It has been a while since I posted some good chocolate brownies, so I figured it was time. Everyone loves brownies, and this time of year they seriously are your best friend. There is no quicker dessert to whip up than a batch of brownies. I do have a few quick desserts up my sleeve that I plan to post over the next couple of week, that are not brownies, but for the most part brownies are the go-to dessert when you need to make something quick, that everyone will love.
This time of year I always end up over-extending myself. I always think I can do more than I can actually do. With family coming into town, and Thanksgiving around the corner, I have decided to be ultra-organized this year. I have every meal planned out – including dessert – and when I am going to make everything. Most people think this is the way I am all the time – but surprisingly I am not. Here it goes…I am not a procrastinater, but I do everything at the last moment – as we call it at work, “just in time.” I am seldom early for anything, because I don’t like to waste a minute of time. I try to cram things into every bit of spare time I have during the day. It is a problem, yes, I admit it – and I am slowly realizing that I cannot keep this up. So, let’s see how I do as the ultra-organized host this year. As long as I don’t cram things in that are not planned, I think I will be fine..we shall see how it goes.
I found this recipe in Cooking Light, and after adapting it to my families preferences, I gave it a try. Boy were these terrific. They were super fudgy with a deep chocolate flavor, and there is no way you would ever know that this was a light recipe. The best part was how easy they were. Serve these with some vanilla ice-cream and caramel sauce, and you have an amazing dessert that your guests will rave about. Give yourself a break this week…without sacrificing on anything, even calories!
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- Cooking spray
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture and 1/2 cup chocolate; stir to combine.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
For a printer-friendly version of this recipe, please click here: Classic Fudge Brownies
25 thoughts on “Classic Fudge Brownies”
Wow, great minds think alike I just posted a recipe for brownies on my site today as well. chocolate- yum, it is like one of the major food groups, right?
I have to go look! I am a little behind on my blog reading…can’t wait to see it!
Dawn – you and I are cut from the same cloth I think! You just described how I work to a “t.” Good luck with Thanksgiving and company this year. I’m trying to be organized too. Like you said, the trick is not adding in little extras. ;)
Good luck with everything this week!
Wow, these look amazing! I love that they’re a little healthier, yet don’t compromise on taste :) yumm
Yes, exactly, the perfect combination!
YUM! Dawn these look great and anything a little “lighter” is appreciate these days!!
Good luck this week! If you need solace, skip the fence and take a nap over here!
Until then, let the cooking begin!! :)
Thanks Liz for the offer!! :)
Love these brownies as my end of the year treats. The reason for that is because I don’t have to shop for new supplies, the list of ingredients are all in my pantry (or at least they are just there somewhere in my kitchen…I am not the most organized in terms of my kitchen supplies…) Another reason is, I can use leftover candy or chocolate chips and I love cleaning up during this time of the year! Thanks for sharing!This is perfect!
Great idea – I have so much leftover halloween candy in the pantry!!
I can’t believe that these are ‘light’ brownies, they look so deliciously decadent! So this means it’s okay to eat half the pan, right? :D
Absolutely!!! These brownies were amazingly rich for being light…
I just made these today, using milk chocolate chips because I had no bittersweet. AMAZING! I have been looking for a great fudgy brownie recipe that doesn’t include too many expensive or non-pantry ingredients. These are easy and delicious! My family loved them. Thanks for the recipe!
Hands down the yummiest brownies I’ve ever had. I’ve made these 2 times now and have them in the oven as I write this. Nom noms!!
That makes my day!! So glad you liked them!!
This recipe is awful. I followed the directions as listed and the brownies came out thick & cake-like. When I tried to slice them they crumbled. I had to throw the pan out because we couldn’t eat them.
I’m really sorry Ria, sometimes a recipe that works for one person doesn’t work for someone else, due to different ovens, different butter, differen flour – there are tons of reasons. Hopefully you will try one of my other recipes, I have a lot of brownies that I have made that turned out great on the site!
Have to say the brownies look fantastic! I was just wondering what to use in the recipe instead of eggs. My mom is allergic and I wanted to make these for her.
Can she eat egg beaters?
Nope. My friends suggested using a tbsp of white vinegar and one tbsp if baking powder for each egg. What do you suggest?