- 2 cups – semi-sweet chocolate chips
- ½ cup (1 stick) – unsalted butter, softened
- ¾ cup – light brown sugar
- ¾ cup – white granulated sugar
- 4 – large eggs, room temp.
- 1 tsp. – vanilla extract
- ½ tsp. – salt
- 1 cup+2 Tbsp. – Sifted Swans Down Cake Flour
Fudge Brownies (A quick & easy brownie recipe, electric mixer not needed.)
PREHEAT oven 325°F. Butter & lightly flour 9×13 inch baking pan. Sift Swans Down Cake Flour once, measure, set aside. Melt chocolate & butter in microwave, stir in both sugars. Stir in eggs, one at a time, blending well after each addition. Add vanilla stir. Add flour and salt. Mix well, but do not over mix, pour into pan. Bake about 45 minutes or until sides just start to pull away from pan.
**Brownies retain heat and will continue baking a few minutes after removal from oven.
Made these yesterday using only 1/2 c sugar each (plenty sweet!) and a mix of dark chocolate pieces including a chocolate bar spiked with chili peppers! Baked in a metal pan at 315 for 45-50 min. Deeeelish!!! Oh, and walnuts too! This is my new fave!!
These are really easy to bake! The next time I make them I might try reducing the sugar to 1/2 cup each. I baked mine at 300 in a nonstick pan for 30 minutes. They were perfectly gooey!
I’m responding to the question above. She asked why the crust is crunchy. I haven’t tried the recipe yet, but I think it has too much sugar.
I’ve just made these. Cooling now. Followed recipe to a tee, except I used a glass pan and turned temp down to 300. Can somebody please tell me why the entire top has formed a very hard crust? Is crunchy? I’ve never had homemade brownies turn out like this before. Thanks.