Fudge brownies

Introduce

Chef :

fenway

Fudge brownies

This has been my go to brownie since I started cooking, its quick, foolproof and still the best tasting fudge brownie I have ever had. Add milk, dark or white chocolate chips if you like, or nuts. This bownie makes an mazing brownie sundae with ice cream and strawberries, chocolate sauce and whipped cream! You can heat each brownie just a few seconds in the microwave for a warm fresh taste. They also freeze great!

Ingredient

4 oz

unsweetened chocolate chopped

4 oz

butter, salted or unsalted

2 cup

granulated sugar

large eggs, at room temperature

1 tsp

vanilla extract

1/4 tsp

salt

1 cup

all-purpose flour

Cooking instructions

* Step 1

Preheat oven to 350. Spray a 9 by 13 inch psn with non stick spray

* Step 2

Melt butter and chocolate until smooth cool to room temp

* Step 3

Beat together sugar, and eggs and vanilla extract until combined

* Step 4

Add cooled chocolate mixture to sugar and eggs and mix together

* Step 5

Add flour and salt and mix just until blended, do not over mix.

* Step 6

Spread evenly in the prepared pan. Cook for 20 to 25 mins until a toothpick comes put with just a few crumbs

* Step 7

NOTE.:. I had always baked this recipe in the standard 9 by 13 inch pan. My family loves brownie "ends" so as a gift from my son I was given a pan that baked brownies in rows so each brownie has the chewy end and moist fudge center! These brownies are wonderful in either pan but if you have a chance to try the brownie edge pan this recipe is perfect for it. Here, below is a photo of the pan with a batch of fresh cooked fudge brownies!