the best chewy, fudgy brownies
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everyone should have their go-to brownie recipe
this is my favorite for chewy, fudgy brownies
If you had asked me a few days ago if I were ready for the holiday season to begin, I would have said a resounding NO. It all seems to be happening so fast. I swear a few weeks ago it was summer, and now BAM, holiday central.
But today, as I ran a few errands, I have to admit I was excited to see all of the holiday items lining the shelves. Let’s face it, the holidays are here whether we are ready or not, so we may as well embrace it, have a brownie or two, and move on.
This brownie recipe from American Classics is my go-to for a classic, thick and fudgy brownie. Holiday entertaining can be overwhelming, even if you are not the host. No one likes to show up empty handed, and these brownies do not disappoint. They are almost as easy as the box to prepare, making them the perfect choice for busy holiday get-togethers. And who doesn’t love a fudgy brownie.
- 8 ounces bittersweet chocolate, chopped
- 1 stick of butter (8 Tbsp), quartered
- 3 Tbsp cocoa powder
- 3 large eggs, room temperature
- 1 cup of sugar
- 2 tsp vanilla
- 1/2 tsp salt
- 1 cup of flour
- line an 8x8 baking pan with foil
- pre-heat the oven to 350
- in a small saucepan set over low heat, melt the chocolate and the butter
- off heat whisk in the cocoa powder
- whisk together the eggs, sugar, vanilla, and salt
- gradually, whisk in the warm chocolate and then stir in the flour
- pour batter in the prepared pan
- bake 35 - 40 minutes
- check for doneness at 35 minutes
- cool in the pan completely before cutting (at least 2 hours)
adapted slightly from American Classics recipe source French Press
These are VERY rich, so I prefer to cut them small, and when in doubt, under-bake. Over-baked chocolate can be bitter.
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