Thick, rich, Fudgy Brownies are today’s #Choctoberfest with Imperial Sugar recipe. These simple, one bowl brownies are made with ingredients you likely always have on hand in your pantry. It’s time for brownies…and a chocolate giveaway that you won’t believe.
I gave up the box for brownies many years ago, after I made my first scratch brownies. I used the same recipe for years and it was easy, but then I found this recipe on Fine Cooking and I was won over. I’ve very gently modified it, and these are the brownies I’ll be making always.
I’m telling you, these brownies are rich, thick, fudgy perfection. And the best part is, I always have the ingredients for them in my pantry. Butter, unsweetened cocoa powder, sugar, salt, vanilla eggs and flour come together in one pan in minutes. The batter is transferred to a prepared baking pan and after 35 minutes you are in brownie heaven.
Do, try this recipe…you will give up the box, I promise.
- 12 ounces (1½ cups) unsalted butter
- 1¼ cups unsweetened cocoa powder
- 2 tablespoons black cocoa powder (optional for depth of flavor and color)
- 2½ cups granulated Imperial sugar
- ½ teaspoon salt
- 1 tablespoon. pure vanilla extract
- 5 large eggs, at room temperature
- 1⅔ cup all-purpose flour
- Position a rack in the center of the oven and heat the oven to 325°F.
- Line a 9" x 13" pan with aluminum foil and lightly spray with cooking spray.
- In a large saucepan, over medium heat, melt the butter (until just melted).
- Remove the pan from the heat.
- Using a whisk, add the cocoa powder(s) and whisk until smooth.
- Stir in the granulated Imperial sugar and salt, until combined.
- Test the batter to be sure it's not hot, just warm, before adding the vanilla and eggs.
- Add the vanilla and then the eggs (one at a time) and stir until just blended - do not over mix.
- Sprinkle on the flour and fold until just incorporated.
- Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly.
- Place the pan into the preheated oven and bake for 35 - 45 minutes, or until a toothpick inserted into the center comes out with just a few moist clumps of brownie.
- Do not over bake.
- Remove the pan from the oven to a wire rack to cool completely before cutting (the foil will allow you to easily pull the brownies from the pan for slicing).
Don’t forget to enter the #Choctoberfest with Imperial Sugar Giveaway. And, check out all the other fabulous chocolate recipes posted by other bloggers today by clicking on the photos shown below.