Fudge brownies

Name: Fudge brownies
Cuisine: American
Ingredients: 4 oz unsweetened chocolate chopped; 4 oz butter, salted or unsalted; 2 cup granulated sugar; 4 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup all-purpose flour

fenway @Fenway

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!

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Ingredients

4 ozunsweetened chocolate chopped
4 ozbutter, salted or unsalted
2 cupgranulated sugar
4large eggs, at room temperature
1 teaspoonvanilla extract
1 tspvanilla extract
1/4 tspsalt
1 cupall-purpose flour

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Steps

1

Preheat oven to 350. Spray a 9 by 13 inch psn with non stick spray
2

Melt butter and chocolate until smooth cool to room temp
3

Beat together sugar, and eggs and vanilla extract until combined
4

Add cooled chocolate mixture to sugar and eggs and mix together
5

Add flour and salt and mix just until blended, do not over mix.
6

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

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Cooksnaps

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fenway @Fenway

on January 18, 2013 00:03

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.