate in the glass bowl and melt over medium-low heat, stirring frequently with a rubber spatula
melted chocolate and butter

melted chocolate and butter

  • When mixture is smooth and fully incorporated, turn off the heat and remove bowl from over the pan
  • Whisk in the sugar and espresso powder
  • Whisk in the eggs, one at a time, stirring well to incorporate after each addition
  • Whisk in the vanilla extract, followed by the flour and then the salt
  • Continue to whisk the mixture until smooth and shiny, about 1 minutes
  • Stir in the chocolate chips and nuts, if using
try not to eat all the batter...

try not to eat all the batter…

  • Scrape the batter into the prepared pan and spread evenly
  • Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out with only a few moist crumbs clinging to it (do not over-bake)
fresh out of the oven

fresh out of the oven

  • Transfer to a rack and cool completely
  • Run a thin knife around the edges of the pan to loosen the brownies and lift the brownies out of the pan using the parchment paper
  • Cut into squares of desired size (or serve directly from the pan if you prefer)
bittersweet fudge brownies

bittersweet fudge brownies

  • Store in a sealed container or zip-lock bag at room temperature or in the refrigerator
  • Enjoy 🙂

One response to “Bittersweet Fudge Brownies

  1. Pingback: Chewy Peanut Butter and White Chocolate Brownies | therapy bread·

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