Creamy & Fudgy Brownies
Submitted by dotbdotb
Intensely fudgy brownies made with melted unsweetened chocolate, swirled with a tangy chocolate cream cheese topping and studded with toasted nuts. Dense, rich and squidgy in the middle.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
1 hrsFor the fudge-not-cake camp, these brownies deliver. A whole pile of melted unsweetened chocolate and just one cup of flour give them a dense, glossy, almost truffle-like middle, with toasted nuts folded through for crunch.
The secret to fudgy rather than cakey brownies is a light hand. Once the eggs go in, beat the batter only until it’s just combined. Overmix and you whip in air that puffs them into cake, and the whole point here is dense and rich.
A chocolate cream cheese topping takes them over the top, swirled on before baking so it bakes into a tangy, creamy ribbon against all that deep chocolate.
One more thing: let them cool completely in the pan before cutting. Warm fudgy brownies fall apart, but once they’ve set, they slice into clean, glossy squares.
Pro Tips
- Cool the melted chocolate before adding the eggs, so you don’t scramble them.
- Beat the batter only until just combined. Overmixing makes brownies cakey instead of fudgy.
- Cool the brownies completely in the pan before cutting, or they’ll tear and crumble.
- Toast the nuts first for deeper flavor and better crunch.
Variations
- Leave out the nuts for a smooth, all-fudge brownie.
- Skip the cream cheese topping for a simpler, classic fudge brownie.
- Add chocolate chips or a swirl of peanut butter to the batter.
Ingredients
Directions
In a small saucepan melt unsweetened chocolate and the margarine or butter over low heat, stirring occasionally.
Remove from heat; cool.
Grease and lightly flour an 8×8×2-inch baking pan; set aside.
In a medium mixing bowl stir together flour, walnuts or pecans if desried, and baking powder; set aside.
In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar.
Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just until combined.
Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges.
Bake in a 350℉ (180℃) oven for 40 minutes.
Let it cool in pan on wire rack.
Cut into squares and serve.
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