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To make your Brownie Fudge with Chocolate Ganache, gather these simple ingredients: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 tablespoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips For the chocolate ganache, you will need: - 1 cup heavy cream - 8 ounces semi-sweet chocolate, finely chopped - 1 tablespoon unsalted butter Using high-quality ingredients makes a big difference. Here are my best tips: - Butter: Use unsalted butter for control over salt levels. Melt it gently to keep it smooth. - Sugars: Mixing granulated and brown sugar adds depth. Brown sugar gives moisture and chewiness. - Cocoa Powder: Use unsweetened cocoa for rich flavor. Dutch-processed cocoa can add a smooth taste. - Chocolate Chips: Semi-sweet chips melt well. You can mix in dark or milk chocolate for variety. - Eggs: Fresh eggs help lightness. Bring them to room temperature for better mixing. If you have allergies, you can make smart swaps: - Butter: Use coconut oil or vegan butter for dairy-free options. - Eggs: Replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. - Flour: Gluten-free all-purpose flour works well in this recipe. Just ensure it has a binding agent. - Sugars: You can use coconut sugar as a lower-glycemic option. Just keep the measurements the same. These adjustments let everyone enjoy this treat! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Grease the pan well, then line the bottom and sides with parchment paper. Let the edges hang over the sides. This makes it easy to lift the brownies out later. In a large mixing bowl, combine one cup of melted unsalted butter with two cups of granulated sugar and one cup of packed brown sugar. Use a whisk to mix these until smooth. Beat in four large eggs, one at a time. Whisk well after each egg. This helps the mixture blend nicely. Next, stir in one tablespoon of pure vanilla extract until everything is smooth. In another bowl, sift together one cup of all-purpose flour, one cup of unsweetened cocoa powder, one teaspoon of baking powder, and half a teaspoon of fine sea salt. Slowly fold this dry mix into the wet mix using a spatula. Be gentle to keep your batter fudgy. Now, stir in one cup of semi-sweet chocolate chips. Pour the brownie batter into the prepared pan. Use a spatula to smooth the top. Bake for 25 to 30 minutes. To check if they are done, insert a toothpick in the center. It should come out with a few moist crumbs. Let the brownies cool in the pan on a wire rack. To make your brownie fudge fudgy, follow these steps: - Use melted butter. It adds richness and moisture. - Mix the dry and wet ingredients gently. Don’t overmix; this keeps it dense. - Bake just until set. A few moist crumbs on your toothpick means it’s done. Fudgy brownies should feel soft and slightly underbaked in the center. This gooey texture is key. For a smooth ganache, heat the cream but don’t boil it. Here’s how: - Chop the chocolate finely. This helps it melt quickly and evenly. - Pour the hot cream over the chocolate. Let it sit for a minute before whisking. - Add a bit of butter for shine and richness. If the ganache is too thick, warm it slightly. If too thin, let it cool to thicken. Here are some common mistakes to steer clear of: - Overmixing the batter. This makes brownies cake-like, not fudgy. - Not checking the brownies in time. They can go from perfect to overbaked quickly. - Skipping the parchment paper. This helps with easy removal. Remember, practice makes perfect. Each time you make these, you’ll learn something new! Pro Tips Use Quality Chocolate: The flavor of your brownies will greatly depend on the quality of the chocolate you use. Opt for high-quality semi-sweet chocolate for the best taste. Don’t Overbake: To achieve that fudgy texture, keep an eye on your brownies as they bake. They should be slightly underbaked when you take them out of the oven. Chill Before Cutting: For cleaner cuts, refrigerate the brownies for at least an hour before slicing them. This will help them hold their shape better. Experiment with Toppings: Feel free to get creative with toppings! Try adding chopped nuts, mini marshmallows, or a drizzle of caramel for a unique twist. {{image_4}} You can easily add flavors to your brownie fudge. For a minty twist, add 1 teaspoon of peppermint extract to the batter. If you love coffee, mix in 1 tablespoon of instant coffee granules. Want a nutty flavor? Stir in 1 cup of chopped walnuts or pecans before baking. Each option adds a fun twist to your treat. Toppings can take your brownie fudge to the next level. Try these ideas: - Crushed Oreos for a cookie crunch. - A handful of mini marshmallows for a gooey touch. - Drizzle caramel sauce for extra sweetness. - Fresh berries like raspberries or strawberries for a fruity contrast. Feel free to mix and match toppings to create your perfect bite. You can adapt this recipe to fit vegan or gluten-free diets. For vegan brownie fudge, swap the eggs for 1/4 cup of unsweetened applesauce for each egg. Use coconut or almond milk for the ganache. For gluten-free options, replace all-purpose flour with a gluten-free flour blend. These changes keep the dessert tasty without sacrificing flavor. To keep your brownie fudge fresh, store it in an airtight container. This helps prevent drying out. If you want, you can also wrap individual squares in plastic wrap. This makes it easy to grab one when you want a treat. Place the container in a cool, dry place away from direct sunlight. You can freeze brownie fudge for later. Wrap the entire batch or individual squares in plastic wrap. Then, put them in a freezer-safe bag. They can stay fresh in the freezer for up to three months. When you're ready to eat them, thaw them in the fridge overnight. For a warm dessert, microwave each square for about 10-15 seconds. When stored correctly, brownie fudge lasts about a week at room temperature. If kept in the fridge, it can last up to two weeks. The ganache may change texture over time, but it will still taste good. Just make sure to check for any signs of spoilage before you dig in! Yes, you can use different types of chocolate. Dark chocolate gives a rich taste. Milk chocolate makes it sweeter. White chocolate creates a creamy effect. Just remember to adjust the cream amount for the type you choose. This way, your ganache stays smooth. To check if the brownies are done, use a toothpick. Insert it in the center of the brownies. If it comes out with a few moist crumbs, they're ready. If it comes out clean, they may be overbaked. Keep an eye on the time. Baking usually takes 25-30 minutes. You can make the brownies a day ahead. Store them in an airtight container at room temperature. Wait to add the ganache until you are ready to serve. This keeps them fresh and prevents sogginess. Enjoy making these delicious treats ahead of time! In this article, we explored how to make delicious brownie fudge. I shared the key ingredients and offered tips to enhance quality. You learned about substitutions for allergies and how to prepare the baking pan. I provided clear steps for mixing wet and dry ingredients, plus tips for achieving a fudgy texture. Remember, small changes can create tasty variations. Proper storage keeps your brownie fudge fresh longer. With these insights, you can bake perfect brownie fudge that satisfies your cravings. Enjoy experimenting in the kitchen and make every batch your best!

Decadent Brownie Fudge with Chocolate Ganache

A rich and fudgy brownie topped with a smooth chocolate ganache.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it and lining the bottom and sides with parchment paper, allowing some excess to hang over the edges for easy removal later.
  • In a large mixing bowl, blend together the melted butter, granulated sugar, and packed brown sugar. Use a whisk to mix until the mixture is smooth and well combined.
  • Introduce the eggs to the mixture one by one, whisking thoroughly after each addition to ensure they are fully incorporated. Stir in the pure vanilla extract until smooth.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Gradually fold this dry mixture into the wet ingredients using a spatula, taking care to avoid overmixing to maintain a fudgy texture.
  • Carefully stir in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter. Transfer the brownie batter into the prepared baking pan and use a spatula to smooth the top for an even surface.
  • Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the brownies; it should come out with a few moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack.
  • While the brownies cool, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer gently.
  • Remove the saucepan from the heat and immediately add the finely chopped chocolate and the tablespoon of butter. Allow the mixture to sit for about one minute, then whisk vigorously until it becomes a smooth and glossy ganache.
  • Once the brownies are completely cooled, carefully lift them out of the pan by pulling on the overhanging parchment paper. Cut into squares of your desired size.
  • Drizzle the luscious chocolate ganache generously over each brownie square. For an added touch of elegance and flavor contrast, sprinkle a light dusting of sea salt over the top of the ganache.

Notes

For an added touch of elegance, serve with fresh mint leaves or raspberries.
Keyword brownies, chocolate, dessert, fudge