Fudgy Brownies

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When I first tested Mamaw’s recipe, I had a total baking fail and ended up with brownie soup. I’m not sure what I did to achieve such a disastrous baking feat, but I suspect my Aunt Rhunda may have some clues—more about that story later. These fudgy brownies are reminiscent of their 19th century Chicago cousins but with the extra boost of butter.

Remember, brownies are a celebration of chocolate, making quality of the chocolate important. So splurge a little and get the best chocolate you can afford!

Yield: 24 brownies

Author: Sweet Tea & Fried Pies

Fudgy Brownies

When I first tested Mamaw’s recipe, I had a total baking fail and ended up with brownie soup. I’m not sure what I did to achieve such a disastrous baking feat, but I suspect my Aunt Rhunda may have some clues. These fudgy brownies are reminiscent of their 19th century Chicago cousins but with the extra boost of butter. Brownies are a celebration of chocolate, making quality of the chocolate important. So splurge a little and get the best chocolate you can afford.

Ingredients

1 cup unsalted butter
10 ounces semisweet chocolate chips
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups self-rising flour
1 cup walnuts (optional)

Instructions

Preheat the oven to 400°F and line a 9 x 13-inch baking dish with parchment paper leaving about one inch hanging over the sides.
In a large saucepan, melt the butter and the chocolate chips over low heat until smooth. Whisk in the sugars until fully incorporated. Remove from heat and let the chocolate mixture cool to room temperature (about 5 minutes).
Add the eggs and the vanilla extract and whisk until smooth and homogeneous. Add the flour and mix with a rubber spatula until combined. Fold in the nuts, if using.
Scrape batter into the prepared pan and spread into an even layer. Bake for 30 to 35 minutes or until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and cool for 1½ hours.
Using the parchment paper overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, an additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Calories

258.45

Fat (grams)

14.55

Sat. Fat (grams)

7.28

Carbs (grams)

31.77

Fiber (grams)

1.27

Net carbs

30.50

Sugar (grams)

22.36

Protein (grams)

2.80

Sodium (milligrams)

134.88

Cholesterol (grams)

35.84

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