Can I double the recipe?

Please do! To double the recipe, bake in a 9 x 13" pan. The brownies will be slightly thicker.

Can I use a glass pan?

I recommend baking brownies in a light colored, shiny metal pan with sharp corners. Glass pans can alter the baking time and ultimately the texture of the brownies.

Why did my brownies turn out cakey?

You likely either added too much flour to the batter and/or over mixed the brownie batter. For best results, use a kitchen scale to measure the flour and do not over mix the batter once you've added the dry ingredients.

Can I make these gluten free?

Yes! I did not test the recipe with a flour substitute, but it should work with a flour blend like Bob's Red Mill Cup-for-Cup Gluten Free Flour.

Easy One Pot Fudge Brownies - Browned Butter Blondie

Description

Made ultra chocolatey with shiny, crinkled tops, these easy one pot fudge brownies will earn you major brownie points in the kitchen!

Ingredients

Units Scale

1/2 cup (113 g) unsalted butter, cubed
3/4 cup ( 135 g) bittersweet chocolate chips
1/3 cup (25 g) Dutch-process cocoa powder, sifted
1 1/4 cups (250 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup (95 g) all-purpose flour
1/2 teaspoon kosher salt
1/4 cup (45 g) semi-sweet chocolate chips, optional
flakey sea salt for sprinkling, optional

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Instructions

Preheat oven to 350°F. Line an 8 x 8 baking pan with parchment paper. Set aside.
In a medium pot, add the bittersweet chocolate chips and butter. Melt over medium-low heat, stirring occasionally. Remove the pot from the heat once the chocolate and butter are melted and smooth.
Immediately sift the Dutch-process cocoa powder into the chocolate and butter mixture. Whisk to combine well.
Add the sugar and whisk continuously for a a full two minutes. This helps give the brownies those signature crinkled tops.
Add the eggs and vanilla, whisking briskly for an additional minute.
Add the flour and salt to the mixture and whisk gently or use a large spatula to fold the dry ingredients into the wet.
If adding the additional semi-sweet chocolate chips, fold them in now. Do not overmix.
Transfer the batter to the prepared pan and use an offset spatula or spoon to spread the batter into the corners of the pan. Level the top.
Bake in the center rack of the oven for 18 to 20 minutes or until the center of the brownies is set and the edges begin to pull away from the sides of the pan.
Remove the pan from the oven and let the brownies cool in the pan for 10 to 15 minutes before using the parchment paper overhang to carefully remove the brownies from the pan. Allow the brownies to cool on a wire rack completely before slicing.
Sprinkle with flakey sea salt before serving if desired.

Notes

Store brownies tightly covered at room temperature for up to 3 days.

May be frozen. Defrost at room temperature before serving.