As promised here is the long sought after sugary, buttery, chocolatey and all that is rich Betty’s Fudgy Brownie recipe.
The brownies are fudgy, dreamy, mix together quickly and taste decadent! If you are looking for a healthy brownie recipe and you just happened upon this recipe, let me guide you to this, Sweet Potato Brownie recipe instead it still tastes great and is fudgy yummy too! But there are those rare days when you or your friends just really want a rich fudgy brownie.
You know how I know a brownie is dark, dreamy and rich? It makes me sneeze almost every time! I hope this recipe doesn’t do that for you. For the chocolate it really is best if you use excellent quality chocolate, it does make a difference! By putting in different types it gives a recipe more depth. Also the espresso in the brownies is added not keep keep you awake but to give extra depth to the chocolate flavor.
Use unsweetened quality butter and happy eggs too. Ok, so the only difference in this recipe and the one at the cafe is this one is much smaller but it still makes a big batch. I like to share the brownies so it makes sense to make enough to be able to do that. This recipe can easily be cut in half if you are only sharing with a couple of people. Want to save this recipe? Save it on Pinterest!
Go make some and share with friends! Enjoy!
Betty’s Fudgy Brownies
Dreamy fudge brownies that mix together quickly and taste decadent!
- 3 cubes unsweetened butter 1-1/2 cups
- 2 ounces unsweetened Guittard Chocolate (4 squares)
- 1 teaspoon Medaglia D'Oro powdered espresso (optional)
- 2 cups pure cane sugar
- 2 tablespoons Guittard unsweetened chocolate Rouge
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup Guittard bittersweet or dark chocolate chips
- 3 tablespoons heavy whipping cream
Melt unsweetened chocolate squares and butter in microwave bowl for 30 seconds-1 minute until chocolate is partially melted, stir to completely melt chocolate, add espresso (unless omitting) it set aside to cool for a few minutes.
Blend eggs and sugar in electric mixer on medium until light and creamy approximately 1 minute, add unsweetened chocolate powder, vanilla extract and add the partially cooled chocolate butter mixture in slow stream to mixer, add flour, blend on low to just blend in the flour.
Pour into 9 x 13” glass pan.
Bake 30-35 minutes, until toothpick comes out clean. Cool. Frost once cool.
Melt chocolate chips and whipping cream together in microwave bowl approximately 30 seconds. There will still be some small chocolate pieces stir and stir with fork or plastic spatula, frosting should turn shiny and glossy, spread frosting over brownies with offset spatula or butter knife. Cut brownies into 18 pieces. Share with friends! Enjoy!
Products used and or recommended in this post were the following:
Medaglia D’Oro powdered espresso adds depth to flavor of the chocolate
Options for unsweetened chocolate: