Recipe by k. anderson
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 (1 ounce) squares
I was afraid of making homemade brownies because all the recipes I've seen always looked complicated and too many ingredients. Not this recipe. I had everything already except for the chocolate. They were simple to make and tasted delicious! My husband is a big brownie critic and he ate 3!! Needless to say, I will be making again. I did not use 4 eggs but 3. I think my only complaint is that it was a little too cakey but next time I will use only 2 eggs and see if it solves the problem. I also baked them in a 9x9 pan. We like them thick and a 9x13 would just be too thin. I baked an extra 7-8 minutes.
I think I have perfected this recipe. Only use 2 eggs and bake in a 9x9 pan for 30 minutes. I add abot a cup of semi sweet choc chips to the batter as well and it is WONDERFUL!! They turn out thick and fudgy, just the way brownies are supposed to be.
I have to disagree with those that found this brownie fudgy. They were cakey and crumbly. I suspect the 4 eggs are the culprit. Also, it seemed there was a slightly flat taste to them. I used Ghirardelli chocolate, which I already know I like, so maybe I didn't add enough salt. I continue my search for the perfect fudge brownie....
For those who had criticisms of these not being chocolaty or fudgy enough, the solution is simple--increase the chocolate from 4 ozs. to 6 ozs.--you won't be disappointed. Bake them in a greased 9-inch square pan and bake about 45 minutes. Except for that one ingredient difference, this has been a recipe I've used from time to time for over 10 years, and it's very good--moist and buttery rich!
Do you like it when it sticks to your teeth and tongue? I do! Very good ones. Did not put nuts in it, but will try with chocolate chips next time. A keeper
Update...I made these yesterday for my Mom's Valentine Birthday dinner which we celebrated early. They were PERFECTION, and here is what I did. I only used 2 eggs, 1 1/2 cups sugar, 1 cup semi-sweet chocolate chips, and thawed, drained, frozen cherries(cut in half & pat dry, so not too wet)1 cup salted butter, 1 cup flour, & teaspoon vanilla extract. I baked in a heart shape pan that was size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They were not too sweet(first time I used the 2 cups & did not like the too sweetness), fudgy, chocolatey, and everyone in the family LOVED them.
I've been using this recipe for over a year now, tweeking here and there.
I only use 2 eggs, as others have said. I also add 2 cups of semi-sweet chocolate chips.
My husbands' co-workers love the peanutbutter twist we did with this recipe -
follow the recipe, using two eggs instead of four. Add 1 cup of semi-sweet chocolate chips and 1 cup of Reeses Peanutbutter Chips (instead of walnuts) before popping into the oven. Once completely baked, let it cool for ten minutes, then add 1/2 a mini peanutbutter cup on top of each brownie.
Make sure you use a large enough pan. When I first tried this recipe, it came out goopy (8x8). Then I tried using my larger pan and it came out great. I also noticed that my darker pans produce a softer edge; glass pans tend to crisp up the edges (alter cook times a bit for this).
So for those of you having a hard time getting this recipe to fully bake, try a larger pan.
Caution: these brownies will make you lose all self-control and probably derail any diet you're on. You've been warned! They're fantastic! Fudgey and rich, just like brownies should be. I took the advice of other members and reduced the eggs to four egg whites. I also used about 3/4 C butter (I ran out) and substituted chocolate chips for walnuts. 30 minutes was sufficient baking time. I recommend eating these warm out of the oven; the sides are crispy and the inside is amazing.
They are fantastic.I was looking for something quick and easy,this fits the bill for sure.I only used 3 eggs and I cut back on the sugar to 1 3/4 cups...I know its not much but it made them not sooo sweet.They are very soft on the inside and cooking for 33 minutes they came out purfect! I will save this recipe and make them again for sure...
* Percent Daily Values are based on a 2,000 calorie diet.
Fudge Brownies I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 312
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make 5-star flour-free fudge brownies.
See how to make a brownie even better!
See how to make amazing homemade brownies in less than an hour.