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Fudgy Brownies

November 16, 2016

I’ve mentioned before I’m not much of a brownie baker. Maybe because I made so many box brownies as a kid and haven’t found a recipe that can easily compete with them. My last brownie recipe was more cake-like . This one was definitely dense, moist, and fudgy and I’d say better than a box!  I cooked them in an 8×8 pan for 30 min and the center was a touch raw. So a 9×9 or a min or two longer would be good. Although if you put a slightly under done brownie in the fridge it will make it a little easier to eat.

Difficulty: Easy
Prep Time: 25 min
Cook Time: 30 min
Total Time: 50 min
Yield: 16
Taste: Great

INGREDIENTS:

1/2 cup salted butter
8 ounces coarsely chopped quality semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons all-purpose flour (spooned & level)
2 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

PROCEDURE:

1)  Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

2) Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Lightly spray with cooking oil the bottom of a 9×9 inch square baking pan.  Line the pan with aluminum foil or parchment, leaving an overhang on all sides. Lightly spray the foil or parchment paper with cooking oil and set aside.

3) Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla.

4) Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

5) Pour batter into the prepared baking pan and bake for 30-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

6) Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares use a very sharp knife and wipe it clean with a paper towel after each cut.

Note: The brownies will stay fresh in an airtight container at room temperature for 1 week.  Brownies freeze well for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Source: Sally’s Baking Addiction

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From → Dessert

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