Description
These are the Fudgiest Homemade Brownies with a crisp crackly top and a center that has all the right amounts of chewy and gooey! They are seriously the best brownies ever!
Ingredients
Scale
BROWNIES
- 1/2 cup (112g) unsalted butter
- 6 oz chopped quality semi sweet chocolate
- 1 1/4 cups (259g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 3/4 cup (98g) flour
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/4 tsp salt
FROSTING
- 1/4 cup (56g) unsalted butter
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp (15ml) heavy cream
- Pinch of salt
- 1 cup (115g) powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (176°C) and grease a 9×9 inch baking pan, or line it with parchment paper. Set aside.
- Put the butter and chocolate in the top of a double boiler (or in a metal pan set over a pot of boiling water) and stir until melted and smooth. Set aside.
- Whisk together the sugar, vanilla extract and eggs until combined.
- Whisk the cooled chocolate mixture into the egg mixture.
- Combine the dry ingredients, then fold the dry ingredients into the wet ingredients until combined.
- Spread the batter evenly into the prepared baking pan.
- Bake brownies for 35-38 minutes or until a toothpick inserted comes out with moist crumbs sticking to it.
- Remove brownies and allow to cool completely.
- If frosting the brownies, combine all the ingredients for the frosting except for the powdered sugar in a small sauce pan. Heat mixture on low until cocoa is dissolved and incorporated, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. Whisk in the powdered sugar then spread frosting evenly over the brownies and allow to cool.
- Cut brownies into squares.
Nutrition
- Serving Size: 1 Brownie
- Calories: 340
- Sugar: 37.3 g
- Sodium: 262.9 mg
- Fat: 17.7 g
- Carbohydrates: 45.2 g
- Protein: 4.2 g
- Cholesterol: 78.4 mg
