Rose Levy Beranbaum’s Fudge Brownies

When you hear that Rose Levy Beranbaum makes fudge brownies, would you expect anything less than the richest, most chocolatey, most wonderful dessert? Of course not. Cooks, meet brownies. Brownies, meet cooks. Let the love affair commence.

A batch of Rose Levy Beranbaum's fudge brownies cut into 16 squares, with two missing and a knife resting beside.

Richest, chocolatey-ist, fudgiest brownies ever. Seriously.–Angie Zoobkoff

Rose Levy Beranbaum’s Fudge Brownies

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • Makes 16 (2-inch | 5-cm) brownies
Print RecipeBuy the Rose’s Baking Basics cookbook

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Preheat the oven to 325ºF (160ºC) and adjust an oven rack to the middle position. Butter an 8-inch (20-cm) square baking pan, line with aluminum foil or parchment paper, and coat with the baking spray.

Toast the walnuts*. Chop the walnuts into coarse pieces.

Increase the oven to 350ºF (175ºC).

In the top of a double boiler set over but not touching hot but not simmering water, melt the butter and both chocolates, stirring often. Scrape the melted chocolate mixture into a large bowl.

Whisk the cocoa into the melted chocolate mixture and then whisk in the sugar, mixing just until incorporated.

Whisk in the eggs and vanilla until the mixture becomes thick and glossy, 1 to 2 minutes. Stir in the flour and salt, mixing just until the flour is moistened. Stir in the walnuts, being certain to scrape the bottom of the bowl, until they’re evenly incorporated into the brownie batter.

Scrape the batter into the prepared pan and smooth the surface evenly, mounding it slightly in the center.

Bake the brownies until the edges are set about 1 inch (25 mm) from the side of the pan and a toothpick inserted 1 inch from the edge comes out almost clean with just a few crumbs clinging, 30 to 40 minutes. (An instant-read thermometer inserted in the center should read about 190ºF | 88ºC.)

Let the brownie cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the pan and the foil to ensure that no batter has leaked through and stuck to the sides.

Invert the brownie onto a wire rack lined with plastic wrap and lift off the pan. Carefully peel off the foil and reinvert the brownie onto another wire rack. Cool completely.

Transfer the brownie to a cutting board. Use a long serrated knife to cut the brownie into 2-inch (5-cm) squares. Store wrapped well in plastic wrap at room temperature for up to 1 week or refrigerated for up to 1 month.

Print RecipeBuy the Rose’s Baking Basics cookbook

Want it? Click it.

    *How To Toast Walnuts

    • Spread the walnuts evenly on a rimmed baking sheet and toast at 325°F (160ºC) until lightly golden and fragrant, stirring once or twice to ensure even toasting and prevent overbrowning, 7 to 10 minutes. Immediately turn the walnuts onto a dish towel and roll and rub them around to loosen the skins. Discard any loose skins and let the walnuts cool completely.

    Recipe Testers' Reviews

    These fudge brownies are thick and wonderfully rich. If you like moist, dense brownies, these are for you. And they are not overly sweet, but just right. If you like to eat brownies right out of the freezer, the fudgy texture of these is a winner.

    My preference is brownies without nuts and the flavor and texture of these would be more than fine without nuts, if that is your choice.

    I cut the brownies into 2-inch square which gave me 16 brownies. But who can eat only one? Plan on these as a dessert for 8 people.

    These brownies are a chocolate lover’s dream! They bake up very thick with a rich and smooth chocolatey flavor (surprising since the recipe called for the ultra-dark chocolate which tends to be bitter on its own), nice crunchy-chewy edges, and a fudgy interior. We also loved the toasted walnuts in each bite. They are definitely standout brownies that I’ll keep making.


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      1. Yes, Gail, you’re absolutely right. Cocoa butter is one of the main ingredients in white chocolate. Many grocers carry products like ‘white morsels’, which resemble white chocolate, but contain no cocoa butter.

        1. That, David, I did not realise. Thank you. I only buy Callebaut so I never think about it. Bits don’t melt properly as they have additives.

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