Best Fudge Brownies
These are the best brownies you will ever have! I've had a lot of different kinds of brownies and none as good as these. You will probably have a small chocolate heart attack. I recommend some ice cream on the side.
These are the best brownies you will ever have! I've had a lot of different kinds of brownies and none as good as these. You will probably have a small chocolate heart attack. I recommend some ice cream on the side.
- 5 eggs
- optional
- 1 teaspoon orange rind grated
- 1 cup semisweet chocolate chips
- 1/2 teaspoon cinnamon
- 5 ounces unsweetened chocolate (5 squares)
- 1/2 pound butter or margarine softened
- 1 3/4 cups light brown sugar packed
- 1 1/2 teaspoon vanilla extract
- 1 cup flour (3/4 cup for fudgier brownies)
- 1 cup walnuts or pecans chopped
- 1 small ripe banana mashed
- 2-4 tablespoons strong black coffee
- Carbohydrate 27.8922869403238 g
- Cholesterol 59.0921582395833 mg
- Fat 15.8034868064021 g
- Fiber 1.68810020540034 g
- Protein 3.46602833236801 g
- Saturated Fat 7.85060593417509 g
- Serving Size 1 1 Serving (62g)
- Sodium 73.8426855593516 mg
- Sugar 26.2041867349235 g
- Trans Fat 1.16566991941882 g
- Calories 250 calories
Step-by-step
- Butter a 9x13 inch baking pan. Preheat oven to 350
- Gently melt the chocolate. Let it cool for about 10 minutes
- Cream the butter and sugar in a medium-sized bowl until light and fluffy
- Add the eggs, one at a time, beating well after each. Stir in the vanilla.
- Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two.
- Stir in flour and possible embellishments. Mix just enough to blend thoroughly.
- Spread the batter into the prepared pan. Bake 20-25 minutes or until a knife inserted into the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long.
Unsweetened chocolate carries the primary responsibility for structural integrity and deep flavor in this formula. Five full squares provide high cocoa solids that solidify upon baking, creating the dense crumb. Butter and packed brown sugar must undergo proper creaming for five minutes until pale and aerated. This mechanical incorporation of air creates tiny pockets that prevent the heavy chocolate mass from turning into a dense brick. Melting the chocolate beforehand is critical, but cooling it for precisely ten minutes prevents residual heat from prematurely cooking the eggs. Eggs added one at a time emulsify the fats completely, trapping moisture within the batter. Reducing the flour volume from one full cup to three-quarters of a cup removes excess gluten formation, shifting the final product toward a fudgier texture rather than a cake-like crumb. Overmixing at the flour stage develops gluten strands rapidly, which destroys the desired tender mouthfeel. Strong black coffee acts as a flavor catalyst, where trace acids heighten the perception of cocoa without adding noticeable liquid bitterness. Baking at 350 degrees Fahrenheit for twenty to twenty-five minutes requires close monitoring because excess heat dries out the edges before the center sets. Slicing the squares while hot ensures clean edges before the fats fully re-solidify.
