My gal pal Michelle of Hummingbird High wrote a cookbook!!! And then I made brownies. And then I fell in love with her recipes, writing, and baking tips all over again.
These Better-Than-Supernatural Fudge Brownies come together in minutes making them not only weeknight brownies but Anytime Brownies!
What can I even say about these brownies? They are unbelievably decadent and delicious. With their fudgy centers and paper-thin, crinkle tops, they are everything a good brownie should be. Moist, flavourful and full of chocolate, with pops of salt. Half were immediately wrapped up and sent to my husband’s office to keep me from eating the entire batch. Be sure to use the best quality chocolate you can find/buy for maximum flavor results.
Be sure to check out Weeknight Baking wherever books are sold!
- 1 cup unsalted butter chopped into 1 to 2 inch pieces
- 2 tablespoon Dutch-processed cocoa powder
- 8 oz dark chocolate finely chopped
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 4 large eggs
- 1 cup tightly packed brown sugar
- 1 cup granulated sugar
- 2 teaspoon pure vanilla extract
- flaky salt for finishing optional
- Preheat the oven to 350°F. Lightly grease a 9 X 13-inch pan and line with parchment paper, leaving a 2-inch overhang. Grease the parchment, too.
- Place the butter and cocoa powder in at the top of a double-boiler. Cook over medium heat until the butter is melted. Add the chocolate and stir until melted and combined. Remove from the heat.
- Meanwhile, whisk together the flour and salt.
- In the bowl of a stand mixer fitter with the whisk attachment, combine the eggs, sugars, and vanilla, Whisk on low until combined. Increase the mixer speed to medium and slowly pour in the chocolate mixture down the side of the bowl. Continue to mix until the batter is smooth, about 1 minute.
- Stop the mixer and stir in the flour mixture until just combined.
- Pour the batter into the prepared pan and use an offset spatula to spread. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the pan comes out with a few moist crumbs. Allow brownies to cool in their pan on a wire rack before slicing. Sprinkle with flakey salt before serving, if desired. Some in an air-tight container at room temperature for up to 3 days.
yay!!! thank you for baking from the book, tessa!!! i love the way you call them anytime brownies too! 🙂