Fudgy Chocolate Brownies

Last updated on February 23, 2019 by Liza Hawkins

Light, airy, but super moist and chocolaty, these rich fudgy chocolate brownies are awesome.

I’ve been able to discover a world of foodie bloggers that I didn’t realize existed prior to getting this blog up and running.

It’s wonderful, and the ideas I now have at my fingertips seem endless—well, they are endless!

One blogger I used to follow, both for her recipes and the photography, is Grace at La Mia Vita Dolce: My Sweet Life.

Her blog was comprised of funny and interesting stories mixed with her daughter’s simple, yet intricate, photography. Combined, they painted a picture and draw you in delicious post by delicious post.

Grace has since retired her blog, but she does have a cookbook that shares all the delicious recipes and beautiful photography.

It’s my husband’s aunt’s birthday today, and one of the things she likes most is brownies.

My daughter will be spending the day with her, and I’ll be sending a plate of these homemade fudgy chocolate brownies, inspired by Grace’s blog post and adapted from Martha Stewart’s Baking Handbook.

The recipe and ingredients are simple, but I did have to make a few substitutions based on what I had in my pantry.

Even with my substitutions, these were by far the best brownies I’ve ever made.

Light, airy, but super moist and chocolaty, these rich brownies are awesome. I am SO glad I tried this recipe, which will now become a staple in this house!

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Yield: 16

Fudgy Chocolate Brownies

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Light, airy, but super moist and chocolaty, these rich brownies are awesome!

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Ingredients

• 1/2 cup (1 stick) salted butter
• 2 ounces bittersweet chocolate, coarsely chopped
• 2 ounces semisweet chocolate, coarsely chopped
• 6 tablespoons unsweetened cocoa powder
• 2 tablespoons canola or vegetable oil
• 1 1/2 cups sugar
• 3 large eggs
• 2 teaspoon pure vanilla extract
• 1 tablespoon coffee
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt

Instructions

Preheat oven to 350° F. Line an 8-inch square baking pan or heatproof glass dish with aluminum foil or parchment paper, leaving a 1-inch overhang on 2 sides. Spray the pan with non-stick spray, an then set it aside.

Place butter, oil, cocoa powder, and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat, stir in 1 teaspoon vanilla and the coffee to combine; let cool to room temperature, 10 to 15 minutes.

Whisk sugar into cooled chocolate mixture until combined. Add eggs one at a time, whisking until smooth after each addition. Whisk in the remaining vanilla. Gently fold in the flour and salt.

Pour the batter into prepared pan, and smooth top with an offset spatula. Bake the brownies until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer the pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using the foil or parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut them into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.