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Fudge Brownies from Scratch

Recipes to Make Fudge Brownies from Scratch for Special Occasions

Fudge brownies are as popular as the regular brownies and are very easy to bake. They make a good dessert for any occasion.
Rave Uno
Last Updated: Mar 7, 2018
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For parties, barbecues, or camping trips, a huge batch of homemade fudge brownies can be baked for an easy and plentiful treat. There's nothing like these brownies for late night snacking and after dinner treats. You can lend them a fruity, chocolaty, or nutty flavor according to your choice.
Chocolate Fudge Brownies
  • 1 cup butter or margarine
  • 2¼ cups sugar
  • 1¼ cups cocoa
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • 2 cups chocolate chips
  • ½ teaspoon salt (use 1 teaspoon if using unsalted butter)
Lightly grease a 9x13 inch pan and preheat the oven to 350 °F. Melt the butter in a saucepan, add the sugar to it, and stir to combine. Heat this mixture, until hot (not bubbling).
It will turn shiny as you stir it. Transfer it to a mixing bowl and add the cocoa, salt, baking powder, and vanilla extract to it. Stir well. Next, add the eggs; beat well until smooth. Then add in the flour and chips, beating till well-combined. Spoon the batter into the greased pan, and bake for 28-30 minutes. Test if the browines are baked by inserting a toothpick into the center; it should come out clean. Remove the pan from the oven, wait for 5 minutes, and then loosen the edges gently with a table knife. Leave the brownies to cool completely, then cut and serve. You can add chopped walnuts or pecans for a nuttier flavor after adding the eggs.
Raspberry Fudge Brownies
  • ½ cup raspberry preserves
  • ½ cup almonds (chopped or slivered)
  • ½ cup butter or margarine
  • ¼ teaspoon baking powder
  • ¾ cup all-purpose flour
  • 3 squares (1 ounce each) bittersweet chocolate
  • 1 cup milk chocolate chips
  • 1 cup sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 2 eggs
Preheat the oven to 350 °F. Butter and flour an 8-inch square pan. In a saucepan, melt the butter and bittersweet chocolate over low heat.
Take the pan off the heat, and let the mixture cool. Beat the eggs along with the sugar and vanilla extract in a large bowl. Add the chocolate mixture to the bowl and stir well. Then, add in the flour, baking powder, and salt until blended. Spread ¾ of the batter in the prepared pan and sprinkle the almonds on the top. Bake for 10 minutes. Remove the pan from the oven and spread the preserves over the almonds. Spoon the remaining batter over the preserves and smooth the top. Bake for 25-30 minutes or until the top feels firm. Remove the pan from the oven, and sprinkle the chocolate chips on the top. Let the chips melt, then spread them evenly with a knife over the brownie top. Leave the brownies to cool on a wire rack, and then cut them into 2-inch squares.
Espresso Fudge Brownies
  • ½ teaspoon baking powder
  • ¾ cup all-purpose flour
  • ¾ cup sugar
  • ½ cup unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter or margarine
  • 1 teaspoon instant espresso coffee powder
  • 2 large egg whites
Preheat the oven to 350 °F. Spray a 8x8 metal baking pan with nonstick cooking spray.
Dissolve the espresso powder in 1 teaspoon of hot water in a small cup and keep aside. In a large bowl, whisk the flour, cocoa, baking powder, and salt together. Melt the butter in a saucepan over low heat, and then remove it from the heat. In this, mix the sugar, corn syrup, vanilla extract, egg whites, and espresso mixture thoroughly. Now, stir the sugar mixture into the flour mixture. Pour the batter into the pan and bake for 18-22 minutes, till a toothpick inserted in the center comes out clean. Let the brownies cool in the pan for at least 1 hour. Then, cut them in squares and serve.
Low-fat Fudge Brownies
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened applesauce or prune purée
  • ¼ cup reduced-fat sour cream
  • ¼ cup fat-free milk
  • 1 cup light brown sugar
  • 1 egg or 2 egg whites
  • 1 cup light brown sugar
Preheat the oven to 350 °F. Coat an 8-inch square baking pan with non-fat cooking spray. In a bowl, mix the flour, sugar, cocoa, baking powder, and salt. In a separate bowl, beat the egg. Add in the vanilla extract, applesauce, sour cream, and milk. Whisk until well blended. Add the flour-sugar mixture, and mix until just moist. Empty the batter into a pan, and bake for 25-30 minutes. Check if the center is soft and let it cool before cutting.
Triple-chocolate Fudge Brownies
  • 1 package (4 ounces) instant chocolate pudding mix
  • 1 package chocolate cake mix
  • 2 cups chocolate chips
Prepare the pudding according to the package directions. Whisk in the dry cake mix. Add the chocolate chips and stir. Pour the batter into a 9x13 inch greased baking pan. Bake at 350 °F for 30-35 minutes.