Chewy Fudge Brownies w/ FMF

Seriously though, who can resist the moist chocolatey decadence of chewy fudge brownies?

I know I can’t!

Jump to Recipe

Brownies used to be a mystery to me, until I came across this recipe! I have tweaked and adapted it for fresh milled flour, and if you want my honest opinion, I personally think they are even better than the original! Maybe my conscience just feels a little salved by the presence of the fresh milled flour. I can’t promise you that this is the healthiest version, but I can warn you that this recipe has quite the addictive properties!

In all seriousness, this recipe defies the common misconceptions surrounding the quality of baked goods and desserts when using fresh milled flour. They don’t have to be tough and dry! Welcome to smooth, melt-in-your-mouth luxury!

What Makes a Good Brownie?

One of the biggest secrets to brownie success is the cocoa.

Immediate disclaimer. As I said, this is not the healthiest brownie option out there. Regular baking cocoa will do the job, but if you want that rich velvety experience, use dutch processed cocoa.

Dutch processed cocoa goes through an alkalizing process that lowers the acidity in regular cocoa. Unfortunately, this process does significantly reduce the antioxidants that are found in regular cocoa powder, but dutch processed cocoa does still retain minerals, fiber, proteins and fats that are beneficial to our bodies.

The second big secret to brownie success is melting the butter and sugar together. This step creates a crackled surface caramelization that melts in your mouth, and a most delightful chewy texture! You may end up squabbling over the edge pieces!

The third big secret is how you mix them. Over-mix brownie batter, and you’ll end up with tough, cakey brownies. I’ll never forget the comment that someone made to me one time, that kids often make the best brownies because they don’t mix their batter as thoroughly. Interesting observation! Obviously over-baking them will produce similar results. You want the top to spring back if you lightly touch them. When inserting a toothpick, it’s okay if a little batter clings to it, you just don’t want it to be super runny.

Ingredients You’ll Need

Butter

Raw Cane Sugar– Click the link to find the brand I use. Sourcing quality ingredients is important to me!

Eggs

Dutch Processed Cocoa– I like using this brand.

Baking Powder– Do you use baking powder without aluminum? It’s a small switch, but one that can benefit you and your family!

Salt

Vanilla Extract– I’m particular about my vanilla, because manufactured vanilla flavor won’t produce the rich depth that true vanilla extract does. Here’s a link to my favorite Mexican Vanilla.

Fresh Milled Soft Wheat Flour– I used einkorn for this recipe, but other soft wheats will work as well. Azure Standard, and Ancient Grains are two places that I use to source high quality grain! Read this post to discover why I use fresh milled flour.

Chocolate Chips or chunks– I like to buy the bars of baking chocolate from ALDI and chop them for this recipe. It takes the luxuriousness to another level! You can create fun variations with these brownies by using dark chocolate to add depth to the flavor, or switching it up with white chocolate for a buttery smooth twist!

How to Make Chewy Fudge Brownies

STEP 1:

Preheat your oven to 350º F.

STEP 2:

Melt butter and sugar in a small saucepan over low heat.

STEP 3:

While the butter and sugar are melting, combine the next five ingredients: eggs, cocoa powder, baking powder, salt, and vanilla extract. I usually mix these by hand, but you can use a mixer.

STEP 4:

The butter and sugar mixture should be nice and hot, with the sugar mixture partially dissolved, but not boiling and bubbling. When it reaches this stage, add it to the five ingredients you just mixed together. Combine the two mixtures until smooth.

STEP 5:

Mill your flour if you haven’t already, and gently fold in into the batter, until it’s just incorporated. Then add in your chocolate.

STEP 6:

Spread brownie batter into a greased 9″x13″ pan. You can also line it with parchment paper for easy removal.

STEP 7:

Bake for approximately 35 minutes. The top should spring back when lightly touched, or a toothpick inserted should come out mostly clean.

The last and final step is to brew a cup of coffee, scoop the ice cream, chop up some fresh strawberries, and give your taste buds a ride for their lives. Enjoy!!

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