Sweet Saturday: Chocolate Fudge Brownies

Happy Saturday, my dear friends! I hope you're enjoying a wonderful weekend! :o) I didn't have any crafty time this week, but am ecstatic to have some planned for today! This one-card-per-week pace is quite unsparkly.

Sometimes, despite the Autumn abundance of pumpkin and apple delights, you just need chocolate. Straight-up chocolate. Such was the case on Thursday when I whipped up a batch of my favorite brownies for me and my loved ones to enjoy. I've made them a few times since finding the recipe, but was never able to snap a happy picture to share here. Finally, this family favorite graces my sparkly blog: Chocolate Fudge Brownies.

Do you see how THICK they are? That's my kind of brownie! No wimpy stuff here. This recipe delivers when you want a rich, fudgy brownie. Some people prefer cakey brownies, but none of my loved ones fall into that category... thankfully. When we want chocolate cake, we make cake. These brownies are decadent and perfectly fudgy, with the bonus of being incredibly easy. You don't even need a mixer! The first time I made these, I topped them with the most incredible frosting I'd ever tasted... I think angels were singing. ;) Unadorned, these are equally fantastic.

There are oodles of brownie recipes floating around, but this one has become my new favorite. :o) If you decide to try them sometime, I hope you love them as much as we do! Thank you for visiting my happy little blog. I wish you a sparkly day! :o)
*****

Chocolate Fudge Brownies
Yield: 12-16 brownies

Ingredients:
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
3 ounces unsweetened chocolate
½ cup granulated sugar
½ cup light brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips

Directions:
Preheat the oven to 350º F. Line an 8-inch-square baking dish with parchment paper, letting the excess hang over the edges. Butter the parchment paper or spray with cooking spray. Set aside.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth.

Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the eggs, the yolk, and the vanilla extract. Add the flour mixture all at once and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely. Cut into squares.

Store brownies at room temperature in an airtight container, or tightly wrapped, for up to 5 days.

Source: Brown Eyed Baker