I feel like I’m drawing a line in the sand here with this post. On one side is the fudgy brownie gang. On the other is the cakey brownie posse. Don’t get me wrong, if the choice were no brownies or cakey brownies, I think we all know I’m going for those cakey brownies. But if I truly have my pick, I choose fudgy every time.
I especially like them straight from the oven, before you’re technically supposed to cut them. And you end up with this mangled mess of chocolate on your plate, but it’s okay because you just plop a scoop of vanilla ice cream on top and for a few minutes everything is right in the world.
Am I weird? You have to let me know if you do that too so I don’t feel like an outcast.
Anyway, let me get to the point. After making the same delicious brownie recipe for years, I decided it was time for a change. I wanted something ultra fudgy. After consulting my good friend google and making a few tweaks to the recipe, I feel like I’m prepared to declare these the best fudgy brownies I’ve ever had.
I can’t keep my face out of the pan. I just keep cutting little pieces off and popping them in my mouth, because as you know, food doesn’t count if you eat it standing up at the kitchen counter. That’s a true fact and I don’t care what science says about it.
So you want to know how to get these super fudgy brownies for yourself? Cool! Because I want to tell you.
- 2 sticks of butter (1 cup), melted
- 1 cup of unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 tbs vanilla extract
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees and grease a 9×13 baking dish. Set aside.
- In a mixing bowl combine melted butter and cocoa powder. Mix in your sugars until well combined.
- Add the eggs and mix until they’re all well incorporated. Stir in vanilla extract.
- Add flour, baking soda, and salt and mix just until everything is combined. Stir in chocolate chips.
- Pour the batter into the greased baking dish, and spread out evenly. Bake for 40-50 minutes, until the center is set.
That’s it! I kind of threw some baking convention out the window. I didn’t beat the eggs in one at a time. I didn’t sift my dry ingredients. And they still came out perfect.