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    Fudgy Brownies

    There are few things better than a pan of rich, fudgy brownies. And there’s no shame in finding a good “box-brownie” for the everyday. However, Valentine’s Day calls for something a little extra special. And these brownies are just that.

    The bittersweet chocolate and slightly salty note (just at the end) is sooo satisfying. I like to combine cocoa powder and 70% chocolate to find the right balance of richness.

    Fudgy Brownies

    Print Recipe
    Serves: 16 Brownies Cooking Time: About 45 minutes


    • 1 cup unsalted butter (melted)
    • 3 ounces 70% chocolate
    • 2-1/4 cups granulated sugar
    • 4 large eggs (room temperature)
    • 2 tsp. vanilla extract
    • 1/2 cup unsweetened cocoa powder
    • 1 cup all-purpose flour
    • 1 tsp. kosher salt*



    Preheat oven to 350 degrees. Line pan with aluminum foil or generously spray other vessel with nonstick cooking spray.


    Melt butter in microwave, in 30 second increments, until completely melted. Add chocolate and stir until well incorporated. Whisk in sugar. Once butter is cool to the touch (but still in liquid form), add eggs. (If you add eggs while butter is still hot, your eggs may scramble.)


    Sift in cocoa powder, flour, and salt, and whisk until all ingredients are well combined.


    Pour brownie batter into greased pan. Bake at 350 degrees for 25-30 minutes. Allow to cool completely before slicing into bars, or removing from silicon pan (as with heart pan, shown above.)


    *Kosher salt is the "least-salty-salt" so if you do not have kosher salt and are substituting with table (iodized) salt, decrease amount to 3/4 tsp.