For chocolate lovers, there’s nothing better than these moist, fudgy Classic Fudge Brownies full of rich, dark chocolate flavor. This quick and easy recipe is perfect for those times when you need a treat that goes anywhere, or just to have a platter around the house for everyday tea time.
While perusing one of my favorite cookbooks Simply Sensational Cookies by Nancy Baggett I came across a classic fudge brownie recipe that looked easy, fudgy and delicious, my three criteria for the perfect brownie.
And I promise, these brownies are perfect! Moist, fudgy, chocolatey and fabulous. I think they would make a great addition to a party platter for the Superbowl (or for any event!).
Why you’ll love these Classic Fudge Brownies
Super easy recipe that only uses a handful of pantry ingredients
Deep chocolate fudge flavor in every bite
Great for events when you want a hand-held dessert treat, like picnics, school events, parties, and more
Preheat oven to 350 and position the rack in the center of the oven.
Line an 8 inch baking pan with aluminum foil and spray with cooking spray.
In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together. Stir at 30 second intervals, until the mixture is just melted. Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.
Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth.
Add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended.
Add the flour and stir until the batter is shiny.
Pour into prepared pan and smooth the top.
Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little moist and gooey.
Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut.
Enjoy!
Tips & Variations
Try some add-ins. Add chopped nuts, chocolate, peanut butter or white chocolate chips, crushed peppermint candies, mini-marshmallows, or other add-ins.
Frost ’em. A thin layer of chocolate ganache or a thick layer of buttercream frosting will dress up these classic fudge brownies.
Double or triple the recipe. Keep some on hand for any time you need a sweet treat.
Storage
These brownies can remain unrefrigerated in a cool spot for 2 days, then refrigerate tightly covered. You can freeze them for up to 3 months if you wrap tightly in plastic wrap and then keep in a freezer-safe sealed container.
¼good quality cocoa powderI use Valrhona Cocoa Powder
sifted after measuring if lumpy
½tspsalt
3large eggsroom temperature
2TBSPwater
¾cupall purpose flour
Instructions
Preheat oven to 350 and position the rack in the center of the oven.
Line an 8 inch baking pan with aluminum foil and spray with cooking spray.
In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together. Stir at 30 second intervals, until the mixture is just melted. Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.
Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth.
Add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended.
Add the flour and stir until the batter is shiny.
Pour into prepared pan and smooth the top.
Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little moist and gooey.
Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut.
Your's always look so much better than mine.