These butter-based fudge brownies come together in just a few minutes and are gooey on the center with a delicious crackly crust.
- ½ cup salted butter
- 8 ounces baking chocolate (I like a mix of dark chocolate and milk chocolate)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 350F. Prepare a 9×9 baking dish with cooking spray and/or parchment paper.
- In a small pot, melt the butter over medium-low heat. Break the baking chocolate into chunks and stir it into the butter until melted. Turn the heat off and remove the pot from the heat.
- Let the chocolate mixture sit for about 2 minutes to cool slightly, then stir in the sugars, vanilla, flour, cocoa powder, and salt.
- Quickly stir in the eggs one at a time so the eggs incorporate into the chocolate mixture and don’t scramble.
- Stir in the chocolate chips.
- Spread the batter into the prepared baking dish and bake the brownies for 32-35 minutes. I go lower on the time for extra chewy brownies in the middle. The center of the brownies should be soft and the edges just pulling away from the sides of the pan.
- Let the brownies cool in the pan for at least ten minutes before slicing and serving. YUM.
· I’ve made this with fancy chocolate bars before and it was…not gross. At all.
· Chocolate depends on your preference – a mix of super dark and milk chocolate is nice and balanced, but these can be really rich with all dark chocolate, or milder with milk or semisweet chocolate. Change it up each time!
· I cut these super teeny because they are so rich, but feel free to make larger brownies if that’s what your heart calls out for!
Recipe adapted from Sally’s Baking Addiction.
Keywords: brownies, fudge brownies, dessert, baking, chocolate