Fudgy Brownies

1 Aug

I love everything homemade. In my book, homemade always, always, always trumps box mixes or store-bought foods. The only time this truth comes into question is when we’re talking about brownies. There is something delicious about box brownies, and I’ve determined it’s their fudginess. Homemade brownies (usually) don’t have that same fudgy texture and tend to get hard and stale rather quickly.

These brownies are winners in my book because they are both homemade (win!) and still magically fudgy (double win!).

Don’t expect these to be a piece of cake (har har har) to remove from the pan in neat little squares because they truly are fudgy and a bit sticky. Neat, little squares won’t matter so much after you stuff a couples of these into your mouth.

Add your chopped chocolate to your melted butter. Let sit for a few minutes while the chocolate melts.

Stir until smooth.

Add the white and brown sugars to the smooth chocolate.

Whisk in your eggs, one at a time. Then add the maple syrup and vanilla.

Add the flour mixture to the chocolate mixture, and stir just until combined.

Spread evenly in the parchment-lined cake pan, and bake for 25 minutes.

Let cool before cutting into 20 squares and serving.

Fudgy Brownies

Makes 20 brownies

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
6 oz. unsweetened chocolate, chopped
1 cup white sugar
1 cup brown sugar
4 large eggs, room temperature
1/4 cup maple syrup
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F. Butter a 9×13-inch cake pan, and line with parchment paper. Now butter and lightly flour the bottoms and sides of the parchment paper.

In a small bowl, stir together the flour, baking soda, and salt. Set aside.

In a medium-sized saucepan, melt the butter over medium heat. Remove from heat, and add the chopped chocolate. Let sit for 3 minutes before stirring until completely smooth. (If the chocolate still has some unmelted pieces, return the saucepan to the stove on low heat and stir constantly until completely melted.) Add the white and brown sugars to the chocolate and stir. Add the eggs, one at a time, stirring well before adding the next one. Stir in the maple syrup and vanilla, mixing well.

Add the flour mixture to the wet mixture and stir gently just until combined. Spread the brownie batter in the parchment-lined pan, and bake for about 25 minutes or until a toothpick comes out with a few moist crumbs attached. Let cool completely in the pan on a wire rack. Run a knife around the perimeter of the pan to gently loosen. Cut into 20 squares.

Adapted from Comfort Food

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