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!

Ingredients

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

Directions

1. Preheat oven to 325°F.
2. Grease a 7x11" baking pan with room temperature butter or nonstick cooking spray.
3. In a medium bowl, sieve the flour, cocoa powder, salt, ground espresso, and baking powder. Set aside.
4. In a pan, melt the butter over medium heat. Remove from heat and set aside.
5. Add sugar, eggs, and vanilla extract into the melted butter. Stir to combine the mixture with a whisker or spatula.
6. Gradually add the flour mixture and the chocolate chips into the wet mixture. Stir to combine the mixture completely.
7. Pour evenly into prepared pan. Smooth the top with a spoon or spatula.
8. Bake brownies for 35 minutes or until wooden pick inserted in the center comes out clean.
9. Place brownies on a wire cool rack. Let it cool completely before taking it out from the pan.
10. After brownies have cooled, drizzle the chocolate sauce on top. Sprinkle chopped walnuts and chocolate chips as desired.
11. Place brownies on a cutting board and cut into 15-18 pieces.
12. Serve immediately.