Fudgy is apparently not a “real” word. How can that be possible? Things are definitely fudgy. What other word am I supposed to use? Chewy? But that’s not exactly accurate either. Fudgy is accurate, even if it is only foodie speak.
These magnificent—and yes, fudgy—brownies are the sweet treat that I meant to share last week. But I forgot. There was no evil conspiracy to keep you away from these luscious morsels of chocolately goodness beyond my absentmindedness. And apparently chocolately is not a word either.
As if I care.
Not.
Since I’m choosing to use made-up words, you grammar fiends and spelling bee champs can go eat one of these chocolately and fudgy brownies and be quiet.
There! I sure told you!
Seriously, these bad boys are mighty fine. They are rich and decadent, so I could only eat a small piece at a time. Of course, I ate multiple small pieces during the day, but that doesn’t count. 
Moderation—that’s the key.
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FUDGY BROWNIES
Recipe source: Thyme for Cooking Blog
INGREDIENTS:
- 6 tablespoons butter
- 8 ounces bittersweet or semisweet chocolate, chopped
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup flour
INSTRUCTIONS:
- Preheat the oven to 350°F. Line an 8-inch square pan with foil, allowing some foil to extend beyond the edges of the pan. Lightly butter the foil.
- In a microwaveable bowl, melt butter. Add chocolate and stir until smooth. If needed, microwave for 15 seconds to finish melting the chocolate.
- Stir in sugar and vanilla until combined. Beat in the eggs, by hand, one at a time.
- Add flour and stir energetically for one minute. The batter should lose its graininess and becomes smooth and glossy. It should slightly pull away from the sides of the bowl.
- Pour the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
- Let the brownie cool completely in the pan before frosting. Cut into squares and enjoy!.
CHOCOLATE GLAZE:
- 1/2 cup heavy cream
- 4oz dark chocolate, broken into pieces
INSTRUCTIONS:
- Heat the cream in a small saucepan over low heat and add chocolate pieces. Stir until melted.
SPECIAL NOTES:
The key to making fudgy brownies is stirring for a full minute and making sure the batter is shiny and glossy. If it’s still grainy—keep stirring.
Enjoy!
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