Brownies

Fudgy brownies

Look no further for your new go-to brownie recipe. This recipe packs on that fudgy, chewy goodness you’ve been looking for.

I am, and always have been a firm believer in the fudgy, gooey brownie and not a fan of the cakey type brownie. This recipe is loaded with chocolate and you can easily add in any sort of chips or nuts you’d like. Butterscotch, peanut butter or peppermint chips all work perfectly in this recipe as well. Calling all chocoholics!!! 

Preheat the oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving extra to overhang on all sides(this makes removing it from the pan a breeze). Melt butter and bitter/semi-sweet chocolate in a double boiler or glass or metal bowl set over a pot of simmering water, stirring until smooth. I use a medium size glass bowl, so its big enough to use afterwards to mix all the ingredients (no need for a second bowl). 

Remove from heat and whisk in both sugars. Whisk in eggs, 1 at a time, until smooth. Whisk in cocoa and salt until smooth. Fold in flour until combined then add chocolate chips. Add nuts if desired. Pour batter into paper lined pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, around 37 minutes. Let cool in the pan for 15 minutes. Lift brownies from the pan using the edges of the paper. Transfer to a wire rack and let cool for another 5-10 minutes then remove paper. Let cool completely. Cut into desired sized squares. Brownies can be stored at room temp for up to 3 days. Enjoy!

If you trim the edges like I did in the picture, keep all those crunchy end pieces and store in an airtight container. They’re delicious on their own as a snack or mixed into your favorite ice cream.