Homemade Fudgy Brownies Recipe by Christina
Homemade Fudgy Brownies Cooking Instructions 1 In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes. 2 Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside. 3 Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla. 4 Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chocolate chips. 5 Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked). 6 Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife. 7 For the optional milk chocolate frosting : sift together the confectioners sugar and cocoa powder to ensure there are no lumps. Set that aside. In a medium bowl, cream the butter using a hand held or stand mixer. Gradually add the sugar / cocoa powder mix and the cream and vanilla in batches, then mix until everything is combined and incorporated. Frost the brownies only once they're completely cooled. 8 Store brownies in an airtight container at room temperature for up to one week. 9 Brownies can also be frozen for up to 3 months. To thaw, place them in the refrigerator overnight. 1 In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes. 1 In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes. 2 Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside. 2 Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside. 3 Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla. 3 Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla. 4 Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chocolate chips. 4 Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chocolate chips. 5 Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked). 5 Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked). 6 Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife. 6 Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife. 7 For the optional milk chocolate frosting : sift together the confectioners sugar and cocoa powder to ensure there are no lumps. Set that aside. In a medium bowl, cream the butter using a hand held or stand mixer. Gradually add the sugar / cocoa powder mix and the cream and vanilla in batches, then mix until everything is combined and incorporated. Frost the brownies only once they're completely cooled. 7 For the optional milk chocolate frosting : sift together the confectioners sugar and cocoa powder to ensure there are no lumps. Set that aside. In a medium bowl, cream the butter using a hand held or stand mixer. Gradually add the sugar / cocoa powder mix and the cream and vanilla in batches, then mix until everything is combined and incorporated. Frost the brownies only once they're completely cooled. 8 Store brownies in an airtight container at room temperature for up to one week. 8 Store brownies in an airtight container at room temperature for up to one week. 9 Brownies can also be frozen for up to 3 months. To thaw, place them in the refrigerator overnight. 9 Brownies can also be frozen for up to 3 months. To thaw, place them in the refrigerator overnight. 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