We are a brownie loving family so we just had to try FamilyFun's Best Fudge Brownies. Usually, I make brownies using my variation on the Cake Dr.'s Walnut Brownies (which is sans walnuts and loaded with chocolate), so making brownies completely from scratch is new for me.
Best Fudge Brownies from FamilyFun Magazine
3/4 cup unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 cup chopped walnuts or pecans (we omitted these)
- FamilyFun's recipe has you use a double boiler to melt your chocolate and butter together. If you wish to use that method please see FamilyFun's directions. I just cut the butter into smaller pieces and put the butter in a microwave safe bowl. I added the chocolate chips and microwaved for one minute and then stirred. It was not quite yet melted enough to get a smooth consistency so I microwaved in 30 second increments until I was able to get a smooth, melted consistency. Chocolate burns easily, so whatever method you use be sure to keep a vigilant watch on it.
- Heat the oven to 350º. Spray a 9- by 9-inch square cake pan (do not use a smaller pan) with non-stick cooking spray.
- Combine the sugars in a large mixing bowl, using your fingers to break up any lumps. Add the eggs. Beat the eggs and sugar until well blended - about 30 seconds - with an electric mixer set on medium-high speed. Blend in the vanilla extract. Add the cooled chocolate (which should still be liquid) and mix on medium speed just until evenly blended.
- Combine flour and salt into the chocolate mixture, about half at a time, until no streaks of flour remain. Stir in the nuts if you choose. Then scrape the batter into the prepared pan and smooth it with a spoon.
- Bake the brownies on the center oven rack for 30 to 35 minutes. When done, the brownies will have risen slightly and the top will have a thin, brittle crust. Do not over bake. For the best results, use 3 toothpicks to test for doneness. Insert one into the brownies about 1 inch from the side; it should come out clean. A second toothpick inserted 2 inches from the side should have a little batter stuck to it, and a third, inserted in the center, should be coated with a bit more batter than that.
- Transfer the pan to a wire rack and cool the brownies thoroughly. To get the cleanest cuts, cover and refrigerate the brownies for several hours before slicing (provided you can resist that long). Serve slightly cool or at room temperature. Makes 12 to 16 brownies.
Mm mm! These brownies were so delicious. My family is not big fans of nuts in our brownies, so I made ours without. I really appreciated the information in the recipe about using three toothpicks to check for doneness because these brownies cook a little differently than the cake mix brownies we're used to. They are truly quite fudgey, although I prefer a slightly richer flavor. It is hard to wait for them to cool before slicing, but it's essential because these brownies aren't very good until they are cooled.
Rating: We give FamilyFun's Best Fudge Brownies 4 fingers! If you want to try some 5 finger brownies try Alton Brown's Cocoa Brownies