Very Moist Brownies
Submitted by marin72
Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minThese brownies earn their “very moist” title from a high ratio of melted chocolate to flour, creating an almost truffle-like density that chocolate lovers crave.
The two-bowl method - creaming half the butter with sugar, then folding in melted chocolate with the remaining butter - develops a complex texture that’s both fudgy and tender.
Chopped walnuts or pecans add textural contrast, but feel free to swap in chocolate chips or leave them out entirely for pure chocolate indulgence.
Chef Tips
- Cool melted chocolate for 5 minutes before adding to prevent cooking the eggs
- Don’t overbake - pull from oven when toothpick has moist crumbs, not wet batter
- Cut when completely cool for the cleanest edges and most fudgy texture
- Store in airtight container for up to 5 days - they actually improve on day two
Ingredients
Directions
Cream ½ cup of the butter with sugar. Add eggs and beat until light. Add vanilla.
Melt remaining butter with chocolate; cool, and beat into first mixture.
Add flour, salt, and nuts. Mix well and pour into greased and floured pan (13 x 9 x 2 inches.)
Bake in preheated moderate oven (350℉/180℃) for about 35 minutes.
Cool in pan and cut into small squares.
NOTE: original recipe called for 3 eggs and 45 minutes of baking.
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