Fudgy Chewy Brownies
1/4 cup water
2 ounces of unsweetened chocolate (about 1/3 of the package)
1/4 cup dark chocolate chips or chunks
3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup chocolate chips (I used white here but you can use semisweet)
1/4 tsp baking powder
pinch of salt
2 large eggs lightly beaten
1/2 cup vegetable oil
1 tsp vanilla
parchment paper
Directions:
1. Preheat oven to 350 degrees.
2. Grease an 8x8 square pan and then line the bottom with parchment paper. Cut the paper to fit the bottom exactly and leave to flaps so you can easily pull the brownies out of the pan. Spray the parchment paper.
3. In a small saucepan, combine the sugar, water, unsweetened chocolate and dark chocolate chunks. Heat over low heat, stirring often until just melted. Remove from the heat.
4. In a large bowl, mix together the flour, chocolate chips, cocoa powder, baking powder and salt.
5. To the bowl of the dry ingredients, add in the eggs, oil and vanilla. If the chocolate has cooled for at least 5 minutes, slowly stream in the melted chocolate mixture. Mix until just combined - don't overmix.
6. Pour the brownie mixture into the greased pan. Bake for 30-35 minutes or until a toothpick comes out with some moist crumbs. Remove from the oven and set on a cooling rack to cool completely. You want the top of the brownies to be set but a little fudginess in the middle to make sure you have a moist brownie.
If stored in an airtight container, these will last for a week!
I'm showing a picture of this brownie recipe made in two large ramekins to make a thick-melting cake like brownie with ice cream on top! This was decadent for sure!
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