Rich Fudge Brownies Recipe

I’ve been on a brownie kick lately. I have an old standby recipe that I will put up here soon, but I have been going back to recipes I loved in the past and trying some new ideas as well. This brownie is for the person who loves a heavy, dense square… not that cakey, light stuff.

• 1 cup butter, melted
• 1 1/2 cups sugar
• 1 1/2 cups light brown sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups flour
• 1 cup cocoa powder
• 1 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips or dark chocolate chips

1. Preheat oven to 350 degrees F.
2. Use baking spray on a Baker’s Edge pan or 9 x 13 pan. (Don’t try to make this in a smaller pan unless you half the recipe — it’s a lot of batter.).
3. I usually don’t use a mixer on brownie batters, but this one comes out thick. So, mix the butter sugar and vanilla on low speed until creamy.
4. Beat in each egg separately until well blended.
5. Whisk together the flour, cocoa and salt in another bowl.
6. Mix the flour mix with the butter/egg mix until well blended.
7. Stir in the chocolate chips.
8. Spread into the prepared pan and bake for 40 minutes.
9. A toothpick will not come out clean until this is basically a brick, so don’t use that test. If it comes out with crumbly bits on it rather than wet slime, it’s done.