Fudgy Brownies

Let’s talk brownies for a second, shall we?  What type of brownie person are you?  Do you enjoy brownies that are more cake-like?  Or do you prefer brownies that are ooey, gooey, fudgy and chewy?  I am a fudgy brownie girl, myself.  I love sinking my teeth into a fresh-from-the-oven, chewy brownie.  There is just something about it that is so deliciously satisfying.  The brownie is warm, gooey, fudgy, and full of rich chocolate goodness.  Is there really anything better?

So, I know what type of brownie person I am, what about you?  If you answered fudgy, then this is the brownie for you!  This recipe has been my “go to” recipe for quite a few years now.  Every time I get a craving for a chocolate, fudgy brownie I make a batch of these and my craving is soon quenched.  This recipe is so easy to put together and consists of ingredients that are staples in most pantries; making this dessert dangerous on multiple levels!  These brownies are perfect fresh from the oven; but you can also add vanilla ice cream, fudgy, caramel, nuts or a variety of other toppings to jazz it up a bit.  Now that I’ve finished telling you about these brownies and just how good they are, I need to go whip up a batch myself…because I am now craving them!   

Fudgy Brownies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
2 Oz unsweetened baking chocolate, roughly chopped
1 Oz bittersweet baking chocolate, roughly chopped
2 Eggs
1 Tsp vanilla
1 Cup sugar
1/3 Cup all-purpose flour
1/4 Cup heath bits
1/4 Tsp sea salt

Directions:

Preaheat oven to 350.  Spray an 8×8 pan with non-stick cooking spray and set aside.

Place butter and both chocolates in a saucepan and place over low heat.  Stirring the chocolate and butter until melted, to prevent burning.  Once the ingredients have melted remove the chocolate mixture from the heat.  Add the sugar and stir until combined.  Add the vanilla and stir to combine.  Add the eggs and mix.  Stir in the flour, heath bits and salt and stir until incorporated.

Pour the batter into the prepare pan. Place in preheated oven and bake for 30-35 minutes, until edges are slightly pulling away from the sides and the center is set. Allow to cool before cutting.  Store in an airtight container.

Recipe source: A Lynsey original