Ultimate Fudge Brownies

These brownies definitely  are so thick, rich, and fudgy. I really liked them. If you're looking for thick and fudgy brownies then this is the recipe for you. I used Hershey's  special dark cocoa powder but you could use just regular cocoa powder.


 Ingredients


 10 tbsp (145g) unsalted butter


1 and 1/4 cups granulated sugar (250g)


 3/4 cup + 2tbsp  (74g) unsweetened cocoa powder


1/4 tsp salt


1 tsp vanilla extract


2 large eggs


1/2 cup (62g) all-purpose flour


1 cup (180g) peanut butter chips










Preheat oven to 325F degrees. Line an 8 inch or 9 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.


Melt the butter, sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes to cool down while you Get the other ingredients ready.


Stir in vanilla extract. Add eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter.


Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.


 Bake for 25 minutes and check for doneness. Bake 3-5 minutes longer if brownies look too liquidy. Do not bake over 30 minutes. Allow to cool completely before cutting into squares.


Store brownies in an airtight container for up to 7 days.

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