AMAZING, REALLY AMAZING, FUDGE BROWNIES
Intense, dark, fudgy, gooey, everything a brownie should be. You can vary the topping, using chocolate chips, white chocolate chips, toffee bits, nuts, M&Ms, whatever floats your boat. The recipe originally started out as something in the Magnolia Bakery cookbook, but grew into something much more personal. I now make these every week, keeping a stash in the freezer for emergency chocolate needs. Daphna, you asked for the recipe, here it is.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- The original recipe says to grease a 12 X 18 inch jelly roll pan, but I use a 9 x13 inch cake pan for intense denseness, and don't grease it, just line it with parchment paper).
- Melt the chocolate with the butter, either on the stovetop or in the microwave. Stir until smooth. Let cool for about 5 minutes.
- Mix in the sugar and the eggs and the vanilla extract.
- Add in the flour, baking powder and salt. Mix until combined.
- Pour the batter into the prepared pan.
- Sprinkle the chips (nuts, whatever) evenly over the top of the batter.
- The original recipe says to bake for 25-28 minutes until a cake tester comes out with some moist crumbs attached to it. This never works for me. I usually have to let it go for about 40-45 minutes. This is probably because my pan is more condensed than the jelly roll pan.
- Do not overbake!
- I usually let the brownies cool in the pan, the keep them in the fridge overnight. The I just lift them out of the pan by the parchment paper, place the whole thing on a cutting board and then it's the perfect state for cutting into perfect brownie squares.
- Some of us like the edges the best, others prefer the center.
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