Fudgy Chocolate Brownies

This is such an easy recipe to make you don’t have to overdo anything. Don’t keep the chocolate and butter in the microwave too long, don’t beat the eggs in too much and don’t over-mix the flour. The result will be a rich chocolaty brownie with a moist, fudge-like texture.

Makes 24 small brownies
Prep. Time: 10 minutes
Bake Time: 30 minutes
Cooling Time: 40 minutes


1 1/4 cups all purpose flour

1 teaspoon salt

1 tablespoon Choclatique Red Cocoa Powder, unsweetened and alkalized

1 tablespoon Choclatique Black Onyx Cocoa Powder, unsweetened and ultra-alkalized

11 ounces Choclatique Private Reserve Dark Chocolate (64%), coarsely chopped

8 ounces unsalted butter (2 sticks), cut into 1 inch cubes

1 1/2 cups granulated sugar

1/2 cup dark brown sugar

5 large eggs, room temperature

2 teaspoons pure vanilla extract


1. Preheat oven to 350ºF and butter the sides and bottom of a glass or light colored metal 9 x 13 x 2-inch pan.

2. In a medium bowl, whisk together flour, salt, and cocoa powders.

3. Place the chocolate and butter a glass bowl and melt using your microwave oven in short bursts at 50% power. Set the time for 30 seconds and heat until melted. Stir between microwave bursts. Once they are starting to melt, the heat from the chocolate and butter that is already melting will help to melt the rest of the mixture.

4. Add the sugars whisking until completely combined.

5. Let the mixture come to room temperature before adding the eggs so that you don’t cook them into your batter.

6. Add three eggs to the chocolate and butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined.

7. Add the vanilla and stir until combined. Do not over-beat the batter or your brownies will be cakey instead of fudgy.

8. Sprinkle the flour mixture over the chocolate. Use a rubber spatula (not a whisk!) to fold the dry ingredients into the chocolate mixture. Fold the ingredients together until there is just some of the white of the flour mixture visible so that you don’t overwork the batter.

9. Pour the mixture into the pan and smooth the top with your spatula.

10. Bake the brownies for 30 minutes (rotating the pan half-way through baking process) and check to make sure the brownies are completely done by sticking a cake tester (or toothpick) into the center of the pan. The brownies are done when the cake tester comes out with a few moist crumbs.

11. Cool the brownies completely before cutting and serving.

12. Frost only if you must!

ChefSecret: Check your brownies often while they are baking to make sure you don’t over-bake them or you won’t have the fudge-like consistency.