Weeknight Baking Fudge Brownies

Serves:
Makes 20 brownies
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Weeknight Baking Brownies
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These Fudge Brownies are majorly delicious without being overly fussy. Stir them up and bake them and brownies are done! From Michelle Lopez’s new cookbook, Weeknight Baking.

Ingredients

1 cup (8 oz.) unsalted butter, chopped
2 tablespoons Dutch-processed cocoa powder
8 oz. dark chocolate (63%-73% cocoa)
1 cup all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 cup packed brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350˚F. Lightly spray a 9×13 inch cake pan with cooking spray and line with parchment paper. Leave a few inches of parchment overhanging the pan so you can easily remove the brownies. Spray the parchment paper as well with cooking spray.
  2. Place butter and cocoa powder in a double boiler. Be sure the bottom of the bowl doesn’t touch the water. Cook until butter is melted. Add the chocolate to the melted butter. If your chocolate is in big chunks, chop it so it melts faster.  Use a rubber spatula to stir the mixture and scrape the sides of the bowl occasionally until the butter and chocolate are combined, about 10 minutes total. Remove mixture and let cool slightly.
  3. In a small bowl whisk together flour and salt.
  4. In the bowl of a stand mixer, whisk the eggs, sugars and vanilla together. (You can also use a hand mixer, I believe). Increase mixer to medium speed and slowly add chocolate mixture aiming for the sides of the bowl as opposed to the whisk. Continue mixing until batter is smooth, about 1 minute.
  5. Sprinkle dry ingredients over the batter and use a rubber spatula to fold in the dry ingredients until just combined.
  6. Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
  7. Run a knife around the edges of the pan and use the overhanging parchment to lift out the brownies. Slice into 20 rectangles. Serve immediately or brownies can be stored in an airtight container at room temperature for 3 days.