Marilu's Effortless Fudge Brownies is a recipe adapted from one I found on the back of a Sucanet bag. If you're not familiar with it, Sucanet is a minimally processed sugar with a richer flavor and higher nutritional content than regular white sugar. The name is a shortened version of sucre de canne natural. It adds a distinct flavor to these brownies which do not contain white sugar.
Marilu's brownies are very fudgy, and as you can see from the picture, have an extremely shiny top. I loved them the first time I made them, but felt like the Sucanet flavor was a little overwhelming. I then made them again with regular light brown sugar. It worked out well and the brownies were nice and shiny, but for some reason this recipe didn't become a regular recipe in my brownie repertoire. I need to update the photo and make these again.
For now, here's how I made Marilu's Effortless Brownies if you want to give the recipe a try. Maybe you are out of white sugar and need to make chocolate brownies with all brown sugar. Or maybe you are curious about Sucanet? If so, Wholesome Sweeteners still makes it so you can try it.
The recipe does call for 2 ½ eggs, so at one point it was probably double this with 5 eggs, but I've only ever made it with the 2 ½ eggs, which is 2 eggs plus 2 tablespoons of lightly beaten egg.
Marilu Henner's Effortless Fudge Brownies
6 tablespoons butter (84 grams)
1 cup semisweet or bittersweet chocolate chips (170 grams)
1 cup brown sugar, packed (200 to 220 grams) or Sucanet
2 ½ eggs, lightly beaten (to halve an egg, beat an egg in a cup and spoon out 2 T.)
1 ½ teaspoons vanilla extract
½ cup plus 2 tablespoon flour (80 grams)
¼ 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
Gloria says
I think I have Brownie Madness! I made this 1 hour ago with bittersweet chocolate and followed the directions....no shiny crust!!!! Then I put another pan in an hour later-almost done baking now- using semisweet chips and adding the melted chocolate to the eggs and sugar already mixed together and I just peeked. Excellent shiny crust!!!! These might be the ones......
Anna says
Naomi, thanks for the feedback. I love this one too.
Naomi says
These are fabulous. My sister and I made them tonight. We only used two eggs, but they were still absolutely delicious. Thanks so much.
Anna says
Woo Hoo! Glad you liked them Annie. Since this is one I played around with (adapted from the sucanet recipe by Marilu Henner), I was a little worried that they wouldn't work out for everyone. So far, so good.
Annie says
I substituted 2 tablespoons of cocoa powder for the 2 tablespoons of flour and they were extra chocolatey. I keep getting requests!
Anna says
Glad they worked out for you, P.
pumpkinpie says
Mmm, thanks for the recipe! I only had two eggs, and I threw in some homemade marshallows and peanut butter chips. Very gooey and rich.
emily says
All that fudgy goodness!
Amy says
Gary loves brownies. I might have to make these for his next bridge party.