Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Fudgy Chocolate Brownies Tested Recipe

Printer Friendly Page

Fudgy Chocolate Brownies Recipe

These Fudgy Chocolate Brownies use a whooping pound and a half of chocolate which makes an amazing brownie. They are rich and oh so chocolately, with a dense, almost fudge-like texture. Although this recipe does not call for nuts, if you want a little crunch then fold in one cup of chopped walnuts, pecans, or hazelnuts. Or another idea would be to add one cup of dark or white chocolate chips. These brownies are sure to disappear quickly.  

This Fudgy Chocolate Brownie recipe makes a 9 x 13 inch (23 x 33 cm) pan of brownies which is perfect for large gatherings. If you would like to make a smaller batch, simply half the recipe and bake the brownies in an 8 x 8 inch (20 x 20 cm) pan for about 30-35 minutes. Now, these brownies are easy to prepare and no mixer is needed, just two bowls. In one bowl melt the chocolate and butter, and in the other bowl whisk together the sugar and eggs. Then stir the melted chocolate and butter mixture into the sugar and egg mixture and fold in the dry ingredients. That is it. The brownies are baked in a moderate oven until a toothpick inserted in the center comes out with a few moist crumbs. Do not over bake or the brownies will be too dry. Under baking is better than over baking with these brownies. I love how the top crust of the brownies will be dry and cracked, but underneath the brownies will be moist and fudgy. The day the brownies are baked, the chocolate flavor will be quite sharp. I much prefer them after a day or two in the refrigerator when the chocolate flavor has mellowed and their texture is dense and  almost fudge-like. These Fudgy Chocolate Brownies can be stored in the refrigerator for several days or they can be frozen.

When choosing a chocolate, always pick one that you enjoy eating out-of-hand. A good quality chocolate has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and a wonderful 'snap' when you break it into pieces. Although this recipe does not call for nuts, you could add a cup if you like. Toasted and chopped walnuts, pecans, or hazelnuts are excellent choices and you could even add chunks or chips of dark or white chocolate.

Related Recipes You May Like

Black Forest Trifles

Brownies, Chocolate Mint

Brownies, Chocolate

Raspberry Brownies

Brownies, Katharine Hepburn

Brownies, Cream Cheese

Fudgy Chocolate Brownies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with a nonstick cooking spray) a 9 x 13 inch (23 x 33 cm) pan. Then line the pan with parchment paper.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and set aside. 

Meanwhile, in a large bowl whisk (can use a hand mixer) together the eggs and sugar. Fold in the melted chocolate mixture and vanilla extract.

Whisk together the flour, baking powder, and salt and then fold into the chocolate and sugar mixture until well combined.

Pour into the prepared pan and bake for about 35 - 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. Store leftovers in the refrigerator. These freeze very well.

Makes about 32 brownies.

Note: If you would like to make a smaller batch, simply half the recipe and bake the brownies in an 8 x 8 inch (20 x 20 cm) pan for about 30-35 minutes.

Fudgy Chocolate Brownies:

1 1/2 pounds (680 grams) semisweet or bittersweet chocolate chopped

1 cup (2 sticks) (226 grams) unsalted butter, cut into pieces

6 large eggs

2 cups (400 grams) granulated white sugar

1 tablespoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

 

 

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC