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The Kitchen Paper

9 April, 2015 By Mary | 13 Comments

Favorite Fudge Brownies

Favorite Fudge Brownies | thekitchenpaper.com

Throwback Thursday! This recipe is from waaaay back when I first started blogging and had no idea what to do with a camera. Every Thursday I’ll be featuring an “old” recipe with a little makeover! These brownies are my “go-to” brownies — I use them as a base for any brownie variations (like these or these or these). They’re fudgey — not cakey — and SUPER chocolatey! THE BEST! The rest of this post is from the original way back when!

BROWNIES!

Favorite Fudge Brownies | thekitchenpaper.com

So, I don’t really have a brownie recipe on the blog yet. Weird? Yes. I have cream cheese caramel swirl brownies and the infamous brownie cheesecake, but no plain brownies! And no super-awesome-totally-my-favorite-delicious FUDGE brownies!

So here ya go.

Favorite Fudge Brownies | thekitchenpaper.com

Brownies should be dense: I demand it. Cakey brownies are, well, just cake. If I wanted cake, I would make cake. But I want brownies, so damnit give me dense brownies! These babies do just the trick.

They’re dense, double-chocolatey, and pretty much amazing.

Favorite Fudge Brownies | thekitchenpaper.com

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Favorite Fudge Brownies | thekitchenpaper.com

Favorite Brownies

  • Author: adapted from King Arthur Flour
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
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Ingredients

  • 1/2 cup unsalted butter
  • 1 cup + 2 Tbsp sugar
  • 2/3 cups Dutch-process cocoa
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder
  • 2/3 cups all-purpose flour
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350 F, and lightly grease an 8×8″ pan.
  2. In a saucepan over medium-low heat, melt the butter.
  3. Once melted, add the sugar and cook for another minute.
  4. Remove from heat and add the cocoa and salt. Stir to combine.
  5. Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
  6. In a separate bowl, combine the baking powder, espresso powder, and flour. Add to the wet ingredients, mixing until just combined.
  7. Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step).
  8. Spread the mixture into the prepared pan and cook for 25-30 minutes – the top should have a thin crust, but the center will still be quite moist.
  9. Let cool 20 minutes before cutting and serving.

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Filed Under: Cakes Tagged With: Brownies, chocolate, dessert, fudgey

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Reader Interactions

Comments

  1. Lindsey F says

    28 February, 2013 at 11:29 am

    I agree with your brownie philosophy!!! Fudgey over cakey for sure!! Good luck with the marathon!! Please let me know how it goes!!

    Reply
    • Mary says

      28 February, 2013 at 11:37 am

      Thanks, Linds! I’ll post Monday with a detailed race report 🙂

      Reply
  2. Elizabeth says

    28 February, 2013 at 11:33 am

    Mary!!!
    Have a wonderful time!! I hope you can appreciate the beautiful scenery!!! I can’t wait to hear about it when you return.

    Reply
    • Mary says

      28 February, 2013 at 11:38 am

      Thanks, Elizabeth! I’m really looking forward to the scenery – everyone says it’s just amazing!

      Reply
  3. sandra says

    28 February, 2013 at 12:39 pm

    these look like the perfect brownies, I doubt you not.

    Reply
  4. Eileen says

    9 April, 2015 at 11:49 am

    I totally agree re: cakey brownies! Why do they exist? But these guys sound so rich and chewy and perfect. 🙂

    Reply
    • Mary says

      9 April, 2015 at 1:03 pm

      Heck yes! Enjoy, Eileen! xo

      Reply
  5. Claire @ TallGirlBigWorld says

    12 April, 2015 at 1:43 pm

    I’m studying in Germany right now, and the brownie mixes here are way too cakey for my liking. I guess I’ll just have to make a pan of these instead…. Not that I’m complaining! 😉

    -Claire, tallgirlbigworld.com

    Reply
    • Mary says

      12 April, 2015 at 4:15 pm

      Haha yes!! Do it! Enjoy! Xo

      Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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