Fudge Brownies — Daughter Jean

A delicious, simple, chocolaty, fudgy brownie is simply perfection. My husband and I had a very diy wedding so, of course, I made a large tray of brownies. My brother was all about the brownies at the wedding. I recall him saying “These brownies fye.” Fye as in fire. For those that do not know, fye is defined in urban dictionary as “really good.” The ultimate compliment for a brownie in a world full of brownie options and recipes.

I have experienced the bland, dry, super sweet but not chocolaty brownies that make you frown. They leave you confused and you’re wondering “Why would someone do this to me?” because those calories could have been consumed in a more enjoyable way. Well this recipe is not one that upsets you. It puts a smile on your face and your taste buds dance. You may dance as well. Your taste buds even sing so it may not be a good idea to eat them in the library. Yes. They are that good. The recipe is simple, fast, and super delicious. You are left with crackly top, fudgy brownies that are not overly sweet that fulfill your chocolate craving.

Ingredients

Bittersweet Chocolate (around 70%) - The recipe calls for bittersweet chocolate which is around 70%. However, you can adjust it for your own palate. You can use semi-sweet chocolate and you would have a sweeter product. I have even used unsweetened chocolate with this exact recipe and they were great; just not as sweet.

Butter (vegan or dairy) or Oil (neutral tasting oil such as canola or grapeseed)

Sugar

Dark Brown Sugar, packed

Eggs

Vanilla Extract

Salt

All-Purpose Flour

Cocoa Powder, Unsweetened

Optional Inclusions: 1 cup Chocolate Chips or 1 cup Walnuts

Fudge Brownies

Yield: 16 squares - 9x9 pan/24 squares - 9x13 pan

4 ozs bittersweet chocolate (around 70%)

1 cup (8 ozs / 2 sticks) butter (vegan or dairy) or oil (neutral tasting oil such as canola or grapeseed)

1 3/4 cup granulated sugar

1/2 cup dark brown sugar, packed

4 large eggs

2 tbsps vanilla extract

1 tsp salt

1 cup all purpose flour

1 cup cocoa powder, unsweetened

Preheat oven to 350 °F. Lightly grease a 9x9 or 9x13 baking pan and line with parchment paper.

In a medium size sauce pot, add the bittersweet chocolate and butter. Heat over low heat until the chocolate is melted and the butter (vegan or dairy) is melted.

Stir in the granulated sugar, brown sugar, eggs, and vanilla into the cooled melted butter and chocolate mixture(cooled). Stir well to combine.

Add the flour, cocoa powder, and salt to the mixture. Mix just until completely incorporated into the mixture and the dry ingredients have been hydrated. You just want to ensure that all of the dry ingredients get wet. Do not over mix.

Bake for 25 to 30 minutes. Do not over bake. All ovens cook differently. Check for doneness with a toothpick or fork. It should be covered with moist crumbs.

Allow the brownies to cool before cutting into squares. You can also eat them while they are warm (Not hot! They will burn your mouth.) like we do sometimes because they are also extremely delicious while warm as well. Enjoy!