I went looking for a super luscious, ultimate Fudgy Brownie, no cake brownie would do, it must be fudgy or it must go home. I found it! When you hardly ever make sweet treats anymore and a birthday happens along, you know you only get one shot and it best be amazing. Or else.

Whew, luckily this recipe from Inspired Taste worked out perfectly for me. I made it the first time for my birthday way back in May and they were tasty, although a tad bittersweet. So I made them again and cut the baking cocoa down a bit and they were perfectly perfect. Not too sweet, nor too bitter and actually easy to make too. I baked them in a tart pan with a removable bottom so they would look pretty on a cake plate with candles, the batter was thick enough it didn’t ooze out the bottom of the pan.

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Fudgy Cocoa Brownies
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. pre-heat the oven to 325˚
  2. line an 8x8 inch square pan with foil or parchment paper or butter it well, set aside
  3. heat a pan of water over medium heat, place a heatproof bowl over it, pyrex works well here
  4. make sure the bowl doesn't touch the water
  5. place the butter in the bowl and let it melt
  6. once it melts add the sugar and the cocoa, mix them in well
  7. remove the bowl from the heat, let it cool until it's just warm
  8. then stir the salt and vanilla
  9. add the eggs one at a time and mixing each one in well
  10. when the batter is nice and shiny add the flour and stir until just mixed in
  11. the stir it an additional 40-50 strokes
  12. scrape it into your prepared pan
  13. bake in a 325˚ oven for 20-25 minutes
  14. begin checking for doneness at 20 minutes
  15. use a toothpick but remember you're not looking for a perfectly clean toothpick, fudgy moist brownies will have a fudgy moist toothpick too but it won't be batter covered, it will be moist,
  16. don't over bake them

If you’re planning to bake in a tart pan please note that they run bigger than an 8×8 square pan and the baking time was right at 20 minutes. And also if using a tart pan you’ll want to butter it well.

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