Super Fudgy Brownies – amy bakes in the 'burgh Skip to content amy bakes in the 'burgh finding my zen, one recipe at a time. Primary Menu Recipes Biscotti Biscuits + Scones Bars, Blondies, + Brownies Bread + Muffins Cakes + Cupcakes Candy + Confections Cobblers + Crisps Cookies Custards + Puddings Dairy-Free Desserts Dog Treats Donuts Fillings, Frostings, + Sauces Gluten-Free Pies + Tarts About Hi, I’m Amy… Contact Me Tips Baking Basics Baking for Beginners Substitutions Troubleshooting Super Fudgy Brownies There are those who like fudgy brownies, and those who like cakey brownies. For me, brownies mean fudgy…the cakey ones may as well be chocolate cake. Not that I wouldn’t have eaten them back in my chocolate-eating days, but the fudgy ones were always my preference. These brownies are super fudgy and adapted from a King Arthur Flour recipe; I left them completely plain so as to not take away from their amazing fudgy-ness. They got excellent reviews from both Mike’s coworkers and mine (I had a video shoot today and took them to my dear friends at our media studio). Ingredients 12 tablespoons butter 2 cups sugar 3/4 cup Dutch process cocoa powder 1 teaspoon salt 1/2 teaspoon baking powder 1 tablespoon vanilla extract 3 large eggs, very lightly beaten 1 cup flour Preparation Preheat oven to 325 degrees. Lightly grease a 9 x 13 baking pan. In a medium saucepan, melt butter over low heat. Stir in sugar, then continue to cook for just a few minutes until the mixture is hot, but not bubbly. Pour butter mixture into a large bowl and add cocoa powder, salt, baking powder, and vanilla, stirring well to fully combine. Add eggs, stirring to completely combine, then stir in flour until smooth. Pour batter into prepared pan and bake for 29-32 minutes, until a cake tester inserted in the center comes out clean. Cool completely in pan; cut into 24 squares. Using a small offset spatula, gently lift bars out of pan; remember, they are super fudgy, so you’ll want to be gentle so they don’t break. Store in an airtight container at room temperature for up to 3 days. Share this: Click to share on Pinterest (Opens in new window) Click to share on Facebook (Opens in new window) Click to email a link to a friend (Opens in new window) Like this: Like Loading... Related Posted on May 1, 2017 May 1, 2017 by AmyPosted in Bars, Blondies, + BrowniesTagged brownies, fudgy brownies, super fudgy brownies. Post navigation Previous Previous post: Peanut Butter Cookie Bars Next Next post: Shannon’s Paleo(ish) Brownies Leave a Reply Cancel reply Enter your comment here... Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) Cancel Connecting to %s Notify me of new comments via email. Notify me of new posts via email. Δ Search for: Recent Posts Maple Cinnamon Scones Pumpkin Chocolate Chip Biscotti Citrus Pound Cake Orange Shortbread Walnut Torte Blog at WordPress.com. Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy Follow Following amy bakes in the 'burgh Join 160 other followers Sign me up Already have a WordPress.com account? Log in now. amy bakes in the 'burgh Customize Follow Following Sign up Log in Copy shortlink Report this content View post in Reader Manage subscriptions Collapse this bar Loading Comments... Write a Comment... Email (Required) Name (Required) Website %d bloggers like this: