Chocolate fudge brownies

Chocolate fudge brownies | casaveneracion.com

The old chocolate fudge brownies recipe published on November 6, 2008 was loved by many but I have discovered an even better recipe. This new recipe, based on Martha Stewart’s in her Baking Handbook, is fudgy and slightly chewy too, characteristics which, for me, make a brownie perfect. The brownies are great just plain but you can top them with chopped nuts to make them more festive and special, and good enough for gift-giving. If you’re not a fan of nuts, you can drizzle melted white chocolate over the brownies or sprinkle them with powdered sugar.

Chocolate fudge brownies
 
Prep time
Cook time
Total time
 
Serves: 60 squares
Ingredients
  • 500 g. of dark chocolate, cut into small pieces
  • 250 g. of butter, cut into small pieces, plus 1 tbsp. for greasing the pan
  • 3 c. of sugar
  • 1 tsp. of salt
  • 4 large eggs
  • 1 tbsp. of vanilla extract
  • 1-1/2 c. of all-purpose flour
  • ¼ c. of chopped pecans
  • ¼ c. of chopped walnuts
Instructions
  1. Preheat the oven to 350F.
  2. Lightly butter the bottom and sides of a 13? x 9? x 2? pan. Line with baking paper, leaving a two-inch overhang. Butter the baking paper.
  3. Place the chocolate and butter in a large glass mixing bowl. Heat in the microwave, at MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.
  4. Add the eggs, one at a time, mixing after each addition.
  5. Add the sugar and salt. Mix. Stir in the vanilla extract.
  6. Add the flour. Mix until smooth. Pour into the prepared pan.
  7. Sprinkle the chopped nuts over half of the brownie batter.
  8. Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out with very few crumbs.
  9. Place the pan on a rack. Cool.
  10. Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a cutting board.
  11. Cut down the middle to separate the half with the nuts and the plain half.
  12. Cut the half with nuts into two-inch squares (or whatever size you prefer — you may even cut them into bars). Place each piece in a cupcake paper liner.
  13. Cut the remaining half into two portions. Sprinkle one portion with powdered sugar. Drizzle melted white chocolate over the other portion. Cut everything into squares or bars.
Notes
If you intend to give away the brownies as gifts, I suggest variety with each box containing brownies with nuts, brownies with powdered sugar and brownies with white chocolate topping.

If you intend to store the brownies, I do not recommend using the powdered sugar topping as it may absorb moisture.

Fudgy brownies

Comments

  1. nikki says

    ms. connie, what brand of cocoa did you use? is it okay to use the hershey’s cocoa powder? thanks.

    • Nikita says

      Hi! Based on the instructions, should the ingredient “pancake mix” above be changed to pancake syrup? And what brand do you use?

    • farrah says

      hi miss connie?i just want to ask if i can substitute honey in lieu of pancake syrup. that’s what i have kase..tenx so much

        • lorie says

          hi connie. i intent to bake this for my niece’s 18th bday. do you think it will come out well if i freeze it for a week or two or does it have to be freshly baked when served? thanks.

          • says

            I don’t know, Lorie. These brownies are rather moist inside and out and I’m not sure if freezing them won’t turn them watery.

          • greenpoison says

            Hi Connie,

            i’ve tried to make this and it turned out “oohhh soooo yummy” super super very nice indeed!!!

            and ing and everyone, i have used honey instead of pancake syrup, and hmmmm it was perfect!!! and used assorted toppings such as pecan, macadamia, mallows and even white choc chips…but i adjusted some of the ing but all was great… :) im making this again and will sure use honey everytime…

            Cheers!

          • LINGAY PAREJA says

            CAN I PUT PEANUTS INSTEAD OF ALMONDS? WE DON’T HAVE ALMONDS HERE IN THE PROVINCE.THANKS FOR THE NEW VERSION OF BROWNIES,ITS A SURE WINNER IN THE FAMILY!

          • Roma Agtarap says

            Hi Ms. Connie,

            Just want to ask where can i buy 9 x 6 cake pan that you use in your chocolate fudge brownies.

            Thanks in advance.

            Roma Agtarap

          • Roma Agtarap says

            Hi Ms.Connie,

            Sorry i’m so kulit, I just wanted to try your brownies. I already asked Gourdo’s and Cooks’ Exchange but the size of 9×6 is no longer available, you mentioned supermarket and market, can i know what supermarket and market?

            Thanks so much in advance!

            Roma

          • says

            Meron sa Shopwise. You can use another size like an 8″x8″ pan. Some adjustments on the baking time might be in order though.

          • Roma says

            Hi Ms. Connie,

            Bought a cake pan with the size of 9 x 5, anyway, if ever i will adjust the time, will i lessen the required time or add some more?

            Thank you in advance again.

          • Roma says

            Hi Ms. Connie,

            Tried the recipe already it was good and it came out so fudgy, na parang icing daw when i ask my officemates to try it, but they liked it. Is it because I used brown sugar instead of white? And I have another question can i make this recipe chewy? just like the brownies in KFC? if so how will i do it? or any recipe for chewy brownies?

            Thanks so much for your help.

          • says

            “And I have another question can i make this recipe chewy?”

            You’ll need another recipe and procedure for that. I have one but am not happy with it. Still tweaking. :)

          • Newbie says

            Hi Ate Connie,

            I am newbie in baking and I am based here in Wellington New Zealand. It was great that I stumbled on to your website as it contains a lot of easy to cook meals that I can do on my own.

            I apologize for this newbie question but is it possible to cook this brownie using the “fan forced” setting in my oven?

            thanks in advance

          • Roma Agtarap says

            Hi Ms. Connie!

            Thank you for sharing your recipe, I’m just wondering if i can use other size of baking pan perhaps 8 x 8, since when i was looking for the 9 x 6 pan, its not available what they have is 9 x 3 and its a round pan.

            Thanks in advance and God bless.

          • says

            9×3 round pan? You mean 9 inches in diameter and 3 inches high? I’m pretty sure you can but you may have to adjust the baking time.

          • Roma Agtarap says

            Thank you for your quick reply, since what i have now is the 8 x 8 baking pan, can i just use that since i don’t have the 9 x 6 cake pan?

            Thanks again.

  2. says

    Yes, Nikki, I inserted a link in the list.

    Nikita, yes, it is syrup. It was a typo and I edited it already. :) Brand… brand… I think we have Clara Ole right now but we keep changing brands hehehe

  3. says

    Syl, haven’t seen that around. Mostly, it’s Ricoa and Hershey’s and that terrible brand endorsed by Heny Sison. Forgot the name… Will watch out for bensdorp though, thanks.

  4. says

    Wow!!! This is definitely one of your recipes that I am going to try…. just by looking at the photos, I could sense na super sarap and fudgy ang brownies mo, Ms. Connie!!! Another suggestion when you make it next time— you can use the Betty Crocker frostings that are found in supermarkets (also Duncan Hines) and then drop some white chocolate morsels. They will look so pretty too! Thanks again!

  5. says

    O, I haven’t come across those frostings too. Ano ba yan, I should spend more time in the baking section of the supermarket. LOL

    • jennie says

      I just tried this recipe after i read your entry this morning, but i used light corn syrup instead of pancake syrup and walnuts instead of almonds…really good! thanks a lot!!! I finished baking at around 12 noon, allowed it to cool at room temperature for 2 hrs, then i chilled it for 2 hrs as you indicated…..i intended to pack it as my kids’ snacks for tomorrow, but the baking pan is almost empty now…
      Thanks again and God Bless you more!

        • syl says

          Bensdorp cocoa are usually sold repackaged in plastic packs nowadays… Bensdorp is produced by the company which makes Van Houten chocolates. But it’s cheaper than Hershey’s cocoa. Yes, duncan hines frosting is yummy on brownies!

          • dhayL says

            thanks for the recipe, my sis likes to bake brownies, but often she’ll just by the ready-made, and almost all the time they’re over baked, hehehe, maybe she’ll get lucky on this one, thanks!

          • my 1st brownie says

            hi! thanks for the recipe. this would be my first brownie and it turned out quite good considering that i did not have an oven and used TURBO BROILER, whoa! :) the brownie turned out good, crusty on top but fudge-y inside… i just need to adjust the cocoa (i used ricoa) and sugar next time (to sweet for me). thanks again!

    • maria says

      OMG, I tried this recipe, but didn’t have any almonds/walnuts/nuts at home. I did have snickers chocolate bars from the kids’ trick or treat. Label says it has peanuts, caramel and nougat so I chopped them and used them as my “nuts”. I used 3 whole bars for this recipe. Utang na loob–super sarap!!!