Fudgy Brownies
- Level: Easy
- Yield: 12-16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 372
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 5
- Cholesterol
- 71
- Sodium
- 106
- Total: 2 hr 30 min (includes cooling time)
- Active: 20 min
Ingredients
Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 ounces finely chopped semisweet chocolate
2 ounces finely chopped unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
Directions
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, leaving about a 2-inch overhang of foil on at least 2 sides, and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. Bring 1-inch of water to a simmer in medium saucepan over medium heat. Put both the semisweet and unsweetened chocolates and butter in a medium heatproof bowl that sits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat.
- Whisk the sugar, vanilla and eggs together in a large bowl. Add the chocolate mixture and stir until blended and then stir in the flour mixture until just combined. Spread in the prepared baking dish.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the foil and cut into squares.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)