Fudge Brownies
Servings: 16 brownies
Calories: 237cal
Ingredients
- ¾ cup unsalted butter melted but not cooled
- ⅔ cup semi-sweet chocolate chips
- 3 large eggs
- ½ cup unsweetened cocoa powder (1.5 oz, 43g)
- 1 ½ cups granulated sugar (10.5 oz, 297g)
- 1 teaspoon vanilla extract
- 4.2 ounces all purpose flour (7/8 cup, 119g)
Instructions
- Preheat oven to 350 F and line a 9x9 baking pan with parchment paper. Allow parchment to hang over the side to use as handles later.
- Pour melted butter over chocolate chips in a bowl and allow to sit for a minute to soften chocolate. Stir with rubber spatula.3/4 cup unsalted butter, 2/3 cup semi-sweet chocolate chips
- Add eggs, cocoa, sugar and vanilla and stir.3 large eggs, 1/2 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract
- Stir in the flour just until no more traces of flour remain.4.2 ounces all purpose flour
- Scrape the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow brownies to cool in pan for at least five minutes. Use the parchment handles to lift the brownies out and onto a cooling rack. Allow to cool completely before cutting.
Notes
- I know it's really hard to resist, but brownies really need to cool before cutting them.
- Don't over mix the batter. Use a wooden spoon instead of a hand mixer and only stir until all dry traces are gone.
- Ovens may vary, so use the toothpick test in the middle after 30 minutes.
Nutrition
Serving: 1brownie | Calories: 237cal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 16mg | Potassium: 106mg | Fiber: 2g | Sugar: 22g | Vitamin A: 320IU | Calcium: 17mg | Iron: 1mg
