This is one of those recipes that’s so easy to love.
Yes. I know there are great-tasting pre-made brownie mixes out there. (I’m no stranger to the wonders of a good box mix!) But this recipe makes a really good, super-chocolatey treat. Before you know it, you’ll be reaching for a glass of cold milk – and probably a second brownie.
I’ve made this recipe dozens of times, and I keep finding reasons to make it again and again. It’s an interesting recipe – not your typical crackle-topped cake-y brownie. To me, this brownie recipe is on it’s way to chocolate torte status. These rich brownies are dense, chewy, and reminiscent of the brownies served in the neighborhood bakery I love so much.
A few things to note when you’re making these fudgy, bakery-style brownies:
Use the highest-quality chocolate you can get your hands on. At the risk of sounding like a choco-snob, it really does matter. This recipe calls for such a high percentage of chocolate, that you’ll surely notice the quality. If you can, stick with a bar of chopped chocolate versus the chocolate chips – in my opinion, the results are better. You can use either dark or milk chocolate. But I prefer dark chocolate to milk chocolate in this recipe, as in all recipes. 🙂
Don’t omit the vanilla. Vanilla extract has a way of boosting the chocolate flavor so nicely. Enough said on that.
Please don’t over-bake these brownies! The bake time listed in the recipe should be monitored since oven heat can vary. Over-baking this recipe results in a dry, crumbly texture (which does not render them completely inedible…but does call for a smothering of ice cream to offset the bad texture). Don’t rely on the toothpick method to check the doneness of these brownies. Since the batter is loaded with melted chocolate, it’s quite possible the toothpick will not come out clean. Instead, when you pull the brownies out of the oven, be sure they are firm on the edges and set in the center. I can always tell when the brownies are done because of the tell-tale aroma wafting from the oven – your kitchen should smell like chocolate.
Top three reasons you’ll love this homemade brownie recipe:
- It’s one of the easiest dessert recipes to make – no complicated instructions. All ingredients get added to the same bowl, you mix with a spoon, and that’s it. Recipe done, and in the oven they go.
- One bowl brownies = one dish to clean.
- These are bakery-style, fudgy, chewy brownies. Repeat: Bakery-style brownies. You know what I’m talking about, fellow chocoholics. Note: if you are one of those people who only likes cakey brownies…this recipe may not be for you. (But who discriminates against brownies?? 🙂 )
What you need to make the easiest, chewiest, super-fudgy brownies:
- A bowl
- Good quality chocolate (and the recipe below)
- About five minutes to mix the batter, and half an hour of wait time while your kitchen fills with the delicious aroma of fresh brownies.
While the brownies are baking, you have some quality time to ponder whether you’ll share…or not. If the kids get one whiff of homemade brownies at our house, the whole pan is practically gone before it’s even out of the oven. However….If you can manage to save a few, they freeze beautifully.
Chocolate now, chocolate later – what’s not to like?!
One-Bowl (Super) Fudgy Brownies
Ingredients
- 8 Tbs. Butter Melted
- 1-2/3 c. Semi-sweet Chocolate Chips Melted
- 1/4 c. Granulated Sugar
- 2/3 c. Brown Sugar
- 2 Eggs
- 1 Egg Yolk
- 1 tsp. Vanilla
- 1-1/4 c. Flour
- 1/2 tsp. Salt
- 1-1/2 c. Chocolate Pieces
Instructions
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Preheat oven to 350 degrees F. Line an 8x8 pan with aluminum foil and spray with cooking spray.
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In a large bowl, melt chocolate and butter, and stir to combine. (To melt, microwave in 30 second intervals, stirring in between.) Add in granulated sugar and brown sugar, and stir to combine. Add in egg, egg yolk, and vanilla, flour and salt. Stir brownie batter to combine.
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Pour batter into the prepared 8x8 pan. Bake at 350 degrees F for 25-30 minutes, or until set. Let brownies cool, and enjoy!
