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Dessert, Home, Recipes

November 28, 2011

Fudgy Chocolate Brownies

SO… those brownies I mentioned last week… they were AMAZING. And, in fact, I had to steal Martha’s picture of them, because ours were gone too quickly for me to take a picture of them! Yes, it is just me and my husband in the house… I wish I could blame the hasty consumption on someone else! I did make a few tweaks to the recipe below and I think they turned out fabulous! I’m stumped by these yummy chocolatey squares…. they’re cakey, yet fudgy… and they seem to melt away in your mouth. SO GOOD!

OH, and I eat mine just like Martha suggests!


  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • **I didn’t use more for the pan, I just use cooking spray
  • 8 ounces bittersweet chocolate, coarsely chopped¬†
  • ** I used 4 ounces semi sweet chocolate and 4 ounces of unsweetened chocolate
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides.**I don’t do this extra step. Set aside. Place butter 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; let cool to room temperature, 10 to 15 minutes.
  2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
  3. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
  4. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

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