These Easy Fudgy Brownies are delicious and only require a few minutes and one pot to start them off. I recommend using room temperature eggs, but if you forget, I have included instructions for tempering the eggs so that they won’t scramble when added to the melted chocolate and butter.
My family loves chocolate, and brownies have always been a staple dessert in our household. I have to be honest, I’m not a huge chocolate fan like my crew is, but these Easy Fudgy Brownies are my weakness!! I stopped buying store bought brownie mixes long ago because they can never come close to the ease and homemade flavor that these brownies have!
These Easy Fudgy Brownies are the perfect treat for gatherings since I feel that they’re actually more amazing on day 2, when the Brownies have had a chance to set up. That means, that I can make this dessert the day before I want to serve it, and it still tastes great! I always cool the brownies completely before covering them so no steam forms in the covered pan and then threaten my family so that they won’t get into them.
In the past, I have baked these Easy Fudgy Brownies in mini muffin tins for about 15 to 18 minutes and they were fabulous. I took them to a school luncheon and immediately had emails sent my way asking for the recipe.
If you adjust the recipe, make sure to adjust the time that you will need to bake these Brownies. They should be monitored so that they don’t over bake and end up dry and hard as a rock. All ovens bake differently, so what you want to see is a crust formed over the top of the brownies and a clean toothpick when inserted in the center. My photos are of the brownies the day after baking them.
This isn’t an overly sweet brownie recipe, so if you like a sweeter dessert, use 1 and 1/2 cups of sugar. Likewise, if you’re looking to reduce the sweetness even further, use 1 cup of sugar. I think these Easy Fudgy Brownies are perfectly sweetened with the 1 and 1/4 cups of sugar that I suggest, but sugar is easy to adjust so make them exactly as you enjoy!
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 glass casserole dish well, with cooking spray.
Stir the flour well before measuring to make sure that it’s not too dense. Scoop the flour into the measuring cup and then sweep off the excess with a butter knife for more accurate results. Crack the eggs into a separate bowl and mix them up well.
In a medium size nonstick pan (I use my soup pot from my set), over medium heat, melt the butter and chocolate chips while stirring constantly. Once the chocolate chips are melted, turn off the heat, and add the vanilla extract, sugar, and salt to the mixture and stir well. Remove a few spoonfuls of the chocolate mixture and stir it into the eggs to temper them so that they don’t scramble when added to the warm chocolate mixture. Pour the warmed eggs into the pot of brownie base and mix well until the eggs are incorporated.
Next, stir in the 1 and 1/2 cups of flour a little at a time. Don’t over mix the batter. Once you see air bubbles form and no white flour streaks appear as you stir, stop stirring and pour the batter into the greased casserole dish.
Bake the brownies for about 25 minutes or until a crust forms over the top and a toothpick comes out clean when inserted into the center of the brownies. The brownies will be very gooey while still warm. I make them ahead of time so they cool well before cutting. I think the texture of these brownies are best when they are allowed to cool overnight on the counter.
Once cooled, I cover the dish with a piece of plastic wrap or a lid, and leave them on the counter. Cut the brownies into your desired size. They are pretty rich so I cut bite sized brownies so that they will feed a crowd. These are also great with a scoop of vanilla ice cream.