Double Chocolate Chunk Fudge Brownies

Double Chocolate Chunk Fudge Brownies
Photo by Scott Phillips


  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • 6 oz. (¾ cup) unsalted butter, cut into six pieces; more for the pan
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 2 oz. (2/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
  • 2 oz. (½ cup) coarsely chopped walnuts or pecans (optional)
  • ¼ tsp. table salt
  • + 2 more ingredients
    • 4 oz. very coarsely chopped semisweet or bittersweet chocolate (¾ cup)
    • 1-2/3 cups granulated sugar

Position a rack in the middle of the oven and heat the oven to 350°F. Generously butter the bottom and sides of an 8-inch-square Pyrex or metal baking pan. Melt the butter in a medium saucepan over medium heat, stirring occasionally. Off the heat, add the cocoa. Whisk until smooth. Add the sugar...

View full recipe at Fine Cooking


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