Monday, March 24, 2014

Fudgy Brownies

Would you be interested in my go-to fudgy brownie recipe?  This recipe has become a favorite of family and friends alike.  I made these a few days ago (mainly) for my brothers, though Charlie and I appreciated some of them as well!

Please note, you have two sizing options: you could make this recipe in a cookie sheet (with 1 inch sides) for thin brownies, or you could make this recipe and put it in a 9x13 pan for extra thick, fudgy brownies.  I like to do both. This time I made them in a cookie sheet.

This recipe uses an interesting technique.  You bake the brownies for 15 minutes, remove them from the oven for 15 minutes to sit on the counter, then put back in the oven!  The result is a wonderfully fudgy, box-like-brownie, that is made from scratch.

Warning: these brownies are very, very fudgy.  If you are a cake-like brownie fan, you will not enjoy these brownies. 





Fudgy Brownies


  • 6 ounces unsweetened chocolate (100% cacao), chopped roughly
  •  1 1/2 cups unsalted butter, cut into pieces
  • 3 cups sugar
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt 
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour

Heat the oven to 325°F and make sure there is an oven rack in the middle position. Lightly grease or butter either a 10 by 15 inch cookie sheet, or a 9x13 pan. 

Melt the chocolate with the butter in a large saucepan, stirring occasionally, until smooth. Remove the pan from the heat and whisk in the sugar.  Add the eggs, one at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sprinkle the cocoa over the batter and stir with a whisk until the batter is smooth. Sprinkle the flour over the batter and stir with the whisk in the same manner until the batter is smooth.

Spread the batter evenly in the pan. Bake the cookie sheet for 15 minutes, and the 9x13 pan for 25 minutes.  Now, here comes the strange part: remove the pan from the oven and let the brownies rest 15 minutes at room temperature.  After 15 minutes, return the brownies to the oven and continue to bake them until a wooden tooth pick comes out clean, about 25 minutes for the cookie sheet and about 40 minutes for the 9x13.

Cool the brownies completely in the pan on a rack.  Frost if desired - I like to frost them with chocolate fudge frosting (interested?  I will post the recipe!).  Cut the brownies into serving pieces.

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