These classic fudgy brownies are extra chocolatey thanks to the two types of chocolate we’re going to mix into them!
Today we’re going back to a standard, yet classic, bake. I know there are tons, and I mean TONS, of recipes out there for fudgy brownies. Still, I decided to share mine with you simply because it’s one of my favorites.. and sometimes you just want a good brownie, am I right?
There’s just something so comforting about classic fudgy brownies. This is a recipe I’ve turned to a couple of times while we’ve been on quarantine just because it’s so easy and so good. We didn’t have any vanilla ice cream on hand the last time I made these, but just think about how delicious that would be paired with a warm, straight-out-of-the-oven brownie. YUM!
I love using brown sugar here, in addition to granulated sugar, because it helps make the brownies chewy and moist. You’ll also notice that we’re not using a ton of flour in this recipe. I find that using too much flour along with the cocoa powder makes for a dry texture, which is definitely not what we want here.
Why I Love These Fudgy Brownies…
- This is a ONE BOWL recipe. Regular readers will know, that’s always a big plus in my book. Less dirty dishes… I’ll take it!
- I like to use both unsweetened cocoa powder and melted chocolate. You know what that means: these are extra chocolatey.
- The resulting texture is just my favorite. These are relatively thin and chewy, and the top has just the perfect amount of crackle to it.
How To Make…
You’ll start by mixing up your oil, egg replacer, both types of sugar, and melted chocolate (I just use semi-sweet chocolate chips) together. Next, just fold in your dry ingredients until it’s nice and incorporated.
That’s pretty much it. Easy, right? I recommend lining your square baking pan with parchment paper, which makes the whole thing a lot cleaner. Pour your batter into your prepared pan, and bake on 350ºF for about 25 minutes.
To check if the brownies are done, insert a toothpick into the center. Rather than a clean toothpick (like most cakes), you want some moist crumbs sticking onto the toothpick when you pull it out. That will tell you your brownies are done. If the toothpick is clean, you’ve over-baked.
Fudgy Brownies – Gluten Free, Eggless
- ¼ cup + 2 tablespoons vegetable or canola oil
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 cup melted chocolate chips
- ½ cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350°F. Line an 8×8 square baking pan with parchment paper.
- In a large bowl, mix the oil, egg replacer, brown sugar, sugar, and melted chocolate until combined.
- Fold in the flour, cocoa powder, baking soda, and salt.
- Pour batter into prepared pan. Bake for 25 minutes or until a toothpick inserted into the center comes out with crumbs stuck to it (you do not want the toothpick to be entirely clean here, as that will indicate that you've over-baked). Allow brownies to cool for about 5-10 minutes before removing from the pan to continue cooling.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- This recipe may yield more or less brownies depending on how large or small you cut them. I like to cut mine evenly into 9 pieces.
- For clean & easy slicing, wait until the brownies are cooled completely before cutting into individual pieces.
Did you make my fudgy brownies? Tag me on Instagram @justastastyblog and #justastastyblog.