Best Ever Fudge Brownies

But so often, brownies are disappointing. It’s like when you highly anticipate the newest season in your favorite series because it’s about a circus and OMG, SOMUCHCREEPYPOTENTIAL but then they totally BLOW IT by making every lame character sing like this is some kind of disturbed Glee spin-off and you’re like, you really only had one episode with a ventriloquist doll? Really? and then you kinda sorta vow to never watch it again because it was such crap.

I’m here to change your views on brownies. Those “fudge” brownies that are drier than a Sahara desert in summertime? Never again. Brownies that are labeled as “chewy” but taste like chocolate cake? Sayonara, losers. And brownies that are too sweet, too fudgy, not sweet enough? Later dude. It’s time to say goodbye to mediocre brownies and HELLO to the most amazing, best, fudge brownies ever. I don’t like throwing around ‘best’ and ‘perfect’ all the time since I know brownie recipes can be subjective, of course. I don’t want to step on your ancient Grandma Mildred’s recipe, or your favorite boxed mix, but for me personally, this is my new favorite.

This recipe comes from a delicious bakery here in Sacramento called Ginger Elizabeth. If you’re ever here, I highly recommend stopping by for a sweet treat and some of their amazing hand-crafted artisanal chocolates.

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. ..................................

for full instruction please see : thedomesticrebel.com

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