Fudgy Brownies – Rich and fudgy brownies made from scratch! Super easy you will ditch the box mix.
Brownies just might be my favorite dessert of all time. Peanut Butter Stuffed brownies are close to the top of the list. I have a weak spot for peanut butter and chocolate together. But even Fudgy Mint Chocolate Chip Brownies get me every time. I just have no will power.
I am a huge proponent of making brownies from scratch. They are just so easy, I have a hard time using a mix. I love fudgy brownies. The fudgier the better! And these brownies fit both. There is no mix in sight. And they are super fudgy.
I think my son loves brownies as much as I do, and he is a huge fan of Peanut Butter Crunch Brownies. So much so, that they are what he requested for his birthday this year.
These fudgy brownies are one of the first recipes I shared here on the blog when I first started. Today I am updating the pictures and showing it to you again. Nothing beats brownies from scratch, so you are going to want to add these to your must make list soon!
I grew up making the same brownies from scratch recipes all of the time. I am pretty sure I had it memorized by the time I was 8 years old. But sometimes, you just have to try something new. And these totally live up to what I was looking for. Super rich, chocolatey, and so fudgy. Definitely no frosting required.
Fudgy Brownies - Rich and fudgy brownies made from scratch! Super easy you will ditch the box mix.
- 1/2 cup butter
- 4 oz semisweet chocolate
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 6 Tbls flour
- 2 Tbls cocoa powder
- 1/4 tsp salt
- Preheat oven to 350. Prepare an 8 in baking pan with butter and flour.
- Melt the butter and chocolate together in a microwave. Cool slightly. Stir in the brown sugar, sugar and vanilla. Beat in the eggs until light and fluffy. Add the flour, cocoa powder, and salt and stir until just combined, being careful not to over-mix.
- Pour the batter into the prepared pan and bake until the brownies are set in the middle, about 30 minutes.
Recipe adapted from An Edible Mosaic