Homemade Fudge Brownies
- 1 cup butter melted
- 3 cup white sugar
- 1 tbsp pure vanilla extract
- 4 eggs room temperature
- 1 ½ cups all-purpose flour spoon flour into measuring cup
- 1 cup unsweetened cocoa powder
- 1 tsp salt
- 1 cup semisweet chocolate morsels more for topping if desired
- 1 cup walnut pieces optional
- Preheat oven to 350° F. Place rack in center of oven. Lightly grease a 9x13x2" pan.
- In a large mixing bowl, with mixer on medium speed, combine the melted butter, sugar, and vanilla. Add eggs one at a time, mixing well after each addition until thoroughly blended.
- In another bowl, whisk together flour, spooned into measuring cup to prevent packing, cocoa powder and salt. Gradually add the dry mixture to the wet in batches until well blended. Stir in chocolate morsels and walnuts (if using). Spread batter evenly into the prepared baking pan.
- Bake in the preheated oven about 35-40 minutes, until a toothpick inserted into the middle comes out clean. Do not over bake or your brownies will be dry and hard.
- Remove from oven and cool completely on wire rack before cutting. Store in a container with a tight fitting lid. Place wax or parchment paper between layers to prevent sticking.
- You can line the 9x13x2" pan with parchment paper. Allow the paper to come up and over the sides to make lifting the uncut brownies from pan once thoroughly cooled. Then cut into 24 squares.
- I like to drizzle extra dark chocolate chips on the top of the brownies when they first come out of the oven. Allow the chips to melt before spreading smooth. It gives the brownies a nice extra-chocolatey finish.