I love this recipe. It’s different from the milk chocolate brownie I posted about a few months back, which I love too, but for different reasons. This recipe is for a Classic Fudge Brownie, and I love its simplicity (it’s great to bake with kids). But I also love how timeless it is. It’s one of the most perfect all-American desserts.
These brownies are a wonderful canvas for a baker’s creativity, too – you can add walnuts or raisins. Add coconut or espresso powder. Add sea salt or caramel. Make them thin and use them for ice cream sandwiches. Use the recipe to make an ice cream cake. Bake in mini muffin tins and create little brownie bites.
And you can always eat these brownies plain, because they’re perfect just the way they are.
You can follow the directions as written, or just use one pot by adding all of your ingredients to the hot butter mixture and save time on clean-up. Enjoy!
What You’ll Need:
¾ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 cups semi sweet chocolate chips
1 teaspoon vanilla
1/3 cup salted butter
2/3 cup sugar
2 Tablespoons water
2 whole eggs
½ cup chopped walnuts (optional)
1. Preheat oven to 325 degrees. Grease a 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting.
2. In a small bowl, stir together flour, baking soda and salt.
3. In a large bowl, combine chocolate and vanilla.
4. In a saucepan, combine butter, sugar and water. Bring this mixture to a boil. Pour hot mixture over chopped chocolate and stir till combined.
5. Add eggs one at a time, mix well after each addition.
6. Stir in flour mixture.
7. Pour into pan and spread evenly.
8. Bake for 30 minutes or until slightly firm to the touch. If you use a toothpick inserted into the center, there should be moist crumb attached. (If the toothpick comes out dry and clean, the brownies are overbaked.)
9. Cool. Brownies cut best after they’ve been refrigerated.
Yield: 16 small squares