These easy fudge brownies are made in one pot, come together quickly, and include three types of chocolate. Three!
- ½ cups Salted butter
- 8 ounces, weight Baking chocolate (I like a mix of dark and milk chocolate)
- ¾ cups Granulated sugar
- ¼ cups Packaged brown sugar
- 1 teaspoon Vanilla extract
- ½ cups Plus 2 tablespoons all-purpose flour
- 2 tablespoons Cocoa powder
- ¼ teaspoons salt
- 3 whole large eggs
- 1 cup Chocolate chips
Preheat the oven to 350ºF. Prepare a 9×9 baking dish with cooking spray and/or parchment paper.
In a small saucepan, melt the butter over medium-low heat. Break the chocolate into pieces and mix it with the butter until it is melted. Turn off the heat and remove the pan from the heat.
Allow the chocolate mixture to sit for about 2 minutes to cool slightly, then stir in the sugars, vanilla, flour, cocoa powder and salt. Quickly stir in the eggs one at a time so they incorporate into the chocolate mixture and don’t scramble. Add the chocolate chips.
Spread batter into prepared baking dish and bake brownies for 32-35 minutes. I lower the time for fluffier brownies in the middle. The center of the brownies should be soft and the edges pull away from the sides of the pan.
Allow brownies to cool in pan for at least 10 minutes before slicing and serving. Yum.
• I’ve done this before with fancy chocolate bars and it wasn’t… gross. At all.
• Chocolate depends on your preferences. A mix of super dark and milk chocolate is nice and balanced, but these can be extra rich with all dark chocolate, or sweeter with milk or semi-sweet chocolate. Change it every time!
• I cut these super small because they are so rich, but feel free to make bigger brownies if that’s what your heart cries out for!
• Recipe adapted from Sally’s Baking Addiction.