For my chocolate-loving friends, these Chocolate Fudge Brownies are for you. They’re totally chocolatey, they’re packed with chocolate chips, and they’re topped with a thick chocolate glaze! Watch the video showing you how to make these brownies, then scroll to the bottom of this post and print out the recipe so you can make them at home.
This recipe comes from the Joy the Baker cookbook. It’s a pretty great baking cookbook indeed. If you scroll down the post a bit, you’ll find my review of the cookbook and a little more information about it.
Joy tops these brownies with a Chocolate Buttercream Frosting in her book. Her frosting has Ovaltine Powder in it, which is pretty much brilliant. If I had Ovaltine Powder in my house… it would be a very dangerous thing indeed. I was truly obsessed with Ovaltine Powder and its magical qualities of transforming milk into something wonderful when I was a pre-teen. I.used.to.eat.it.obsessively.by.the.spoonful! #confession
I can’t even imagine what these beautiful brownies would taste like with Ovaltine. I think they’d be SO DELICIOUS!
There is absolutely nothing better than a perfect, chocolatey, fudgy brownie. Don’t you agree? This is that sort of brownie recipe.
Anyway… I like to top Joy’s brownies with a simple chocolate glaze instead. It works for me, and it works for these brownies, and it works for everyone who consumes them. They are always a huge hit!
See those fudgy brownies with that thick layer of glaze? That’s why I love them so much!
If you’re a total chocolate lover, then I think you’ll really enjoy these brownies. This brownie recipe is a major keeper!
I have had the good fortune of meeting Joy the Baker a few times. She’s a fun, flirty, cute, single girl. I’d totally set her up with my best guy friend if he wasn’t already married.
Joy’s debut cookbook, Joy the Baker, was released at the end of February. Her book is no less than awesome. Joy shot all of her own photography, and I love all of her tidbit stories and intros to her recipes. The girl is just plain cool.
I’m excited to try the following recipes from this book: Baked Coffee Cake French Toast, Giant Cinnamon Rolls with Buttermilk Glaze, Oatmeal Cookie Pancakes, Peanut Butter Bacon Cookies, Peanut Butter Birthday Cake, Pineapple Malted Milkshake, Strawberry Cookie Dough Ice Cream, Chocolate Malt Bread Pudding and Vanilla Bean Snickerdoodles. Everything looks so good! 
If you’re lurking around these brownies, that probably means you are a lover of chocolate. You might also enjoy my Chewy Gooey Flourless Chocolate Cookies or this Molten Chocolate Cake. Chocolate Banana Muffins would be a nice way to begin your day if you’re a chocolate lover too!
Chocolate Fudge Brownies
Ingredients
BROWNIES:
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup packed brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
GLAZE:
- 2/3 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 4 to 5 teaspoons hot water (or more, as needed)
Instructions
- Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with nonstick spray, then line it with a strip of parchment paper (edges hanging over), and spray the parchment with nonstick spray too.
PREPARE THE BROWNIES:
- In a medium bowl, whisk together the flour, baking powder and salt. In a large, microwave-safe bowl, heat the butter and chocolate until butter is melted (about 75 seconds). Whisk the butter and chocolate together until the chocolate is melted and smooth (heat a few more seconds, if needed). Alternately, you may melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted into the center of the brownie comes out clean. Remove from the oven and cool completely before adding the glaze.
PREPARE THE GLAZE:
- In a small bowl, combine the powdered sugar, cocoa and vanilla. Whisk in 4 teaspoons of hot water, then add more water- 1 teaspoon at a time- until you reach a desired glaze consistency. You want to be able to pour it on the brownies.
- Use the parchment paper to move the brownies from the pan to a cutting board. Pour the glaze on top of the brownies, and use the bottom of a spoon to gently spread it to the edges. Let the glaze set (chill if you'd like) before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does an 8 in pan feed 20 as you have that in your serving recomendation?
Yes, if you cut them in 5×4 rows. They are very rich, so a small piece should be just fine. You can always cut them 4×4 to make them a bit larger, if you’d like.
An 8 inch pan recipe ?! Looks yummy
Was wondering if you can make cup-cakes with this recipe?
You could- but they wouldn’t be a cupcake consistency!
I do alot of baking and I love chocolate. I made these two days ago and every time I take a piece I’m astounded by how perfect they are. I added walnuts but didn’t add the chocolate chips to the Brownie, only used them for the glaze. Definitely the best brownies I’ve ever made. Thank you so much for sharing! I’m so glad I came across this recipe.
I like the idea of these brownies but us it possible you can add a metric conversion button so us bakers in Europe can enjoy too please
I don’t have one of those, but I will ask my designer about it!
These are the best I have ever made. Instead of chocolate, I added 1/2 cup of powdered cocoa mixed with melted butter. Also added walnuts. I baked it 30 minutes. Did not need frosting…it was rich enough.
If I wanted to double the recipe which size pan would I use?
You can try 13×9, but the brownies might be quite thick… with a bit longer baking time.