The Best Homemade Fudge Brownie Recipe
Calling all you choc-O-holics and Brownie Lovers! This is a recipe that I crafted after much trial and error. And I’m not trying to brag but….these are, hands down, the best brownies I’ve ever made or tasted. Duncan Hines and Martha White brownies take a seat!
These Brownies are nice and thick, with a somewhat fudgy dense consistency. They actually taste best the day after baking as they become even more dense. They are super rich, so one or two of these bad boys will knock out even the worst of cravings.
- 2 cups flour (** For A Gluten Free version, simply use 2 cups of coconut, rice or tapioca flour in place of regular flour.)
- 1.5 tsp baking powder
- 3/4 cup cocoa powder
- 1.5 tsp sea salt dissolved in warm water
- 1 cup warm water
- 3 large eggs, room temperature
- 1.5 cups of cane/palm/coconut or white sugar
- 3/4 cup sunflower oil or butter at room temperature
- 2 tsp organic pure vanilla extract
- 2 tbsp organic unsulfured blackstrap molasses
- 1/2 cup dark chocolate chunks
- 1/2 cup dried cherries
- 1/2 package of baking dates
- 1/2 cup walnut pieces (optional)
To start, get out the eggs to bring them to room temperature. Then preheat your oven to 350°. In a large mixing bowl beat the eggs and sugar together.
Next put in the baking powder, cocoa powder and flour until well blended. Next, add the vanilla, molasses, and warm water with salt. Add the baking dates (date paste) and mix well.
Finally, add the dark chocolate chunks, dried cherries and walnut pieces if desired.
Pour into a 13 x 9 pan, no need to grease. Bake on the middle rack of oven for approximately 22-28 minutes at 350°. Check the center with a fork for moist but not gooey brownies. Do not overbake, they will be DRY.
If you made this recipe at home, I’d love to hear what you liked about it or what you changed. Drop me a comment and don’t forget to share 🙂