stephanie's fudgy brownies
These brownies were delicious! So rich rich and fudgy. I couldn’t get enough. My friend Stephanie made these. She’s an incredible baker, and everything she makes is so homey and delicious. When we have our weekly morning Bible Study, Stephanie brings freshly made baked goods for the group to munch on. There’s nothing better than a warm scone for an early morning breakfast. Also, she gets up at, like, 5 am to make it! That’s true commitment there.
I looked at the recipe, and it’s super simple. No special ingredients. No twists. Just an easy brownie recipe that tastes amazing.
Brownies are best when you use some good quality chocolate. I used Whole Foods brand cocoa powder and Guittard extra dark chocolate chips. Stephanie used Ghirardelli cocoa powder and Ghirardelli 80% dark chocolate. In the end, you can’t really go wrong with chocolate. It’s the best.
Directions
Preheat oven to 350 degrees F.
Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside. Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.
Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks and stir gently to fold them into the batter. Pour batter into the previously prepared baking pan. Pour sprinkles on top.
Bake at 350 degrees F for 20 - 25 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
Remove parchment paper (with brownies) from the pan. Peel away the parchment paper. Cut the brownies into 4 rows of 4, this will yield 16 square brownies.
Enjoy!
Ingredients
12 tablespoons Salted Butter
1 1/2 cups Granulated Sugar
2/3 cup Cocoa Powder
1 teaspoon Pure Vanilla Extract
3 large Eggs
1 cup Flour
1/2 cup chocolate chunks/chocolate chips (optional)
1/4 cup sprinkles (optional)
My Notes
I used chocolate chips, but I think chocolate chunks would also work really well in this recipe. It would help create those irresistible gooey chocolate bits in the middle of the brownie. Just make sure not to stir the chocolate chunks in the batter for too long, or else they’ll melt.
I’m a gooey brownie fan, so I would bake my brownies for 20-25 minutes. The original recipe calls for 25-35 minutes.
