These decadent fudge brownies are a surprisingly easy dessert recipe to make. They’re great for a lunchbox treat, or any time you are craving something chocolaty and topped with sprinkles! This post is sponsored by Domino Sugar®, thank you for supporting the brands I love!
Why you’ll love it
There are so many reasons to love this fudge brownie recipe as much as I do.
They are so easy to make. It is just a matter of mixing up a few ingredients and baking. Top with a simple ganache and finish off with your favorite sprinkles and you are good to go!
The recipe is easily doubled so you can bake up a bigger batch if you want to share them with a crowd.
The brownies are absolutely amazing. They are so chocolaty and fudgy all on their own. Then you top it with a creamy ganache and it is a chocolate-lover’s dream.
You can top with any of your favorite sprinkles. I love a cool medley, but you can add sprinkles to match your school colors or your favorite sports team. You can even skip the sprinkles and choose something else like chopped nuts, chocolate chips, or even crumbled freeze-dried fruit! You can also leave them as-is. There is no going wrong here.
This recipe calls for kitchen staples, so there is a chance you can go right into the kitchen right now and start baking. Since the recipe ingredients are so simple, I do recommend using the best quality ingredients you can because they will really take these fudge brownies over the top from yummy to oh-my-gosh-gotta-get-more-asap.
- Flour - For this recipe it is important to use all-purpose flour. Different types of flour have different amounts of protein. The all-purpose flour gives us just the right amount of protein that gives us a nice texture all throughout the brownie without it becoming tough or falling apart under all the ganache we add.
- Butter - You should always use unsalted butter in baking so you can control the amount of salt in the recipe. When measuring, you should cut the amount of butter you need while it is still solid. If you want too add dimension to your brownies, use 16 tablespoons (or 1 cup) of butter and cook it alone until it turns brown and starts to smell nutty. Allow it to cool before continuing with the recipe.
- Sugar - For the best brownies, you need to use the best sugars available. I use a mix of Domino® Light Brown Sugar and Domino® Golden Sugar for the right amount of chew and to give the brownies the perfect texture every time. They blend beautifully within the brownie batter, and you can really taste the quality of the sugar in the brownies.
- Eggs - We want to use large eggs in this recipe. They should be used at room temperature for the best results when making the brownie batter. To help ensure the eggs are at the right temperature, I like to put them in a cup of water that is hot, but not scalding for about 5 minutes.
- Cocoa powder - In a lot of recipes, the type of cocoa powder you use is very important. Due to the nature of these brownies, you can use either natural cocoa powder or Dutch-processed cocoa powder. Personally, I prefer the Dutch-processed.
- Chocolate - You should use semi-sweet chocolate chips in your ganache. If you like something with a very decadent, rich taste, you can substitute some or all of the semi-sweet chocolate with dark chocolate. I do not recommend using milk chocolate for the ganache at all.
- Heavy cream - Heavy cream is critical to the ganache. You may also use whipping cream or double cream.
Step by Step Instructions
Nothing is better than a recipe that takes only a few minutes to put together before putting it in the oven. These brownies are just that.
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Mix the wet and dry ingredients together until there are no streaks of flour.
- Pour into your prepared pan, and bake.
- While the brownies bake, make the ganache.
- Pour the ganache over the brownies, add sprinkles, and chill them in the fridge until the ganache is set.
- Slice, and enjoy!
Absolutely! The recipe doubles, triples, quadruples, etc. very well! You can make as many brownies as you need with this recipe easily.
The brownies will keep for about three days at room temperature because of the ganache. They can be stored covered and uncut in the refrigerator for about a week. You can also store the brownies in an airtight container in the freezer for up to a month.
Yes, you can. You can use just Domino® Light Brown Sugar or just Domino® Golden Sugar in the recipe. Keep in mind that the flavor will be slightly different, as will the texture, but they will still be very delicious!
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon sea salt
- 13 tablespoons unsalted butter
- ¾ cup Domino Golden Sugar
- ½ cup Domino Light Brown Sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups chocolate chips
- ¾ cup heavy cream
- ¼ cup sprinkles
- Preheat the oven to 350F and line an 8x8 baking pan with parchment paper
- Add the flour, cocoa powder, and salt together in a bowl. Stir until combined, then set aside.¾ cup all-purpose flour, ¾ cup cocoa powder, ½ teaspoon sea salt
- Add the butter to a saucepan and heat on medium until fully melted. Turn off the heat and remove from the stove. Add in the Domino® Golden Sugar and Domino® Light Brown Sugar and stir until well-combined.13 tablespoons unsalted butter, ¾ cup Domino Golden Sugar, ½ cup Domino Light Brown Sugar
- Allow the butter to cool until it is room temperature and whisk in the eggs and egg yolk. Stir in the vanilla until well-combined.2 large eggs, 1 large egg yolk, 1 teaspoon pure vanilla extract
- Pour the flour mixture into the butter mixture and stir until there are no streaks of flour. Give it a quick 30-second whisk after fully combined.
- Pour the batter into the baking pan and bake for 25 minutes. Remove and allow to cool completely.
- Add the chocolate chips and cream to a small saucepan and heat on medium-low. Stir until half of the chocolate is melted. Remove from heat, and stir slowly until the chocolate is melted through.1 ½ cups chocolate chips, ¾ cup heavy cream
- Pour the ganache over the cooled brownies. Top with sprinkles.¼ cup sprinkles
- Refrigerate the brownies for about 3 hours for the ganache to set before cutting.