These Chewy Fudgy Brownies are easy to make, fuss free and will definitely leave you wanting more!
I am always in a constant dilemma choosing between the different textures of brownies, and as such, I settle for these Chewy Fudgy Brownies to have the best of both worlds of both Chewy and Fudgy!
I realized that I have only made Fudgy Brownies so far ( because they are my absolute favourite ). I do not really adore Cakey Brownies because I like the texture of my brownies to be denser. However, on some days I make an exception. Instead of having something that is extremely fudgy ( like my Ultimate Fudgy Chocolate Brownies ), I have decided upon on something chewy as well, which brings to you this recipe of mine!
So first on, to the chocolate intensity of these brownies.
Before everything else, DISCLAIMER:Personally I find it very difficult to nail brownies in the sense that different people have different preferences for brownies. As such, I would advice you to read through my description of it, or at least scan through, so that you can get a rough idea.
These Chewy Fudgy Brownies are a hybrid between a Chewy and a Fudgy Brownie. It has both chewy and fudgy properties to a certain extent, but not too much of each. Perfect for those who like their brownies not overly fudgy, and at the same time chewy.
So first on, to the chocolate intensity of these brownies.
I used both unsweetened cocoa powder and melted chocolate chunks in order to give that rich chocolate flavour. This recipe is one that all chocolate lovers should have in their chocolate baking recipes. On top of which, I have decided to use an hint of coffee through the use of instant espresso granules to form a nice background for the chocolate flavour to develop upon. When you make these brownies, should they be the first brownies you make with instant coffee granules, you will make that permanent conclusion that in whatever brownies you bake in the future, YOU HAVE TO ADD COFFEE.
For the coffee, if you do not have any instant coffee granules, you can consider using strongly brewed coffee as well. Simply add about 2 tablespoons of it into your mixture. We do not want the mixture to become overly watery.
Another question regarding coffee that I potentially foresee is the use of instant coffee such as 3-in-1 packages ( or 2-in-1 ). For those who do not know, 3-in-1 coffee packages consist of instant coffee granules, creamer and sugar. They produce a nice mixture of coffee that is automatically sweetened and enhanced with just the addition of hot water. If you really do not have instant coffee granules, you can substitute by using these packages ( really desperate scenario ). You should use 1/2 teaspoon of it in place.
On top of which, a considerably large amount of salt is added in this recipe. We are no longer sticking to just 1/4 or 1/2 teaspoons of salt, unlike most of the other recipes. Salt is crucial in this recipe in order to bring out the sweetness of these brownies.
Of course, speaking of sweetness, we also do not want these brownies to be overly sweet. We want these brownies to have a nice element of chocolate that is not overpowered with a sickly sweet aftertaste. As such, there are a few steps implemented to ensure this. The most straight forward one will be the usage of unsweetened cocoa powder. Next up, we use semisweet chocolate chips instead of milk chocolate chips. This will allow us to be able to have more independence in determining the amount of sweetness in these brownies. Personally for me, 3/4 cups of white sugar work well for me. You can add more to of course a cup if you prefer ( and this would bear more resemblance to my Oreo Stuffed Fudgy Brownies ). Personally, I prefer my brownies to be on the not so sweet side.
Beside these points, do take note that the brownies might be on the relatively dense ( but not too dense ) side as there will be no leavening agents used in this recipe. This is because we want to be able to attain that fudgy and yet chewy interior. The usage of leavening agents will modify this recipe into a brownie that is on the cakey side ( which I will explore on another recipe some day! ). This is made as such because I really enjoy denser brownies as they pack a lot of flavour! Here’s a picture of how dense it is:
Modifications you can make to this recipe include:
- Adding more chocolate ( up to about 50g more of melted chocolate chunks )
- Adding nuts of your preference, such as hazelnuts and walnuts
- Modifying the sugar level ( at least 1/2 cup of white sugar to 1 full cup of white sugar ). I would suggest starting out with 2/3 cups if you are considering the reduction from 3/4 cups.
- Adding fillings in the middle or the top such as Oreos
- Icings, Frosting, Ganache of your desire / preference
Adding on, if you want to know how to attain brownies with nice edges without crumbs falling apart, please do read my article here about cutting fudgy brownies:.
Baking Tip: Cutting Fudgy Brownies
To save you some time, the baking tip simply explains how to cut fudgy brownies using the sharp knife and hot water method, and then cleaning the knife after which. If you have heard about it already, you can skip it. If you’re simply curious or just want to read it for any other reason, feel free to check out the link.
As usual, feel free to contact me if you have any queries or feedback! I always gather feedback from my groups of friends and family members ( I particularly love those extra harsh ones! ).
Do not hesitate to tag me in your social media or share with me your creations, through Instagram ( @Bakeomaniac ) and my facebook page ( Bakeomaniac )!
For now, just look forward to the aroma of baking these Chewy Fudgy Brownies to flood your house, with the recipe presented now!
Chewy Fudgy Brownies
by Javier Tan July-23-2017
These Chewy Fudgy Brownies are a beautiful and tasty hybrid between Chewy Brownies and Fudgy Brownies, and are extremely delicious, easy to make and easy to enjoy!
Ingredients
- 3/4 Cup or 150g Granulated White Sugar
- 1/2 Cup or 60g Sifted All Purpose Flour
- 1/2 Cup or 45g Sifted Unsweetened Cocoa Powder
- 1/2 or 2.8g Teaspoon Salt
- 1/4 Teaspoon Instant Coffee Granules
- 1/2 Cup or 115g Unsalted Butter
- 2, each weighing 50-60g Large Eggs
- 1/2 Teaspoon or 2.5ml Vanilla Extract
- 120g or approx 1/2 cup Chocolate Chunks or Chocolate Chips, Semisweet
Instructions
- Line your 8 x 8 inches baking tray with parchment paper, and preheat your oven to 180 degrees C or 350F.
- Melt together the butter, chocolate and instant coffee granules through a double boiler ( or direct saucepan, be careful of burning ) or microwave. Leave to cool until mixture is at room temperature.
- Add in the two large eggs, sugar, salt and vanilla to the cooled batter until well incorporated ( where the mixture is of a uniform colour ).
- Mix in the flour and cocoa powder that are sifted until it is just combined where they all just dissolved.
- Place into the baking tray, hitting it against the counter a few times to evenly spread the batter while dislodging air from the batter.
- Bake for about 31-33 minutes.
- Cool for about 2 hours in the pan before cutting and serving.
Details
- Prep time: 19 mins
- Cook time: 31 mins
- Total time: 50 mins
- Yield: 25 1.5 inches Brownie Squares
Notes:
- It keeps well at room temperature for up to 4 days. It will slightly harden if stored in the fridge.
- If you would like to be updated for more recipes which I am sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here, I welcome and appreciate it very very much!
Do not hesitate to share this recipe or tag me in your social media ( refer to the original post or my blog for my accounts ) to share with me your creations of these brownies! I am open to feedback and criticism as well! Thank you for looking through this recipe!
Enjoy!
– Bakeomaniac, Javier Tan
Can use Dutch processed cocoa powder?
Hey Jo! Apologies for the late reply, you most definitely can 🙂
I baked twice, both come out different texture. Which part do i need to take note inorder to achieve the same texture? Chocolate i use 50% dark chocolate
Hey Angel! May I ask for both the coming out different texture, do you mean the first batch and second batch have different textures, or is it both come out the same, but different texture from what is seen in the picture?
Let me know and I will try my best to help!
Hello, can we use brown sugar instead of white sugar? Thank you!
Hey Cherine, thank you for dropping by my blog! You most definitely can use all brown sugar instead of white sugar. However, be careful that because when its fully brown sugar, it will be slightly denser and softer as compared to the use of white sugar.
Hope that helps :)!
Hi. Can I use 75g of white sugar & 75g of brown sugar ? Will it affect the texture of the brownies ?
Hey Valerie, thank you for dropping by my blog and for the question!
This sugar combination works and it shouldn’t affect the texture of the brownie :-)!
Hi Javier. Thanks for your advice. I will give it a try soon!
No problem 🙂 Looking forward and hope you will like them!
Hi Javier. If I change to dark chocolate, do I have to adjust the amount of chocolate and sugar ?
Hey Val, apologies for the late reply! You don’t have to adjust the amount of chocolate. However, you can add a tad more sugar (approx 10g) if you would like!