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.
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.
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.
Recipe source: Thyme for Cooking Blog
- 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
- 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!.
- 1/2 cup heavy cream
- 4oz dark chocolate, broken into pieces
- Heat the cream in a small saucepan over low heat and add chocolate pieces. Stir until melted.
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.