127: Fudgy Brownies
[I would actually recommend Best Cocoa Brownies, Cooking Light’s Fudgy Brownies, or Hershey’s Best Brownies over this recipe (all link to my reviews). They’re primarily made with cocoa, which makes them relatively easy. Can’t choose? Check out the brownie taste test I did to help you decide.]
Alex asked if I would make something over the weekend, so I told him to look through my cookbooks again.
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I thought I was in the mood for chocolate, so we chose the Fudgy Brownies Recipe from the Pillsbury Best Cookies Cookbook . I normally don’t make brownies from melted chocolate – I only use cocoa – but I thought I’d go ahead and give this one a try.
I didn’t have enough unsweetened chocolate left, so I had to substitute 3 tablespoons cocoa and one tablespoon vegetable oil for one of the 1oz squares of chocolate. I melted the chocolate and margarine in the microwave at half power, stirring periodically, until it was thoroughly melted together. I think I added everything to the bowl with the chocolate, so I didn’t really follow the ingredients order exactly.
I don’t have any pictures of these, unfortunately. They were tasty enough, I suppose. I ultimately wasn’t in the mood for them by the time I ate them. I may also just prefer cocoa brownies over chocolate brownies. The texture of these was good, though, and they were rich.
There’s nothing wrong with this recipe. I think that I’ll still make cocoa brownies because they’re more convenient. If you like brownies made from chocolate, though, give this recipe a try.
- 4 ounces unsweetened chocolate
- 1/2 cup margarine/butter (1 stick)
- 2 cups sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Glaze (which I didn't bother to make, because a good brownie shouldn't need it)
- Melt chocolate and 1/2 cup margarine over low heat, stirring constantly. Cool slightly. In medium bowl, beat together sugar, vanilla, and eggs until light and fluffy. Add flour, salt, and chocolate mixture. Blend well. Spread in greased 13x9 inch pan and bake at 350F for 30-38 minutes. Cool 1 hour or until completely cooled.
Adapted from the Pillsbury: Best Cookies Cookbook