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Creamy Fudge Brownies

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3/4 cup granulated sugar
3/4 cup brown sugar
2/3 cup unsalted butter
5 tablespoons water
1 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/2 cup cocoa powder
1 tablespoon vanilla
4 large eggs
1-1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup peanut butter

Creamy Fudge Brownies

Creamy Fudge Brownies are so smooth and velvety you'll swoon after every bite.

  • Serves 16
  • Easy

About This Recipe

Brownies are, of course, a perfect dessert. And everyone seems to have what they think is the perfect recipe. This one really is perfect, since it is made in a way that ensures that the sugar is completely dissolved, so the brownies are creamy and almost melt in your mouth. Creamy Fudge Brownies is the best brownie recipe. (My recipe for Crunchy Peanut Caramel Layered Brownies uses a similar technique.)

Two kinds of chocolate chips, two kinds of sugar, not much flour, and  the best and most simple frosting add to the magic. And best of all, this recipe is so easy to make!

When you are boiling the sugar/water/butter mixture, there is a simple trick to check if all of the sugar is dissolved. Using a metal spoon, dip out a small amount of the mixture from the saucepan and tilt it. If you see any grains of sugar, the mixture needs to cook longer. If there are no grains, you’re ready to add the rest of the ingredients.

You can serve these brownies at the end of a fancy meal, for an everyday weekday dinner, or tuck them into lunchboxes. And of course, save some for you to eat in secret. After all, you did all the work!

Tips for the best Creamy Fudge Brownies

  • Make sure that you measure the ingredients carefully. Too much flour will make the brownies dry and tough. To measure flour correctly, use a spoon and lightly spoon the flour into a measuring cup. Use the back of a knife to level off the flour.
  • Never ever scoop the measuring cup into the flour; you can add up to 25% too much flour this way.
  • Take your time when boiling the sugar/butter/water mixture. This is a crucial step to ensure the brownies are creamy.
  • I frost the brownies while they are still warm. This seems to keep them more tender and helps seal in moisture.
  • Unlike most of my recipes, this one calls for unsalted butter. That’s because it makes the smoothest sauces, and the recipe starts with a sauce.

Why this recipe works

  • Sugar crystallization is a problem in brownies, especially those recipes that beat sugar into the fat. This method produces air holes in cookie and cake batter that is necessary for texture. But brownies don’t need many air holes, so this boiling method is better.
  • Two kinds of chocolate chips add a subtle depth of flavor. And melted white chocolate chips make the brownies smoother.
  • Unsalted butter ensures that the brownies are creamy.

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Preheat the oven to 350°F. Spray a 13 x 9 inch pan with nonstick baking spray with flour and set aside.


In a large saucepan, combine the granulated sugar, brown sugar, unsalted butter, and water. Bring to a boil over medium heat, stirring often. Boil for 2 minutes or until the sugar is completely dissolved.


Remove the saucepan from the heat and add 1 cup semisweet chocolate chips and the white chocolate chips; stir until melted. Add the cocoa powder and vanilla.


Beat in the eggs, one at a time, beating well after each. Then stir in the flour, baking powder, and salt.


Spoon the batter into the pan, spreading evenly. Bake for 30 to 40 minutes or until the brownies are just set. Do not overbake. When the brownies are done they will have a shiny top and will feel set, but still soft, when you press them lightly.


When the brownies are just out of the oven, combine 2 cups semisweet chocolate chips and the peanut butter in a saucepan over low heat. Cook, stirring occasionally, until the chips are melted and the mixture is smooth.


Pour the frosting over the warm brownies. It should spread over the whole pan; if not, use a knife to gently spread the frosting. Let stand until set. Cut the brownies into squares to serve; only cut as many as you need so the remaining brownies stay moist.. Store leftovers (if there are any) in the pan, covered tightly with foil, at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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