1 c Sifted flour 2 c Sugar 1 ea Pinch salt (opt.) 1 c Butter 1 t Vanilla 3 ea Eggs 3 tb Sour cream or plain yogurt 1 ea Bag (12 oz) chocolate chips 3 Sq unsweetened chocolate Preheat oven to 350 degrees. Mix flour, sugar and salt together; set aside. Melt butter with unsweetened chocolate. Add to flour mixture and stir. Beat eggs until foamy. Stir eggs, vanilla, sour cream and chocolate chips into batter. Pour into oiled 9 x 13-inch baking dish. Bake for 30 minutes. Time carefully as toothpick test is unreliable. Cut into 1 1/2-inch squares. ENJOY!! Makes 48 brownies.
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Chocolate Brownies - the BEST fudgy brownies of your life!!
If you've ever wondered how to make homemade brownies, just WATCH and see how easy it is. Insane, molten, fudgy chocolate goodness.
Go on, you know you want to!!!
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Worlds Best Fudgiest Brownies
Worlds Best Fudgiest Brownies Is My Best Brownie Recipe! Perfect Crisp Crackly Top, Super Fudgy Centre, Chewy Or Gooey In All The Right Places, Studded With Melted Chunks Of Chocolate! RECIPE HERE:
Double chocolate Fudge Brownies /recipe by Cake n Co
Chocolate 125 grm ( 4 oz ) coco powder 50 grm ( 2 oz) Maida ( Flour ) 225 grm ( 8oz) Baking powder 1 tbls Brown sugar 50 grm ( 2 oz ) chocolate chips 125 grm ( 4 oz ) Milk 225 ml ( 8f oz ) vegetable oil 60 ml ( 4 tbsp ) Vanilla essence 2 tsp Egg 1
Double Chocolate Brownies Recipe
This is the best brownie recipe I have made so far, rich and delicious with a crunchy top and soft interior. The best part is when you feel the melted chopped chocolate...just DIVINE.
Ingredients
Makes about 9 servings
3/4 cup (90 g) dark chocolate (55%-70%), for melting 3/4 cup (90 g) dark chocolate ((55%-70%)), chopped 3/4 cup (170 g) butter 1 tsp instant espresso powder 1 tbsp dark cocoa powder 1 cup sugar (200g) 1/2 tsp salt 3 eggs 1 tsp vanilla extract 3/4 cup flour (95g)
Directions
1. Preheat oven to 350 degrees F (180 C). Butter the sides and bottom of a 8x8 inch (20 X 20 cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add cappuccino powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chopped chocolate.
4. Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.