I have been on the hunt for the perfect brownie recipe for a long time.
For the past year or so, our family has been working really hard to get rid of anything processed in our diet, and switch over to organic, homemade goodies.

No more dinners in a box, from a freezer bag, or delicious fudgy boxed brownies. That has been the most frustrating one to me, because there are 48,592 brownie recipes that claim to be “better than boxed” or “homemade chewy fudgy brownies”.

Lies.

I have tried all of the top Pinterest recipes and couldn’t find any that actually delivered on that.
Finally, I found one that actually delivers. I made some modifications, and now I’m going to save you the trouble and share it with you.

I’m writing this recipe out to be made in an 8×8 pan. It is enough for several days for my little family, but if I’m making it for a group, double it and make it in a 9×13! I have tried this personally, and it works great.

In a pan on your stovetop, melt 11 T. butter,

and 1 heaping cup of sugar together, stirring occasionally until they’re completely blended.

Remove from heat and let sit for about 5 minutes to cool down.

Once it isn’t piping hot, transfer it into your mixing bowl, and add in 3/4 cup of unsweetened cocoa powder,

and 1 tsp of vanilla.

With your mixer on low, add 2 eggs, one at a time, to the mixture. As soon as it all comes together, stop mixing.

In a medium size mixing bowl, mix together:

1/2 cup all purpose flour,

1/8 tsp baking soda,

1 T. cornstarch,

and 1/4 tsp salt.

Add that to your wet ingredients, and mix on low until they are fully incorporated.

Gently fold in 3/4 cup of semisweet chocolate chips.

Bake in a foil-lined glass 8×8 (lightly grease the foil) in a preheated 325 degree oven for 30-35 minutes. If you have doubled the recipe, add about ten minutes more cook time onto that.  You can use a toothpick to check and it should come out mostly clean.

Let cool on a wire rack.
Use the foil to lift the cooled brownies out to cut.

I hope you all enjoy these brownies as much as we have!

Happy chocolate eating!
Addie

{Note from Alison — FRIENDS!!  These are easily the best brownies I’ve ever had in my whole life.  Not. Even. Kidding.  I can now cancel my subscribe and save subscription from Amazon for Ghirardelli boxed brownies that were my guilty pleasure.  I owe Addie my eternal gratitude for this recipe and for all of the research that went into it.  You’ll thank her, too.  I’m 100% sure. 🙂 }

Serves 6-8 depending on the time of month (i.e. how big you cut them) ;o)

(easily doubled to a 9×13)

THE Fudgiest Brownies

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

THE Fudgiest Brownies -- enough said.

Alison: That Which Nourishes

Recipe type: Baked Goods, Dessert, Chocolate, Brownies

Serves: 9-12 brownies

Grocery List

• 1 stick + 3 T. (11 T. total) butter
• 1 heaping cup of sugar
• ¾ cup unsweetened cocoa powder
• 1 tsp vanilla
• 2 eggs
• ½ cup all purpose flour
• ⅛ tsp baking soda
• 1 T. cornstarch
• ¼ tsp salt
• ¾ cup of chocolate chips

Here's how...

1. Melt 11 T. butter and 1 heaping cup of sugar together in a pan on your stovetop -- stirring until completely blended. Remove from heat and let it sit for 5 minutes or until cool. Transfer to a mixing bowl and add in cocoa and vanilla. With the mixer on low, add eggs, one at a time, until it all comes together. In a separate bowl, mix flour, baking soda, cornstarch, and salt. Add these to the wet ingredients, mixing on low until fully incorporated.
2. Using a large spoon or spatula, gently fold in chocolate chips.
3. Bake in a foil-lined 8x8" pan (grease the foil) in a preheated 325 degree oven for 30-35 minutes or until a toothpick comes out mostly clean. Let cool on a wire rack.
4. Use the foil to lift the cooled brownies out to cut.

3.5.3208

Original recipe credit here.  You have our undying gratitude.