Fudgy Brownies

I think it's about time we have a brownie recipe. You really can't go wrong with a good batch of homemade brownies. I have to say that I started making them from a box but not anymore. At first I spent so much time looking up different recipes and comparing them to one another. I think I finally found one which works for me every time. The recipe I will be showing you today is for a super fudgy brownie.

I like to think that there are 3 types of brownies; fudgy, chewy, and cakey. Keep tuned on my blog as I will continue to look for more recipes for those who prefer chewy or cakey brownies.

Let me go over a few tips on how to achieve a fudge brownie.

1) You want to use more butter and less flour.  
2) Use melted chocolate in your batter vs cocoa powder. Cocoa powder is a dry ingredient and you will get more of a cake vs fudge. 
3) The pan size matters. Most recipes you see will call for an 8x8 or 9x9. I use a 13x9 pan for this type of brownie. My thought with this is that if you have an 8x8 pan the batter goes into a smaller pan making it a thicker brownie and cooking time increases. The longer the cooking time, the dryer your brownie becomes.
4) Yes, you need the butter for the taste but, oil is more likely to give you a fudgy brownie so added a tad bit of oil to your recipe.

Ingredients:

1/2 cup butter
2 tbsp coconut oil
1 1/3 cups semi-sweet chocolate chips

1 cup white sugar

1/2 cup packed brown sugar
3 large eggs

1/4 tsp baking powder

1/4 tsp salt
1/4 tsp ground cinnamon
1 cup all purpose flour

Step 1:  In a double boiler melt the chocolate, butter, and coconut oil. 
* You can make a double boiler by placing a small amount of water in a medium sized pot. On top of that place another pot or heat proof bowl. The water should not touch the pot or bowl on top as this can burn the chocolate. 
*Also, stir consistently so that your chocolate does not burn. It is ok to use the microwave to melt it. Just make sure to do it intervals and stir in between. I personally prefer to do it over a double boiler and avoid using a microwave as often as I can.

Step 2: Once the chocolate has melted remove from the heat and allow it to cool off for about 2 minutes. Then, add your white sugar and brown sugar.

Step 3: Add one egg at a time. Whisk vigorously after the last egg for about 1 minute.
* Whisking your eggs will give you a flaky top.

Step 4: Whisk in the baking powder, salt, and cinnamon. 

Step 5: Fold in the flour just enough to incorporate it with the wet ingredients.
* It is important to not over mix. Over mixing flour in cakes, cookies, or brownies will result in a dense dessert. The reason being is that when your flour meets your wet ingredients the gluten (protein) becomes active. This is great when making breads but not for our brownies.

Step 6: Pour the batter into a 13 x 9 pan. 
* I like to spray the pan with some nonstick cooking spray and then lay a piece or parchment paper that goes over the pan. Doing this makes it much easier to remove the brownies from the pan later on.

Step 7: Bake the brownies in the middle rack at 350 degrees for about 30-35 minutes. 

Step 8: Remove from the oven and let them cool for about 5 minutes in the pan.  
* I run a butter knife around the edges to make sure nothing is sticking to the pan and then I remove them from the pan and place them on a cutting board where I let them cool off completely before cutting them.

Enjoy 😋
PS. This recipe goes out to my friends Mike and Lizzie. Cheers to brownie batches!