Fudgy Brownies
Until I reached 16, I was never in the kitchen much except when I had to lick the spoon (great job to have) and what was left in the bowl from the chocolate cake batter my mother made or when it was time to do the dishes… now that wasn’t a good task!
When I turned 16, I suddenly wanted to bake “stuff”. Of course baking for me back then was reading the instructions on a cake box, trying to follow as well as I could, reading the same sentence a few times so I didn’t screw up!
My very first baking from scratch was this featured recipe… Fudgy Brownies! One of my aunts decided to take me under her wing and slowly showed me a few “homemade” baking recipes – she had a passion for baking and I think she needed another excuse to bake some more… a student like MOI!
I made her Fudgy Brownies recipe for years and as I started gaining more confidence, I altered this sweet treat making it more “chocolaty”! This dessert is incredibly decadent and so tasty! Soft, moist and tender, these definitely deserve to be in your folder.
When I make my batter, besides brown sugar I also like to add Vanilla Sugar. Can you use regular plain sugar? Absolutely but that little extra vanilla flavor gives a nice touch to it. Another added ingredient is chopped walnuts which add a nice crunch and texture to these squares. You can always substitute pecans, dried cranberries and so on. Now when it comes to the icing, I use my homemade Corn Syrup. You can always use honey or agave nectar if you prefer.
I don’t think you need an occasion to make these scrumptious Fudgy Brownies! They’re easy to make and such a family favorite! They can be enjoyed as a mid-afternoon snack or dessert. After they’re made, you can find me eating them first thing in the morning with coffee… why not! This is just another excuse to enjoy these brownies!
Bon Appétit!
Check out these other incredible chocolate dessert recipes…
– Chocolate Raspberry Cake with a Mirror Glaze
– Silk & Satin Chocolate Pie
– Chocolate Lava Cake with Caramel
– Caribbean Rum Mousse
– Chocolate Bourbon Pecan Pie
– Black Forest Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert
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Fudgy Brownies
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Ingredients
BATTER
- 2/3 cup unbleached all-purpose flour, plus more for baking dish
- 7 tbsp. good quality cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 2 large free-run eggs, beaten
- 1/2 cup unsalted butter, melted and room temperature plus more for baking dish tips & tricks
- 1/2 cup brown sugar
- 1/2 cup vanilla sugar (substitute plain granulated sugar) tips & tricks
- 1 tsp. pure vanilla extract
- 1/2 cup walnuts (substitute pecans, dried cranberries, etc.), roughly chopped optional
ICING
- 1/2 cup confectioners' sugar, sifted
- 3 tbsp. cocoa powder, sifted
- 3 tbsp. melted butter
- 1 tbsp. corn syrup see Recipe
- 1 tsp. pure vanilla extract
- 1 tbsp. 35% heavy cream, or as needed
Directions
- Preheat oven to 350ºF/180ºC. Grease and flour a 8 x 8 baking dish; set aside
BATTER
- In a mixing bowl, add all-purpose flour, cocoa powder, baking powder and salt; whisk until very well blended and set aside.
- In another bowl, combine beaten eggs and melted butter, whisking constantly. To this, add brown sugar, vanilla sugar and vanilla extract; stir until combined.
- Add egg mixture to dry ingredients and also some chopped walnuts if using; stir well to blend.
- Transfer batter to the prepared baking dish and level it out using a spatula. Gently tap the dish on the counter to compact the batter and transfer to the preheated oven. Bake for 25 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat and allow to cool off.
ICING
- Meanwhile, in a mixing bowl, combine sifted icing sugar, sifted cocoa powder, melted butter, corn syrup and pure vanilla extract.
- While blending the ingredients, pour in some heavy cream a little at a time until desired consistency is reached.
- When the cake is cool enough but still slightly warm which makes it easier to do, add the icing and spread it out evenly with a spatula.
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