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Fudge Brownies

Rich & Fudgy Brownies
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Brownies

Equipment

  • Stand Mixer Optional
  • Large Mixing Bowl
  • Small Mixing Bowl
  • 9 x 13 Sheet Pan
  • Measuring Cups
  • Measuring Spoons
  • Aluminum Foil Optional
  • Plastic Wrap Optional

Ingredients
  

Wet Ingredients

  • 1 cup Salted Butter melted 2 sticks (I use salted butter, but unsalted can be used as well)
  • 2 1/2 cups Granulated Sugar
  • 3 tsp Vanilla Bean Paste
  • 4 Large Eggs

Dry Ingredients

  • 1 1/2 cups All-purpose flour
  • 1 cup Cocoa Dutch Process or Dark Chocolate
  • 1/2 tsp Salt leave out if using salted butter

Instructions
 

  • Preheat the oven to 350°.
  • Butter a 9x13" pan or spray lightly with a baking spray.
  • In a large mixing bowl or stand mixer whisk butter, sugar, and vanilla until smooth.
  • Add in the eggs one and a time and mix after adding each egg.
  • In a small mixing bowl whisk together flour, cocoa, and salt *(skip salt if you used salted butter)*. Then add in flour, cocoa, and salt to the large mixing bowl and stir to combine.
  • Place batter on top of the buttered pan, spread evenly, and smooth the top, or use a toothpick to create a swirl pattern.
  • The batter is thick, so press it down with an offset spatula and slowly spread it to the corners for the best result.
  • Bake for 15-25 minutes or until a toothpick come out without "wet" batter but can have chocolate on it, don't overbake until the toothpick comes out clean the brownies will be dry. Remember they will remain hot until cooled which will continue to bake the brownies once you remove the pan from the oven. *Timing depends on temperature of your oven*
  • Take brownies out and cover with Aluminum Foil or Plastic Wrap to keep fresh.

Notes

This will make 12 large brownies and 24 small brownies.