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Classic Chocolate Fudge Brownies
By
DK
on May 23, 2010
The way I got this recipe is quite a memorable incident. I was newly married and was exploring my talents in the kitchen. I did not know anything about baking yet. For me, in those days, baking was something which bakers did at the shops along with some major factories specializing in it. It did not even enter my mind that one can make cakes at home leave alone breads and cookies/biscuits! We went skiing one day along with my husband's friends. The wife of his colleague bought some cakes and brownies for us which she had made at home. I was like astounded to say the least. I kept asking her "Did you really make it at home?". I did not even stop to think how she would have taken it! Her husband told us, she was a chef. I was like "Oh, no wonder". Sweetheart that she is, I think she totally understood my point and was like "Oh no - its easy. You can easily make it at home since here Ovens are so common :). You should totally try :)"
After I got home, I thought about it and then decided 'Nah! Cakes and stuff at home? Me? No way!". In India, during that time, baking was not a common term in households - may be in v few but not common at all. Nowadays I see that its becoming quite a regular affair in many homes. Anyways- back to my experience. I was just content on learning the regular aspects of our cooking, slowly extending it to other unknown cuisines. But among many cuisine, I kept bumping into lots of baked goods. One fine day, I thought I might just as well do it and noted down this brownie recipe which they called as American Classic in some book (whose name or source has skipped my memory!). I saw something which my husband pointed out as Oven and I had to fend off for myself after that. I realized there were other things to buy and once I made a list - I simply felt lethargic and left it.
Few months later, I did finally get the courage to bake but I started out with a bread - which I will blog about later. Then just a year back, I remembered these brownies and made them. No thinking twice, no hesitation, no nothing - just plunged and baked some. I thought back to the time when I sat down with this recipe for such a long time, hesitating to take that very first step! Nostalgia totally! I made these again few days ago for a special person whom I was going to meet for the first time since she is a total chocoholic! Here it is - Its a rich treat, hence you can cut down the frosting if you want to. But together with that, its a must for all chocolate lovers.
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Yield: About 12-16 pieces
Ingredients
- 1/2 cup self-rising flour
- 1 cup chopped walnuts (or pecans)
- 2 eggs, lightly beaten
- 3/4 cup butter, melted
- 6 tbsp cocoa
- 1 cup light brown sugar
- 1/2 tsp vanilla extract
- For the frosting
- 4 ounces semisweet chocolate chips
- 2 tbsp butter
- 1 tbsp sour cream
Tips
If you want to Bake using Microwave pls refer to these articles:1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
Preheat Oven 350F. Grease an 8 inch square shallow cake pan with wax paper. Mix the butter and cocoa in a pan and set aside.
2
Beat together the eggs, sugar and vanilla extract in a bowl.
3
Mix it along with cocoa mixture.
4
Stir in the nuts.
5
Sift over the flour
6
and fold it along with the mixture.
7
Pour this mixture into the cake pan
8
and bake for 20-35 minutes until risen. It will still look soft and wet but it will cook further while cooling. Let it sit to cool.
9
To make the frosting, melt the chocolate chips and the butter together in a pan.
10
Mix it well until smooth. Remove from heat.
11
Now add the sour cream
12
and beat it until smooth and glossy.
13
Let cool slightly and then pour it on topof the brownies.
14
Spread it well.
15
Let it set well. You can also refrigerate it for some time to speed up the setting process. Slowly cut it into pieces.
16
It would make about 12 large pieces. You can cut it into smaller pieces since its pretty rich.
Its gooey, smooth, chewy with a slight crunch from the nuts.
Of course, its chocolaty and heavenly for all choco lovers!
Of course, its chocolaty and heavenly for all choco lovers!
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57 Responses to “Classic Chocolate Fudge Brownies”
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Thank you for this lovely fudge.
make this for my frnd’s birthday……….. first time baking ……………. people lovedd itt .. thanks a lot for recipe…
Koláčik je výborný:-)
OMG I am a choc lover and this brownie looks totally amazing, I need to try this out asap
Just 10 minutes back I kept all the ingredients out to make a pudding from some other blog, but when I saw the Chocolate Fudge Brownie pic here I changed my mind
But when I saw the ingredients, ahhhhh I don’t have sour cream at home & I don’t use eggs, what do I do now!? I need these bloody tempting brownies right away!!!!!
What do you mean by half a cup of flour? How many grams is half a cup??
Hey, i was wondering if it can be made with semisweet/unsweetened chocolate instead of cocoa powder, what’s the general difference between those two besides the reduced amount of used butter in the “chocolate” recipes (since it has already got cocoa butter)?!
oops..silly me..thnk u
can i use the salted butter(eg.amul butter)
PLEASE HELP ME HOW TO MAKE THIS IN MICROWAVE
Hi
Loved the Chocolate brownie. It looks so soft and yummy..
First time to your space.
Do visit mine when time permits. Thanks..
Can I use plain yogurt instead of sour cream?
Since yogurt is an low fat alternative to sour cream, I am guessing you can. I havent tried it personally
the brownie turned out to be good…but the only problem i faced it was less chocolaty as i used hershey’s coco and more salty because i used unsalted butter and instead of self-raising flour its substitutes as mentioned in yours…so please help me with the changes
I m confused! How can it turn out to be salty when u used “unsalted” butter? I use the same and I hardly taste salt. The chocolate will surely differ for different taste buds. U can always add the frosting to make it more chocolaty
Hey Chef… I made these brownies minus the frosting…it turned out to be quite decent being a first timer! but I think it wasn’t firm like how Iv seen other brownies.. I used plain yoghurt instead of eggs as per the link n used unslated white butter instead of regular amul butter..so my Q is… how can I make is firm n crispeier from topn bottom while goey from within..thx!
can i ues normal butter for this recipe?
Can u please tell me what you mean by normal butter?
I’m actually a little bummed
My daughter wanted me to make the boxed fudge brownies and I wanted to show her that homemade was better. I made this recipe to the tee. It came out looking great. The taste was ok but I couldn’t taste fudge at all. It was like a dark chocolate recipe or diet recipe. Not the chocolaty fudgy goodness we were hoping for. I would give this 3.5 stars out of 5.
Should the oven be pre-heated and what is the right temperature to be used? Should the sour cream be added when the pan is on the fire or off it? The brownie really looks tempting! Can’t wait to try it out.
The first line of the method specifies the Oven temperature. The sour cream should be added after removing the butter chocolate mixture from the heat. Pls refer again to those lines.
Should the oven be pre-heated and what is the right temperature to be used?
I am in Italy and have looked everywhere but cannot find sour cream for the frosting. Is there anything I can use instead?
These brownies are rich without the frosting..You can easily skip it or use any frosting of your choice
Hi,
I made this recipe for christmas. As soon as I saw the picture, I knew I had to make it. The taste was really good, it’s the texture that I am a little doubtful about. I am guessing where I went wrong, was that I did not melt the butter enough. Is it supposed to be completely liquid in state? So the texture of the batter did not seem as smooth..so do i have to completely melt the butter or is it ok if it is semi soft?
Yes completely melted
love this recipe
as i was overzealous to bake the brownie as a birthday cake for my daughter, i added 1 cup flour. though th brownie was slightly crumbly, it was a big hit with the birthday who has been bugging me for more brownies.guess if i had correctly followed ur recipe, i wouldnt have had any peace….the frosting on ur cake makes one salivate even by looking at the pictures. thanks . this recipe is a keeper.
Hi DK, can I use your vegan frosting for these brownies??
You are the chef
You do what pleases you 
Oh wow! I love the look of this brownie, the fudge on top is so silky smooth!