I have been on a Pinterest recipe kick lately, finally trying out all of the recipes that I have been pinning to my “yummy” board for five years. My parents were coming into town and I wanted to make a dessert that we could eat on all week. I decided to make these Chewy Fudgy Homemade Brownies and they were the best brownies that I have ever made. Needless to say, those brownies did not last all week; in fact, I do not think that they even made it three days. Sally, I am not sure if you created this recipe or just added it to your blog, but thank you!
Chewy Fudgy Homemade Brownies
- 1/2 Cup salted butter
- 8 Ounces coarsely chopped semi-sweet chocolate
- 3/4 Cup granulated sugar
- 1/4 Cup packed light brown sugar
- 3 Large eggs
- 1 Teaspoon vanilla extract
- 1/2 Cup + 2 tablespoons all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 Cup semi-sweet chocolate chips
- Milk Chocolate Frosting
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly (about 5 minutes). Remove from heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the four, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. Keep an eye on them after 30 minutes as all ovens are different.
- Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, use a sharp knife and wipe it clean with a paper towel after each cut.
- For the frosting: sift together the confectioners’ sugar and cocoa powder to assure that there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 2 minutes). Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and add vanilla. Beat on low speed after each addition. Once all is added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if the frosting is too sweet. Frost the brownies before or after cutting them into squares, your choice.
- Enjoy your Chewy Fudgy Homemade Brownies!
Tip: These Chewy Fudgy Homemade Brownies can be frozen for 2-3 months, frosted or unfrosted. Thaw overnight in the refrigerator before serving.
Also: In the original recipe, the frosting was optional; but it was so good that I think it has to be made, too.
This article was written by Taylor Pittman.
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