Saucepan Brownies
Yummy brownies that mom made growing up fudgier than a lot of brownies Note I usually double this recipe so it fits in a 9 x 13 inch pan
Yummy brownies that mom made growing up fudgier than a lot of brownies Note I usually double this recipe so it fits in a 9 x 13 inch pan
- Carbohydrate 81.5546619544769 g
- Cholesterol 1090.02500031093 mg
- Fat 114.819336966066 g
- Fiber 7.27490201520481 g
- Protein 38.5635327822468 g
- Saturated Fat 65.8022506143722 g
- Serving Size 1 1 Serving (569g)
- Sodium 56750.5320391674 mg
- Sugar 74.2797599392721 g
- Trans Fat 10.1717888365921 g
- Calories 1484 calories
Step-by-step
- Combine butter, eggs, sugar, and vanilla.
- Then add cocoa powder and flour.
- Mix all together.
- Pour mixture in 8 x 8 greased baking pan.
- Cook at 350 degrees for 25 minutes.
Requiring only a single pot and an 8x8 inch pan, this formulation bypasses electric mixers entirely by relying on straightforward wooden spoon agitation. Melting the butter slightly before combining creates a dense, fudgy crumb structure because excess air is not beaten into the batter. Whisking the eggs thoroughly into the warm sugar and fat mixture dissolves the sugar granules, ensuring a shiny, crackly top crust forms during baking.
Reading Doneness Without a Thermometer
Baking these brownies at 350 degrees Fahrenheit for 25 minutes requires careful visual monitoring since batters high in sugar transition rapidly from moist to overbaked. Insert a wooden toothpick into the center of the pan; it should emerge with a few moist crumbs clinging to it, but no wet batter. Gently press the center surface with your fingertip, noting that it should spring back slightly while retaining a soft interior resistance. Pull the pan from the oven immediately when these criteria are met to prevent residual heat from drying out the crumb.
- Dry edges indicate overbaking; reduce the bake time by two minutes on subsequent batches if the perimeter becomes hard.
- Shiny, papery surface cracks confirm proper sugar dissolution during the initial mixing phase.
- Cool the pan completely on a wire rack before slicing to allow the internal fats to set properly.
