A few weeks ago I made a brownie recipe called Marilu’s Effortless Fudge Brownies. The featured product was a natural sweetener called Sucanet. The shine and texture of the brownies was incredible, but the Sucanet gave them an odd taste. I decided to try the same recipe again, but with plain old brown sugar. Since it was an experiment, I opted to make half the batch in an 8 inch pan. The results were fabulous!!
These brownies are very fudgy, and as you can see from the picture, have an extremely shiny top. Here, the brownies are at their fudgiest because they have only cooled for an hour or so. They taste very good at this point, but I have a feeling after they’ve sat in the refrigerator overnight they will be even better.
For such a simple, straightforward and inexpensive recipe, these are excellent.
Effortless Fudge Brownies
6 tablespoons butter
1 cup semisweet or bittersweet chocolate chips or 6 ounces chopped
1 cup brown sugar, packed
2 1/2 eggs, lightly beaten (to have an egg, beat an egg in a cup and spoon out 2 T.)
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoon flour
1/4 teaspoon salt
Preheat oven to 350 degrees F. Line an 8 inch square pan with foil and grease bottom of foil.
In a heavy saucepan, partially melt butter. Stir in chocolate chips and continue to melt over low heat until smooth. Turn off heat. Stir in brown sugar. Chocolate will look grainy. Stir a little of the chocolate mixture into eggs to temper, then stir eggs into chocolate mixture in saucepan. Stir in vanilla, flour and salt.
Pour into pan and bake for 28-30 minutes. Let cool. These are good the same day, but will be even better on day 2.
Makes 16 brownies