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Fudgy Brownies

Fudgy Brownies

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This recipe uses a whole lot of chocolate and makes a large tray of brownies, perfect for entertaining. Not expecting a crowd? Halve the quantities and bake in an 8x8" pan.


  • Nonstick vegetable oil spray
  • ½ cup unsweetened cocoa powder
  • 12 ounces semisweet chocolate wafers (disks, pistoles, fèves), or chopped chocolate
  • 1½ cups (3 sticks) unsalted butter, cut into pieces
  • 1 cup (packed) dark brown sugar
  • 2 tablespoons vanilla extract
  • 2 pints vanilla ice cream
  • Whipped cream, maraschino cherries, sprinkles, crushed Oreos, or other toppings (for serving; optional)

Recipe Preparation

  • Preheat oven to 400°. Line a 13x9" baking pan, preferably metal, with foil, pressing firmly into corners and smoothing creases. Lightly coat with nonstick spray; set aside. Whisk flour, cocoa, and salt in a medium bowl (if cocoa powder is very lumpy, sift mixture).

  • Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until melted and mixture is smooth. Remove from heat. Whisk eggs, both sugars, and vanilla in another medium bowl until smooth, then whisk into chocolate mixture. For a shiny, crackly top, whisk mixture an additional 10 seconds. Add dry ingredients and whisk just until flour disappears and mixture is smooth and glossy. Scrape into prepared pan and smooth top.

  • Place pan in the oven and reduce oven temperature to 350°. Bake brownies until lightly puffed in the center and a tester inserted into the center comes out greasy but mostly clean with only a few crumbs attached, 25–30 minutes. Let cool.

  • Invert pan onto a wire rack, remove foil, then invert onto a cutting board right side up. Cut into squares and serve topped with scoops of ice cream and desired toppings.

  • Do Ahead: Brownies can be baked 2 days ahead. Store tightly covered at room temperature.

Reviews SectionWhat a fabulous recipe! I'd had a hankering all day for brownies, and these were some of the only ones I could find that didn't call for unsweetened baker's chocolate (like, for real, who casually keeps that on hand). Glossy top, deep chocolate flavor, definitely rich and decadent, but not overly sweet.In terms of salt, I read the reviews below and adjusted accordingly. I know the BA test kitchen uses Diamond Crystal Kosher Salt. Diamond has a reputation for being less salty than other brands which is why a lot of chefs like it, but it can be challenging to find in places outside of the northeast. I had Morton Kosher on hand, used just 1 teaspoon, and found the brownies to be appropriately seasoned without going so far as to be 'salty'.Also, I used the microwave to melt the chocolate and butter, rather than doing a double boiler. Cut the butter into tablespoon pieces, toss with your chocolate (I had chips, which made this easier), and microwave in 30-second intervals, stirring between each cycle until everything melts together. One less pot to fuss with.Great recipe, lovely fudgy brownies. I agree with RubenPoelman that the brownies came out a bit salty. It might be because the recipe is includes a lot of sweet toppings. It makes sense that the saltiness would nicely counterbalance the sweetness. I made the brownies to eat as is, without the icecream, so next time, I will use less salt.ElineChantalThe Netherlands04/29/20So good !! Very nice and fudgey. Not too sweet and with a hint of salt that I love. I didn't have a big enough baking pan so I had to cook them a bit longer, but I intend on getting a new appropriately-sized baking pan just for these brownies because they are just that good and I can't wait to bake them again. (thank you claire!)I prefer brownies more fudgy than cakey- and these definitely fall on the fudgy side of the scale! Amazingly chocolatey and a hint of salt. I added pecans as well. Delicious! These will now be my go-to brownies.I think I messed up somehow.. the brownies were really undercooked at the 30 minute mark and I ended up cooking them for 45 or so minutes, and they are REALLY salty, I substituted the Kosher salt with keltic seasalt so maybe thats where it went wrong😬 Otherwise the consistency is really fudgy and I love the flavour of these brownies, they just came out really salty somehowrubenpoelmanThe Netherlands04/16/20CLAIRE! Yes!These are thicc. These are fudgy. These are perfect.When halving, I round up to three large eggs. I always use brown sugar only (sub for white) and bake in buttered, glazed stoneware.Eat with a fork, out of the pan, with milk or coffee. It’ll change your life.This brownies were perfect!!! Fudgy, dense and delicious!! Throughly enjoyed with vainilla ice cream.DELICIOUS! Good work Claire<3 It’s a fav.This is an AMAZING brownie recipe. Everything you want in a brownie. Fudgy, amazing chocolate flavor, thin crackly top, seriously you can’t (and should not) ask for more.Favorite new brownie recipe!Made these for a coworker's birthday and they were an absolute hit. Perfectly fudgy. I didn't have enough dark brown sugar so I supplemented with a little molasses and upped the white sugar a bit. I also replaced the semi-sweet with dark chocolate. Not too sweet and perfectly decadent.I messed up... I completely forgot the butter. Taste was a little lacking but that could’ve been because of the lack of butter... I’m gonna lay off baking for a while now 😂Well, what can I say? These brownies were amazing! As a 17 year old these brownies were pretty easy and fuss free to make and were done start to finish in under an hour. In addition to the recipe I added 1/2tsp baking powder which made them just a little cakey which was perfect as they went a little fudgy when eaten warm. I will deffo be using this recipe again and would 10/10 reccomend! ps. a slice broken up into a bowl of chopped strawberries tastes amazing 😍🍓🍫Liv.MidCheshire, England01/05/19

Watch the video: BEST Brownies Recipe - Fudgy Brownies (May 2022).


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