Fudge brownies so soft, so gooey – soo good that you won’t be able to have only one piece. And you’ll definitely stir up more than one batch as well!
Although I love to bake (like crazy) I feel like I have neglected these little dark squares of sweetness – aka brownies!
I wonder if that has to do with my first attempt at brownie baking that turned into a total disaster. We had just moved to Canada from Germany and I wasn’t familiar with the concept of taking out baked goods from the oven when they are still gooey and look underbaked. (Needless to say most German cakes would be considered on the dry side by most North American palates).
So since I thought my brownies were still raw I baked them for another 10 minutes, them another 10 and yet still 5 more. I thought they were done, since there was no gooeyness anymore. However, by the time they had cooled there was no way of cutting that brown, hard brick into squares. All it was good for was breaking teeth.
For a long time I didn’t try making brownies at all until I discovered the Zucchini Brownie recipe. I mainly used that recipe when my mom’s zucchini crop was way too abundant again and we tried to incorporate zucchini into breakfast, lunch, dinner and dessert. JK …on the breakfast part.
Then I came across Jodi’s “World’s Greatest Fudge Brownie Recipe“. This is a bold claim but here was no doubt in my mind that they had to be good. Jodi is even selling aprons with the brownie recipe printed on them on her blog. So I had to give them a try.
I was not disappointed. Not at all!
The brownies have this perfect crackly, crisp top but are incredibly soft, gooey and moist on the inside. They even stay super moist for days after (however, no batch has ever lasted longer than 3 days around here).
I added some chocolate dipped pretzels into the batter for a little sweet & salty flavor experience. Toasted nuts or chocolate chips (or just plain) work really well too though.
I believe the difference between this and other brownie recipes is the use of unsweetened chocolate. Don’t get me wrong, these brownies are definitely sweet but it is just the right level of sweetness.
Even my chocolate-disliking mother-in-law who usually passes up any brownies or chocolate cake loves these. Now that really speaks volumes!
Aside from tasting amazing, these brownies are also super easy to make. If you use a big bowl or pan to melt the chocolate and butter in, this could totally be a one-bowl no mixer recipe. Just a wooden spoon suffices to stir up this deliciousness.
- 4 ounces chopped unsweetened chocolate
- ¾ cup unsalted butter
- 2 cups sugar
- 2½ teaspoons real vanilla
- 3 lightly beaten eggs
- 1 cup flour
- 1½ teaspoons salt
- 1 tablespoon instant espresso powder/coffee granules (optional)
- 1 cup pretzel bits, lightly toasted nuts or chocolate chips (optional)
- Preheat oven to 350 F. Grease and line a 9x13-inch baking pan (or 9x9-inch for thicker brownies).
- Melt together unsweetened chocolate and butter. I do it on the stove top but you can also use the microwave.
- Stir in sugar, vanilla, eggs, salt, optional coffee/espresso powder, and flour. Stir after each addition.
- Lastly, stir in optional pretzel bits, nuts or chocolate chips.
- Pour batter into prepared pan and bake for 30-35 minutes until the center is just set.
- Cool before cutting into squares. Store in an air-tight container.
I had no patience to make a frosting or glaze for the brownies and really didn’t think they needed any. If you prefer icing on your brownies, why not try the frosting recipe I used for my Zucchini Brownies.
Let me know how it turns out 🙂