Chocolate Fudge Brownies
Submitted by gronk55
One-bowl fudgy cocoa brownies with brown sugar and chopped walnuts. Melted butter and cocoa replace bar chocolate for a deeply chocolatey brownie that’s ready in 35 minutes.
YIELD
16 servingsPREP
10 minCOOK
25 minREADY
35 minNo chocolate bars to chop. No double boiler. Just melt butter in a saucepan, stir in cocoa powder, and you’re halfway to a batch of thick, fudgy brownies.
Brown sugar gives these a deeper, almost caramel-like sweetness compared to white sugar brownies. Chopped walnuts throughout add crunch in every bite. Frost them if you want to go all out, or eat them warm from the pan with a glass of cold milk.
Sixteen brownies from start to finish in about 35 minutes. That’s the kind of math everyone can get behind.
Pro Tips
- Pack the brown sugar firmly when measuring. Loosely scooped sugar will give you a less fudgy result
- Pull the brownies at 20 minutes if you like them gooey in the center. The edges will be set and the middle will firm up as they cool
- Let them cool completely before frosting or the heat will melt it into a puddle
- Line the pan with parchment for easy lifting and cleaner cuts
Ingredients
Directions
Melt the butter/margarine in a medium saucepan.
Remove from heat and stir in the cocoa.
Stir in the brown sugar, then beat in the eggs and the vanilla extract.
Blend in the flour, the walnuts, and the salt.
Spread evenly in a grased 8 inch square pan.
Bake at 350℉ (180℃) F (180 C) from 20 to 25 minutes.
Cool and frost.
Make about 16 brownies.
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