Best Fudge Brownie recipe

Name: Fudge Brownie
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Korean
Ingredients: Eggs 72g; Coffee Flavour (Sainte Lucie) 1.5g; Butter 78g; Grapeseed oil 3.5g; Light brown sugar 40g; White sugar 30g; Salt 0.5g; All-Purpose Flour 26g; Cocoa Powder 11g; Couverture Chocolate 84g; Chopped Pecans 35g; Chocolate chips (on top); 

So delicious and fudgy

by Hanbit Cho May 18, 2022

written by Hanbit Cho May 18, 2022

Fudge Brownie is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Fudge Brownies are amazing. I actually like them more than cakey brownies – personal preference really. Anyways, enjoy my recipe!

Follow along with the 📝 recipes below👇🏾👇🏾

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Fudge Brownie

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Eggs 72g
Coffee Flavour (Sainte Lucie) 1.5g
Butter 78g
Grapeseed oil 3.5g
Light brown sugar 40g
White sugar 30g
Salt 0.5g
All-Purpose Flour 26g
Cocoa Powder 11g
Couverture Chocolate 84g
Chopped Pecans 35g
Chocolate chips (on top)

Instructions

Melt butter, chocolate, and grapeseed oil (either microwave or water bath)
Add eggs, sugar, coffee flavor, and salt into a bowl and mix.
Add step 2 to step 1.
Sift in the dry ingredients (flour, cocoa powder) and mix well.
Add the chopped pecans and mix.
Pour it into the square pan and flatten out the top using a spatula.
Bake at 160℃ for 20mins. / Preheat to 160℃ (Play around with the baking time to achieve desired texture)
Cool it completely and cut it out into pieces.
Decoration(optional): Cocoa Powder / Neutral glaze / Pastillage

For one square pan of 13.5cm x 13.5cm

Notes

Storage:

Can stored in an air-tight container at room temp. for up to 3~4 days. Can store in the fridge as well (the inside becomes denser – and some people like that!)

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Recipe video

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Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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