To me… there is no use having a brownie if it isn’t fudgy.
I don’t want a brownie to taste like cake, what is what cake is for…and well, I love cake but it has NO place in my brownies.
These brownies are creamy, rich and fudgy and well, to tell the truth, they are the ULTIMATE brownie in my book.
When creating this recipe I wanted the brownies to give the chocolate pleasure seeker something to sink their teeth into.
Don’t you just LOVE when that happens? Things turn out just as you’ve planned.
Yea, I don’t know about you, but I sure with that happened MORE.
What makes brownies more fudgy?
A higher fat or cream base makes for a fudgier brownie, these have added cream cheese and WOW what a great recipe.
How do you cut fudgy brownies?
Allow the brownies to cool for 20 minutes at a minimum, then cut them with a serrated knife. You’ll get a smooth clean line when cutting. If you want to eat them warm, then cut into them and enjoy. The longer you allow them to cool the neater they will be when they are cut. Cooling a tray of brownies completely can take over an hour.
Is it better to bake brownies in glass or metal?
I bake my brownies in a metal pan, I prefer the way they come out.
Can you use brown sugar instead of white sugar for brownies?
Yes, you can use brown sugar instead of white granulated sugar cup for cup.
How do you remove brownies from the baking pan so they look great?
Prepare the pan by spraying it with a baking spray, then place parchment paper, then spray the paper. You can cut the paper to fit the bottom of the pan, or you can make it larger on the two sides so that you can lift out the paper with the brownies on them.
Lots of recipes call for 3/4 of a cup and instead of having to get out multiple measuring cups I use this one, it’s from OXO and I really love it. No one is paying me to say it. I can’t help it if I like measuring to be convenient. Plus is cuts down on dishes and I KNOW I’m not the only one who likes that.
I wanted to make a brownie recipe that would fill a 1/4 sheet pan (9.5×13 and 1 1/4 inch deep), HERE is a link to the pan on Amazon.
No 8×8 pan here….these puffed up just over the edge when baking and cooled perfectly.
For super creamy brownies that are fudgy and delicious, this recipe is a sure keeper.
Not going to lie, it was hard not to eat them all.
- 1 cup butter softened
- 2 cups sugar
- 8 oz. package cream cheese (room temperature)
- 5 eggs
- ¾ cup dutch process cocoa
- 1 teaspoon salt
- 1 tablespoon instant coffee
- ½ teaspoon cinnamon
- 2 cups flour
- 1 cup Ghiradelli 60% cacao bittersweet chocolate chips (melted and cooled)
- Preheat oven to 350 degrees.
- Line a ¼ inch sheet pan or 13x9 pan with parchment and spray with baking spray around edges for easy removal of brownies.
- Melt chocolate chips so they have time to cool before adding them (that is the last step)
- Beat butter with sugar until smooth and creamy.
- Add to it the cream cheese and blend together well.
- Add in each egg mixing to incorporate each egg, without overbeating.
- Add in cocoa, salt, coffee, cinnamon, and flour until all combined.
- Stir in melted chocolate.
- Pour batter into the prepared pan and spread smooth.
- Bake at 350 for35-40 minutes, until a toothpick comes out almost clean.
- Do not over bake.
- Allow brownies to cool before slicing.
Disclosure: I was provided with products from OXO. I was not compensated for this post and all opinions are of my own.