I ate one brownie today instead of the entire pan. Pretty sure I am a life coach now.
Seriously though these Fudge Brownies were a pain in the butt for me to nail down just right. It actually took me four tries. That’s the life of a baker though…many screw ups and then finally you get it right.
If you like your brownies more on the fudgy side and not the cakey side then you should give these brownies a try. They are super fudgy in the middle with a nice crackly top.
How To Make Fudgy Brownies
First, gather all your ingredients.
- 6 tablespoons European-style butter, such as Plugra
- 1 cup of granulated sugar
- 1/4 teaspoon fine sea salt
- 6 ounces bittersweet chocolate, chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- Non-stick cooking spray
- Parchment paper
Next, preheat oven to 350°F degrees. Generously spray the bottom and sides of an 8-inch square pan with non-stick cooking spray and line the pan with two strips of parchment paper that fit the pan both vertically and horizontally, leaving a 2-inch overhand on all sides.
In a small bowl, combine the sugar and salt. Set aside.
In a medium microwave-safe bowl, microwave the butter and chocolate on high for 2 to 3 minutes, stopping every 45 seconds to stir until melted and smooth. Stir in the sugar mixture until blended.
Whisk in the eggs one at a time until fully incorporated, then whisk in the flour and vanilla until the mixture is smooth and glossy.
Pour batter into the prepared pan and bake until the top is set and slightly shiny (the brownies should not spring back when pressed), 25 to 30 minutes (I had to cook mine for at least 30 minutes).
Transfer the pan to a wire rack, cool completely, and cut into 16 equal-sized squares.
Tips & Tricks
- A quick tip is to use a good quality chocolate. Trust me, it will make your baked goods taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
- The French-style creamery butter, such as Plugra, which has a higher butterfat content and less water is great for for dense, rich recipes like this Fudgy Brownie recipe and the Snickerdoodle cookie recipe.
- I love using the Wilton Ultra Bake Professional 9 Nonstick Square Cake Pan. I feel like Wilton makes great pans that do not rust.
- My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
- For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
- Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
- Costco, Target, & Amazon are my favorite stores to shop at!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Fudgy Brownies
- March 13, 2019
- 16
- 45 min
- Print this
Ingredients
- 6 tablespoons European-style butter, such as Plugra
- 1 cup of granulated sugar
- 1/4 teaspoon fine sea salt
- 6 ounces bittersweet chocolate, chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- Non-stick cooking spray
- Parchment Paper
Directions
- Step 1
- Preheat oven to 350°F degrees. Generously spray the bottom and sides of an 8-inch square pan with non-stick cooking spray and line the pan with two strips of parchment paper that fit the pan both vertically and horizontally, leaving a 2-inch overhand on all sides.
- Step 2
- In a small bowl, combine the sugar and salt. Set aside.
- Step 3
- In a medium microwave-safe bowl, microwave the butter and chocolate on high for 2 to 3 minutes, stopping every 45 seconds to stir until melted and smooth. Stir in the sugar mixture until blended.
- Step 4
- Whisk in the eggs one at a time until fully incorporated, then whisk in the flour and vanilla until the mixture is smooth and glossy.
- Step 5
- Pour batter into the prepared pan and bake until the top is set and slightly shiny (the brownies should not spring back when pressed), 25 to 30 minutes (I had to cook mine for at least 30 minutes).
- Step 6
- Transfer the pan to a wire rack, cool completely, and cut into 16 equal-sized squares.
