Decadent Black Friday Chocolate Fudge Brownie Recipe – Unmissable!
Thanksgiving has come and gone, and just as I’m sinking into my food coma, Black Friday rears its head! Between the leftover turkey and endless shopping, sometimes you just need a little something extra to keep the spirits high. That's when I whip out my favorite "Decadent Black Friday Chocolate Fudge Brownie Recipe."
These brownies are the perfect blend of gooey chocolate goodness and richness that'll have you reaching for seconds, thirds, or even fourths (no judgments here). Whether you’re looking to refuel after a shopping spree or just need a chocolate fix, these brownie got your back!
Article Includes
Tips for the Perfect Fudge Brownie
Choosing the Right Chocolate: One of the keys to making these brownies truly decadent is the quality of chocolate you use. I prefer using a mix of semi-sweet and dark chocolate chips or chunks to get a rich, complex flavor. Don’t skimp on this step—using high-quality chocolate can make all the difference in achieving that melt-in-your-mouth texture.
Storage Tips: After baking, it’s best to store these brownies in an airtight container at room temperature for up to 4 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and place in a zip-top freezer bag. When you’re in the mood for a treat, let them thaw at room temperature or give them a quick zap in the microwave.
Decadent Black Friday Chocolate Fudge Brownie Recipe
Equipment
- 9x13 inch baking pan
- Parchment paper
- Saucepan
- Large mixing bowl
- Whisk
- Spatula
- Wire rack
- Measuring cups and spoons
- Sifter
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or chunks
- 1 cup chopped nuts optional
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) to get the perfect baking temperature.
- Prepare the baking pan: Line a 9x13 inch baking pan with parchment paper, leaving some overhang to easily lift the brownies out later. Lightly grease the parchment paper.
- Melt the butter: In a large saucepan, melt the butter over medium heat. Once melted, remove from heat and let it cool slightly.
- Mix in the sugar and eggs: Add the granulated sugar to the melted butter and whisk until combined. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Sift dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures no lumps.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Add vanilla, chocolate, and nuts: Stir in the vanilla extract, then gently fold in the chocolate chips and chopped nuts if using.
- Bake the brownies: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice: Let the brownies cool in the pan for about 15 minutes. Use the parchment overhangs to lift the brownies out of the pan and transfer to a wire rack to cool completely. Slice into squares and enjoy!
