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This brownie recipe yields the fudgiest homemade brownies you'll ever try. The best part is that These are the richest, most decadent homemade brownies you'll ever try. You only need a few basic.
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To begin with this particular recipe, we must first prepare a few components. You can have homemade fudgy brownies using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Fudgy Brownies:
- Make ready Brownie Batter:
- Get 1/2 cup unsalted butter
- Take 8 oz. semi-sweet chocolate, coarsely chopped
- Take 3/4 cup granulated sugar
- Prepare 1/4 cup brown sugar
- Get 3 large eggs, at room temperature
- Prepare 1 tsp. vanilla extract
- Prepare 1/2 cup + 2 tbsp. all purpose flour
- Make ready 2 tbsp. unsweetened cocoa powder
- Get 1/4 tsp. salt
- Get 1 cup semi-sweet chocolate chips
- Take Frosting:
- Get 1 3/4 cup confectioners sugar
- Make ready 1/4 cup unsweetened cocoa powder
- Take 1/2 cup unsalted butter, softened to room temperature
- Take 2 tbsp. heavy cream or half & half
- Take 1 tsp. vanilla extract
- Prepare pinch salt
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Instructions to make Homemade Fudgy Brownies:
- In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes.
- Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside.
- Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla.
- Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chocolate chips.
- Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked).
- Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife.
- For the optional milk chocolate frosting : sift together the confectioners sugar and cocoa powder to ensure there are no lumps. Set that aside. In a medium bowl, cream the butter using a hand held or stand mixer. Gradually add the sugar / cocoa powder mix and the cream and vanilla in batches, then mix until everything is combined and incorporated. Frost the brownies only once they're completely cooled.
- Store brownies in an airtight container at room temperature for up to one week.
- Brownies can also be frozen for up to 3 months. To thaw, place them in the refrigerator overnight.
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