Recipe by k. anderson
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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
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