Fudgy Brownies

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.


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    The epitome of the perfect brownie as written. 
     
    However, for the more health conscious who are not willing to sacrifice taste or texture (like me!, I recommend the following changes. 1:1 coconut oil instead of butter, 1:1 coconut sugar instead of refined sugar, sprouted spelt flour instead of all purpose. So delectable I'm making it for a family gathering - no one will suspect the "different" ingredients. I put it into LoseIt's recipe feature, and the way I make them if you cut it into 9 pieces they are 350 each. (This should mirror the calories in the recipe as written since these are just better for you, not lower cal.
    These are really yummy! I like that here are so few ingredients. I made mini muffins and baked them for about 14 minutes. It made 31muffins. They are hard to resist.
    These are wonderful! I forgot to grease my muffin pan so I had a hard time getting them out because they are so moist. I will remember next time!
    there are so awesome
    Last night I made these brownies. I did make them in a mini muffin tin and cooked them for about 15 mins tops. Needless to say they are all gone and I'am making more tonight. They turned out great, gooey and fudge like in the center!
    To sweettooth27 the chocholate measure is for a block of chocolate like Baker's brand that come in 2 oz pieces.
     
    I am using powdered cocoa and shortening as a substitute to make this recipie. I added a Cream Cheese icing to make it even more sinfully delicious and that was my birthday cake for this year! Happy Birthday to ME!
    This is not the best recipe for brownies. It is a very thin and small batter, with a brownie pan it spreads out too thinly. I even had to make another batch. I would like it if you put the chocolate measurements in cup instead of ounces. Another concern sorry, the nuts SANK to the bottom, to prevent that I tossed them in flour and folded them in gently in the brownie batter.
    I am making these for Christmas dessert but they may not make it that far because I just took them out of the oven and can't stop eating them! They are delicious! Very chocolatey but not overly sweet. I, like other people, doubled the recipe, cooked them in a 9x13 pan and cooked for exactly 25 mins at 350. I also added a tad bit more flour; it made just the right balance of cake like brownies and fudgy brownies. I will definitely make this again! Thanks Gale for this great recipe!
    Best brownie recipe ever!!!!!!! Only recipe I have made for the last 8 years. Thank you Gale Gand!!!!!
    Amazing brownies. I used cocoa powder/oil instead of actual chocolate, and cooked it in an 8-inch round for 20 minutes, and they turned out great. I will definitely be making these my go-to brownies.
    Awesome! Simpler than a mix and so much better! I baked my in mini-muffin tins for about 15 minutes and topped with a little German chocolate frosting. They are perfect.....rich and gooey inside and slightly crisp on the outside.
    These brownies were super simple to make and tasted wonderful! They're definitely not cakey, but are gooey and fudgey. I served them warm with a scoop of vanilla bean ice cream - YUM!!
    THESE WERE THE WORST BROWNIES I EVER MADE OR ATE. THEY WERE SOGGY IN THE MIDDLE AND TOO CRISPY ON TOP. HAD TO THROW THEM OUT
    You don't even need a mixer for this one. I switched it up a bit to fit what I had on hand. the only difference is for the chocolate part I used two large squares of very high (72% dark chocolate , I get mine at Trader Joe's) and 6 T. of unsweetend cocoa powder. I've even made this gluten free. It has such a small amount of flour in it, you can easily use all purpose gluten free flour instead. It's just as great! I find I have to bake it a bit longer but start with 20 min. then check them every 5 min. until they start to crack and look a bit shiny. They will still be slightly soft when done.Don't over cook they'll set up when cooled. Very chocolaty . If you like dark chocolate instead of very sweet you will love them. We live in wine country and my husband likes to pair them with a good red wine.Yum! ENJOY!!!
    I too only baked them for 20 minutes as suggested by other reviewers and they came out very well. They're cake-like, not very sweet and go extremely well with vanilla frozen yogurt. My pan was 8.5" square, not 8" squared like the recipe requires, but they still came out delicious.
    I followed the recipe exactly and made 12, large brownies. They were amazing :)
    I, too, doubled this recipe and poured into a 9 x 13, greased pan. I did make some alterations of my own, as well, after reading all the reviews. I used, in doubling, 3 oz of UNsweetened and ONE oz. of SEMI SWEET baking chocolate. I also added a wee bit more flour (I admit I just "threw" a small fingerful in) and then, just for fun, added a couple (or 3) TBSP of dark, sweet cocoa POWDER. I baked them for about 42 or 43 minutes, but they were almost going to overbake, so I took them out. They were PERFECT! (for me, and several friends and my kids, as well)! LOVE LOVE LOVE how they turned out.
    These are great! I did make a couple of changes. First, I used Special Dark baking cocoa - I was out of the semi sweet squares. Second, I shortened the bake time by a good 10+ minutes. They were moist and delicious.
    I've now made this 3 times- all different results... however I think I have found "my" recipe and brought it in for coworkers and we all think we have a winner.
     
    I do 3 types of chocolate though and double it so it makes a 9x13 pan-worth.. so since I'm doubling--- 1 oz of unsweetened chocolate and 1 oz of bittersweet choc melted and then after mixing flour, salt, etc. 1 drop 1/2 cup of (unmelted) semi-sweet choc chips into the batter, then pour into pan... Then drop another 1/2 c of (unmelted chips, scattered) on top of batter and bake. The chips add good texture...
     
    I also don't do nuts- personal preference though. They are so rich I don't think they need frosting-would be sugar overload!
     
    And, I'm really glad they revised the baking time as when I first came across this recipe I was totally confused with the baking time. For my recipe (doubling it) I found 43 mins to be my perfect #. Enjoy!! So good!
    I thought the recipe was quick and easy however they were not too good.
     
    Maybe I did something wrong because they didnt have enough chocolate and not too chewy. I will try again and hopefully they would be better next time.
    I've had a bar of Valrhona Manjari in the cabinet just waiting on the perfect recipe to enhance the flavor of this lovely chocolate. Gand's recipes haven't always worked for me as I don't have nearly the skill she does, but this looked easy enough online so I thought I'd go for it. Am I glad I did! This thoroughly satisfied my chocolate craving. I almost ate the entire pan myself. What I liked most about it was how easy it was to throw together. This is my new brownie recipe when I am looking for a perfect and pure chocolate fix.
    This is one of those great recipes (especially if you like fudgey, chocolately brownies) that you can use as a base for experimentation. We loved its simplicity and taste. We doubled the recipe and kept checking it until it was perfectly done (by our oven) after 32 minutes. A true treat with vanilla ice cream!
    Super fudgy and moist!! Added about 1/4 of peanut butter to it, but that only gave a hint of peanut butter taste, so next time I may try more.
    This was rated 5 stars, so I may have done something wrong. After 40 minutes of baking, the inside was still too soggy and outside was way too crunchy...
    I thought a brownie recipe from Gale Gand should be a safe bet, but these were disappointing. They were flat (thin) and very grainy (too much sugar?). My kids ate them, but I didn't.
    The brownies were ok. I suggest either using a smaller pan, or double the recipe. They were really thin. Also, shorten the cooking time to about 20-30 minutes. Mine were sort of chewy, but all in all, were still pretty good.
    Just what I expected. I actually layered home made caramel in between the brownies before baking and had very good turtle brownies. I agree witht he 25 minutes, it took about 30-35 with the caramel in it.
    My took 25m to cook. The best ever!
    definitely needs less time then given. won't be disappointed.
    I doubled the recipe and baked it in a 9"x13" pan for a party. Mine was done after about 30 minutes as well so it must be a typo as others have mentioned. It was chewy and chocolately. Everyone liked it. I drizzled some vanilla icing on top only because my daughter wanted it but it really does not need it. I have another brownie recipe from a well-known, trusted cookbook but when I was done, I couldn't tell that it was homemade. It actually tasted a lot like a box brownie mix. Why go through the trouble if it doesn't taste homemade, right? With this recipe, you can definitely tell that it was homemade. I will be using this recipe again and again.
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