Fudge Chunk Brownies Recipe - Allrecipes.com
Fudge Chunk Brownies Recipe

Fudge Chunk Brownies

Recipe by  

"There's nothing like a fudgy brownie with a cold glass of milk."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
  2. Sprinkle pecans on cookie sheet and toast in oven until lightly colored. Set aside to cool.
  3. In saucepan over low heat, melt unsweetened chocolate and butter, stirring occasionally. Let cool.
  4. In a large mixing bowl, beat the eggs, sugar and vanilla. Fold in the melted chocolate. Sift together the flour, and salt and add to mixture, stirring lightly. Chop the semisweet chocolate into coarse chunks and add to mixture, along with pecans. Mix until just blended. Pour batter into pan and smooth top.
  5. Bake about 25 minutes. Let cool before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2003

I went looking specifically for a fudge brownie recipe, and this one interested me because of the pecans. I made a double batch to take to a party, and it was a big hit. The thing is, I made a mistake, in melting all of the chocolate, instead of leaving the semi-sweet into chunks, but that was probably a "great" mistake, as this turned out to be the best and fudgiest brownies I've ever had!!!

 
Most Helpful Critical Review
Jan 06, 2010

Maybe I didn't make them right but for some reason they did not come out as I expected. You could barely taste the chocolate at all and were more of a very light brown color on the top. Will try adding more chocolate squares next time. The fudge consistency was absolutely perfect though. Very soft and chewy....not cakey at all.

 

35 Ratings

Aug 01, 2006

Ah, the quest for the perfect brownie! Admit it, it's never-ending among serious chocoholics, now isn't it? This recipe gets a 5 star rating from me because the end product smelled fantastic coming out of the oven; it had a crackly top (just the way I like it); it made a nice, thick brownie; and best of all it was chocolatey, fudgey, through and through. I threw in some hazelnuts and white chocolate bits that I had leftover from another recipe and was pleased with the result.

 
May 22, 2007

Really nice recipe! I made it as-is the first time through, except with chocolate chips as I was out of block chocolate, and it was really good. The second time through, I decided to deepen the chocolate flavor a bit, and added 1/3 cup cocoa powder to the flour. It was sensational. Thanks for a keeper!!

 
Jan 31, 2008

I am only giving this recipe 4 stars because of the bitter flavor that the brownies have. I made them following the recipe exactly. The brownies were fudgy and chewy like promised but the over powering bitter taste of the unsweetened chocolate ruined them for me. I will make them again but next time I will use less (or no) unsweetened chocolate. Thanks for the recipe, once I get the ratio of chocolates down this will be a keeper!!

 
Nov 09, 2006

These turned out alright for me. The only problem was the oven time. It needed a lot longer to cook.

 
Apr 14, 2008

I have searched high and low for the perfect brownie recipe and this is definitely it. Absolutely perfect! I used all semi-sweet chocolate squares. Well done, I need search no more!

 
Jan 15, 2008

This was very good, I am definitely more of a fudge brownie person. I used walnuts instead as my husband doesn't care for pecans. I also took the other reviewers suggestions to add cocoa, although it probably isn't necessary. I live in Denver so the cooking time is at least 8+ minutes longer, and even then it required a fork. I might tweak this a bit to work for high altitude, but other than that a very good simple recipe!

 

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Nutrition

  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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