One Bowl Extreme Fudge Brownies
After seeing the Smitten Kitchen rave about how these were the best "cocoa brownies" she's ever made, I was convinced to give them a go. After my first bite, I kinda had to agree. After my second bite, I knew this was going to become my go-to fudge brownie recipe. After my third bite - who am I kidding, I finished the thing in two bites.
Most homemade brownie recipes, in my humble opinion, can have 1/3 of their sugar content cut out and still manage to taste too sweet. Not these. These are perfect. Perfect cocoa-bitterness to sugar-sweetness balance.
And did I mention the texture? No, I didn't. So I'm actually not quite sure how to describe it. The brownies are definitely not airy like a cake is, but they're also not fudgy like a regular fudge brownie is. These are in their own category. I'll call the texture "extreme fudge" (hence the title). (Just look at them! That might give you an idea of what I'm trying (and failing) to describe here.)
You almost think the brownies are raw when you're eating them. Which is awesome.
Did you know I'm in an "Under-baked Cookies and Brownies" club? Yeah, it's quite exclusive. You should join if you feel you qualify. Limited spots available though. Making these brownies might give you an advantage. Put it on your application form under "achievements."
I added a lot more nuts than the original recipe calls for (the recipe doesn't call for any). I love walnuts, so I chose those. And I kept them almost whole, cuz that's the way I like 'em in my brownies. But feel free to choose whichever type you desire, in any amount, in any size. Or, don't put any, if you're not a brownies-with-nuts person.
These are such easy brownies to make too. The whole recipe can be made in one bowl, and since there's no chocolate in the recipe, you don't have to deal with the whole melting chocolate process.
I made the first part in the microwave. You can use a double boiler if you prefer.
one bowl extreme fudge brownies
Slightly Adapted from Smitten Kitchen
Yield: About 30 small squares
10 tablespoons butter
1 1/4 cups sugar
3/4 cup + 2 tablespoons cocoa powder
Pinch of salt
1 1/4 teaspoons vanilla extract
2 eggs, beaten
1/2 cup flour
1 cup nuts of choice
Preheat oven to 325F. Line an 8x8 square pan with parchment paper, leaving some overhang to lift the brownies out later.
Combine the butter, sugar, cocoa, and salt and melt till smooth and hot (microwave or double boiler).
Let the mixture cool slightly, and then add in the beaten eggs and vanilla extract.
Once combined, fold in the flour. Lastly, mix in the nuts. The batter will be quite thick.
Spread the batter into the pan, and bake for 30-40 minutes, until a toothpick has a few moist crumbs on it. (It won't look ready, but it is! You don't want to over-bake these brownies.)
Let cool for a couple hours before removing from pan and slicing into squares.
On a completely unrelated note, not only does my Mom stand like this, her pictures usually capture the area four feet above the subject she is meant to be photographing (this is not my mother, by the way):