Rich, fudgy Brownies. Because you deserve it.

Rich, fudgy Brownies. Because you deserve it.

What brownie team are you on? Chewy? Cakey? Fudgy? I like them all, but my favorite is no question fudgy. Give me ooey, gooey, make a mess chocolate any day.

Do you agree with me? If so, the following recipe is a must. Not sold on the fudgy brownie camp? Well, still give these a try. You might change your mind.

The key to these brownies is using some good chocolate (make Ina proud). I’m a fan of Ghirardelli, but use your best judgement.

I make these in my stand mixer, because I’m lazy. But, go ahead and do these by hand as well!

Melt the butter and chocolate in a double boiler. If you’re like me and like to wash as few dishes as possible, I just pop my stand mixer bowl on top of a pot with simmering water.
Because we want to be able to actually get our brownies out of the pan to eat them, I double up on the greasing. Grease the pan with butter, then place in a layer of parchment paper and grease with butter again. Butter makes everything better
Our sugar has been whisked into our slightly cooled melted chocolate, now time to gently fold in the flour. Be careful not to over mix.
Finally, time to stir in the mix ins of your choice! Extra chocolate for me and some walnuts for a little crunch.
Talk about THICK. Ready to be baked, and now the batter bowl is ready to be licked.
Look at that! Fudgy with the perfectly flaky crust and just the right amount of walnuts for a little texture. Try your best to save some to share with others, but no judgment from me if it doesn’t happen.

Fudgy Brownies

Makes 9 BIG brownies (or 16 regular size brownies if you’re better at portion control than I..)


  • 8oz semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, chopped. Plus additional butter for greasing pan.
  • 1 1/4 cup white sugar
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup all-purpose flour
  • Optional: 1 cup mix ins (nuts, chocolate chips, etc.). I used 1/2 cup walnuts and 1/2 cup semisweet chocolate chips
  1. Preheat oven to 350° F. In a double boiler (a heatproof bowl set over a pot of simmering water) melt the butter and chocolate, stirring frequently. When melted, remove bowl and set aside to cool slightly. Letting the chocolate cool a bit helps make sure we don’t cook our eggs in the batter 🙂
  2. While the chocolate is cooling, grease an 8×8 baking pan with butter. Add in a strip of parchment paper cut to fit the pan with a slight overhang. And grease the parchment paper again with butter.
  3. To the slightly cooled chocolate, whisk in the sugar and salt (in a stand mixer or by hand). Once smooth, whisk in the eggs.
  4. Fold in the flour with a rubber spatula (do not overmix). And then fold in your mix ins, if using.
  5. Pour batter into greased pan and spread evenly. Bake for 45-50 minutes. When done, a toothpick inserted in the middle will come out with a few moist crumbs. Be careful not to over bake.
  6. Let cool in the pan (as long as you can handle..). Then using the parchment overhang, lift the brownies out of the pan and cut into squares.
  7. Pour yourself a big glass of cold milk, and enjoy!

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