Can you imagine anything better? I-Dream-of-Fudge Brownies are the ideal illusion when you just need a break from the real world. These aspiring, double-chocolate, moist and chewy brownies are topped with the perfect crackly shine that will put all your favorite pastry chefs’ creations to shame. The I-Dream-of-Fudge Brownies fantasy can happen to any of us, and it could appear any time of the day in your own kitchen. The reality of it all is that these wide-awake, warm (… did we mention chewy) brownies are not a figment of your imagination. You are just a few real stirs away from exceptional dessert euphoria. They are truly a dream come true!

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  • 1 1/2 cups unsalted butter
  • 6 ounces 64% cacao bittersweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour
  • 1 1/4 cups Dutch-process cocoa
  • 1 3/4 cups granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 3/4 teaspoons kosher salt
  • 1 tablespoon pure vanilla paste or extract
  • 2 teaspoons instant espresso powder
  • 6 large eggs, chilled
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Step 1 –Arrange a rack in the center of the oven.

Step 2 –Preheat the oven to 350 degrees F.

Step 3 –Spray the bottom and sides of a metal 9×13-inch baking dish with nonstick cooking spray. Line it with parchment paper, leaving a 2-inch overhang on each long side of the baking dish. Then, lightly coat the parchment paper with additional nonstick cooking spray.

Step 4 –In a large saucepan over medium heat, melt the butter until it becomes a deep golden color, about 5 minutes.

Step 5 –Transfer the melted butter from the heat.

Step 6 –Add the chocolate and the heavy cream to the butter and let sit, stirring occasionally, until the chocolate has melted.

Also Read:  Duet Casserole

Step 7 –In a medium bowl, sift the flour and the cocoa powder through a fine-mesh sieve.

Step 8 –In the bowl of a stand mixer with the whisk attachment, add the granulated sugar, the brown sugar, the salt, the vanilla extract, the espresso powder, and the eggs and beat on low speed, gradually increasing to high speed, until the eggs are pale, very thick, and fluffy.

Step 9 –Continue beating the batter mixture on high speed to ensure there is a shiny, crackled brownie top after baking, about 8 minutes.

Step 10 –Adjust the mixer speed to low, add the melted chocolate mixture into the egg mixture, and beat until combined.

Step 11 –Gradually add the flour mixture to the batter mixture and beat until just combined. Do not over-mix.

Step 12 –Use a rubber spatula to scrape the sides and bottom of the mixing bowl and fold into the batter until it is completely combined.

Step 13 –Pour the batter into the prepared baking dish.

Step 14 –Bake the brownies until they are glossy, just barely firm, and an instant-read thermometer inserted into the center, but not touching the bottom of the dish, reads 205 degrees F, about 25-35 minutes.

Step 15 –Transfer the baked brownies to a wire rack and let cool completely to allow the crumb to set, about 3 hours.

Step 16 –Slice and serve.