The Best Ever Fudge Brownies Recipe Ever Ever Ever (9 Ingredients) by Jan Mostrom

My husband loves my quest to find great chocolate recipes. To date, this chocolate brownies recipe is right up there with this delicious peanut butter molten chocolate cake. If I can't decide which dessert recipe to make, I bake both of them!

These brownies are super easy to put together and come out of the oven soft, moist and ready to tempt you into enjoying more than just one! You only need nine ingredients to make these amazing brownies. Here is your short shopping list: butter, semi-sweet baking bars, vanilla extract, flour, cocoa powder, kosher salt, granulated sugar, light brown sugar and eggs.

You can add optional ingredients like chocolate chips, chocolate chunks, chopped nuts or chopped up candy bars. (For nutrition, use dark chocolate chips or chunks! Check out the health benefits of dark chocolate.)

Enjoy these ultimate brownies as a delicious dessert, a sweet chocolatey sweet snack or just because. I think they really are the best ever brownies ever ever ever! Try them for yourself.

Cuisine: American
Prep Time: 15 minutes plus time to cool 
Cook Time: 28 to 30 minutes
Total Time: 43 to 45 minutes
Servings: 18

Ingredients

• 1 cup unsalted butter
• 6 ounces semi-sweet baking bars (1 1/2 bars), chopped
• 2 1/2 teaspoons vanilla extract
• 1 cup cocoa powder
• 1 1/4 cups flour (all-purpose flour or gluten-free flour)
• 1 1/4 teaspoons kosher salt
• 1 2/3 cups granulated sugar
• 1 cup light brown sugar, packed
• 3 large eggs
• 1 large egg yolk

Optional Ingredients

• chocolate chunks
• chocolate chips
• chopped nuts
• candy pieces 

Recipe Notes

• I made these with gluten-free flour and they turned out great.

• Dutch processed cocoa adds a bit more depth of flavor to the brownies, but if you don't have it, use regular cocoa powder.

• Store the brownies in an airtight container to keep them fresh.

Here's how to make it: 

1. Place a piece of parchment paper into two 8x8-inch (or similar sized) pans with a bit of overhang on the pan (the paper won't sit inside until you add the batter).
2. Place the butter and chocolate pieces into a medium microwave-safe bowl. Microwave on high in 30-second time increments, or until the mixture is completely melted, about 1 1/2 to 2 minutes. Stir and add the vanilla. Mix well.
   
   
   
3. In another medium bowl combine the flour, cocoa and salt. Set aside.
   
4. In a stand mixer or mixing bowl with a hand-held mixer, beat together the sugars, eggs and egg yolk. Blend on high for 2 minutes.
   
5. Add the chocolate to the sugar mixture and blend again.
   
6. On low or with a rubber spatula, add the flour/cocoa mixture and mix until just blended. The batter will be very thick. If you would like to add any optional ingredients to the batter, gently fold in now.
   
7. Divide batter in half and spread into the two prepared pans. Use a rubber spatula to spread evenly into the corners. If desired, you can also sprinkle the top with a few more chocolate chunks.
   
8. Bake in a preheated 350-degree F oven for about 28 to 30 minutes, or until the brownies are cooked through but still a little soft in the middle. Cool the brownies for 30 minutes to 1 hour or more, then lift them out with the parchment. Cut and enjoy!
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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