Classic Fudge Brownies

Again, I’ve been MIA for several days. Sadly I was without a kitchen this past week because a few months ago a radiator leak damaged part of the wood floors in my living room. After putting the repair off week after week, I finally relented and let them come to sand and re-varnish the whole living room. Unfortunately, my kitchen is part of the living room, and I was left without access to anything. I ate a lot of junk food in bed this week… Actually, now that I think about it, it was kind of just like college… Anyway, I was not feeling my best by Saturday when I was finally allowed to go back in. And the only part of this that is related to blogging is that I was in no mood to talk about the delicious things I couldn’t cook while living in my bedroom. So, right before this whole ordeal commenced, I made these amazing, delicious brownies.

I made them for my cousin’s birthday. The last time I had seen her she had mentioned that one of the best discoveries she made while living for a few years in the good old US was brownies. It’s no wonder to me that foreigners gain weight while visiting us… But, I have to agree that brownies are pretty darn good. So, when her birthday rolled around she had a little get together at her house and I decided to make these for her. Now, I want to explain (or make a disclaimer about) this “finished product” picture. I made the brownies in the morning before going out to lunch with my “Spanish Family” or, to those of you who know them, the Collia’s. It was a lot of lunch, and even more wine…at some point I came home and took this picture. I only noticed it was blurry, out of focus, and kind of unflattering to the brownies the next day when I scrolled through the recent pics on my camera.  But, trust me, they are the rich fudgey brownies you crave. Oh, and the rest of the pictures are good.

So, this recipe is only slightly more difficult than a boxed mix (which is the only type of brownie I had made until this point). Start with 3/4 cup of all purpose flour, 3/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1 cup of white sugar and 1/2 cup of brown sugar, and 1/4 teaspoon of salt, whisked together. Note from me: I couldn’t find “unsweetened” cocoa, so I just reduced the amount of sugar to 1/2 cup white sugar and 1/2 cup brown sugar)

Then, in a double boiler (or if you don’t have one of these, like me, two saucepans of slightly different sizes, the larger one filled with water and the smaller set inside, floating on the water) melt 6 tablespoons of butter and 1/2 cup semi-sweet chocolate chunks. Once it’s melted, add one cup of milk (any fat content works, I used fat-free). Whisk it over the boiling water until it’s nice and smooth.

In a separate bowl, lightly whisk two large eggs. Then very slowly, add this chocolate mixture to the eggs, whisking constantly. Since the chocolate is hot, you want to do this a very little bit at a time so that the eggs don’t cook. So a little continuous stream is the way to go. Lastly, add 1 teaspoon of vanilla extract.

Once that’s finished go back to the dry ingredients. Add another 1/2 cup of chocolate chunks to it and 1/2 cup of walnuts (if you want to). Then add the chocolate egg mixture to the dry ingredients and mix until completely incorporated.

Pour this into a baking dish and sprinkle with the remaining 1/4 cup of walnuts (if you chose to use them). Bake at 350 degrees for about 17-19 minutes until a toothpick inserted into the center comes out with crumbs, but not molten brownie mix.

Let them cool completely before trying to cut them, difficult as it may be. I know I can’t prove the chewy goodness of these brownies with a picture of the finished product, but I will tell you that I took this entire pan to the party and when I left the plate was empty. So you know, just saying…you should try these.

Ingredient list:

  • 3/4 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips/chunks, separated half and half
  • 3/4 cup walnuts, separated 1/2 cup and 1/4 cup
  • 6 tablespoons unsalted butter
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten

*Recipe courtesy of cookinglight.com (link)

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