My Family’s Chocolate Fudge Brownies

  • Serves: Makes one 9 x 13-inch or 8 x 8-inch (12) pan
  • Baking Temp (degrees F): 350
  • Views: 10176
  • Comments: 18

Variations: Espresso Bean Crunch Brownies; Mint Patty Chocolate Fudge Brownies

Photo and brownies by Sarah Phillips ©  Sarah Phillips
This is an old family recipe which is now spattered all over with chocolate. Growing up, we insisted on eating only very fudgy brownies, and my mother invented this recipe for that purpose. They are so delicious that we ate them all the time. When I started to bake on my own, this was the first recipe I grabbed for. Now, I bake the Healthy Oven Fudge Brownies that I created for my own four kids (and husband), who can't tell the difference. Plus, try my newly created Gluten-free Fudge Brownie Bars Recipe.

1 cup unbleached all-purpose flour (spoon into measuring cup and level to rim)
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter
4 squares (4-ounces) bittersweet chocolate, chopped
4 large eggs
1 tablespoon vanilla extract (We like a strong vanilla taste. You can cut it to 1 1/2 teaspoons)
2 cups sugar
1 cup chopped walnuts

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly grease an 8- x 8- inch pan for thick brownies or a 9- x 13- inch baking pan for thinner ones.

2. In a medium bowl, blend the flour, baking powder and salt. Set aside.

3. Melt the butter in a small saucepan, until just melted, being careful not to burn. Remove from heat. Add in chopped chocolate and stir until melted. Let cool until slightly warm.

4. Lightly beat the eggs and vanilla until just combined, by hand, in a medium size bowl. Stir in sugar. Mix in the cooled melted butter and chocolate until smooth. Do NOT beat. Fold in flour mixture and when almost combined, add in walnuts until combined.

5. Scrape batter into pan and smooth. Tap pan lightly on the countertop a few times to remove excess air bubbles.

6. Bake in the 9- x 13- inch baking pan for 25-35 minutes; the 8- x 8- inch pan for 35-45 minutes (or longer) or until a toothpick inserted in the center of the pan comes out just slightly moist.
Will puff in the oven and then fall and crack. The brownies should also sound hollow when tapped.
They may seem a bit underdone on the inside but will harden as they cool. Do NOT overbake.

7. Cool in the pan on a wire cooling rack before cutting into squares.

Photo and brownies by Sarah Phillips © Sarah Phillips

Store well-covered at room temperature for 3 to 5 days. Freezes well for up to 3 months. 

Espresso Bean Crunch Brownies:
Stir 1/2 cup roughly chopped Chocolate Covered Espresso Beans (roughly chop, then measure) into the batter right before baking

Mint Patty Chocolate Fudge Brownies:
Cut 2 peppermint patties (1.5 ounces each) into about 16 equal pieces each. Mix the batter as above, including the chocolate chips. After spreading the batter in the pan, place the pieces evenly over the top. Push each one down into the batter until just covered. Do not push to the bottom. Bake as above.

Other Recipes