Super Fudgy Brownies
Cooking Math: Chocolate & Chocolate = Super Fudgy Brownies
The first thing I ever learned to bake were brownies from a box. I mixed the powder together with water, eggs, and oil, straining my super weak, skinny arms with endless stirring. Then I spread the batter out in the same 8×8 pan I am using today and anxiously awaited the outcome. My family liked them. I liked them. But that is probably only because I hadn’t discovered the heaven that is homemade brownies with TWO BARS of melted chocolate AND chocolate chips. Moist, delicious, and chocolatey, these super fudgy brownies are…SUPER FUDGY.
Super Fudgy Brownies are also Super Moist
My plan was to come up with a brownie recipe that would hold up in homemade no churn ice cream. I figured that a cakey brownie would fall apart when I stirred it together. I wanted something rich and moist that I could cut into tiny cubes. They had to look and taste like a brownie – but in ice cream. These are perfect for the task!
Almost as Easy as the Boxed Mix – but WAY Better
The mix is super simple – like maybe not boxed mix simple, but almost. I started off by melting ½ cup of butter with two, four ounce bars of semi-sweet chocolate. I really like Ghirardelli because the chocolate is good quality, but not a fortune. While that cooled off a little, I mixed up granulated sugar, brown sugar, eggs, and vanilla. The vanilla is some ridiculous brand that tastes great, but is priced like perfume. It does provide the flavor, though, so this isn’t the time to be cheap. After that, the melted chocolate goes in, followed by the flour. Mix, mix, mix. What? You want more chocolate? Add some chocolate chips! So simple.
No One Likes a Cake that Sticks to the Pan
Make sure you prepare your pan properly so nothing gets stuck, as I learned from many a childhood baking mishap. In this case, lining the pan with non-stick aluminum foil worked great. You can also use regular foil and give it a really light spritz of non-stick cooking spray. Leave some overlap on the outside of the pan so you can lift them out.
Super Fudgy Brownies: The Possibilities are Delicious!
The result is a moist, chewy, fudgy brownie that is great on its own or in ice cream. You could also top it with ice cream. How about using two brownies as a sandwich for some ice cream? The possibilities are all delicious!
Super Fudgy Brownies
Ingredients
- 1/2 cup butter
- 8 oz semisweet chocolate
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line an 8×8 inch baking pan with aluminum foil, letting some overlap the sides. I used no stick foil. If you don't have that, spray the foil very lightly with nonstick cooking spray.
- Chop the chocolate into small pieces and place it in a heatproof bowl.
- Cut the butter into pieces about 1 tbsp size and add it to the bowl with the chocolate.
- Microwave the butter and chocolate starting with 20 second increments. Stir and then repeat in 20 second increments until the butter and chocolate are completely melted.
- Set aside the butter and chocolate to cool for a few minutes (3-4).
- In the bowl of a mixer fitted with the paddle attachment, combine the granulated and brown sugar. You can use a handheld mixture or a spoon if you don't have a stand mixer.
- Add the eggs one at a time, mixing on low.
- Add the vanilla and mix to combine.
- Add the flour and mix to combine. Scrape down the sides and up from the bottom with a spatula to be sure everything gets mixed in.
- Add the melted chocolate and butter mixture and mix until combined. Again, make sure you scrape with the spatula.
- Add the chocolate chips and mix with a spoon or spatula. I do not add the chocolate chips if I am using the brownies for my no churn ice cream.
- Spread the batter in the prepared pan making sure it is even.
- Bake for about 35 minutes or until a wooden skewer or toothpick inserted into the center comes out clean. I do begin to check for doneness at about 30 minutes since ovens can be unpredictable.
- Let the brownies cool in the pan for at least fifteen minutes, then remove them using the foil overlap.
- Allow to cool completely before cutting.
