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Chewy Chocolate Fudge Brownies
Here's a favorite recipe at our house--one we make just about every month. Great with vanilla ice cream.
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Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Serving Size
24
brownies
Cook Mode
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US Customary
Metric
1x
2x
3x
Equipment
Glass Mixing Bowls
Dough Whisk
3 qt baker
Nutcracker Cake Pan
Ingredients
1 1/3
cups
all-purpose flour
2
cups
granulated sugar
3/4
cups
baking cocoa
Ghirardelli 100% Dutch-Process Cocoa
1
teaspoon
baking powder
1/2
teaspoon
salt
1
cup
chopped pecans
optional
2/3
cup
vegetable oil
4
large
eggs
slightly beaten
2
teaspoons
vanilla extract
1 1/4
cups
bittersweet chocolate chips
optional, Ghirardelli premium
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or knife and cutting board, chop the pecans into coarse pieces.
Prepare the Brownie Batter
In large mixing bowl, combine the all-purpose flour, granulated sugar, baking cocoa, baking powder, salt and chopped pecans.
In glass measuring bowl combine vegetable oil, large eggs and vanilla extract. Add to dry ingredients.
Using a rubber spatula, stir in bittersweet chocolate chips, if desired. Do not overmix.
Spread in greased 13x9 baking pan. Bake in preheated oven for 25-35 minutes. Makes 24 brownies.
Notes
*For chewy brownies, bake until the brownies are set in the center.
Calories:
191
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
31
mg
|
Sodium:
89
mg
|
Potassium:
139
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
48
IU
|
Vitamin C:
0.1
mg
|
Calcium:
51
mg
|
Iron:
1
mg