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Fudgy Chocolate Brownies

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 40 - 50 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