bake post: fudgin’ fantastic brownies.

I hate cakey brownies. Light and fluffy is a big no-no, at least when it comes to a treat that should be fudgy, dense, and super chocolatey.
These brownies, adapted from David Lebovitz’s book The Perfect Scoop, are perrrrrfect. Mouthwatering, fudgy fudgy fudgy, and loaded with chocolate.
It’s a keeper. It may even be my money maker when I have my own super famous bakery.

(makes one 8×8)

1/2 cup butter
4 oz (1/2 cup) semi-sweet chocolate
1/2 cup white sugar
1/2 cup + 2 tbsp brown sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/8 tsp salt
1/2 cup semi-sweet chocolate chips

To make:

1. Grease or foil an 8×8 pan, and preheat oven to 350F.

2. Melt butter and chocolate together over low heat until smooth.

3. Remove chocolate from heat. Add to the sugars in a seperate bowl, then slowly mix in eggs and vanilla. Stir until combined.

4. Stir in flour and salt, beat vigorously for 30 seconds. Batter will be a smooth ball. Stir in the extra chocolate chips.

5. Scrape batter in the prepped pan, and smooth. Bake for at least 30 mins. They’re done when an inserted toothpick has a few crumbs sticking to it, and center may not be 100% set.

Check out the beautiful crackly top on the finished product!

Keep it simple, and enjoy with some vanilla ice cream and a friend.  Mmmmmmmmmmmmmmmmmmmmmm.

Variations: peanut butter bomb brownies, mint truffle brownies.


One comment

  1. […] My brownies are my (future) money-maker. They are my own fudgy, fantastic creation, and probably my most frequently requested dessert. So of course, they make great gifts. […]

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