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Fudge Brownies

For when you want a small pan of brownies, or you need tiny bite sized pieces for a party, this should be your go-to brownie recipe!
Plan Ahead Note: the butter and eggs should be brought to room temperature.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 16 large or 36 bite sized
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 5 1-ounce squares unsweetened chocolate
  • 1 cup butter softened to room temperature
  • 2 cups granulated sugar
  • 4 eggs brought to room temperature
  • 1 ¼ cups all-purpose flour
  • 1 Tablespoon vanilla extract

Method
 

  1. Preheat the oven to 325°.
  2. Generously spray an 8" square baking pan with nonstick baking spray.
  3. Place the chocolate squares, slightly broken, into a microwave-safe bowl and heat at 30 second intervals, stirring each time, until the chocolate is completely melted. Set it aside to cool for 20 minutes.
  4. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and cream them together until they are light and fluffy (about 3-5 minutes).
  5. Add the eggs one at a time, beating well after each addition.
  6. With the mixer on low, slowly drizzle in the chocolate until it is all combined.
  7. Add the flour and the vanilla and mix until it is all combined, scraping the sides of the bowl halfway through.
  8. Spread the batter into the greased pan.
  9. Bake the brownies for 45-50 minutes, or until the center is almost totally set.
  10. Let the brownies cook in the pan for 15 minutes, then carefully turn them out of the pan onto a wooden cutting board and let them cool completely.
  11. Using a very sharp serrated knife cut the brownies into large or bite-sized squares. These are excellent when refrigerated.

Notes

Recipe adapted from The Pioneer Woman Cooks:  A Year of Holidays.