Super Fudgy Brownies

want one?

For you chocolate lovers out there who don’t have TONS of time- make this recipe!

I’m not a huge fan of chocolate- isn’t that sad? But every now and then I like to indulge. I had some friends over on friday and let Casey decide what we all should have for dessert since he is the sweet tooth of the family.

BROWNIES! with vanilla ice cream and caramel sauce!

I totally thought that I had a box of Brownie mix from Trader Joes in my cupboard. A mom neeeeeeeds to make shortcuts! To my dismay, our overstuffed pantry had no such item! Schnitzle!

I dug up one of my old Everyday Food issue that had brownies on the cover. Fortunately their recipe called for everything I DID have.

Talk about serendipity!!!

They were really good! I caught myself *sampling* pieces for a few days after I had my friends over and I FINALLY had to put those brownies to rest! This is why I try not to bake often! I really cannot be trusted with baked goods on my kitchen island.

chocolate & butter

time to put three eggs in

mixing dry with wet

nuts for nuts

who would like some?

Fudgy Brownies

Recipe: Everyday Food

Ingredients:

-½ cup (1 stick) unsalted butter, plus more for parchment
-8 ounces semisweet chocolate, chopped
-1/4 cup cocoa powder
-1/2 teaspoon baking powder
-1 ¼ cups sugar
-1/2 teaspoon salt
-3 large eggs
-1 cup all-purpose flour (spooned and leveled)
-1 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350°. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.

2. Mix flour, salt, cocoa powder & baking powder together in a bowl. Set aside.

3. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.

4. Whisk in sugar until smooth; whisk in eggs. Gently whisk in flour mixture until smooth (do not overmix). Fold in nuts, if using.

5. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.

6. Use parchment paper to lift from pan; peel off and discard. Cut into squares.

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9 Comments

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  • February 5, 2009

    I love chocolate. I love nuts. I love cake-y things. Why can’t I love brownies? I’m a freak of nature. Sigh… these look fabulous.

    Cheers,

    *Heather*
    http://squirrelbread.wordpress.com

  • madge
    February 5, 2009

    hi tracy! i sent a short thank u note to your email, for the advice on the ‘flat oatmeal cookies’ but it bounced back! anyway, thanks again, i was able to make a better batch recently. you’re right, the culprit was indeed the butter. so, well, what can i say…i also have all the ingredients in my cupboard. yay! happy fudgy brownie to me! :p

    • February 10, 2009

      oh madge! soo glad it worked out! I’ve totally been there before!

  • Kat
    February 10, 2009

    You have an amazing website!! Your pictures are beautiful, and the food you make looks like it’s out of a magazine (everytime I cook or bake it never looks anything like the pictures)! I’ll continue reading quietly, but I just wanted to pop in and say well done! Your husband and son are two very lucky people =)

    • February 10, 2009

      thank you for your kind words, Kat! Thank you for stopping by! That made my day!

  • Sunny
    September 20, 2010

    I always have trouble with melting chocolate. Either I do it over a double-boiler and it comes out nice but too thick OR I microwave it & risk it smelling burnt. I want to somehow make it less thick, but I’ve tried adding butter before and it just becomes a big unworkable clump–any tips/suggestions? I typically use the Nestle chocolate chips (because I’m too cheap to buy the real stuff) lol :P

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