Fudgiest Brownies

Makes about 16 brownies

  1. Pre-heat oven to 350 degrees F.

  2. Line a baking tray (13x9, 2 in. deep, metal if possible) with parchment paper and a light coating of neutral oil.

  3. In small saucepan, melt the butter over low heat. Turn off the heat, remove pot from the heat, and whisk in the chocolate. Set aside.

  4. In a large mixing bowl, whisk the eggs. Then, whisk in the vanilla, sugars and salt.

  5. Slowly whisk the butter and chocolate mixture into the egg mixture. Lastly, whisk in the flour.

  6. Optional: Fold in additional chocolate chips or walnuts.

  7. Pour the batter into the prepared baking tray.

  8. Optional: swirl nut butter (I love peanut butter or tahini!) onto the top of the batter, covering the batter in swirls of nut butter.

  9. Place baking tray into the pre-heated oven, and bake for about 35-45 minutes (depending on the oven) or until a toothpick comes out clean from the middle of the brownies. (check them after 35 minutes, then check every few minutes afterwards. You’ll want to try not to overtake them in order to get the fudge effect!)

  10. Allow brownies to cool in the tray. Then, left the parchment paper with the brownies out of the tray. Wait to cut brownies until they have cooled. Since they are fudgy, they will be difficult to cut while still warm


2 sticks of butter
1 1/3 c. (or about 8 oz.) dark chocolate chips or chopped dark chocolate
4 eggs
1 1/4 c. white sugar
4/3 c. light brown sugar
1 Tbsp. vanilla extract
1/2 tsp. salt
1 c. flour
Optional: 1/2 c. chocolate chips or walnuts
Optional: 1/2 c. nut butter to swirl

13x9x2 in. baking tray
Small pot
Large mixing bowls + Whisk

10 minute active cook time
40 minute inactive cook time

Venzi’s Notes

Have you ever tried searching for a brownie recipe just to realize how completely overwhelming it is? There are SO many brownie recipes out there because everyone likes their brownies different. I happen to love a good, fudge brownie, so after trying about 30 different fudge brownie recipes, I have created my own recipe with my favorite proportions. I’ve found that I prefer using chocolate as opposed cocoa powder (though both can be great!), and I like using the dark chocolate chips to give them a rich flavor. I typically buy the Ghiardelli chips, but your favorite chocolate will do just fine! Serve these as is, sprinkled with powder sugar, swirled with nut butter, OR heated up and topped with vanilla ice-cream (my personal favorite — I mean, is there a better dessert?!)