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 browniesPrint Pin
- Preheat the oven to 350F.
- 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.
- 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.
- Add the eggs, one at a time, mixing after each addition.
- Add the sugar and salt. Mix. Stir in the vanilla extract.
- Add the flour. Mix until smooth. Pour into the prepared pan.
- Sprinkle the chopped nuts over half of the brownie batter.
- Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out with very few crumbs.
- Place the pan on a rack. Cool.
- Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a cutting board.
- Cut down the middle to separate the half with the nuts and the plain half.
- 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.
- 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.