The Perfect Fudgy Brownie Recipe
The Perfect Fudgy Brownie Recipe is soft and moist, almost cake-like, but not quite. Chocolatey goodness in the batter AND with added chips.
Welcome back! It’s 2015 and a brand new year of fun and delicious Secret Recipe Club recipes. This is our first one of the New Year for Group A, and I’m excited to jump back in. And I jumped right back in with these deliciously, fudgy perfect brownies!
This month, the blog I had was Oreo’s and Cool Whip: Things I Make (For Dinner). In case you’ve never been to her blog, you totally need to go check out her About Page and learn why she chose her Oreo’s and Cool Whip name. I totally get it, and would have let the flame wars begin in much the same way. <wink>
As is completely usual every month, I agonize and make lists of all the possible recipes I could make. On our list this month were: Cheesy Bacon-Onion Pinwheels, Buffalo Chicken Lasagna, Margarita Donuts or Lemon-Scented Pull Apart Coffee Cake.
We finally decided to go with her Fudgy Brownies because they just sounded so good and she got them from Everyday Food from 2005 and I knew they had to be good. Plus, 2005 was a good year for me, and I thought it was significant. I made the most minor tweak in the world, by simply adding a cup of chocolate chips, because I had just that much I really needed to use in a recipe before they needed to be tossed. So I added them to this, and I’m seriously NOT sorry I did.
These were incredible. Rich, chocolaty flavor with that lovely fudgy texture. Moist, soft and utterly addicting. I loved the crunch from the nuts, and the sweet bites of melted chocolate inside.
This is an exceptional recipe and will be made again and again!
Ready to make up The Perfect Fudgy Brownie Recipe?
The Perfect Fudgy Brownie Recipe
- 1/2 cup unsalted butter
- 8 oz semi sweet chocolate chopped
- 1-1/4 cup sugar
- 3/4 teaspoon salt
- 3 eggs
- 3/4 cup flour
- 1 cup pecans chopped
- 1 cup semi sweet chocolate chips
- Line an 8" baking pan with parchment paper or foil. Spray the paper or foil with cooking spray or spread butter and set aside. Preheat oven to 350°F.
- On the stove, melt chocolate and butter together. Stir constantly.
- Remove from heat once melted and add sugar and salt, stirring constantly. Add eggs one at a time, beating well to incorporate each. Add the flour and stir just until moistened. Fold in nuts and chocolate chips.
- Pour the batter into the prepared baking pan and smooth out with a spatula. Bake at 350°F for 40-45 minutes. Set on wire rack to cool completely before removing from pan and cutting.
Oooh I think the chocolate chips were a very good idea. I love trying out brownie recipes and can’t wait to try this one out.
Wow! Just looking at the picture make me hungry!
Those brownies look stunning and I am sure they taste even better
Great pick for the SRC
It was a true pleasure going through your archives Nicole. I know I will be back again and again
Oooh, brownies! Always a great choice 😀 I made brownies the night before last and covered them with raspberry jam, then chocolate frosting. Isn’t it awesome how many brownie variations there are?
You had me at fudgy – ha! Your pictures capture these so well, and the look absolutely amazing – flagging these to make! Great SRC pick!
Oh. My. Goodness. You added chocolate chips? I haven’t made these in ages, but I remember them being some of the most chocolatey brownies I’d ever eaten…and that was without. Not that I’d be opposed to trying them. Glad you enjoyed poking around the blog!!
These look SO fudgy and delicious! Totally love them. 🙂
OMGosh those look sinful! Great SRC pick this month. Happy to be part of group A with you 🙂
these brownies look OUTRAGEOUSLY over the top FUDGY AND DELISH!
I love the look of those little chocolate chips as they start to melt. Delicious!
Those look wonderful! Brownies absolutely must be fudgy, and these look very fudgy.
A good fudgy brownie may be my favorite thing in the entire world – I need to try this!