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Fudgy Brownies

66

When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, May 2005

Ingredients

  • 1/2 cup (1 stick) unsalted butter, plus more for foil
  • 8 ounces semisweet chocolate, chopped
  • 1 1/4 cups sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 cup chopped walnuts or pecans (optional)

Directions

  1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.

  2. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.

  3. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.

  4. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.

  5. Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.

Cook's Notes

Instead of dipping the dry measuring cup into the flour, spoon flour into the cup; then level flour with the straight edge of a knife.

Reviews Add a comment

  • patigpu
    31 MAR, 2015
    I made this recipe yesterday and brought my brownie today to the office. Everybody loved it and asked me for the recipe!!
    Reply
  • MS112579769
    2 MAR, 2014
    This is an ok recipe, and very easy to do. However, I think these produce a sweeter brownie than I prefer. I cooked these for 40 minutes. For those wanting a less "cake-like" brownie, look for a recipe with only 2 eggs.
    Reply
  • Elle13
    15 MAR, 2013
    This is a great recipe! I used Ghirardelli 60% Cacao chips. I also used only 3/4 cups sugar. In doing so, I used 1 less egg and less flour (the flour I added a little at a time checking for consistency of the batter).
    Reply
  • makeitpretty
    26 MAY, 2010
    Too add, I know this would be even better with good quality chocolate. But nestle was what I had.
    Reply
  • makeitpretty
    26 MAY, 2010
    Great recipe! I used chunks of nestle semi-sweet morsels and a microwave to melt the chocolate and butter. Worked great. Chewy edges and rich inners! YUM!
    Reply
  • meur
    21 APR, 2010
    I tried this recipe but it turned out cakey, not fudgy - suggestions please? I used average dark chocolate (the big tin-foiled pack that you get from a supermarket), and decreased the amount of sugar to slightly less than 1 cup.
    Reply
  • hamsterslug
    16 MAR, 2009
    This is the perfect recipe. Use high quality bittersweet chocolate though.
    Reply
  • rouncer
    29 JUN, 2008
    I was really disappointed. I thought they would be a chewy brownie and they turned out dry. I have a tendency to underbake brownies b/c I like them gooey. It did not work. I also use pretty good chocolate so I thought that would be better than just a Hershey bar or choc. chips. Probaby wouldn't make these any time soon.
    Reply
  • dwhitney08
    16 JUN, 2008
    I agree this is a great basic brownie recipe, but I wonder if the chocolate flavor would be better mixing half bittersweet with half semi-sweet? We were surprised how subtle the chocolate flavor was given the high quality chocolate we used (all semi-sweet, though). I will try the instant coffee tip next time. Also, I used a silicon baking pan with cooking spray, no liner, and the brownies popped out so easily.
    Reply
  • randy-sue
    1 JUN, 2008
    The 3 hour total time probably includes the time to preheat the oven and the time it takes to cool the brownies completely.
    Reply