Community Pick
Chocolate Lovers Deluxe Fudgy Brownies
photo by Nancy G.
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
16 brownies
ingredients
- 2⁄3 cup butter or 2/3 cup margarine, melted
- 1 1⁄3 cups sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped toasted walnuts (optional)
directions
- Heat oven to 350 degrees.
- Grease an 8” square baking pan with non-stick cooking spray.
- In medium bowl stir together butter, sugar, eggs and vanilla.
- Add flour, cocoa and salt stirring just until blended.
- Mix in half of the walnuts, if desired.
- Spread mixture and sprinkle with remaining walnuts.
- Bake about 30 minutes, until top appears dry and center is set.
- Cool brownies in pan on wire rack.
- To wrap, cut brownies into squares.
- NOTE: To toast walnuts, spread on baking sheet.
- Bake in 350 degrees oven stirring occasionally, about 10 minutes or until lightly browned.
- Remove from oven and cool completely.
- My dh has also added chocolate chips to the batter with WONDERFUL results!
Reviews
-
FYI- DO NOT USE OIL! Either use the butter/margarine it calls out for or use Vegetable Shortening. Very important!! These were the tastiest, most delicious homemade brownies I have made. I have tried several throughout this site and others and they have never given me that chocolatey taste or that fudge-like texture. I'm vegan so I had to use an egg replacer and I used vegetable shortening instead of the butter. I will be making these again. Thanks!
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Mmmm mmm MMM!!! This is the BEST brownie recipe I have ever made y'all! It was quick to do! The only thing I had an issue with was that mine took 35 minutes to be ready, but i did use "I can't believe it's not butter" so maybe that had something to do with it! These brownies have a slightly crunchy top, and a chewy DELICIOUS center! I will be for sure making this one again!
see 47 more reviews
Tweaks
-
I made these to bring into work and I only got to eat a bite. That bite told me that this is the go-to brownie recipe I was looking for. They are perfectly soft and fudgy- just as they should be. Seeing as some people were saying that the chocolate taste could be stronger, I replaced three tablespoons of flour with cocoa powder and the results were fantastic. I also omitted the nuts.
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Very good! I've made this twice - once with butter and once substituting oil instead. I do NOT recommend the oil. Recipe is MUCH better as written. These are rich and I can taste that they are made with cocoa powder, but DH didn't seem to notice. It doesn't bother me, I just seem to be able to detect it easily in sweets for some reason. This was simple to mix up and only dirtied one bowl, so minimal clean-up to boot! I melted the butter in my pyrex bowl and mixed the rest of the ingredients up in the same bowl. I figured up 2/3 cup of butter = 10 2/3 TBS and that calculation seemed to work fine. Baked this in a dark pan, so reduced the temp to 325. 30 minutes was spot on timewise. Very moist!
see 1 more tweaks
RECIPE SUBMITTED BY
Loves2Teach
clarksville, tn
I am a teacher, and have been married to my high school sweetheart for almost 9 years. I have a niece who is 7, and a nephew who is 1. Also, I have 2 sweet kitties. Sinatra is a bit on the plump side, and Audrey is a petite dainty thing. They both are almost mirror images of each other.
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