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Fudgy Brownies

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“These are a great way to use up different types of chocolate and are delish and very chocolaty! I used the three different types of chocolate listed but in varying amounts - as a way of cleaning out the cupboard. They really need the hour refrigeration though (listed at the end of the recipe). Recipe source: Bon Appetit (December 2006)”
READY IN:
1hr 54mins
YIELD:
2 dozen brownies
UNITS:
US

Ingredients Nutrition

  • 8 ounces semisweet chocolate (I used semisweet) or 8 ounces bittersweet chocolate, chopped (I used semisweet)
  • 2 ounces unsweetened chocolate, chopped
  • 34 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 14 teaspoon salt
  • 1 cup flour
  • 1 cup walnuts (optional)
  • 1 cup semi-sweet chocolate chips
  • 12 cup whipping cream

Directions

  1. Preheat oven to 350-degrees F.
  2. Spray a 9 x9-inch pan with Pam (cooking spray or grease pan).
  3. In a saucepan over low heat, combine 5 ounces semisweet semisweet chocolate, 3/4 cup butter and unsweetened chocolate, stirring until melted and smooth. Remove from heat.
  4. In a large bowl whisk sugar, eggs, vanilla and salt together.
  5. Stir in chocolate mixture.
  6. Stir in flour, nuts (if using) and chocolate chips.
  7. Pour mixture in prepared pan, spreading evenly.
  8. Bake for 30-40 minutes or until brownies test done when toothpick is inserted in center (the toothpick will be moist with crumbs attached).
  9. While brownies are cooking bring cream to a boil in a small saucepan. Remove from heat and whisk in the remaining 3 ounces semisweet or bittersweet chocolate.
  10. Pour glaze over brownies and chill uncovered for 1 hour.

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