Chocolate Fudge Brownies
Chocolate Brownies For Thanksgiving
For Thanksgiving this year, I baked deliciously dark and fudgey chocolate brownies for dessert. I was delighted because everybody loved them. Now, I am already thinking about making them again for Christmas next month. These brownies have just the right amount of sweetness with a deep, bittersweet chocolate flavor. I used less sugar than other recipes typically call for because I wanted the combination of bittersweet chocolate and caramel to be the main attraction. I also added ground espresso to make them extra special.
Organic Belgian Cocoa Powder
If you are looking for the best fudgey chocolate brownies, I think you have come to the right place! I highly recommended using organic Belgian dark cocoa powder because it offers a very smooth and deep flavor. Believe it or not, my husband bought organic cocoa powder without my knowledge. To be honest, I was fine with any kind of cocoa powder. However, he said since I was baking for Thanksgiving, I should use special ingredients. I agreed with him.
Best Brownies I Have Made
As someone who has a sweet tooth, these are some of the best brownies I have ever made. They are rich and chocolaty. The best way to enjoy the brownies is with a cup of coffee or a glass of milk. Either way, they're delicious. I hope you will try this recipe. I hope you and your family will enjoy them as much as we do!
For the brownies:
- 1 1/4 cup all-purpose flour
- 1 1/2 cup granulated sugar (add another half-cup if you prefer sweeter brownies)
- 4 eggs, lightly beaten
- 1 cup organic Belgian dark cocoa powder (any kind will do)
- 1 cup butter
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon ground espresso
For the topping:
- Salted chocolate caramel sauce (or make your own chocolate sauce)
- 1/2 cup chopped walnut
- 1/2 cup semi-sweet chocolate sauce
- Preheat oven to 325°F.
- Grease a 7x11" baking pan with room temperature butter or nonstick cooking spray.
- In a medium bowl, sieve the flour, cocoa powder, salt, ground espresso, and baking powder. Set aside.
- In a pan, melt the butter over medium heat. Remove from heat and set aside.
- Add sugar, eggs, and vanilla extract into the melted butter. Stir to combine the mixture with a whisker or spatula.
- Gradually add the flour mixture and the chocolate chips into the wet mixture. Stir to combine the mixture completely.
- Pour evenly into prepared pan. Smooth the top with a spoon or spatula.
- Bake brownies for 35 minutes or until wooden pick inserted in the center comes out clean.
- Place brownies on a wire cool rack. Let it cool completely before taking it out from the pan.
- After brownies have cooled, drizzle the chocolate sauce on top. Sprinkle chopped walnuts and chocolate chips as desired.
- Place brownies on a cutting board and cut into 15-18 pieces.
- Serve immediately.
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© 2018 Liza