Saturday, October 22, 2011

Super Fudgy Brownies















Super Fudgy Brownies

I have made many different varieties of brownies over the years, but this particular recipe is by far the best. I found it browsing on the internet, and made some alterations. They are beyond fudgy and have that thin, crispy top that I love. I replaced half the granulated sugar with brown sugar, which made all the difference. I cut them into 12 large pieces since I needed them for a bake sale, but you could cut them into 24 smaller pieces if you prefer.


Super Fudgy Brownies

Makes 12 large or 24 regular size brownies



1 cup unsalted butter, melted

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

1 tablespoon pure vanilla extract

4 large eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1/8 teaspoon baking powder
1 cup semisweet chocolate chips 

Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan or dish. In a large bowl, combine melted butter, granulated and brown sugars, and vanilla. Beat with an electric mixer until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, cocoa powder, salt and baking powder; mix well. Gradually add flour mixture a little at a time, mixing well after each addition. Stir in chocolate chips.

Pour batter into the prepared pan. Bake until a toothpick inserted into brownies have some moist crumbs, about 35 minutes for a metal baking or 40 minutes for a baking dish. Transfer pan to wire rack to cool completely before cutting.  (For 24 servings, it's 7 pt. pls, and for 12 large, it's 13 pt pls per serving)