Basic fudgy brownies from Food52

  • dark chocolate
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 03, 2018

    So easy to whip up - basically one bowl. I melted the chocolate, butter, and oil in the microwave. I used semisweet chocolate chips because that's what I had on hand. They are fairly thin, so if you like thick brownies, use an 8"x8" pan. Tasted a few hours after cooling, the chocolate flavor wasn't as strong as expected. The next day, however, the chocolate was more pronounced. But the flavor could also be due to the chocolate chips. The texture was classic fudginess, like box brownies (in a good way). Great with vanilla ice cream. This will be my go-to recipe for classic brownies, but next time I'll use 60% bittersweet chocolate and maybe add a bit of instant espresso powder.

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