Once you’ve had a fudgy molten brownie, you will wonder why you haven't been eating them all your life! I mean who wouldn’t want to bite into a fudge brownie and have thick, smooth, warm chocolate slowly ooze out? You’ll wonder why all brownies aren’t made this way. The secret is to take the brownies out of the oven when they don’t seem quite done. They’ll continue to cook and as they cool the fudge centers will stay moist and fudgy.
Hot Molten Fudge Brownies
1 cup all-purpose four
¾ cup cocoa
¾ cup brown sugar
1 1/3 cups sugar
¾ cup plus 1 teaspoon unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
3 large eggs
1 cup good quality chocolate, chopped into chunks
Preheat the oven to 325 degrees. Line an 8 x 8 baking pan with parchment paper, allowing the paper to hang over sides to use as handles for lifting out brownies later.
Place the flour, cocoa, both of the sugars, butter, vanilla and eggs in a large bowl. Using a wooden spoon or spatula, mix batter until smooth. Add the chopped chocolate and continue to stir until smooth. Spread the batter into the baking pan and smooth the top until level.
Bake for 50-60 minutes until the brownies are set on top. Allow to cool in the pan for 5 minutes before slicing into squares and serving warm. Top with vanilla ice cream for a real treat!
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