Ultimate Fudge Brownies

Servings 24
Author Melissa Sperka


  • 1 cup [2 sticks] butter
  • 1 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1/3 cup light corn syrup
  • 3 Tbsp water
  • 3 cup mini chocolate chips divided
  • 2 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 x-large eggs
  • 2 tsp pure vanilla
  • Optional variations: mini Reese's pieces M&M's, toasted nuts, chopped candy bars, marshmallows, dried fruit


  • Preheat the oven to 350°F. Spray [2] 9 x 9 non-stick metal pans with cooking spray or baking spray. [like bakers joy]
  • In a heavy bottomed saucepan over low heat melt together 1 cup of butter, 1 cup of granulated sugar, 2/3 cup of brown sugar, 1/3 cup of light corn syrup and 3 tablespoons of water. Heat over medium-low heat stirring often to prevent from sticking. Cook until the sugar has completely dissolved, around 10-12 minutes.
  • After the sugar has dissolved, turn the heat off.
  • Add 2 cups of mini chocolate chips. Stir constantly until the chocolate chips have melted then remove from the heat.
  • Allow to cool for 3-5 minutes, then add the vanilla.
  • The chocolate mixture will cool quicker if you transfer it to a mixing bowl. Choose a bowl big enough to make the batter.
  • In a separate mixing bowl, sift together 2 1/2 cups of all purpose flour, 1/2 cup of cocoa powder, 1 tsp baking soda and 1 tsp salt.
  • After the chocolate has cooled slightly, add 1/4 of the flour. Using a hand mixer, beat the flour into the chocolate mixture.
  • Add the eggs one at a time alternating with the flour. Continue to beat on medium-high speed until all the dry ingredients have been added.
  • Use a large spoon or spatula and stir in 1 cup of additional mini chocolate chips by hand. [Tip: if adding additional mix-ins, fold in by hand reserving some for the top.]
  • Separate the batter into the two prepared pans.
  • Place into the oven and bake for 24-25 minutes, then test with a toothpick. You should see moist crumbs.
  • Remove to a cooling rack.
  • Cool to warm, enjoy.


a) If you over bake these brownies, they will be dry. When testing, look for moist crumbs NOT a clean toothpick inserted into the center. When you see moist crumbs, they're ready to remove from the oven.
b) If making in cup cake form, spritz the cup cake liners with cooking spray before filling for easy release. Bake for 22-25 minutes until a toothpick inserted into the center comes back with moist crumbs. Adjust the baking time according to your oven, if needed.
c) Large eggs may be used, the brownies will have a slightly different rise.