Fudgy Pudgy Brownies
I know I’ve said this no less than a hundred times, but just like chocolate chip cookies, I can’t resist trying new brownie recipes when I find them. I’ve had The Baking Bible sitting on my shelf for months now, and I finally started to flip through it and this brownie recipe totally jumped off the page at me.
In the book, this recipe is actually used as a filling for a tart with a chocolate cookie crust, which sounds amazing, but sometimes you just want brownies, right?!
First, how awesome is the name?! The recipe notes don’t indicate how the name came about, but I love it. Secondly, the brownies have a little bit of a secret ingredient that I hadn’t seen in a brownie recipe before… along with the unsweetened chocolate and cocoa powder, the batter also includes white chocolate.
My husband was stopping over at his parents’ so I shipped off all but two of these, and apparently my mother-in-law said that these were the best brownies that she has ever had. They definitely rank up there in my top five, for sure. They are the perfect consistency, packed with flavor and they are fantastic cold from the fridge!
MY OTHER RECIPES
These brownies are dense, insanely moist and totally fudgy – they live up to their name!
One year ago: Zingerman’s Black Magic Brownies
Four years ago: Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting
Five years ago: Chocolate Chip Cookie Dough Cheesecake Bars
Rich, dense brownies with a secret ingredient (white chocolate!) and studded with tons of chopped walnuts.
Preheat oven to 325 degrees F. Grease an 8-inch square pan and line with parchment paper.
Place the butter, unsweetened chocolate, white chocolate and cocoa powder in a medium heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth.
Transfer melted chocolate mixture to a large bowl. Whisk in the sugar until completely combined. Add the eggs and vanilla extract and whisk until the mixture is thick and glossy. Using a rubber spatula, gently stir in the flour and salt, then fold in the chopped walnuts.
Scrape the batter into the prepared pan and smooth the top into an even layer. Bake until the brownies are slightly puffed and the outer edge looks set (an instant-read thermometer should read 190 degrees F), about 30 to 40 minutes.
Remove the pan from the oven and place on a wire rack to cool to room temperature. Refrigerate for at least 1 hour before serving. The brownies should be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
Nutritional values are based on one large brownie
Saturated fat: 18g
Vitamin A: 11%
Vitamin C: 0.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!