Made This Recipe? Add Your Photo

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is about the fudgiest, heaviest brownie I've ever baked. I'm not too much a fan of the light, cakey brownie, so this one hits the spot.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Use baking spray on a Baker's Edge pan or 9 x 13 pan. (Don't try to make this in a smaller pan unless you half the recipe -- it's a lot of batter.).
  3. I usually don't use a mixer on brownie batters, but this one comes out thick. So, mix the butter sugar and vanilla on low speed until creamy.
  4. Beat in each egg separately until well blended.
  5. Whisk together the flour, cocoa and salt in another bowl.
  6. Mix the flour mix with the butter/egg mix until well blended.
  7. Stir in the chocolate chips.
  8. Spread into the prepared pan and bake for 40 minutes.
  9. A toothpick will not come out clean until this is basically a brick, so don't use that test. If it comes out with crumbly bits on it rather than wet slime, it's done.
Most Helpful

1 5

I did not like these brownies at all. Too much cocoa taste and not moist and fudge. They were dray and cakey.