Super Fudgy Brownies
An easy recipe for moist, delicious, and 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 8x8 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.
