Thick, Fudgy, One Bowl Brownies
The recipe Thick, Fudgy, One Bowl Brownies can be made in about 45 minutes. This recipe makes 64 servings with 45 calories, 1g of protein, and 3g of fat each. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. A mixture of semi-sweet chocolate, chocolate, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a very budget friendly recipe for fans of American food. It is brought to you by Foodista. Overall, this recipe earns a not so spectacular spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Thick, Fudgy, One Bowl Brownies, Thick and Fudgy Brownies, and Thick and Fudgy Brownies.
Servings: 64
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
5 ounces semi-sweet chocolate, chopped (about 1 cup)
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder, sifted*
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup (5 ounces) all-purpose flour
Equipment:
baking pan
aluminum foil
oven
wooden spoon
spatula
bowl
frying pan
toothpicks
wire rack
skewers
knife
Cooking instruction summary:
Adjust an oven rack to the lower-middle position and heat the oven to 350F. Line an 8-inch square baking pan** with two pieces of foil and spray with vegetable oil spray. Melt the semi-sweet and unsweetened chocolate and butter in a large heatproof bowl set over a sauce plan of barely simmering water, stirring occasionally with a spatula (or wooden spoon) until smooth. Remove bowl from heat and stir in the cocoa powder until smooth. Set aside to cool. Once mixture has cooled, stir in the eggs, sugar, vanilla and salt until combined. Add flour, stirring until just combined. Transfer the batter to the prepared pan; spread the batter into the corners and smooth the surface using your spatula. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 40 minutes. Cool the brownies on a wire rack to room temperature (I did not wait this long, I waited for about, 5 minutes I needed chocolate). Looses the edges with a pairing knife and lift the brownies from the pan using the foil extensions. Cut the brownies into 1-inch squares and serve.
Step by step:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350F. Line an 8-inch square baking pan** with two pieces of foil and spray with vegetable oil spray.
2. Melt the semi-sweet and unsweetened chocolate and butter in a large heatproof bowl set over a sauce plan of barely simmering water, stirring occasionally with a spatula (or wooden spoon) until smooth.
3. Remove bowl from heat and stir in the cocoa powder until smooth. Set aside to cool.
4. Once mixture has cooled, stir in the eggs, sugar, vanilla and salt until combined.
5. Add flour, stirring until just combined.
6. Transfer the batter to the prepared pan; spread the batter into the corners and smooth the surface using your spatula.
7. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 40 minutes. Cool the brownies on a wire rack to room temperature (I did not wait this long, I waited for about, 5 minutes I needed chocolate). Looses the edges with a pairing knife and lift the brownies from the pan using the foil extensions.
8. Cut the brownies into 1-inch squares and serve.
Nutrition Information:
covered percent of daily need
