Rich Fudge Brownies


Rich Fudge Brownies


Makes about 16 servings


1 cup (2 stick) unsalted butter

1 ½ cups sugar

½ cup firmly packed brown sugar

4 large eggs, lightly beaten

2 teaspoons pure vanilla extract

2/3 cup Southern Biscuit® All-Purpose Flour

¾ cup unsweetened cocoa powder

½ teaspoon baking powder

1 teaspoon salt



Preheat oven to 350 degrees.  Line a 9-inch square pan with non-stick aluminum foil or parchment paper leaving an overhang at the sides to lift cooled brownies easily from pan.


Melt the butter over low heat in a medium saucepan.  Whisk in the sugars until completely smooth.  Remove from heat and add the eggs gradually, beating constantly using a whisk.  Add the vanilla and stir to combine.


Stir in the flour, cocoa, baking powder, and salt slowly at first until blended.  Once the ingredients are moistened, beat using a wooden spoon for about 60 strokes or until the mixture is smooth throughout.


Pour the batter into the pan.  Bake for 40 minutes or until a toothpick inserted is almost clean when removed.  The toothpick should not be wet, but have a few bits of brownie that sticks.

Cool completely on a cooling rack.  To remove from pan, lift on the foil or parchment paper.


2 Responses to Rich Fudge Brownies

  1. Rebecca Trussell says:

    Reblogged this on makingmywayintheworld and commented:
    Oo, these look delicious!

  2. Pany says:

    They look delicious! Am definitely stealing that one :P.

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