Super chocolatey fudge brownies (one bowl)

These one-bowled beauties are thick, fudgy, and contain over half a pound of chocolate!

You all know that I go to the library every week. I usually hit the New Releases section first, and then I browse the new cookbooks that are on the adjacent shelf. I’ve found a lot of new cookbooks through my local library and sometimes end up buying them because they’re so good.

One new cookbook that I picked up recently was called 100 Afternoon Sweets by Sarah Kieffer. (I also own her other cookbook, 100 Cookies, which I enjoyed.) I was surprised when I received a notification that the cookbook was due back at the library. Had it been 4 weeks already? And how had I not made any recipes from it yet?

I flipped through the book and found a recipe for these super chocolatey fudge brownies, which Sarah calls “Brownies 2.0.” The recipe seemed pretty straightforward and wouldn’t take too much of my time, so I made it the hour before I had to pick up my daughter from school.

These brownies use 10 ounces of chocolate, so they are chock full of chocolate flavor. It also uses 4 eggs and 2 egg yolks so they are super fudge-like. Because my oven is a bit crazy and doesn’t like to stay at the correct temperature, I baked my brownies for only 20 minutes. Your mileage may vary, so keep an eye on these and don’t overbake them.

While these were good, solid brownies, my favorite recipe remains this one. Why don’t you try both and see which one you like best?

Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5

Print Recipe

Super chocolatey fudge brownies (one bowl)

These soft and chewy fudge brownies are fit for a crowd and contain over half a pound of chocolate. Plus, they are made in one bowl!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bars, Brownies

Servings: 32

Author: Eva Bakes

Ingredients

• 4 large eggs room temperature
• 2 large egg yolks room temperature
• 1 and ½ cups granulated sugar
• ½ cup brown sugar packed
• ½ cup vegetable or canola oil
• 2 teaspoons vanilla extract
• ¾ teaspoon salt
• ¾ teaspoon baking powder
• 1 stick (8 Tablespoons) unsalted butter
• 10 ounces bittersweet chocolate chopped (I used Trader Joe's Pound Plus dark chooclate)
• ⅓ cup unsweetened cocoa powder
• 1 cup plus 2 Tablespoons all-purpose flour

Instructions

• Preheat your oven to 350℉. Generously grease or line a 9" x 13" baking pan and set aside.
• In a large bowl, whisk together the eggs, egg yolks, granulated sugar, brown sugar, vanilla, salt, and baking powder. Set aside.
• In a small saucepan set over medium low heat, melt the chopped chocolate and butter together. Stir constantly so the chocolate doesn't burn and until the mixture is uniform.
• Turn the stove off and remove the saucepan from the burner. Add in the cocoa powder and stir until smooth.
• Pour the melted chocolate mixture into the large bowl with the egg and sugar mixture. Mix well.
• Fold in the flour until everything just comes together and no dry streaks remain.
• Pour the batter into your prepared baking pan and bake in your preheated oven for 20-25 minutes. The top should appear done but if you insert a toothpick in the center, it will come out with some batter. This is OK and what you want. The brownies will continue to set as they cool.
• Remove the brownies from the oven and allow to cool completely. At this stage, I prefer cooling them in the refrigerator overnight so they are easier to slice. You can serve them without cooling them, but I find that they get fudgier after spending some in the refrigerator.
• Slice and enjoy!

Notes

Leftover brownies should be stored, covered, in the refrigerator or at room temperature and will keep for several days.

Source: 100 Afternoon Sweets by Sarah Kieffer

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