I love fudge-y brownies. When I was pregnant with my oldest I would literally eat them by the pan full, which my husband found pretty disturbing (good thing the Navy made up something called ‘Underway’ so he didn’t have to witness the pan-o-brownie destruction on a daily basis). Surprise Surprise, my oldest also loves brownies.
It’s hard to replicate the fudgeness you can achieve from a box of brownies (at least for me…they always turn out too cake-y or too flat), but this recipe…these are better than a box. The recipe also makes enough to feed a small Navy. We had so many that not only did my husband bring more than enough into work, I still had a ton here (I cut them in 1.5 inch x 1.5 inch portion sizes…so I’m sure many needed to eat more than one).
Better than boxed Fudge Brownies
Adapted from King Arthur Flour
1 cup (2 sticks) SALTED butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1/2 tsp salt
1 tsp baking powder
1 T Vanilla extract
4 large eggs
1 1/2 cups AP Flour
2 cups (1 12-0z bag) semi sweet chocolate chips (or Dark Chocolate)
Preheat to 350 degrees F. Grease 9 x 13 inch pan with cooking spray.
In a saucepan over low heat melt butter. Once butter is melted add sugar and stir until it’s hot and ‘shiny’ looking. Transfer to mixing bowl. Stir in the cocoa, salt, baking powder and vanilla. Add eggs, beat until smooth. Add flour. Fold in the chocolate chips. Pour batter into baking pan and bake for 28 to 30 minutes.
The recipe says to let them cool completely, but really…who does that?
Mmmmm…warm brownies and milk…