Best Brownie Recipe Ever: My Down 'n' Dirty Fudge Brownies

/ Sunday, April 5, 2009

There are three woman in this house, two of which are in desperate need of lethal doses of chocolate. These were supposed to be our dessert last night. The plan was to take the warm molten brownies straight from the oven, scoop them into a bowl and smother them with mountains of ice cream and hot fudge...instead I just ate them as a pre-breakfast snack. 

These brownies were inspired by my friend John. Although I have never made him brownies, his appetence for the fudgiest brownies on earth has always intrigued me. Time and time again I've tried to master a brownie dense enough to suit him, yet have found myself consistently dissatisfied. Last night I threw all previous recipes out of the window and just went with my gut. Oh my god! These are the fudgiest brownies that have ever passed my lips. They are chocolatey in a way I feel must be illegal in some conservative states. Make these now.

SERVES: 8 to 10

1/2 cup unsalted butter melted 
2 cups semi-sweet chocolate chips 
3 eggs, and one egg yolk 
1.5 teaspoons instant espresso powder 
1 tablespoon vanilla 
1 tablespoon cider vinegar 
1 cup sugar 
1/2 cup, flour rounded 
1.5 teaspoons baking powder 
1/2 teaspoon salt 
1/2 cup chocolate chips 

1. Line an 8x8 or 9x9 square baking pan with two overlapping pieces of tinfoil, so that the tinfoil hangs over all sides of the pan (this will be very important later on.) Preheat the oven to 350 degrees. 
2. In a heatproof bowl, melt the butter and chocolate using the microwave on HIGH in 3o second intervals, stirring in between. 
3. In a separate bowl, beat together the eggs, egg yolk, sugar, vanilla & vinegar using a wooden spoon & a little elbow grease :) Add the melted chocolate-butter mixture. Whisk until well combined. 
4. Sprinkle the flour, baking powder and salt over the batter. Gently stir in the dry ingredients. Stir in the chips and any other mix-in you'd like *
5. Pour the batter into the prepared pan. Bake for 30 minutes or until the batter does not jiggle when you shake the baking pan gently. It's OK if the center is not cooked all the way through at this point. 
6. Remove the pan from the oven. Fold the tin foil over the brownies so that they are completely covered. Let them sit for 20 minutes before you remove the brownies from the pan. This allows the brownies to keep cookies gently, lending to a moist-gooey interior. 
7. Remove the brownies from the pan by pulling up on the tinfoil. Slice. Enjoy! 

* Other mix-ins you might enjoy: walnuts, pecans, chocolate covered espresso beans, peanut butter, peanut butter chips, raspberries, white chocolate, caramel sauce or toffee. 


  1. Okay, so I just ate one of these AMAZING brownies.....for all your PMS'ing women out there, and those of you beyond PMS'ing but with an intense desire to be pleased by chocolate, let me tell you these brownies are the BOMB (thank you Randy Jackson).
    Eating one of these immediately puts you in that place, that I've been completely satisfied by chocolate place. The place where no matter what is happening in your life this chocolate makes me happy place.
    I ate mine sans Ice cream. Just a fist full of deliciousness. I cannot be happier that my daughter came home this weekend and developed this treat. She is a keeper :) and she is mine :)
    Superb Berry, another job WELL done.
    Love you.

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