Dark Chocolate Fudge Brownies

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.

You can serve these dark chocolate brownies warm, when you use my special trick for cutting warm brownies.

These rich brownies are great by themselves or topped with vanilla ice cream.

Print Recipe

Dark Chocolate Brownies

Course: Dessert

Servings: 24 squares

Author: Toni Anderson

Ingredients

• 1/2 cup unsalted butter melted
• 1/2 cup + 2 tablespoons melted coconut oil
• 2 1/4 cups turbinado sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1 cup cocoa powder
• 1 1/2 teaspoons salt
• 1 cup chocolate chips

Instructions

• 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.

Notes

You can substitute all butter for the coconut oil.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.

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• Chocolate Cherry Smoothie
• Black Bean Brownies
• Homemade Chocolate Pudding