I like cake, and I like cake texture: light and springy and soft. But I do not like my brownies to look, feel, or taste like cake*. Without being sickeningly sweet and heavy, I want my brownies sweet enough a small piece is enough, super moist and just the right density that the weight of a small piece is a little surprising.
Overall, the texture is almost as important as the taste. This recipe is just right. On it’s own, you will be satisfied…
Unless you love contrasts and topping a still hot brownie with vanilla ice cream appeals, then you’re in for a real treat. Use a good quality ice cream and you’ll have yourself a dessert that a good restaurant can’t top!
*My chocolate cake and frosting recipe will be added eventually, though. ;)
Triple Chocolate Fudge Brownies
- ½ cup butter - unsalted, melted and hot
- 1⅛ cup white sugar - (⅛ cup equals 2 tbsp)
- 1 tbsp olive oil
- 2 eggs
- 2 tsp pure vanilla extract
- ½ cup all purpose white flour
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ cup semi sweet chocolate chips
- ¼ cup chocolate syrup
- Preheat oven to 350°F
- Lightly grease an 8x8 cake/baking pan, then line with parchment paper
- Add melted, hot butter and sugar to a medium mixing bowl and whisk well, about 1 minute.
- Add oil, one egg at a time, and vanilla, mixing well after each addition. Continue mixing 1-2 minutes until the mixture starts to lighten in color.
- In a seperate medium mixing bowl, mix together flour, cocoa powder, and salt.
- Slowly fold dry ingredients into wet ingredients. Don't beat, just gently fold until all the dry mixture is incorporated.
- Add chocolate chips to batter and slowly fold in, then pour into pan and gently pour chocolate syrup onto batter in ribbons.
- Bake 20-25 minutes until the middle is set and no longer jiggles. A toothpick will not show doneness as fudgy brownies will be moist.
- Remove from oven and allow to cool for 16 minutes before slicing into 16 squares.