Nana Beth's Decadent Chocolate Fudge Brownies
My dearest, these brownies have been a warm constant in our family for as long as I can remember. I first started making them when my children came home from school with scraped knees and rumbling tummies. The smell of chocolate would wrap the whole house in comfort and somehow make every small worry feel easier to bear. Over the years I would bring a pan to holiday gatherings, then to a new neighbor on a rainy afternoon, and finally to my grandchildren when they toddled in with sticky fingers and bright eyes. There is something about the way these brownies hold their rich, fudgy center while offering a thin, crackly top that has always made them feel like a hug you can eat. I have watched my little ones press their faces to the foil and whisper how good they smelled. That memory is stitched into these bars, and every time I mix, stir, and fold, I feel as if I am handing a piece of our family right into your hands. When someone in our house needed cheering, these brownies were the answer. They are the recipe for gatherings that stretch a long table into laughter, and for quiet evenings when a single warm square and a cup of tea will do the healing. I am sharing this exact method because it never fails to make the chocolate shine, to keep the inside tender, and to remind everyone that the best recipes are made with a gentle hand and a full heart. Now come sit a while beside me. I will show you every small step just as I would to my favorite grandchild. Oh, do not worry if you have never done this before. You can do this, my dear. I know you can.
Ingredients
- 1/2 cup (113 g) Unsalted butter
- 4 ounces (115 g) Bittersweet chocolate, chopped
- 1 cup Granulated sugar
- 2 tablespoons Light brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 1/2 cup Unsweetened cocoa powder, sifted
- 1/2 cup All-purpose flour
- 1/4 teaspoon Fine sea salt
- 1/2 teaspoon Instant espresso powder, optional
- 3/4 cup Chocolate chips or chunks, optional
- 1/2 cup Toasted chopped walnuts or pecans, optional
- 1 pinch Flaky sea salt for finishing
Instructions
Preheat your oven to 350 F. Take a deep breath, my dear. Line an 8 by 8 inch baking pan with parchment, leaving a little overhang on two sides. That overhang is your friendly helper when it is time to lift the brownies out to cool.
Now, in a small saucepan on very low heat, gently melt the butter with the chopped bittersweet chocolate. Stir slowly and keep the heat gentle. You will see the chocolate soften and the mixture smooth into a glossy ribbon. When it looks silky, take it off the heat. Oh, your kitchen should be smelling just heavenly right about now.
Pour the warm chocolate and butter into a medium bowl. Add the granulated sugar and the brown sugar. Stir with a wooden spoon until the sugars begin to dissolve and everything looks shiny. Keep that spoon moving gently, and you will see the mixture look like a beautiful old penny in the light.
Add the eggs one at a time, stirring after each addition until fully incorporated. If your eggs were in the fridge, oh do not you fret one bit if they are cool. They will come together just fine. Now stir in the vanilla.
Sift the cocoa powder and flour together right over the bowl. Add the salt and the optional espresso powder if you are using it. Gently fold these dry ingredients into the chocolate mixture with a spatula. Fold with kindness, my love, just until you cannot see any dry streaks. There is no rush at all.
If you are adding chocolate chips or nuts, fold about half of them into the batter now. Save the rest to sprinkle on top so everything looks simply delightful when it comes hot from the oven.
Scrape the batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips and nuts across the top. Tap the pan gently on the counter once or twice to settle the batter.
Bake for 25 to 30 minutes. Start checking at 22 minutes if your oven runs hot. You want a slight jiggle in the center when you gently shake the pan. The edges will look set and a thin crackly crust may have formed. That is the signal these are fudgy inside and done. If you leave them in until a skewer comes out fully clean they will be cakier. Either way is fine, but for my family I like that tender, dense center.
When they are finished, remove the pan from the oven and sprinkle a pinch of flaky sea salt across the top. Let the brownies cool on a wire rack for at least an hour. I know waiting is the hardest part, but it makes the texture just right and helps you lift the whole slab cleanly.
Use the parchment overhang to lift the brownies gently from the pan. Put them on a cutting board and slice into 16 squares with a sharp knife. If you want tidy slices, warm the knife under hot water and dry it between cuts. There is no shame in making a little mess. You are making memories.
Serve warm with a dusting of cocoa, a scoop of vanilla ice cream, or a simple cup of tea. Watch the faces around you soften. That is the best part.
Cooking Tips
- 💡Nana's Little Notes: If your batter looks a touch thick, that is perfectly fine. Fudgy brownies often are. Do not overmix after you add the flour or they will lose some tenderness.
- 💡Nana's Little Notes: If you like a deeper chocolate flavor, stir in half a teaspoon of espresso powder. It only makes the chocolate sing and you will not taste coffee.
- 💡Nana's Little Notes: Want shiny, crackly tops? Stir the sugar into the warm melted chocolate a little so it dissolves, and do not open the oven during the first 20 minutes of baking.
- 💡Nana's Little Notes: If you want nuts, toast them first in a dry skillet until fragrant. That little step brings out their best and shows you thought of every small detail.
Nutritional Information
Per serving
May these brownies wrap your kitchen and your loved ones in the same comfort that filled mine for decades. Take your time, savor the little rituals, and know that every stir and fold carries warmth and care forward. Be good to yourself, enjoy every moment, and pass on these small joys to the people you love.
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