Brownies are my ultimate dessert food and by far my biggest weakness. I love chocolate, but I’m not much of a chocolate cake person. Give me a fudgy, gooey, warm brownie, topped with vanilla ice cream, and covered in hot fudge and I’ll eat until I can’t move. If you’re looking for cakey brownies, you’re in the wrong place. These brownies are inspired by one of my all-time favorite recipes, the Julia Child’s brownie recipe. You’ll find less sugar here and coffee liqueur, which both help intensify the chocolate flavor.
Ultimate Fudge Brownies
Coffee liqueur, dark chocolate, and an extra egg yolk are the secret to the mindblowing, fudgy consistency of these brownies. Thank you, Julia Child, for the recipe that inspired these brownies and thank you vanilla ice cream and hot fudge for turning this into the best-ever dessert.
- 130 grams all-purpose flour
- 1 teaspoon salt
- 150 grams 72% dark chocolate
- 100 grams semi-sweet chocolate
- 8 ounces unsalted butter
- 265 grams sugar
- 1 tablespoon coffee liqueur
- 3 large eggs
- 1 large egg yolk
Prepare a 9x9-inch pan by greasing the bottom and sides thoroughly with butter. Preheat the oven to 350F.
Combine flour and salt in a medium bowl. Stir well and set aside.
Over a double boiler, add both types of chocolate and butter and melt completely, stirring frequently to ensure the butter and chocolate melt evenly. Once melted, remove immediately from heat and add coffee liqueur and half the sugar. Stir well and set aside.
Add eggs, egg yolk, and remaining sugar in a large bowl. Whisk quickly until sugar dissolves. Add half the mixture to the chocolate and stir well to combine.
Using an electric mixer with the whisk attachment, beat remaining egg and sugar mixture on high speed for 5-6 minutes until the mixture is pale and has doubled in size. This step is VERY important for the texture of the brownies, so don't skip and don't stop mixing until the mixture is close to white and thick.
Pour remaining egg mixture into the chocolate and use a spatula to carefully fold the ingredients together. Stop folding when there are only a few streaks of white left.
Sift dry ingredients into chocolate and stir to combine. Use the spatula to pour brownie batter into the prepared pan and smooth the top with the spatula.
Bake in preheated oven 25-35 minutes until brownies are set in the middle. A toothpick inserted in the middle should come out with several pieces of brownie, not completely dry. Remove from oven and cool completely before cutting. (Really! The brownies are so fudgy they need to set.)