Homemade fudgy brownies are so easy to make you’ll never want to make brownies from a box again. These fudgy brownies satisfy your need for chocolate.
Just in case you haven’t had enough chocolate this month. Is that even possible? These fudgy brownies are here to satisfy your deepest chocolate craving.
I used to make homemade brownies all the time. I loved melting the chocolate and the flavor was so intensely rich, the homemade version just could not be beat by the box. But over the years the box mixes got good…really good. I stopped making homemade brownies because I found a boxed brand that I liked even better. That is until I made this recipe.
I found this recipe for Alice Medrich’s brownies in the New York Times. I looked at the ingredient list and thought it was so short I just had to give it a try. I wasn’t really convinced that I believed what I read, about how fudgy the brownies would be, but I didn’t have much to lose.
I whipped up the recipe for these fudgy brownies in about 7 minutes. Really, it was just that quick. I was done mixing up the batter well before my oven was up to temperature. There’s just so few ingredients in these.
They baked up and looked like brownies, but the weird part of this recipe is that you place the pan into an ice water bath right after you take them out of the oven. Just plop it right into the ice water to cool off. I left them in the cold water for 20 minutes. Long enough for them to completely cool down. Took them out and cut them into small squares and dove right in. The crunchy crust gives way the the fudgiest, most chocolate rich flavor brownies I’ve ever had.
Craig insisted that I add walnuts to the brownies, so there was another layer of crunchy to these too. But you could leave them out and just go for the smooth, rich fudgyness that is this brownie recipe.
If you’ve got 30 minutes, whip up a batch of these fudgy brownies. Your chocolate loving self will be really happy that you did.
- 8 tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs
- ½ cup all-purpose flour
- ⅔ cup lightly toasted walnuts or pecans (optional)
- Preheat oven to 400 degrees.
- Line an 8" square metal baking pan with foil.
- On low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth. Make sure you break up or chop up the chocolate into small pieces before you begin melting it.
- Stir the sugar, vanilla and salt into the melted chocolate. Then stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Mixture will slightly pull away from sides of bowl as you stir it.
- Add nuts, if using.
- Scrape batter into prepared pan.
- Bake 20 minutes.
- While the brownies are baking, prepare an ice water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch.
- Remove pan from oven and place directly into the ice water bath, being careful not to splash water on brownies.
- Let cool completely (about 20 minutes), then lift out and cut into squares.
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