Go Back
–+ servings
Print

Fudgy Brownies

The chewiest, fudgiest brownies you have ever eaten.

Course Dessert
Cuisine American
Keyword brownie, fudgy brownie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Author Jane Garfinkel

Ingredients

  • 1 cup unsalted butter at room temperature plus 1 tablespoon for the pan
  • 2 cups sugar
  • 1 cup light brown sugar
  • 4 eggs at room temperature
  • 1 tablespoon vanilla
  • 1 cup flour
  • 1/2 cup cake flour
  • 1 cup dark cocoa powder preferably Ghirardelli or Valrhona
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 inch glass baking pan with 1 tablespoon of butter.
  3. In a large mixing bowl with a hand mixer beat together the butter, sugar, and brown sugar until it is smooth and the sugar is no longer grainy. This will take about 5 minutes at high speed.
  4. Add the eggs one at a time, mixing well after each addition. Add vanilla.
  5. With the mixer off, sift in the flour, cake flour, cocoa, and salt. A mesh strainer works well for this. Turn the mixer to the low setting and mix just until the flour is combined. Do not overmix.
  6. Fold in chocolate chips.
  7. Pour into 9 x 13 pan and spread evenly.
  8. Bake for 30 minutes. Take the pan out of the oven and shake it back and forth. The brownies should not shift like liquid but also should not be stiff or hard. If they look too soft and uncooked, put them back in the oven for 5-6 minutes and check again. You can do this another time if you think the center is too soft.
  9. Remove from the oven and let the brownies cool completely.