To be a food blogger is to have a zillion brownie recipe posts. I know. Let’s just embrace it with one more, shall we?
Domestocrat’s Super Fudgey Brownies (inspired by Brown Eyed Baker)
11 oz. chocolate (chips, chopped, whatever)
1 cup (8 oz.) unsalted butter
1.25 cups AP flour
1 tsp. salt
2 tbsp. unsweetened cocoa powder
1 cup sugar
1 cup brown sugar
2 tsp. vanilla extract
Start by melting the chocolate and butter together over a double boiler. When it has melted together, set aside to cool for 15 minutes.
While the chocolate cools, gather the rest of the ingredients. Mix the dry ingredients together (flour, salt, cocoa powder, and sugars). Add the vanilla and eggs. Then finally the cooled chocolate mixture.
Line a square baking pan (mine was 9×9) with foil, grease, and bake on 350 degrees for 25 minutes, rotate, then another 25 minutes. A toothpick inserted into the center should come out somewhat clean but the center should be a bit underdone/fudgey.
The top of these brownies were crisp but the inside was nice and fudgey. Perfect brownies in my book.