Homemade Fudgy Brownies
These brownies are anything but cake-style. They're the perfect mix of chocolate and nuts to create a delicious fudgy treat!
Servings: 12 brownies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- 4 oz bittersweet chocolate
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 2 tbsp Dutch-process cocoa powder
- 1 tsp espresso powder
- ½ tsp kosher salt
- 2 large eggs
- 1 ½ tsp vanilla extract
- 4 oz semi-sweet chocolate roughly chopped
- 4 oz milk chocolate roughly chopped
Instructions
- Preheat oven to 350°F and grease an 8 x 8-inch baking pan. Line with parchment to fit the bottom of the pan and overhang the sides. Grease parchment and set aside.
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and butter. Microwave in 30-second increments until the butter and chocolate are melted and combined. Set aside to cool slightly.4 oz bittersweet chocolate, 8 tbsp (1 stick) unsalted butter
- In a separate bowl, combine the flour, sugar, cocoa, espresso powder, and salt. Whisk to combine. Add eggs and vanilla to the melted chocolate, whisking to combine.¾ cup all-purpose flour, 1 cup granulated sugar, 2 tbsp Dutch-process cocoa powder, 1 tsp espresso powder, ½ tsp kosher salt, 2 large eggs, 1 ½ tsp vanilla extract
- Add the eggs and chocolate mixture to the dry ingredients. Whisk or fold until only a few dry streaks remain. Do not over mix the batter or the brownies could become tough. Add chopped semi-sweet and milk chocolate. Fold to incorporate.4 oz semi-sweet chocolate, 4 oz milk chocolate
- Pour batter into prepared pan and spread to an even layer. Place in preheated oven for 25-30 minutes. The edges will become set but the center will slightly jiggle. Do not overbake! If the center is completely set when you pull the brownies out, they will be dry and have less flavor!
- Let cool completely in the pan for two hours. Remove brownies using parchment sling and slice.
Video
Nutrition
Serving: 1brownie | Calories: 329kcal