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Indulge with Rich Fudgy Brownies

I may not have a slew of celebrities calling to get their hands on my latest batch of brownies (like they do at Brownies 90210), but with a bit of marketing I'd like to think I would. The recipe I use makes perfectly fudgy brownies, the kind that are slightly chewy but with a crisp top. We're talking absolutely delicious, brownie cook-off winning, people will be begging you for the recipe good. To learn my favorite brownie recipe, which I actually found in an issue of Fine Cooking magazine,

Rich Fudgy Brownies
From Nicole Rees in Fine Cooking

8 oz (1 cup) unsalted butter plus enough softened unsalted butter to grease the pan
3 oz (2/3 cup) unbleached all-purpose flour plus enough to line the pan
2 cups granulated sugar
4 large room temperature eggs [this seriously makes a difference]
1/2 tsp vanilla extract
2 1/2 oz (3/4 cup) unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp table salt

  1. Position rack in center of oven and heat to 350F.
  2. Butter and flour a 9" square pan, tapping out excess flour. [I decided to use cocoa powder instead of flour.]
  3. Melt butter in medium saucepan over medium heat.
  4. Remove pan from heat - whisk or stir in sugar, followed by all four eggs and vanilla.
  5. Stir in flour, cocoa, baking powder and salt. Go slowly to keep the ingredients from flying out of the pan. Stir until smooth and uniform.
  6. Spread batter into prepared baking pan, smoothing so it fills the pan evenly.
  7. Bake until a toothpick or skewer comes out clean (there will be a few clumps clinging to it) — this will take about 40 minutes.
  8. Let brownies cool completely in the pan on a rack.









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