By contributing writer Beth
I could eat dessert pretty much every day. That’s a fact my family has come to live with and accept. Sometimes it’s hit or miss when I’m trying out new recipes, but these Dark Chocolate Fudge Brownies are a hit time after time. When we have guests, my family begs me to make these brownies. We’ve even had these brownies in place of birthday cake. They’re that special!
I know that some people love the chewy part of the brownie edges, but I’m a gooey center girl myself. And that, my friends, is my very most favorite part of these brownies. The edges are as soft and fudgy as the center. I know! It was hard for me to believe at first. I think the magic is in the parchment paper lining. It keeps the edges from overcooking.
These rich brownies are great by themselves or topped with vanilla ice cream.
- ½ cup unsalted butter, melted
- ½ cup + 2 tablespoons melted coconut oil
- 2¼ cups turbinado sugar
- 5 eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- 1 cup cocoa powder
- 1½ teaspoons salt
- 1 cup chocolate chips
- Heat oven to 350° F.
- Prepare a 9 x 13 inch pan by lining it with parchment paper. Spray the parchment with nonstick cooking spray.
- In a medium bowl, combine the butter, coconut oil, and sugar. Stir to combine.
- Add the eggs and vanilla extract to the bowl. Stir well so that the eggs are evenly mixed.
- In a small bowl, combine flour, cocoa powder, and salt. Stir.
- Pour the dry ingredients into the wet ingredients. Stir just until they pull together. There will still be a few clumps.
- Add the chocolate chips and stir very lightly (maybe 8 times).
- Pour the batter into the pan and bake for 32 minutes. Do not do a toothpick test. The batter should be barely set in the middle. If you jiggle the pan and see the middle move, then put it back in the oven for about 2 minutes.
- Allow the brownies to cool in the pan for 15 minutes. They will continue to cook during this time.
- Remove the brownies from the pan by using the parchment as handles. Move the brownies and parchment to a cooling rack. Serve warm or cool.
You can substitute 2 cups of white sugar for the turbinado sugar. I prefer the turbinado because it has a slight molasses flavor and it adds more character to the dish.
If you use salted butter you'll want to reduce the amount of salt you add.
You might also like…
- Chocolate Cherry Smoothie
- Double Chocolate No-Bake Cookie Bars
- Black Bean Brownies
- Homemade Chocolate Pudding
- More recipes from Beth