Today I’ll be sharing my recipe for what I have decided is the ultimate in fudgy brownies. They are seriously good. I adapted the recipe from several sources, taking the best from each recipe and preparation instruction.
This recipe makes a TON of brownies, so you could chose to halve it if you are only looking for a small batch. I almost never opt for a small batch, especially since I’m giving the goods away. I try to never keep what I bake, I’m a total baked goods pusher. For instance I took these brownies to my economics class this week, I hope they were a hit… I’ll need all the help I can get to survive economics.
The Ultimate Fudgy Homemade Brownies
- 16 tablespoons salted butter cut into pieces
- 16 oz semisweet chocolate chips
- 3 cups granulated sugar
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 1/2 tsp salt
- 6 eggs
Ganache topping (optional:
- 12 oz semisweet chocolate chips
- 1 cup butter
- 1/4 tsp salt
- 1 1/2 tsp mexican vanilla (or vanilla extract if you cant get mexican vanilla)
Preheat oven to 350.
In a double boiler or with a medium glass mixing bowl over a sauce pan with 1 inch of water, melt together the chocolate and butter. While the chocolate and butter are melting, whisk together in a second large mixing bowl the flour, cocoa powder baking powder and salt. Add the sugar to the melted chocolate and butter one cup at a time. Add in the 6 eggs one at a time, stirring till completely smooth.
Pour the wet ingredients into the dry ingredients and fold until just barely combined. Pour the batter into a 16x9x2 baking sheet that has been lined with parchment and buttered. Spread in an even layer using a spatula.
Bake for 45-50 mins. Allow to cool for 30 mins in the pan.
Melt together the chocolate chips, butter, vanilla and salt. Pour over the cooled brownies and spread evenly. If you make cool ripples in the ganache topping the brownies will have a nice visual interest once you cut them up.
Cool in the fridge for 2 hours to set the ganache.