Tangy Fudge Brownies Recipe

By Rex Marketing & CX Team

Stack of fudgy brownies with chocolate pieces, two eggs, and vinegar bottle on geometric background

American Vinegar Works Fudge Brownies

Fudgy, delicious, with a very slight malty tang. We think you will like these…

You guessed it, the secret ingredient in our brownies is vinegar. We use our Porter Beer Malt Vinegar to give these brownies an (almost) adult sophistication. The malty flavors of the porter complement the deep chocolate while the slight tang provides balance to the sweetness.

These are rich and we suggest starting with this recipe and cutting smaller cubes or brownie bites to serve. But we won’t judge if you want to double or triple the recipe next time…

This recipe features our Porter Beer Malt Vinegar, opens in a new tab.

Related products

8.5 fl oz Porter beer malt vinegar bottle with purple text and teal accents on white background.

Porter Beer Malt Vinegar

Prices: Sale Price: From $13.00

Recent articles

Cipollini onion agrodolce in a bowl, with bottle of Quince and Chardonnay Vinegar in background.

Cipollini Onion Agrodolce (& Crostini!)

June 27, 2026
Sautéed garlic shrimp garnished with fresh parsley in a metal pan, served with sliced crusty bread.

Garlic Shrimp

April 25, 2026
Grilled cheese with spicy pepper jam beside a bowl of tomato soup with chives

Pepper Jam Grilled Cheese with Craft Vinegar

March 27, 2026

Fudge Brownies

American Vinegar Works

Servings

Makes 16–20 bites

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

American

Category

Dessert

These Fudge Brownies are rich, dense, and carry a sophisticated malty tang thanks to a secret ingredient: Porter Beer Malt Vinegar. The vinegar serves to deepen the chocolate notes while providing a crucial balance to the sugar, resulting in a brownie with almost "adult" complexity. Because they are incredibly indulgent, we recommend serving them as small brownie bites.

Fudge Brownies

Ingredients

  • 1 stick of unsalted butter melted, plus more to butter pan

  • 1 tablespoon of vegetable oil

  • ½ cup brown sugar

  • ½ cup and 2 tablespoons of white sugar

  • 4 teaspoons of Porter Beer Malt Vinegar

  • Two pinches sea salt

  • 2 teaspoons of vanilla extract

  • 2 eggs

  • ½ cup flour

  • ½ cup cocoa powder (unsweetened)

  • ½ cup chocolate chips, plus another tablespoon or two for topping

  • Optional: nuts or other favorite add-ins

Directions

  1. Preheat oven to 350.

  2. Melt butter.
  3. Add oil and sugars to the butter. Whisk aggressively.

  4. Add Porter Beer Malt Vinegar. Continue to whisk—you will see the vinegar helps the mixture come together and begins to turn a lighter, creamier color.

  5. Add vanilla and salt. Continue to whisk.
  6. Add eggs and whisk aggressively.

  7. Stop whisking. Add flour and fold in fully. Try not to overbeat, just fold in enough to be well mixed.

  8. Add cocoa and fold until well mixed. Do not beat or whisk.

  9. Mix in ½ cup of chocolate chunks or chips. Reserve the rest for topping. Optional: Mix in chopped nuts or any other add-ins if you prefer.

  10. Generously butter an 8x8 baking dish. Place parchment paper at the bottom of the dish to make removal easier. Pour in mixture. This should produce brownies that are about one inch high.

  11. Top the brownie batter with more chocolate chips and/or nuts.

  12. Bake for about 25 minutes. We are going for fudgier brownies so try not to overbake. Remove from oven and let rest at least 20 minutes before serving. Smaller squares are best.

  13. Feel free to make in advance—I think they taste better on day two.
Glass mug of hot apple cider with cinnamon stick and star anise on a yellow and red background
See More Recipes