Dark Chocolate Fudge Brownies - Easy recipe Anyone Can Make
Dark Chocolate Fudge Brownies - Easy recipe Anyone Can Make is a easy American recipe that serves 12. 270 calories per serving. Recipe by Jenny Can Cook on YouTube.
Prep: 23 min | Cook: 20 min | Total: 53 min
Cost: $12.90 total, $1.08 per serving
Ingredients
- 3 oz Dark Chocolate (72% cocoa, broken into small pieces)
- 0.25 cup Extra Light Olive Oil (measure with a liquid measuring cup)
- 1 cup Granulated Sugar (regular white sugar)
- 1 cup All-Purpose Flour (spooned, leveled, and sifted)
- 0.25 cup Dutch-Processed Cocoa Powder (gives deeper chocolate flavor)
- 0.25 teaspoon Baking Powder (ensure it is baking powder, not soda)
- 0.25 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla Extract (pure vanilla, Williams Sonoma brand preferred)
- 2 large Eggs (room temperature)
- 0.75 cup Toasted Walnuts and Pecans (mixed, toasted for extra flavor)
- 0.25 cup Dark Chocolate Chips (60% cocoa, Calbo brand; can substitute chopped dark chocolate)
Instructions
Melt Chocolate and Oil
Break the 3 oz dark chocolate bar into pieces, place them in a small saucepan with 1/4 cup extra‑light olive oil. Heat over the lowest burner setting, stirring constantly until fully melted (about 2–3 minutes).
Time: PT3M
Cool the Melted Chocolate
Remove the saucepan from heat and set it on a cooling rack. Let the chocolate‑oil mixture cool to room temperature (about 5 minutes) so it won’t scramble the eggs later.
Time: PT5M
Prepare the Baking Pan
Line an 8×8‑inch square pan with a sheet of aluminum foil, tucking the edges in. Grease only the bottom of the foil with a softened butter‑oil mixture (room‑temperature butter mixed with a little extra‑light olive oil) using a paper towel.
Time: PT3M
Sift Dry Ingredients
On a piece of wax paper, sift together 1 cup all‑purpose flour, 1/4 cup Dutch‑processed cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Stir with a whisk to combine.
Time: PT5M
Add Sugar, Vanilla, and Eggs
To the cooled chocolate mixture, stir in 1 cup granulated sugar until just combined. Add 1 teaspoon vanilla extract and mix briefly. Then add the two room‑temperature eggs, stirring immediately to avoid cooking.
Time: PT3M
Incorporate Dry Ingredients
Fold the sifted dry mixture into the wet batter using a silicone spatula. Stir just enough to disappear; the batter will be thick.
Time: PT2M
Add Nuts and Chocolate Chips
Gently fold in 3/4 cup toasted walnuts‑pecan mix and 1/4 cup dark chocolate chips (or chopped dark chocolate).
Time: PT2M
Transfer to Pan
Pour the thick batter into the prepared pan. Use the spatula to spread it evenly; the batter will be dense.
Time: PT2M
Bake
Place the pan in a pre‑heated oven at 350°F. Bake for 20 minutes, checking at 17‑18 minutes; the top should be set but still slightly soft in the center.
Time: PT20M
Temperature: 350°F
Cool and Remove
Allow the brownies to cool in the pan for about 10 minutes. Then lift the foil and slide the whole slab onto a cutting board. Cut into squares and serve.
Time: PT10M
Nutrition Facts
- Calories
- 270
- Protein
- 4g
- Carbohydrates
- 35g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten‑containing, Dairy‑free
Allergens: Eggs, Tree nuts, Chocolate (cocoa), Soy (if soy oil is used)
Ingredient Substitutions
- Instead of Dark Chocolate: any 70%+ dark chocolate bar
- Instead of Extra Light Olive Oil: vegetable oil, coconut oil, canola oil
- Instead of Granulated Sugar: coconut sugar, brown sugar (will change flavor)
- Instead of All-Purpose Flour: cake flour (will affect texture)
- Instead of Dutch-Processed Cocoa Powder: regular unsweetened cocoa powder
- Instead of Salt: kosher salt (same amount)
- Instead of Vanilla Extract: almond extract (different flavor)
- Instead of Eggs: flax egg (not recommended for this recipe)
- Instead of Toasted Walnuts and Pecans: any toasted nuts, omit nuts
- Instead of Dark Chocolate Chips: chopped dark chocolate bar
Equipment Needed
- Small Saucepan
- Liquid Measuring Cup
- Silicone Spatula
- Whisk or Fork
- Fine Mesh Sieve (optional)
- Wax Paper
- 8×8‑inch Square Baking Pan
- Aluminum Foil
- Paper Towel (optional)
- Oven
Critical Steps — Do Not Skip
- Melt Chocolate and Oil
- Cool the Melted Chocolate
- Prepare the Baking Pan
- Bake
Chef Tips from the Video
- Use extra‑light olive oil for a neutral flavor that lets the dark chocolate shine.
- Toast walnuts and pecans in a dry skillet for 3‑4 minutes before adding to the batter.
- If you cannot find 72% dark chocolate, any 70%+ bar works equally well.
Troubleshooting
Brownies are dry or crumbly.
Make sure the chocolate mixture was not overheated and that you did not over‑mix the batter. Reduce baking time by a couple of minutes next time.
Brownies are too gooey in the center.
Check for doneness at 17 minutes; the center should still be slightly soft but not liquid. Extend baking by 2‑3 minutes if needed.
Brownies stick to the pan.
Grease only the bottom of the foil as instructed and use fresh foil. If sticking persists, lightly oil the foil before greasing.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months.
Room temperature: Can sit at room temperature, covered, for up to 2 days.
Make-Ahead Tips
- Batter can be refrigerated, covered, for up to 24 hours before baking.
- Baked brownies keep well refrigerated; reheat gently in the microwave if desired.
- Freeze individual squares wrapped in plastic for later snacking.
Frequently Asked Questions
What is the cultural significance and history of dark chocolate brownies in American cuisine?
Brownies originated in the United States in the early 20th century as a portable, dense cake‑like dessert. Over time they became a staple at bake sales, school cafeterias, and family gatherings, symbolizing comfort and indulgence.
How do traditional American brownies differ from the dark chocolate fudge brownies made by YouTube channel Jenny Can Cook?
Traditional brownies often use butter and sometimes a chocolate‑cocoa blend, while Jenny Can Cook’s version replaces butter with extra‑light olive oil and relies solely on high‑percentage dark chocolate for a richer, antioxidant‑packed treat.
What occasions or celebrations are dark chocolate fudge brownies traditionally associated with in American culture?
Brownies are popular at birthday parties, potlucks, holiday cookie swaps, and casual get‑togethers. Their easy portioning makes them a go‑to dessert for both everyday treats and special celebrations.
What are the authentic traditional ingredients for classic American brownies versus the substitutes used in Jenny Can Cook’s recipe?
Classic brownies typically call for butter, regular cocoa powder, and sometimes chocolate chips. Jenny Can Cook substitutes butter with extra‑light olive oil, uses Dutch‑processed cocoa for deeper flavor, and adds toasted walnuts and pecans for texture.
What other American desserts pair well with dark chocolate fudge brownies from Jenny Can Cook?
Serve the brownies alongside vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. They also complement a simple fruit salad or a glass of cold milk.
How has the brownie evolved over time in American baking culture?
Originally a simple, dense cake, brownies have diversified into fudgy, cakey, and chewy styles. Modern variations, like Jenny Can Cook’s no‑butter version, focus on health‑forward ingredients while preserving the beloved fudgy texture.
What common misconceptions exist about making brownies with dark chocolate?
Many think dark chocolate makes brownies bitter, but using a 70%+ bar provides balanced sweetness and depth. Another myth is that butter is essential for fudginess; oil can achieve the same moist texture.
What are the most common mistakes to avoid when making dark chocolate fudge brownies from Jenny Can Cook?
Avoid overheating the chocolate, over‑mixing the batter, and using the wrong type of flour. Also, be sure to cool the chocolate mixture before adding eggs to prevent scrambling.
Why does Jenny Can Cook’s brownie recipe use extra‑light olive oil instead of butter?
Extra‑light olive oil has a neutral flavor and a lower saturated‑fat profile, allowing the dark chocolate’s flavor to dominate while still providing the necessary moisture for a fudgy crumb.
Can I make Jenny Can Cook’s dark chocolate fudge brownies ahead of time and how should I store them?
Yes, bake the brownies, let them cool, then store in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat gently before serving if desired.
What does the YouTube channel Jenny Can Cook specialize in?
The YouTube channel Jenny Can Cook specializes in approachable, health‑conscious home cooking tutorials that often replace traditional ingredients with lighter alternatives while keeping flavor front and center.
How does the YouTube channel Jenny Can Cook’s approach to American dessert cooking differ from other cooking channels?
Jenny Can Cook focuses on minimal‑cleanup, ingredient swaps like oil for butter, and clear step‑by‑step explanations, whereas many other channels emphasize elaborate techniques or heavy cream‑based recipes.
Last updated: August 29, 2026
