Recipe: Fudgy Brownie

Fudgy brownie. This one is good. I made a brownie back in the fall, the chewy brownie, and it was good, yet this one is thick and has way more calories. Perfection.

When I made the other chewy brownie I took them on a trip to California where I was visiting my husband – he was in school, fine woodworking, for three months. He was talking one night about how the instructors would go to this coffee shop around the corner and they had the best brownies. Well, being the competitive person I am, I thought, heck – I can make one good brownie. The chewy brownie wasn’t as good as the coffee house one, yet I didn’t find this out until recently.

In the end, I don’t accept defeat – challenge accepted. I’ve gotta make a think fudgy brownie and that’s exactly what this recipe is – it’s got that little California coffee house beat, well, sort of – their brownies are good, too. Okay…time to make them.

Ingredients

3/4 cup of salted butter
1 1/4 cup of brown sugar
1/2 cup of white sugar
3 eggs and 1 yoke
tablespoon of vanilla
1 cup of cocoa powder
1/3 cup of cake flour
1/2 cup of chocolate chips

First – gather your ingredients.

Time to get out the sauce pan.

Melt the butter. Then, add in the sugars and stir with a whisk. Take off the heat. Add in the eggs – careful not to cook them!

Add in the vanilla, the cocoa powder, and then the flour. Then, back on a bit of heat, add in the chocolate chips, just enough to begin melting them.

Pour the brownie mixture into a 9×9 pan lined with parchment paper. Like I said in our last post, pumpkin bread, parchment paper makes baking so easy!

Bake at 350 degrees for 30-40 minutes. You want the brownies to be chewy, not rock hard.