These fudgey brownies are perfection. Topped with a beautiful (and tasty) duo of semi sweet and white chocolate glaze these won’t last long in your home! These Gooey Chocolate Fudge Brownies are sure to become a new favorite!
These gooey chocolate fudge brownies are so delicious. They are extremely chocolaty, rich and pair perfectly with a scoop of vanilla ice cream. Whenever I need to make a dessert for a get-together I often turn to this brownie recipe. Every time I make them they are always gone quickly! To me that is always the sign of a good dessert recipe.
I love to bake and it was the first thing I got good at in the kitchen. Mostly because I loved eating desserts so much more than my actual meal. I have so many great memories of baking with my grandma making cakes, pies, cookies and of course brownies! I hope you and your family become as obsessed with these homemade fudge brownies as my family and I are.
- Measuring Cups and Spoons
- A Hand or Stand Mixer
- A 8×8 Baking Dish
- Parchment Paper
- A Large Spoon
- A Couple Large Bowls
- A Sifter
- A Small Microwavable Safe Bowl
- White Sugar
- Vanilla Extract
- Olive Oil
- Unsweetened Cocoa Powder
- Chocolate Chips
Tips and Tricks
The first tip to the perfect chocolate fudge brownie is to whisk the butter and sugars together. This is probably the most important step of all. When I first started baking chocolate brownies with my grandma I always wanted to just rush through the steps to get to the finished product faster.
This resulted in some very mediocre desserts. After getting a little older and learning some patience I realized how important taking your time and not skipping steps while baking is. When I whisk the sugar and butter I like to do this for AT LEAST two minutes. Ideally, I whisk them for more around four minutes. While this may seem annoying and a step you want to skip or shorten, don’t! Anytime I am in a rush and skip on this step the gooey chocolate brownies go flat, blah.
Second, fold in the dry ingredients with the wet ingredients. Again, this is a step I NEVER did when I was younger. I would just toss in the dry ingredients with the wet ones and mix them together. This resulted in the brownie batter being over-worked and fluffy, cake-like brownies. Those are fine, but we are here for the fudgey chocolate ones!
I like to use a large spoon to gently stir in the dry ingredients (including the chocolate chips) with the wet ones. I mean combine just until mixed or there is going to be too much air in the brownie batter, and air means fluffier cake brownies. Personally, I like to do the dry ingredients and chocolate chips at the same time, because if I do the chocolate chips after then I tend to over-mix the batter.
The third little nugget of information is to not over-bake the gooey chocolate brownies. It is better to under-bake these, so I always set my timer a couple of minutes less than I think I will need to avoid burnage. If you are using the tooth-pick trick you want it to come out dirty. It won’t be runny like the batter, but also not clean. It will be that middle ground.
If you over-cook these they are going to be really dense and an unpleasant texture. That is it! Pretty simple right?! Nothing too crazy, you just need to take your time on the brownie batter, not toss everything in at once and set your timer for a little less time.
How to Make Chocolate Topping
This chocolate combination is everything my soul loves. Dark chocolate chips, semi-sweet and white chocolate all combined in a gooey brownie. If you are not a chocolate fan then I would skip the topping (lame).
I chose to do two different types of chocolate, semi-sweet and white chocolate. I like to use these because they make the perfect chocolate duo, and swirl well together.
Chocolate Swirl Topping for Brownies
- When melting the chocolate I do so in the microwave. I do one chocolate at a time in a small bowl. Start with about 20 seconds, stop to stir the chocolate, and then add an additional 10 seconds at a time until the chocolate is warm and completely melted.
- I like to do this after the brownies are out of the oven and cooling. That way the chocolate wont re-harden.
- Then I like to drizzle both chocolates on at once.
- Finally, I use the back of a small spoon the gently swirl them together. This results in a very pretty effect, and it is super tasty! Win-win! These brownies are seriously delicious and my family loves when I make them.
Store leftover chocolate fudge brownies covered in an airtight container or bag at room temperature for up to 4 days. To extend the life of these homemade brownies, you can also freeze them.
To freeze gooey fudge brownies, let cool completely and wrap in foil. Next, add them to a freezer safe bag and store in the freezer for up to 3 months. When ready to eat them let them defrost in the fridge, or microwave on the defrost setting for 1-2 minutes.
Yes, these fudgey brownies can be made up to 24 hours ahead of time. Prep the batter according to the recipe instructions the store in a large prep bowl with a lid in the fridge. Follow the recipe when you are ready to bake the brownies and top with the chocolate topping.
More Yummy Desserts
I hope you LOVE this brownie recipe with chocolate topping! These are always a hit, and if you tried this recipe leave a comment and rating down below.
Gooey Chocolate Fudge Brownies with Chocolate Drizzle
Chocolate Fudge Brownies
- 2 Oz Semi-Sweet Baking Chocolate
- 2 Oz White Baking Chocolate
Chocolate Fudge Brownies
- Preheat oven to 350 degrees. While the oven is preheating, combine flour, unsweetened cocoa powder and salt in a medium sized bowl and set aside.
- Combine the melted butter, brown sugar, and granulated sugar in a large bowl. Using the whisk attachment mix with a hand or stand mixer on medium for 2 minutes. Add in the eggs, olive oil and vanilla extract and continue whisking for another 2 minutes.
- Sift the flour, unsweetened cocoa powder and salt. Fold in the sifted dry ingredients and the chocolate chips with the sugars, butter, oil. eggs and vanilla extract mix until just combined. Do not over stir!
- Pour batter into a 8×8 parchment paper lined pan and cook on the top rack for 20-25 minutes.* Once brownies are finished drizzle with chocolate. Cut into 9 large brownies and serve warm. Enjoy!
- Place the white chocolate in a small bowl and microwave on high for 30 seconds. Remove and stir and microwave an addition 10 seconds if not completely melted. Repeat this process with the semi-sweet chocolate in a separate bowl.
- Immediately drizzle the warm chocolates over the cooked brownies and use a butter knife to swirl them together.
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