Brownies that are so fudgy they’re almost fudge…except they’re brownies. And they have dark chocolate. Need I say more?
One of my baking missions in life has been to figure out the “perfect” brownie recipe. Along the way I’ve created a couple of variations: Fudgy White Chocolate Blonde Brownies and Marbled Blonde and Chocolate Brownies with Salted Caramel. Both of those recipes were fun and I enjoyed them, but there’s something even better about the simplicity of a plain, fudgy, chocolate brownie.
Everyone has their preferences, but the two most important things for me in regards to brownies are that they possess a rich chocolate flavor (of course) and have a very high level of fudginess. As in, they’re so fudgy that they could almost be fudge except they’re not – they’re brownies.
So, this kind of brownie is what I set out to accomplish, and I think I finally have it. 🙂
For all those of you who love fudgy, chocolatey brownies as much as I do, rejoice in the fact that these are very easy to make and go enjoy the recipe! Although, for me, “easy to make” and “chocolate” in the same sentence could be dangerous. Bake them at your own risk. 😉
Fudgy Dark Chocolate Brownies
- 1 cup whole wheat flour
- 1 cup unbleached, all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, melted
- 2 cups firmly packed brown sugar
- 2 eggs
- 2 cups dark chocolate chips (50-60% cacao), divided
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13×9 inch pan or baking dish. Set aside.
In a medium-sized bowl, stir together flours, baking powder, and salt. In a separate bowl, mix butter, brown sugar, and eggs, and beat well. Add flour mixture and stir until well mixed. Set aside.
In a microwave safe bowl, melt 1 cup of the chocolate chips using 15-second bursts and stirring after each 15 seconds, just until melted (don’t scorch the chocolate!). Stir melted chocolate into brownie mixture and blend well. Mix in remaining 1 cup chocolate chips.
Press batter evenly into prepared baking dish. Bake for 20-25 minutes or until center is set and edges are slightly raised. Let cool completely in pan before cutting into squares.
~K in the Kitchen
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