Hi Guys!!! how are you today?? Today we are making some Chocolate Fudge Brownies that I promise taste just as good as they look 🙂
After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since.

These Brownies are so chewy and gooey with the addition of Fudge Icing on top you can’t go wrong! For those of you prefer a less sweet, more “adult style” icing I urge you to try them with Ganache Icing (you can find the recipe below)!

Just one bowl and 5 minutes bringing it all together to make the BEST freaking brownies you’ve ever eaten in this lifetime. I hope you enjoy the recipe and see ya soon!!!

CHOCOLATE FUDGE BROWNIES
Yield: 7-inch square pan
Active times: 1 hour
Total time: 1 1/2 hours

INGREDIENTS
Brownies

• 42 grams all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 113 grams semi sweet baking chocolate
• 75 grams unsalted butter
• 100 grams granulated sugar
• 2 eggs (100 grams)
• 15 grams chopped nuts (as desired)

Fudge Icing

• 13 grams granulated sugar
• 1 tablespoon water
• 8 grams corn syrup
• 18 grams cocoa powder
• 6 grams vegetable oil
• 5 grams shortening
• 16 grams corn syrup
• 45 grams unsalted butter
• 20 grams icing sugar
  

Chocolate Ganache Icing (less sweet “adult style” icing)

• 80 grams Heavy whipping cream
• 160 grams Dark Chocolate
  

INSTRUCTIONS
Brownies

1. Preheat oven to 350 F/ 180 C.
2. In a microwave safe bowl or over a double boiler melt the butter and the chocolate together (if using the microwave, on medium power 15-25 seconds at a time and stirring between each interval).
3. Whisk together flour, baking powder and salt, set aside.
4. In a large bowl, combine the sugar and the eggs. Whisk together vigorously to incorporate evenly. Add the melted chocolate and butter mixture, mix. Then add all of the dry ingredients at once and mix just until incorporated.
5. Pour entire batter in prepared pan.
6. Sprinkle nuts as desired.
7. Bake for 17-20 minutes or until a toothpick inserted into center produces a moist crumb. Let it cool completely in a pan.
8. When completely cooled, ice with fudge icing.
   

Fudge Icing

1. For the simple syrup, combine the first 3 ingredients (sugar, water and 8 grams of corn syrup). Boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
2. In a large mixing bowl with, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass. Add the vegetable oil, shortening, butter and 16 grams of corn syrup and mix well. Then add the sifted confectioners sugar a little bit at a time and mix until smooth.
   

Chocolate Ganache Icing

1. In a double boiler or in the microwave, melt dark chocolate and heavy cream together and stir until smooth.
2. Once cooled, just spread the icing on the brownies .

NOTES

• Iced brownies in an airtight container, at room temperature best eaten within 1 to 2 days.
• A whole pan’s worth, uncut and well wrapped in plastic, will keep at room temperature for up to 3 days, 5 days in the refrigerator, and up to 3 months in the freezer.
• To thaw the frozen brownies leave the cut up brownie squares to thaw at room temperature for two to three hours, then reheat the brownies using a microwave or a toaster.