My Secret Killer Fudgy Brownies

November 24, 2012

I am known for two things, my brownies and my chocolate chip cookies.  Since I am keeping my cookie recipe to myself, I decided it was only fair to let my brownie recipe free.  If you plan on making this fudgy masterpiece, you have to remember they resemble more of a fudge than an actual brownie.  They are so dense that they need to stay refrigerated.  I recommend taking them out 30 minutes before serving.  I make these for every family occasion, and you can usually find some hidden somewhere in my freezer.

***I always make these the day before I serve them, they need to firm up to cut.


My Secret Killer Fudgy Brownies
  • 3 cups sugar
  • ¾ lbs. butter (3 sticks)
  • 8 ounces unsweetened chocolate
  • 6 eggs
  • 1½ cups all purpose flour
  • 12 ounce bag semi sweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Generously coat 9 x 13 inch baking pan with butter or spray.
  3. Melt chocolate and butter in a double boiler. Let cool.
  4. In large bowl beat eggs and sugar until light and fluffy.
  5. Add cooled chocolate mixture.
  6. Stir in flour (or use your lowest setting on mixer), until just combined.
  7. Add chocolate chips.
  8. Pour into prepared pan and bake for 30 minutes.
  9. Take out and immediately transfer to fridge until next day or until firm.
  10. When ready to serve, cut around edge of pan with sharp knife.
  11. Lay cutting board on top of pan and invert brownies, they should slide right out.
  12. Turn over and cut into small squares, they are very rich.
  13. Remember, put in fridge until 30 minutes before serving!

***I use this kind of pan.



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