Updated: Jul 5, 2021
Is there any greater, soul gratifying comfort food than warm chocolate brownies? Delicious, decadent and better than the box! Easy to but together, one bowl and packs a triple chocolate punch! The recipe calls for cocoa powder, melted chocolate and chocolate chunks, easily adaptable to any other filling or add in.
Chocolate Fudge Brownies
1 cup (two sticks) butter, melted
2 oz semi-sweet chocolate bar, chopped
1 ½ cups granulated sugar
½ cup light brown sugar
1 tsp kosher or sea salt
3 large eggs
1 ¼ cup all-purpose flour
¾ cups unsweetened cocoa powder (I use a blend of 50% unsweetened cocoa powder and 50% Dutch processed cocoa powder)
2 tsp vanilla extract
4 oz of chopped semi-sweet chocolate or chocolate chips (about a ½ cup)
Optional: ½ cup chopped walnut or pecans
Preheat oven to 350 degrees.
Prepare a 9x13 baking pan or quarter aluminum rimmed sheet pan by lining it with parchment paper or aluminum foil and non-stick baking spray.
In a small sauce pot melt your butter over low heat until starting to simmer. Remove from heat. Add 2 oz chopped semi-sweet chocolate to hot butter and let sit.
In a medium sized bowl, mix sugar, salt and eggs until smooth. Add flour and cocoa powder and combine, batter will be thick. Add cooled butter and melted chocolate to the brownie mixture then add vanilla extract and mix by hand with a spatula or whisk. Once brownie mixture is smooth, fold in reserved chopped chocolate or chips. You can add chopped nuts at this point as well.
Spread brownie mixture into prepared baking dish and bake for approximately 25-30 minutes or until the top of the brownies have developed a sheen and begun to crack around edges. Remove from heat and cool. These brownies get better after cooling and sitting for a while. The longer it sits, the better it is. Brownies can also be frozen for later consumption. Just wrap tight in plastic wrap and store for up to three weeks.
~Makes 12 large or 24 small brownies
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