My Darling Cookies, I have worked tirelessly to create the BEST brownies in this life. Of course I’m biased! So, you’re just going to have to make them for yourself to see that I am NOT lying! I had to go back to every thing I learned in my Science classes in high school to develop this recipe. I wanted the perfect amount of every ingredient to make chewy and fudgy brownies that aren’t too sweet and have those nice crackly, shiny tops. The Good Lord came through as usual! This recipe is the ONLY brownie recipe you’ll need from here on out.
Brownie recipes tend to be so complicated. I tried to make this one painless. I even used inexpensive chocolate. A giant Hersey bar! Can’t go wrong with a classic. If you can’t find a huge 8 oz bar, just use two 4.4 oz bars. Or, go with your favorite chocolate. Chocolate chips will work as well.
I use granulated sugar as well as dark brown sugar. I chose dark brown sugar, because of the depth of flavor. There’s more molasses in dark brown sugar than light brown. But, it will still work if you don’t want to make another store run.
The key to achieving ooey gooey fudgy brownies with the perfect chewiness is to beat the hell out of the eggs and sugar! I mean, whip it good! You’ll know you’ve whipped it enough when the batter thickens slightly. Do a good stretch before grabbing the whisk!
I’m a self-rising flour kind of gal. But, not for this recipe. We need all purpose flour, because we don’t want cake like brownies. Self rising flour contains baking powder which works for cake brownies, but not chewy brownies. All the lift we need will come from the eggs and the amount of air we incorporate into the batter by whisking it vigorously with the sugars.
DO NOT OVER MIX THIS BATTER! Once you sift in the flour and cocoa powder, just fold it into the mix with a spatula. Ditch the whisk! We don’t want to over work the batter and stiffen the brownies.
Here’s where we secure those chocolaty pockets of goodness. Fold in those chopped up chocolates. When our brownies bakes, the chocolate will melt making your first bite of these brownies pure heaven!
After baking the brownies will jiggle ever so slightly in the middle when you shake the pan. The edges will have set and you’ll know they are ready to go. Just allow them to cool in the pan for 20 minutes before removing and slicing. Rinse your knife in hot water and pat dry in between cuts to make clean slices. Enjoy!
The BEST Fudgy Brownies Recipe Ever!
- 1 1/2 sticks unsalted butter melted
- 8 ounces good quality chocolate chopped
- 3/4 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 2 eggs
- 1 TBS pure vanilla extract
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp salt
Preheat oven to 350 F
Spray an 9×9 baking pan with non-stick cooking spray and line it with parchment paper
Place 4 oz of the chocolate in a small bowl
Melt the butter in the microwave and pour it over the chocolate
Stir until the chocolate melts; set aside to cool
In a mixing bowl combine the sugars, eggs, vanilla extract and salt; whisk vigorously for 2-3 mins
Whisk in the chocolate/butter mixture
Sift in the flour and cocoa powder
Fold it in just until combined; don’t over mix
Fold in the rest of the chopped chocolate
Pour the mixture into the baking pan and spread it out evenly
Bake for 30-35 minutes
Allow the brownies to cool for 20 mins before cutting
*I use a large chocolate bar. Chocolate chips are fine as well.