My mother often made these brownies on the spur of the moment. She’d see a bunch of kids in the house, and an hour later, she’d offer all of us a treat. “Let’s have a bite of brownie!” she would announce, and proceed to hand out small, warm squares.
I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot.
These brownies are fudge-like, dense, and very chocolatey. They’re also very sturdy, which makes them ideal to send to someone who needs some TLC or to take to a picnic or potluck.
Bake the brownie mixture in an 8-inch square pan lined with parchment paper, and use the parchment paper handles to lift the block of brownies from the pan before slicing. It also helps to refrigerate the brownies until cold before slicing; this helps them cut beautifully with clean edges and look professionally-made.
Begin in one saucepan that will hold all the ingredients later. Melt the butter, then melt the unsweetened chocolate. Cool this mixture until the bottom of the pan is no longer hot, then stir in sugar, eggs, vanilla, flour, and baking powder.
Finally, stir in mini bittersweet-chocolate chips. The chips are my own addition since I think they’re irresistible in brownies.
Stack them on a plate and serve them up. You’ll thrill the kids – and everyone else in the house, as well!
I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot.
These brownies are fudge-like, dense, and very chocolatey. They’re also very sturdy, which makes them ideal to send to someone who needs some TLC or to take to a picnic or potluck.
Bake the brownie mixture in an 8-inch square pan lined with parchment paper, and use the parchment paper handles to lift the block of brownies from the pan before slicing. It also helps to refrigerate the brownies until cold before slicing; this helps them cut beautifully with clean edges and look professionally-made.
Begin in one saucepan that will hold all the ingredients later. Melt the butter, then melt the unsweetened chocolate. Cool this mixture until the bottom of the pan is no longer hot, then stir in sugar, eggs, vanilla, flour, and baking powder.
Finally, stir in mini bittersweet-chocolate chips. The chips are my own addition since I think they’re irresistible in brownies.
Stack them on a plate and serve them up. You’ll thrill the kids – and everyone else in the house, as well!
Fudgy Chocolate Brownies Recipe
Ingredients:
- 3/4 cup (105 grams) all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, cut up
- 2 ounces unsweetened chocolate, broken into 1-inch pieces
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) mini bittersweet-chocolate chips
- 8x8 baking pan
- Medium saucepan, 2-quarts or larger
- Heatproof spatula
- Wire cooling rack
Read More: Fudgy Chocolate Brownies
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