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fudgey brownies

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fudgey brownies

Ruth Lafler | May 29, 2005 03:37 PM

A while back (although I can't find the post), someone was looking for "fudgey" brownies. I just made these brownies yesterday and they're what I would call "fudgey": dense, firm, moist but not too gooey, and intensely chocolatey. It's from the back of a bag of See's chocolate chips, but I'll paraphrase.

16 ounces semisweet chocolate chips (or good quality semisweet chocolate, cut into chunks)
one 14-ounce can sweetened condensed milk
1/2 pound plus 2 tablespoons butter
1 pound (2 1/2 cups, packed) brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Combine chocolate, sweetened condensed milk and 2 tablespoons of the butter and melt over low heat (I actually used the microwave). Melt the rest of the butter and stir in the sugar. Add to chocolate mixture, then beat in the eggs, one at a time. Stir in the remaining ingredients -- you'll have a very stiff, almost dough-like batter. Turn into a lightly buttered 9x13 pan and bake until set (about 30-35 minutes). Do not over bake.

I actually only made a half recipe; I used a 10x6 pan, but an 8x8 would undoubtedly work well.

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