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As a writer, I need to start this post by acknowledging that ‘fudgiest’ is not a word… yet. It probably should be, though, because it’s the best way to describe these brownies. And for all the non-bakers reading this: Don’t worry, it’s not complex. In fact, all the recipes you’ll find on my blog are quite simple, because that’s a requirement if I’m going to make something more than once.
That said, these aren’t your boxed brownies – by necessary effort or outcome. You will have to do more than dump a bag in a bowl, add water and oil. But on the bright side, you will get the best, richest, and fudgiest brownies ever. I’m talking the expensive brownies you see at the high end bakeries. You know they’re delicious, but who wants to start a brownie habit at $4 a pop? This recipe is your cheap fix, without sacrificing quality or deliciousness.
Ingredients
The ingredient list is simple, with little surprise. Please, be sure to read through the instructions before beginning, because the order in which you mix ingredients is almost as important as the ingredients themselves. While I don’t recommend increasing the amount of espresso, because it can become overpowering, feel free to add more dark brown sugar to increase the chewy factor. I’ve gone as far as a third of a cup of dark brown sugar, with no complaints.
- 1 cup butter
- ½ cup (about 3 oz) of milk chocolate
- ½ cup (about 3 oz) of dark chocolate
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- ¼ tsp espresso
- 1 cup sugar (caster or granulated)
- 1 cup light brown sugar
- ¼ cup dark brown sugar
- 4 eggs
- 2 tsp vanilla
- 1 cup flour
Instructions
- Heat the oven to 375°F (190°C)
- Melt Butter in sauce pan on medium heat.
- Add in chocolate, cocoa powder, salt, and espresso.
- Once melted, take off heat and add in sugars, stirring until just combined.
- Add one egg at a time, stirring to blend.
- Add vanilla.
- Add flour, stir carefully until well blended.
- Line a dish with parchment paper, pour batter into 8″x 8″ pan.
- Thank me later.
