Perfect Fudge Brownies

Perfect Fudge Brownies

  • 1/2 cup unsalted butter
  • 1/2 cup semi-sweet or bittersweet chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (preferably Hershey's "Special Dark")
  • 1/2 teaspoon salt
  • 1/2 tablespoon espresso powder
  • 1/2 tablespoon vanilla extract
  • 2 eggs
  • 1/3 cup all-purpose flour

Baker's Note:  For a bigger batch, double the recipe and bake in a 9x13 pan.


Preheat the oven to 325.  Line a square 8x8 baking dish with parchment paper so that the paper hangs over two sides.  Spray with non-stick spray.

Melt the butter in a saucepan over medium low heat.  Stir in the chocolate chips and sugar and stir until melted and smooth; remove from the heat.  Stir in the cocoa powder, salt, espresso powder and vanilla.  Beat in the eggs, one at a time, until well combined, then stir in the flour just until moistened.

Use a spatula to spread the batter evenly into the pan.  Bake for 25-30 minutes; the top will be slightly puffed.

Cool completely on a wire rack before cutting or spreading with frosting.  For easy removal from the pan, lift the parchment paper by the overhang to remove the brownies from the pan, set on a cutting board and cut into squares.


Yields 9-12 brownies


Recipe from Curly Girl Kitchen

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