Fudgy Brownies
Description
Friday night Brock brought home some burgers and fries for him and the girls while I took off to catch up with some girlfriends, and last night we had Lamb Stew – over rice, with asparagus instead of green beans – and a salad, as well as a heated debate over these brownies. I stick to my guns though even if it is just my personal preference, I prefer Dorial’s Two-Bite Brownies as two-bite brownies, they’re perfect with maximum chewy edges, and this recipe from Cooking Light is true to it’s name – every bite is perfectly fudgy. **In the picture above, I threw in a handful of pecans and chocolate chips and baked it for about 25 minutes…shockingly, this worked out well…so well, I think it’s our new favorite!**
Ingredients
Fudgy Brownies
1 c. EACH flour AND sugar
1/2 c. cocoa AND 1/4 t. salt
1/3 c. butter
2 oz. dark chocolate, chopped
1 egg + 2 egg yolks
1/4 c. milk AND 1 t. vanilla
Preheat the oven to 350 and spray an 8 x 8 metal pan.
Instructions
In a medium bowl, whisk together the 4 dry ingredients, and in a microwave proof bowl, gently heat and melt together the butter and chocolate, stirring regularly until it’s smooth – you don’t need it hot, just melted.
In another small bowl, whisk together the egg yolks and egg with the milk and vanilla and then whisk this mixture into the butter and chocolate mixture. Use a sturdy spatula to scrape the wet into the dry and stir it all together until it’s just mixed. Scrape the batter into your prepared pan and bake for 20 minutes. Perfect fudginess.
- Category: Squares
