Fudgy Brownies

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Fudgy brownies are perfect for when the chocolate craving hits. A few smart substitutions make these brownies lighter while being completely tempting.

Brownies are one of my most favorite desserts. A bit more special than cookies but less fussy than a cake, brownies are something anyone can whip up after school or post-bathtime. 

Plus it’s a bit harder to tell when you’ve been sneaking slivers of brownie than whole cookies. Not that I know from experience or anything.

I grew up making brownies using the recipe from the back of the cocoa tin. It was a solid recipe, but it used quite a lot of eggs and margarine.

This fudgy brownie recipe makes things a little lighter by swapping some of the ingredients with egg white and plain yogurt.

Still rich and fudgy, still totally delicious.

If you love chewy chocolatey brownies, you’ve got to try this recipe!

Ingredients

Grab the following ingredients:

Egg plus egg white – We’re using an egg white here in addition to a whole egg, unlike more traditional brownie recipes.

Plain yogurt – Yogurt keeps the brownies moist, while also adding protein. I usually use Greek-style yogurt, but you can use any plain variety you have on hand.

I don’t recommend flavored yogurt for this recipe due to the added sugars.

Vanilla extract – Vanilla is a must in baking recipes, especially those with chocolate. 

Pure vanilla extract has the best flavor. You can also use vanilla paste.

Granulated sugar – Because brownies are made with unsweetened chocolate, we need to add sugar to balance that.

In this recipe the sugar is warmed to help create a crackly crust and rich texture.

Canola oil – Canola (or vegetable) oil is used in place of butter or margarine.

Salt – A little bit of salt brings out the other flavors in the brownies, and contrasts with the sweetness.

Unsweetened cocoa powder – I use Dutch-processed cocoa powder in my brownies.

Because brownies do not contain baking powder or baking soda, you can use your favorite cocoa powder — just make sure it’s unsweetened! 

Unsweetened chocolate – For the ultimate chocolate flavor and texture, this brownie recipe uses melted chocolate in addition to the cocoa powder.

Look for chocolate that is labeled as either 100% cacao or unsweetened. You can also dark chocolate above 70% if you want the brownies slightly sweeter.

Flour – I’ve used both all-purpose flour and a blend of AP and whole wheat flour for these brownies. 

Whole wheat flour will give the brownies a bit of a nutty taste and more dense texture. If using it, try adding only half whole wheat flour rather than the full amount the first time you make these!

Water – Just a little bit to help the sugar melt!

How to make brownies

To make this fudgy brownie recipe, first start out with preheating the oven to 350°F.

Coat an 8×8-inch square baking pan with nonstick spray, or line with a piece of parchment paper.

In a small bowl, whisk together the egg, egg white, yogurt, and vanilla until smooth and no lumps remain. 

Combine the sugar, canola oil, salt, and water in a saucepan.

Place the pan over medium heat and stir constantly until the sugar is warm and melty. 

It does not need to be completely dissolved, but make sure the sugar does not stick to the bottom of the pan. A silicone spatula works well for this.

Remove the pan from the heat and add the cocoa powder and chocolate pieces. Stir until the chocolate is completely melted.

Add in the egg mixture and stir well to combine, then add in the flour.

Stir just until the flour is incorporated and no dry bits remain.

Pour the batter into your prepared baking pan and smooth to the edges.

Place the pan in the oven and bake for 25 minutes.

Let cool completely before cutting.

Storage tips

These brownies will keep in an airtight container for 3-5 days.

You can store them uncut or cut into individual pieces. 

Cutting the brownies does make them dry out faster, so make sure to store the brownies in a sealed container to keep them moist.

The brownies can be stored in the refrigerator for up to 1 week. For even longer storage, freeze them!

Brownies freeze well and make the perfect snack for whenever the mood strikes.

To freeze, let the brownies cool completely. Cut them into individual servings, then wrap in foil or plastic wrap.

Tuck into a freezer-safe container or bag, label the contents, and freeze for up to 3 months.

To thaw, remove from the freezer and let come to room temperature, or warm in the microwave for about 30 seconds.

Serving suggestions

For me, brownies are perfect with nothing else, but you can always go big on these!

Add flaky sea salt on top for a salty-sweet bite.

Use as the base underneath a scoop of vanilla ice cream for a delish brownie sundae.

Spoon on some raspberry sauce. The tart flavor is a great match for rich brownies.

Enjoy with your favorite sliced fresh fruit, like strawberries, bananas, or mango.

Make these fudgy brownies the next time your chocolate craving hits!