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Easy Homemade Fudgey Brownies
I usually have a box of fudgey brownie mix in my cabinet when I just want to throw it into a bowl and bake. But I get the urge to make my brownies from scratch. I have tried a few homemade recipes and they ended up real dry. After watching the video, Easy Homemade Fudgey Brownies are simple to make & dense, moist-looking. Not dry!
Several individuals have made this recipe numerous times and their brownies turn out perfect. You know these sweets are great for us hormonal women who need a chocolate fix in a hurry. All my friends can’t wait for them to finish cooking. This recipe is a huge hit with my family and friends.
Note: Depending on how gooey you want your brownies, you may need to cook them an extra 10 minutes (use your toothpick test as your guide). These brownies are so gooey, you may want to place them in the freezer for 20-30 minutes to firm up before you cut them into squares.
Take A Minute To Watch Brownies Made From Scratch
Easy Homemade Fudgey Brownies Recipe
Servings: 16 brownies
10 tablespoons (145g) of unsalted butter
1 1/4 cup (250g) of sugar
3/4 cups plus 2 tablespoons (65g) of cocoa powder
1/4 teaspoon of salt
1 teaspoon of vanilla extract
2 large eggs
1/2 cup (70g) of all purpose flour
Optional: 2/3 cups (75g) of chopped pecans or walnuts
Materials: Aluminum foil, medium heat-safe bowl, wood spoon (or spatula), & 8×8 square baking pan
Preheat oven to 325 degrees F. Line the bottom & sides of a 8×8 square baking pan, or line it with aluminum foil.
Place a sauce pan of water about 2 inches deep onto the stovetop. Heat the water till barely simmering.
In a medium heat-safe bowl, combine butter, sugar, cocoa powder, & salt. Rest the bowl onto the sauce pan over simmering water (If bowl touches water, remove a little water).
Occasionally stir until the butter has melted. Mixture will look gritty.
Move bowl from heat, wait 3-5 minutes to cool (not hot but warm). Add vanilla extract & eggs one at a time with a spoon or spatula.
Add flour & beat with a spoon or spatula for 40 to 50 strokes.
Optional: Stir in nuts.
Pour batter into lined pan & spread evenly.
Bake 20-25 minutes or until toothpick comes out clean from the center.