Best Ever Fudge Brownies

So I recently had a startling revelation: I actually do have a sweet tooth.

After years and years of staunchly denying my sweet tooth, telling people that I have a ‘salty tooth’ in reference to my preference for chips, fries, pickles, and all things salty, I finally realized I’m a liar because I effing love sweets and what the hell was I ever talking about?

So yeah. I’m coming out with it: I have a sweet tooth. A massive one, in fact. I mean, as far as I’m concerned I could easily double-fist a basket of piping hot onion rings and a handful of macarons simultaneously. Just call me ‘classy’.

I figured this revelation out when I would look at my bank statements and realize I spent $70 on macarons from Laduree every time I visited New York. Or how whenever I visit a bakery, I have to try every. single. thing. and I secretly enjoy every. single. bite. It isn’t research; it’s because I’m a fat-ass who freakin’ loves food. End of story.

Ingredients

• 1 & ¼ cups unsalted butter
• 3 cups white sugar
• 1 Tbsp vanilla extract (I recommend a high-quality vanilla like a Madagascar Bourbon)
• 5 eggs
• 1 tsp salt
• 2 & ¼th cups all-purpose flour
• ½ tsp - 1 tsp instant espresso powder (optional but recommended for a flavor boost; start with ½ tsp for a deeper flavor and use 1 tsp if you want something stronger)
• 12 oz semi-sweet chocolate chips or baking bar
• 4 oz unsweetened chocolate chips or baking bar

Instructions

1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, melt the butter and chocolate together. You can either do this in a microwave-save bowl in the microwave, heating at 45-second increments, stirring after each round until smooth, or you can do it in a glass bowl over a pot of simmering water, like a double-boiler method (just make sure the water is not touching the bottom of the bowl). I did the microwave method and it worked just fine.
2. NOTE: if you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting. This helps expedite the melting process and make for a smooth batter.
3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the chocolate butter mixture until smooth. Then, add in the flour, espresso powder (if using) and salt until a soft yet thick batter has formed.
4. ....................................

for full recipes please see : thedomesticrebel.com

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