Fudgy Chocolate Brownies

For the past year I've been trying to make the "perfect" brownie.  Having said that, I think everyone has their own idea of what the perfect brownie is.

I like fudgy and rich brownies...not the cakey kind.


In my pursuit for the perfect brownie

I've grated chocolate, melted chocolate, used a couple of different cocoa powders, used only room temperature ingredients, I even made brownies in an iron skillet (twice) and so and so forth.

I've also tried several of the "best brownie" recipes that are floating around the internet. They may be some one's best but they weren't mine.

Finally I just started throwing things in a bowl to see what I'd get. At this point I'd made so many brownies (close to 3 dozen), I had a good feel for what I was doing.

After countless attempts

it finally paid off!

I've found my "perfect" brownie!!

Let's Get Started:

Fudgy Chocolate Brownies

8 ounces dark chocolate baking bar

I recommend at least 60% cacao

14 Tablespoons of butter

1 cup AP flour

1 1/2 cup white sugar

Give the sugar a few spins in a food processor

4 eggs-slightly beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees F

Grease 8 x 8 pan for thick brownies or 9 x 13 for thinner brownies

In a medium saucepan melt chocolate and butter over lowest heat.

I put my sugar in a food processor and grind it for about 30 seconds.  It's a trick I learned while making the 3 dozen plus different brownie recipes I've tried!

Once chocolate and butter are melted remove from heat and whisk in sugar until well incorporated.

Stir in flour, mix well.  Stir in beaten eggs, add vanilla.

Pour into prepared pan.

Bake for 35-55 minutes or until inserted toothpick or knife comes out clean.  Baking time will depend on the use of 8 x8 pan for thick brownies or 9 x 13 pan for thin brownies.

Print Recipe Here