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Basic Fudge Brownies

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Basic Fudge Brownies are sometimes hard to come by. You think you have a good recipe and then you go looking for it and realize that it’s nothing special. You’re feeling uninspired, we get it! We can help….We have just what you’re hunting around for in that messy recipe box (or drawer in my case) of yours …..These are sure to become your go-to recipe for a brownie, lets just say now that these are the best!! They are somewhere between fudgy and cakey, the perfect combo!! They are easy and simple to make, they have an ultra-moist texture with a subtle cake-like rise. Seriously the best combo of textures and chocolatey denseness. Perfect for picnics, for that every day chocolate fix, elegant after dinner desert with a nice port but my favorite…..I love briefly heating them and topping with vanilla ice cream, a few sprinkles and there you go, the perfect desert!!

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Fudge Brownies


(adapted from King Arthur Flour recipes)

Ingredients:

  • 4 large eggs
  • 1 1/4 cups Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon vegetable oil
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 cups Unbleached All-Purpose Flour
  • 2 cups chocolate chips

Optional add-ins:

  • Chocolate chips (any flavor or assorted)
  • Nuts
  • Dried cherries/fruit
  • Toffee pieces
  • Chopped candy bars
  • Swirled in peanut butter
  • Marshmallows
  • etc., etc……

Directions:

Preheat the oven to 350 degrees F. Lightly grease a 9″ x 13″ pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, vanilla extract and vegetable oil. I used a fork to mix it all up. You can certainly use a mixer however, stirring with a fork or large spoon works just as well. This part of the batter is stiff and doesn’t look smooth at all. Don’t worry, it smooths out somewhat when the warm butter/sugar mixture is added.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or you can actually throw the butter and sugar together and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110F to 120F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Here is a hint; If you want the chips to remain intact in the baked brownies, rather than melted in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. I like to stir the Chocolate chips immediately into the batter (so they melt in) and then fold in an assorted 3/4 cup chocolate chips (dark, milk and white chips) …. this also when you add in any add-ins.

Spoon the batter into a lightly greased 9″ x 13″ pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove from the oven and cool on a rack until cool before cutting.

 

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One Response to “Basic Fudge Brownies”

  1. […] favorite brownie recipe (Might we recommend: Basic Fudge Brownies, Five Minute Brownies, or Play Dough […]

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