Fudgy Brownies

There was another birthday in my office last week. One of the reporters turned 23 and I told him I would bake him something, he would just have to give me an idea of what he wanted. After several days of deliberation, he told me he wanted brownies, but not cakey brownies. He wanted fudgy brownies. Now, I'm not 100 percent sure if my normal brownie recipe is more of a cake-like consistency or fudgy. I'm pretty sure they're cakey so I had to look for a new recipe.

So I know that I will have two brownie recipes on this blog but that's okay. It'll give you the chance to make two different kinds. The difference between a fudgy and cakey brownie is the amount of flour used. I'm very excited to serve these at work tomorrow!

 

Fudgy Brownies

 

 

Ingredients:

1/2 cup salted butter

8 ounces coarsely chopped semi-sweet chocolate [I used Ghirardelli]

3/4 cup granulated sugar

1/4 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup and 2 tablespoons of all purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

 

Instructions:

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly for about five minutes. Remove from the heat, pour into a large mixing bowl and allow to cool slightly for around 10 minutes.

 

Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and the sides of an 11by seven pan and set aside.

 

Whisk the granulated and brown sugars into the cooled chocolate and butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder and salt.

 

Pour batter into the prepared pan and bake around 35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few crumbs when they are done.

 

Allow the brownies to cool completely in the pan set on a wire cooling rack. Once cooled, cut and serve.