A small batch of Fudgy Brownies with Vanilla Whipped Topping that are easy to make (one bowl only!) and full of rich chocolate flavor – with cocoa powder and chocolate chips! Topped with a stabilized whipped cream for a decadent chocolate and cream treat!
Fudgy Brownies with Vanilla Whipped Topping
Are you a cakey or fudgy brownie person? I am still a little undecided – it depends on the day I suppose. Good thing these Fudgy Brownies with Vanilla Whipped Topping are the best of both! Though the one thing that is a must for brownies is a rich chocolate flavor. And to make sure there is no shortage of fudgy flavor in these brownies, we are adding a few chocolate chips to the mix. They of course add another layer of chocolate, but they also add a nice texture with a good bite into the chocolate chip.
And like any good brownie, the tops are nice and crackly. So they look beautiful au natural, or you can top them with a frosting of your choice.
What is Stabilized Whipped Cream
I’m pretty sure we all love light and fluffy whipped cream. And I’m pretty sure we all get a little upset with the whipped cream deflates and doesn’t stay whipped as long as we would like it to. Stabilized whipped cream will solve for that! All it is whipped cream that has been fortified with gelatin. And like anything we add gelatin to (i.e. Orange Creamsicle No-Bake Cheesecake, and Cranberry Mousse No-Bake Cheesecake), it helps to keep it firm. And stabilized whipped cream will be firm enough to cut nice slices and it stays whipped until the brownies are all devoured.
Easy One Bowl Fudgy Brownies
Almost as wonderful as a good fudgy brownie, is a recipe to make them that is super easy. This brownie recipe is just that (wonderful + easy). One bowl is all you need, and just a handful of ingredients. My kind of recipe.
Now with all that delight on how easy these brownies are to make, I do have a recommendation in the instructions for one extra bowl. And that is to whisk up the egg first before adding it to the chocolate batter. The reason for this is just as you would think – to get the egg homogenously incorporated without having to over-mix the batter. So, you may want to grab one extra little bowl.
Small Batch of Brownies
I’ve talked a lot about why I like small batch baking (portion control, making multiple small batches in different flavors, fewer leftovers, and did I mention portion control … especially important for those (me) that have a hard time eating just one slice of cake!)
However, these brownies introduce another very important reason – and that is with each slice you get a corner piece. Now I suppose this may only be important if you are an edge piece person, but I would argue that the edge piece gives you the best of both worlds – crusty, crackly edges hugging a soft, fudgy center.
Tips for making Fudgy Brownies with Vanilla Whipped Topping
Only a few tips on making these brownies before you go:
Whisk the egg separately before adding it to the batter. This just ensures good ingredient incorporation.
Use a 6×6 inch cake pan for thicker brownies – which is what I used for this recipe. And probably will for all my brownie recipes.
Use a 9×5 inch loaf pan for slightly thinner brownies – based on your preference of thickness, choose the baking pan that best suits you!
When testing for doneness, you should still have crumbs on your toothpick – because they are fudgy, you will (and should) still have a few crumbs on the toothpick. If not, they will be cakier/dryer/more done.
Garnish the brownies with fresh fruit – striking black and white color of the brownies make them a beautiful canvas to add color for any occasion. For example, strawberries, blueberries, and blackberries for a 4th of July celebration!
More Brownies & Bars Recipes
- Frosted Brownie Blondies
- Hot Chocolate Peppermint Brownies
- No-Bake Key Lime Bars
- Healthier Chocolate Power Bites
Fudgy Brownies with Vanilla Whipped Topping
- 1/4 cup unsalted butter, cubed
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup semi-sweet chocolate chips - more or less to taste
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Create a parchment paper sling for the pan – cut two pieces of parchment paper as wide as a side of the pan and long enough to hang over the sides. Set the strips crossed in the pan.
Stabilized Whipped Cream
- In a small microwave-safe bowl, add the water and sprinkle the gelatin over the top. Allow the gelatin to bloom and absorb the water for 3-5 minutes. Once the gelatin is firm, heat for about 5 seconds in the microwave to liquify. Set aside while you start to whip the heavy cream. Do not over-heat.
- In a small mixing bowl add the heavy cream. Use a handheld mixer to beat the cream on high until it starts to turn fluffy. While you are still mixing, carefully drizzle in the liquid gelatin, then add in the powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Refrigerate until ready to use.
- In a microwave-safe bowl, add the butter, sugar, and cocoa powder. Melt in 20-second increments for up to 90 seconds until the butter is melted. Stir after each increment.
- Add the egg and vanilla to the chocolate mix and whisk until fully combined. Recommendation – mix the egg separately in a small bowl before adding to the chocolate.
- Sprinkle the flour and salt over the top of the chocolate mixture and whisk until no white streaks remain. Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 20 minutes, or until the tops are crinkly and a toothpick inserted in the middle comes out with moist crumbs (these are fudgy brownies, so we don't want the toothpick to be clean).
- Cool the brownies in the pan on a wire rack for 10 minutes. Use the parchment paper sling to carefully lift the brownies out of the pan and cool completely on the wire rack.
- Evenly spread the stabilized whipped cream over the top of the cooled brownies, cut into even squares and enjoy!
- Whisk the egg separately before adding it to the batter. This just ensures good ingredient incorporation.
- Use a 6×6 inch cake pan for thicker brownies – which is what I used for this recipe. And probably will for all my brownie recipes.
- Use a 9×5 inch loaf pan for slightly thinner brownies – based on your preference of thickness, choose the baking pan that best suits you!
- When testing for doneness, you should still have crumbs on your toothpick – because they are fudgy, you will (and should) still have a few crumbs on the toothpick. If not, they will be cakier/dryer/more done.
- Garnish the brownies with fresh fruit – the striking black and white color of the brownies make them a beautiful canvas to add color for any occasion. For example, strawberries, blueberries, and blackberries for a 4th of July celebration!