Super Fudgy Fudge Brownies
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Fudgy fudge brownies that will take you back to your childhood. These are just like the Little Debbie brownies! I topped mine with thick fudge icing and walnuts to make them classic brownies. Easy to make and are ready in less than 1 hour!
Do you see that nice, thick frosting that’s topping these fudge brownies? That’s right. That’s thick, gooey, creamy, rich, and decadent fudge frosting. Actually, I don’t even think I can call it frosting. It’s ganache. Really, it’s just melted chocolate and heavy cream. We’re making fudge brownies with heavenly melted ganache frosting topped with toasted walnuts. Sinful? I think so.
These brownies. They’re all gone. It took less than 3 days for the entire pan to disappear. There were 16 pieces when I baked them. We’re talking dense and thick brownies smeared with the most delicious, yet not-too-sweet fudge frosting and topping them off with toasted walnuts.
When I was younger, the Little Debbie walnut brownies and the cosmic brownies were my absolute favorite. I measured all brownies on a scale of how closely they tasted like LD’s. As weird as this next part is about to sound, I loved the way those just stuck to the roof of my mouth. You know the fudge frosting is for reals when it’s cemented in there. The remedy is just blissful, an ice cold class of milk to chase down that thick fudge frosting.
Is it LOVE or is it LOVE?
Just look at that batter. Rich, thick and full of chocolate. But my most favoritest part about it? The fact that all I need is a bowl and a whisk. No mixer needed and there are no strange ingredients to this fudge brownies recipe.
If it’s a healthy brownie recipe you’re looking for, sorry to disappoint but this is not it, guys. These are decadent and a chocolate lovers dream come true.
There are probably a million different brownie recipes out there. But if you’re looking for chewy, thick, fudgy homemade brownies, you’ve come to the right place. Chewy brownies are thick and dense with just a hint of crumb. They’re not airy and light, those are cakey brownies. I like my brownies rich and dense. It’s like eating frosting with frosting. Can you tell me thats not delicious?
I’m using cocoa powder for my brownie recipe. You’ll notice that my recipe calls for a lot more butter than a recipe that uses solid chocolate. That’s because the solid chocolate contains cocoa butter and cocoa powder does not. Hence the need for a little bit more butta.
Chewy, thick and fudgy brownies are the way they are because of the small amount of flour thats used. The more flour you add, the more cake-like your brownies will be. Cakey brownies are chocolate cake. They’re not brownies. <– totally my opinion, I have no scientific proof.
The best way to score additional brownie points 😉 it to serve these fudge brownies with a little vanilla ice cream. Is there anyone on the planet that disagrees, chocolate brownies and vanilla ice cream were made for each other. ♥
Dense, rich, fudgy. <– just the way brownies should be.
- 1 1/2 sticks (3/4 cup) salted butter, melted
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon vanilla extract
- 2 large eggs + 1 egg yolk
- 1/4 teaspoon baking powder
- 2/3 cup all purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (about 10 ounces) semi sweet or bittersweet chopped chocolate
- 1/2 cup heavy cream (or double cream)
- 1/2 toasted walnuts, chopped
- Position the oven rack to lower 1/3 of the oven and preheat the oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper making sure to leave a little overhang. Spray with cooking spray, set aside.
- In a large microwave-safe bowl, melt the butter for about 90 seconds. Stir in the sugar, brown sugar, and cocoa powder. Make sure the butter isn't very hot before proceeding. If so, allow to cool for 5 minutes. Stir in the vanilla, eggs and egg yolk until well combined. Add the baking powder, flour, cornstarch, and stir until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out almost clean. Let cool completely in the pan on a wire cooling rack.
- To make the frosting: Place the cream in a small microwave-safe bowl and heat for 1 minute. Add in the chocolate and let stand for 4 minutes before stirring. Stir the frosting till smooth. If chocolate doesn't melt all the way, zap in the microwave for 15-20 seconds, stir till smooth. Pour over the cooled brownies and smooth using an offset spatula. Sprinkle with the chopped walnuts. Refrigerate for 30 minutes - 1 hour or until frosting is set, before cutting. (see notes)
- Brownies can be store in an airtight container at room temperature for up to 4 days. Brownies can be stored in the refrigerator for up to 6 days.
- The best way to slice these brownies it to do it with a *very* sharp knife, wipe knife on paper napkin in between each cut.
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