Seriously Fudgy Homemade Brownies

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So, this is my all time favorite brownie recipe. I have tried dozens. My problem is that I’ve never found one I liked as well as boxed brownies, which I shamefully admit I love. Rebecca has the same quest, and she came through last week when she sent me this recipe from sallysbakingaddiction.com. This is THE recipe if you like boxed brownies--I give it a 9. Next time I will add walnuts, which I love. I think this is similar to the Tartine brownie recipe, which Stef loves. This one has more cocoa though and less chocolate, so it’s cheaper (and maybe a tad bit less unhealthy). For me, this is my keeper, and I’m putting it in my personal “best of” category. I am done trying new brownie recipes. Hooray!!! I put my changes in bold

Seriously Fudgy Homemade Brownies


Ingredients:
  • 3/4 cup (12 Tbsp; 175g) unsalted butter
  • one 4 ounce (113g) semi-sweet chocolate bar, I used Ghirardelli brand bittersweet chunks 
  • 2 cups (400g) granulated sugar I used a scant 1 cup of white sugar and 1/4 cup brown. It was plenty sweet. Next time, you could probably go down to 3/4 cup white
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (95g) unsweetened natural or dutch-process cocoa We used dutch processed
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips We only did 3/4 cup
Recipe and instructions can be found at link below:
https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/
Essentially, you melt the butter and 2 oz. of the chocolate in a bowl (we did ours in a pan on the stove). Then, you whisk in the sugar, and then the eggs and vanilla. We added our dry ingredients to another bowl, mixed them, put the chocolate chips and remaining 2 oz. on top and then put that in the pan where we folded everything together. We did wait for cooling time in between these steps so that the chocolate didn’t get melted when we stirred it together. You put it in a 9x13 and bake at 350  for 25-30 minutes. A toothpick won’t be clean, but have a few crumbs on it. If it’s too wet, it’s not done.

Comments

  1. thejohnmfamilyJuly 21, 2019 at 3:27 PM

    Mine bakes for 20 minutes

    ReplyDelete
  2. thejohnmfamilyJuly 21, 2019 at 9:15 PM

    mine were still even a little dry so I would maybe not cut the sugar down, maybe try baking it at 325 in a glass pan if you're not using parchment and then try 15 minutes

    ReplyDelete
  3. thejohnmfamilyJuly 21, 2019 at 9:16 PM

    Measure the flour by weight

    ReplyDelete
  4. thejohnmfamilyAugust 25, 2019 at 9:48 PM

    SO I weighed the flour and the cocoa, and I baked these for less time, like 15 minutes at 325 or 330. You have to watch these crazy careful towards the end, like check every 45 seconds. Do NOT overbake, I did 3/4 cup of white and 1/4 cup of brown sugar. The texture was awesome. The toothpick was wet at first, and then 90 seconds later it was more chunky crumb, and I took them out.

    ReplyDelete
  5. thejohnmfamilyNovember 4, 2019 at 1:43 PM

    Ok, here is the deal with the cooking. The toothpick goes from totally wet to wet with crumbs forming to chunky crumb to dry. I took mine out after 15 minutes exact and it had barely changed from wet to the wet with wet crumb stage. The ones in the middle were probably underdone for my taste, but the sides were great. I think ideal is when it first changes from wet crumbs with totally wet toothpick to just wet crumbs without a wet toothpick

    ReplyDelete
  6. thejohnmfamilyJanuary 17, 2021 at 6:17 PM

    Soo, I used the Extra brute cocoa and it made the batter so thick and almost black color. I baked it for 11 minutes in the new 9x13 pan and it was almost overdone. The texture was really fudgy but not as chewy. First, I would always measure the cocoa from now on. Secondly, it might need another egg yolk.

    ReplyDelete
  7. thejohnmfamilyJune 18, 2021 at 10:51 PM

    I did 15 minutes in the new pan and it was almost too long. I would start with 11. I measured the cocoa and the flour by weight, and i would go generous on the white sugar and pack the brown sugar.

    ReplyDelete
  8. thejohnmfamilyFebruary 27, 2022 at 7:30 PM

    IN my new L:e Creuset pan, these took longer.

    ReplyDelete
  9. thejohnmfamilyJune 13, 2022 at 4:46 PM

    Start checking these at 11 minutes. And, DON"T increase the cocoa. Measure it by weight.

    ReplyDelete

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