fudgy homemade brownies
Updated from the archives
There is just nothing that compares to a homemade brownie. It’s almost as good as homemade bread for me. I love the smell that fills the whole house. After a few days cooped up because of rain or snow, these really really hit the spot.
But, seeing as I live in Hot-As-Blazes USA now, I don’t have that many rainy days and certainly no snowy days to speak of. Still, there are times in everyone’s lives where comfort food is necessary. The first week of a new job and in a new place seemed exactly one of those times for us.
I love the crispy, flaky crust these get on the top and how gooey and fudgy the centers stay in these babies. We ate a few each and then cut the rest into small pieces to go in the ice cream we’re making on Sunday. It should be life-changing. Stay tuned.
Anyway, I finally got a new picture of these brownies, so I wanted to re-post the recipe. Have at it!
Fudgy Homemade Brownies
Ingredients
- 1 1/3c semi-sweet chocolate chips (use best quality-Guittard or Ghiradelli)
- 5 Tbsp butter
- 1tsp vanilla
- 2 eggs
- 3/4c sugar
- 1/4tsp salt
- 3 Tbsp baking cocoa
- 1/3c flour
Instructions
- In a double boiler, melt chocolate chips and butter together. Stir in vanilla and set aside to cool.
- In a medium bowl, whisk together eggs and sugar until light yellow and in the ribbon stage (you know you’ve reached this when you can lift up your whisk and the egg mixture drip down in a steady ribbon rather than in gloopy clumps). Stir in salt and cocoa and mix well to combine.
- Stir chocolate mixture into egg mixture and combine well. Sift over flour and fold in until just mixed. Do not overmix, or you will have tough, dry brownies and I will cry for you.
- Pour into a sprayed 8 x 8″ baking pan and bake at 350 degrees for 20-25 minutes.
Notes
*The brownies may not pass the toothpick test (where it comes out clean), but they will continue to set as they cool. Allow to cool before serving.
dear,
may i know type of sugar that u use??
white sugar, brown sugar or castor sugar??
Unless otherwise specified, when reading “sugar” in a recipe, you can safely assume it’s white sugar. Hope that helps!
Curious if you’ve tried to adapt for non gluten eaters…Can almond meal or something else be substituted for flour to make the recipe Gluten Free?
Thanks!
Hannah – I haven’t adapted these yet, but I’ve got a new gluten free brownie recipe in the works. Stay tuned!
I’ve been trying out dozens of brownies recipe n I’ve decided to try this one out.
Turns out to be the first one that I’ve got the nice shiny cracky crusty surface! I was thrilled!
But I’m not sure about the texture, why is it crusty on top but seems like uncooked inside?
I did let it cool bfore cutting though. Then I added extra 10 mins in the oven, when i cut it, it did harden a bit, but still look uncooked n not well formed, sticky to the knife,if you get what i mean. I let it chill in the fridge, but still gets the same result, only it becomes harder to cut. I don’t know what to do know *sigh* tastes good tho… 🙁
Nureen – Hmm… I’m not sure what’s causing that for you. Mine are definitely cooked through, but still rich and fudgy inside. One other reader tried subbing baking POWDER in for the baking SODA and found that she liked the texture better that way (they got a little more puffy in the oven). I wonder if that would solve the problem for you? I hope that helps!