Bars and Brownies, chocolate

Ooey Gooey Fudgy Brownies and an Early Throwback Thursday

Fun fact, brownies are quite tricky to photograph.

When it comes to brownies, I think it’s safe to say that there are at least two camps, fudgy and cakey, and people can be very opinionated about which they prefer. Then within those, there are the people who either love or hate the addition of nuts and other mix-ins.

 

While I have no strong feelings about mix-ins in my brownies, I too fall squarely into the fudgy brownies camp. What can I say, I’m a product of my upbringing. My entire childhood, I never really ate cake brownies. Instead, I either ate fudgy box mixes or the recipe my mom has used for as long as I can remember from a cookbook she got before I was even born.

Needless to say, fudgy brownies were the gold standard. They still are, actually, because ever since Mom gave me the recipe (or I sneakily copied it out of the book . . . the details are hazy), I’ve been making these on my own. And now I’m sharing them with you!

These brownies are the best, in my opinion, because they are so chocolatey and gooey. They were recently described to me as “Amazing! The best brownies ever!” by the roomie. I’ll take that.

For some reason, these brownies make me think of the song “Pour some sugar on me.” You know, hot, sticky, sweet? Because they’ve got so much sugar in them and they’re phenomenal right out of the oven when they’re really difficult to cut because they stick to the knife and spatula and . . . I’m raving about brownies now and I’m encouraging not waiting for these to cool down. I apologize.

Even April wanted to get in on the brownie action. Don’t worry, she didn’t get any!

80s Def Leppard songs aside, these brownies are so adaptable. Feel like eating peanut butter brownies? Go ahead and swirl in some peanut butter before baking. Want some more chocolate? High five! Follow your bliss and feel free to experiment. If you happen to come up with any fantastic combos, let me know in the comments or drop me an e-mail at bakeratlawblog@gmail.com. And don’t forget to like Baker at Law on Facebook and follow me on twitter (@bakeratlawblog).

Before we get to the recipe, I thought I’d share a quick (and early) #tbt picture.

Do you see that cake? That was my first real foray into cake decorating made using a frozen buttercream transfer to decorate the top. I’ve come a little way since then, but I’m still learning.

Now, on to the recipe!

Print

Ooey Gooey Fudgy Brownies

Infinitely adaptable fudge brownies

Course Dessert
Servings 16 brownies
Author Sunset Cookies (https://www.amazon.com/Cookies-Step-Step-Sunset-Books/dp/0376023872)

Ingredients

  • 1/2 cup butter or margarine
  • 4 ounces unsweetened baking chocolate If you don't have unsweetened baking chocolate, you may substitute 12 tbsps unsweetened cocoa and an additional 4 tbsps butter or margarine.
  • 2 cups granulated sugar
  • 1 1/2 tsp vanilla extract
  • 4 large eggs
  • 1 cup all purpose flour
  • 1/2-1 cup mix-ins of your choice (nuts/chocolate chips/etc) (optional)

Instructions

  1. Preheat oven to 325 degrees Fahrenheit. Prepare an 8 or 9 inch square pan by lining with parchment paper or greasing with butter or cooking spray.

  2. In a medium saucepan, melt butter and chocolate together over medium-low heat. Be careful not to burn the chocolate!

    If using cocoa powder and additional butter, melt the butter before stirring in the cocoa powder until smooth.

    Remove the chocolate mixture from heat. 

  3. Add sugar to the chocolate mixture and stir well. Stir in the vanilla extract.

  4. Incorporate the eggs, one at a time, mixing well after each addition. 

  5. Carefully incorporate the flour. I find it helpful to stir slowly from the outside in until no white remains.

    If using mix-ins (except more fluid mix-ins like peanut butter), add them at this point. 

  6. Spread mixture in your prepared pan. If you're using peanut butter or a similar mix in, you can add it now. 

    Bake in preheated oven for 35-45 minutes, or until the top is dry and the inside is mostly set. These brownies are not very firm and the middle will remain quite soft, even when cooled. This is normal and adds to the fudgy goodness. 

  7. Remove from the oven and let cool before cutting, if you can wait that long!

Recipe Notes

These brownies are super adaptable. In the past, I've added everything from chocolate chips and nuts to marshmallows and graham crackers. Find flavors that you love and go for it! Also, don't worry about overcooking these. The last time I made them, I accidentally left them in the oven for almost an hour (whoops!) and they were just as fudgy as ever. If you're really worried about them being done in the center, go ahead and leave them in a few extra minutes. Personally, I don't mind them being soft, though. 

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