This recipe for chewy fudgy brownies is my favorite. We like fudgy brownies… we simply don’t care for cake-like brownies… and if you’re going to eat the calories… you might as well eat what you like.
I used unsweetened chocolate... not powder... the chocolate comes in 1 oz. squares in a box of 8. You can find it in the baking aisle of the supermarket.
I line my pan with foil for easy removal (see my previous Tip of the Day about using foil to line your pan)... I use Reynolds Wrap Non-stick foil... it's the best. I still lightly sprayed the foil with cooking oil to be sure they would come out easy.
The brownies tend to be very wet when first baked… they are actually better the next day… be sure to cool them completely before lifting them out of the pan and cutting them.
I cut mine and put them on a serving plate… then covered them with plastic wrap. They are absolutely the best brownies the second day.
These are really great brownies… I hope you like them.
Fudgy Brownie Recipe:
All you need:
4 oz. unsweetened chocolate
2 Sticks (1 cup) butter, cut into 2 tablespoon chunks
2 ½ cups sugar
½ teaspoon salt
4 large eggs
1 teaspoon vanilla
1 ¼ cup flour
1 cup nuts (optional)
All you need to do:
Preheat oven to 350 degrees F.
Line a 9 x 13 baking pan with non-stick foil. (I use Reynolds Wrap)
Lightly spray the foil with cooking spray.
Place the 4 ounces of unsweetened chocolate and the butter chunks in a medium bowl.
Cover the bowl with a piece of waxed paper.
Microwave on high for about 3-4 minutes, or until the butter and chocolate have melted. Stir at 1 minute intervals.
Let the chocolate mixture cool about ½ hour.
In a mixing bowl, beat the eggs until light and frothy, add the salt and the sugar.
Beat the mixture for about a minute.
Fold the chocolate mixture into the egg mixture.
Stir in the vanilla.
Stir in flour.
Fold in the nuts if using them.
Bake in a 350 degree oven for 30 minutes.
Cool completely before lifting the brownies out of the pan.
Store on a plate covered with plastic wrap.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter