Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Fudge Brownies

Fudge brownies are dark, dense, fudge-like brownies. They contain more cocoa than cake-like brownies and as a result they are slightly more bitter and have a more "dark chocolate" taste.

Time
35 minutes
Yield
16 brownies

Ingredients

  • 110 g (1.2 dl or ½ cup or 4 oz) flour
  • 110 g (1.2 dl or ½ cup or 4 oz) unsalted butter
  • 280 g (3 dl or 1 ¼ cups or 10 oz) granulated sugar
  • 2 large, cold eggs
  • 170 g (1.8 dl or ¾ cup or 6 oz) cocoa
  • ¼ tsp salt
  • 1 tsp vanilla essence
Your pantry · Interactive controls load with JavaScript

Method

  1. Preheat oven to 160°C (325°F or Gas Mark 3).
  2. In a saucepan, melt butter over low heat.
  3. Slowly stir in sugar, making sure it is completely dissolved. Stir in cocoa, then remove from heat and add vanilla.
  4. Stir in salt and mix until even.
  5. Whisk eggs together in a separate bowl, then add to the mixture and stir well.
  6. Add flour and stir until all of the flour is incorporated and the batter is an even color. Stir well for at least another 50 strokes.
  7. Pour into an 8×8-inch pan lined with aluminum foil, leaving plenty of overhang on both sides.
  8. Bake for about 26 minutes—the time varies depending on your pan type and your individual oven.

Notes

  • For the best results, refrigerate the brownies until they are cooled completely. Use the foil hanging over the edges as handles to remove the baked brownies from the pan (this requires some care as the brownies are not solid at this point). Fold the foil over the top so that the brownies are covered top and bottom with foil, and then put the whole thing in the refrigerator until cooled (feel the bottom center if you aren't sure). This prevents the edges from overcooking while allowing the center to finish baking and cool. If you omit this step, you may end up with an undercooked center and/or overcooked edges.
  • For the real chocolate lover, crumble about 50 grams (1¾ ounces) of a dark chocolate bar (one with about 70% cocoa content) into the batter and stir it lightly right before pouring the mixture into the baking pan. You may need to add a few minutes to the baking time.
  • Cut a brownie in half lengthwise and eat it with ice cream in the middle like an ice cream sandwich.
  • Instead of adding vanilla and/or nuts, try adding about 100 grams (4 oz) of fresh raspberries; their sharpness goes very well with the richness of the chocolate. Half fill the tin with batter, sprinkle the raspberries over the mixture, then pour on the rest.

Categories