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Dark Fudgy Brownies

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 50 Minutes
  20 brownies
We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices.

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.
3/4 cup  all-purpose flour
2/3 cup  confectioners' sugar
3 tablespoons  unsweetened cocoa powder American-style or Dutch-process
3 ounces  semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons  unsalted butter or canola oil
1/4 cup  granulated sugar
1 1/2 tablespoons  light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons  vanilla extract
1/8 teaspoon  salt
1 large  egg
1/3 cup  chopped toasted walnuts (see Tip), optional

Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Dark Fudgy Brownies Recipe at
Position rack in center of oven; preheat to 350 degrees F.

Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.

Sift flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and butter (or oil) in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.

Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.

Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 The Dark Side: Chocolate & Devil's Food
 Brownie Bonanza
 Classic American-Style Chocolate Desserts
Nutrition Facts per Serving
Yield:   20 brownies
Calories: 84
Fat. Total: 3g
Protein: 2g
Carbohydrates, Total: 15g
Fat, Saturated: 1g
% Cal. from Fat: 32%
Cholesterol: 13mg
Sodium: 19mg
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Steve Reviewed: 10/20/2008
Yes, these are fudgey... but a suggestion!
There is plenty of richness and chocolate to make this recipe a keeper! But here's a nut-lover's tip: don't mix in the nuts and don't bother toasting them in advance. If you mix nuts into any batter such as this, they end up getting steamed while baking. Unless you like soggy nuts, just sprinkle them on top where they'll be toasted during the baking process.
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