These brownies were first-place winners in the 2025 fair!
Fudge Brownies
Can be made using a bowl and wooden spoon. If using a mixer-be careful not to overmix.
12 Tbs melted butter (1 1/2 sticks)
1 Tbs vegetable oil
1/2 cup light brown sugar
1 cup granulated sugar
2 eggs
1/4 cup warm coffee
1 semi-sweet baking chocolate bar chopped (4 ounces) (Baker’s Chocolate)
2 tsp vanilla
1/4 tsp espresso powder
1 1/2 cups all-purpose flour
1/2 cup Hershey Special Dark Cocoa powder
1/4 tsp baking powder
1/2 tsp salt
Prepare an 8x8 baking dish with parchment and non stick spray.
Preheat the oven to 350 degrees.
Melt butter, add chopped chocolate to the melted butter, stir to help the chocolate melt (if needed, pop the melted butter and chocolate pieces into the microwave for 20 seconds to help the melting process) Add the coffee, vanilla and espresso powder. Stir and set aside.
Mix together flour, cocoa powder, salt and baking powder. Set aside.
In a medium bowl, add the sugar and eggs, and oil and mix to combine 1-2 minutes. Batter should be shiny and glossy looking.
Pour in the butter/chocolate mixture. Stir
Add the flour/cocoa mixture mixing until just combined. Mix together flour combine. Don’t over mix—mixing the flour too much will make tough brownies. Batter will be shiny and a tiny bit lumpy…
Pour into the prepared pan.
Bake 30 minutes. Check for doneness, brownies will be set around edges and a little softer in the center, but a toothpick will come out WITHOUT wet batter from the center.
Allow brownies to cool. Lift out of pan using parchment paper.
Did you know??
Baking in metal or glass baking pans can vary bake time. Dark pans can bake a little more quickly, always keep an eye as the end of the baking time nears.
Zucchini Variation: add 1 1/2 cups of finely shredded/grated zucchini. Grate and then squeeze off some excess water. Fold the zucchini into the prepared batter. The zucchini adds moisture and isn’t very detectable—it blends in beautifully while adding nutrients. Check brownies at 30 minutes-the added zucchini version may require an extra few minutes of bake time.
Quick Chocolate Fudge Frosting:
2 sticks butter-softened
4 ounces chocolate melted (Baker’s Chocolate semi sweet baking bar)
2 Tbs dark cocoa powder
1/2 tsp salt
1 tsp vanilla
4 cups powdered sugar
Heavy cream 2-6 Tbs to thin.
With a mixer, beat the butter for 2 minutes.
Meanwhile melt the chocolate in a microwave, in a small bowl, break the chocolate into bits and heat in 20 second intervals, stirring each time until melted.
To the butter, add powdered sugar, cocoa powder,salt, and vanilla. Mix well. Add the melted chocolate and mix.
Add 1-4 Tbs of cream, whip mixture until light and fluffy.
