Ben & Jerry's Fudge Brownies Recipe

Stack of three brownies with melted chocolate center visible in top piece.

5 from 1 vote

Ben & Jerry's Fudge Brownies Recipe

Bring Ben and Jerry’s brownie magic to your kitchen with this ultra-fudgy, chocolate-packed recipe—just 8 simple ingredients for the ultimate homemade treat.

Prep Time 30

Cook Time 25

Total Time 55

Servings brownies

Author Melissa Williams

Ingredients

4 ounces (113 g) unsweetened chocolate
½ cup (114 g) salted butter cubed
4 large eggs at room temp
½ teaspoon salt
2 cups (396 g) granulated white sugar
1 teaspoon vanilla extract
1 cup (120 g) all purpose flour
1 cup (130 g) chocolate chips

Instructions

Preheat the oven to 350°F and line a 9x13 baking dish with parchment paper with the excess hanging over the side. Set aside.
To a double boiler over simmering water, break apart the chocolate and add it with the cubed butter, stirring frequently, until melted and smooth. Remove from the heat and let cool.
4 ounces unsweetened chocolate, ½ cup salted butter
While the chocolate is cooling, to a large mixing bowl, add the eggs and salt and whisk together until very fluffy and foamy.
4 large eggs, ½ teaspoon salt
Gradually, 1/4 cup at a time, whisk in the sugar and vanilla. The mixture should be light yellow and airy.
2 cups granulated white sugar, 1 teaspoon vanilla extract
Gently fold in the cooled chocolate until just combined.
Gently fold in the flour and chocolate chips. Do no overmix, you want the batter to remain fluffy.
1 cup all purpose flour, 1 cup chocolate chips
Pour the batter into the cooled pan and smooth into an even layer.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
Let cool on the counter and then slice with a plastic knife.

Notes

You can slice the brownies as generously as you'd like - this "family size" batch can serve anywhere from 9-24.
I add semi-sweet chocolate chips. Chopped walnuts can also be added.
I recommend using a plastic knife for clean cuts.
If you need to speed up the cooling of the chocolate, you can place the bowl in the refrigerator, but do not let it solidify.
Store leftovers covered at room temperature for up to a week, or wrapped tightly and frozen for up to 3 months.

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