These are the best. fudgy. brownies. ever.
‘Nuff said.
Okay, I guess I should say a little more than that 🙂
Seriously though, if you love fudgy brownies, you will love these. They’re rich and super chocolatey – if you keep them refrigerated, they come out almost like a fudge or chocolate truffle. I’ve made them twice in the past week and I rarely make the same recipe twice ever. In fact, I made 2 more things with these brownies, so you’ll see them reappear in 2 amazing reincarnations very soon. They’re both so fantastic I can hardly wait to share them with you!
I’m giving up sugar for the week, and I actually had to throw some of these away (terrible, I know) to keep myself from eating them all. That’s how you know they’re irresistible! Go enjoy 1 (or 3) for me:
I found it easiest to cut neat squares after refrigerating the brownies.
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 ounces unsweetened chocolate
- 4 ounces bittersweet (or semisweet) chocolate
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Instructions
- Preheat the oven 325°F. Line an 8″ or 9″ square baking pan with aluminum foil, leaving some extra hanging over the side to use to pull them out of the pan later.
- In a small bowl, whisk together flour, salt, and baking powder.
- Place a large bowl over a pan of simmering water. Place both kinds of chocolate and butter in bowl and stir until melted, then remove from heat.
- Whisk in sugar and vanilla.
- Whisk in eggs, one at a time, until fully incorporated.
- Continue whisking mixture until it is smooth and glossy.
- Add in dry ingredients and mix until just incorporated.
- Pour batter into prepared pan and spread into even layer.
- Bake for 35-45 minutes, until a toothpick comes out with wet crumbs (don’t wait until it comes out clean – they will overcook).
- Cool brownies in pan for 5-10 minutes, then use extra aluminum foil to pull out of pan. Let cool completely, for at least 3 hours. If not serving immediately, wrap in plastic wrap and/or aluminum foil and refrigerate for up to 5 days. Otherwise, cut into squares and enjoy.
Notes
From “The Perfect Recipe” by Pamela Anderson, via My Baking Addiction
https://www.52kitchenadventures.com/2013/07/29/the-best-fudgy-brownies/
5 Comments on The Best Fudgy Brownies
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[…] inspiring and no, I’m not just talking sewing. Check out this amazing brownies receipe from 52 kitchenadventures. I had a go, slightly adapting the recipe, and, despite my lack of experience at the oven (I […]
Stephanie @ Girl Versus Dough
July 30, 2013 at 10:36 am (11 years ago)Oh my gosh I LOVE fudgy brownies, and even more when they’re chilled! These sound like heaven to me. I’ll definitely be happy to eat your share and mine! 😉
Stephanie @ Girl Versus Dough recently posted plum-blackberry cream cheese bread + oat streusel
Laura (Tutti Dolci)
July 31, 2013 at 4:34 pm (11 years ago)I love fudgy brownies, these look like chocolate heaven!
Marian
January 23, 2014 at 3:55 pm (11 years ago)The BEST brownies ever! Hands down!
Pam from Leavenworth Ks.
October 30, 2015 at 12:52 pm (9 years ago)Would like to know if you bake the brownie mix first or do you just leave it raw & work with it.