The Best Fudgy Brownies Ever

| | 0 Comments| 5:43 PM

This is an experimental blog post, because in the sea of posts about Ansible and Swift is a brownie recipe. To be fair, this is not just any brownie recipe, but the best one ever for fudgy brownies.

Why am I writing this post here on Because the world needs to know how to make these brownies, and I’m sick of recipe blogs that are ninety percent rambling (we’re not going to go into the history of the brownie here) and instructions on how to fold. If you don’t know to fold versus whisk, this blog isn’t for you. I’m not even going to bother with fancypants WordPress plugins for recipes. Well, not for now at least.

This recipe makes a 13×9 pan of awesome fudgy brownies. I am not joking.

  • 1/3 cup Dutched cocoa powder
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup plus 2 tablespoons boiling water
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 2 1/2 cups sugar
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 6 ounces bittersweet chocolate chips

In a large mixing bowl (the kind you might, you know, make brownies in) toss in the dutched cocoa powder and chopped unsweetened chocolate. Pour in the boiling water and whisk until smooth. If you’re lucky I might add a picture here.

At this point whisk in the melted butter and vegetable oil, but be prepared for it to look a little weird. The chocolate and the oils will not want to get happy together, but don’t worry, that’s when you whisk in the eggs and extra yolks and everyone comes together like a nice chocolate pudding. By all means, shove your finger in there for a taste, but there’s no sugar yet so it’ll be nasty.

Whisk in the vanilla (I grew up in Texas so it goes without saying my preference is Mexican vanilla), and in 1/2 cup batches whisk in the sugar until thoroughly combined and glossy. Note: If you’ve ever done any baking you know that there’s always cautions regarding over mixing. We will now invoke this caution because you’re going to start adding the flour. Do not overmix after this! We’re making brownies, not bread.

Fold in the flour and salt. I usually do this a half cup at a time and don’t fret if there are some streaks of flour in the batter. It’ll sit a bit and hydrate while you go for that second glass of wine, so relax.

Once you’ve folded in all of the flour and it looks like brownie batter, fold in those bittersweet chocolate chips. Fold, not mix. Remember, boxed brownies have a lot of chemicals that act like guard rails. No rails here, so don’t get crazy.

Pour all of the batter into a greased (PAM, people) 13×9 and bake for about 32 to 35 minutes in a 350 degree oven. I usually rotate it after 15 minutes, but that’s only because Memaw did.

Let cool for a bit if you have self-control, but if you’re like me, by all means, tear into there and enjoy molten fudgy brownie goodness. Here’s what is you can expect to indulge in!

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