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Perfect Fudgy Brownies

I’ve found my ‘never use another brownie recipe again’ Perfect Fudgy Brownies recipe. What gives these a unique and delicious flavor is the combination of milk and semi sweet chocolate chips that are melted and added to the brownie batter.

The texture was perfection, gooey and delicious. I have held out for a long time used boxed brownie mixes because I never liked a from scratch recipe all that much. Not anymore! This recipe is incredible.

Perfect Fudgy Brownies

Can I use only one type of chocolate? Like all milk chocolate or all semi sweet?

While I firmly believe the combination of both milk and semi sweet chocolate is the best for this recipe, I have tried it using only semi sweet chocolate and it was turned out well. I haven’t tried using all milk chocolate, so if you do go that route, please leave a comment with how it turned out for you.

Perfect Fudgy Brownies

Can I add nuts?

Sure thing! I would recommend adding in 1/2 cup to 1 cup of chopped nuts, such as walnuts, pecans or almonds.

Perfect Fudgy Brownies

Perfect Fudgy Brownies

My ultimate and most favorite recipe for delicious Perfect Fudgy Brownies, using both milk and semi sweet chocolate.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 brownies, a 9×13-inch pan
Calories 211 kcal

Equipment

  • 9″x13″ Baking Pan
  • Parchment Paper Sheets

Ingredients
  

  • 1 cup semi sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup butter (1 stick or 8 Tablespoons)
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 whole eggs
  • 2 tsp vanilla
  • 1 cup all-purpose flour
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 325°. Line a 9×13 baking pan with parchment paper with a bit of overhang so they brownies can be easily removed after baking and cooling.
  • Melt chocolate and butter in a medium sauce pan over medium-low heat. Remove from heat.
  • Whisk both sugars into the chocolate mix. Add in eggs, one at a time, then add vanilla. Whisk until combined.
  • Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
  • Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean.
  • Let brownies cool completely before removing from baking pan and cutting into squares.

Notes

Recipe from Cookies & Cups

Nutrition

Serving: 1brownieCalories: 211kcalCarbohydrates: 28gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 82mgPotassium: 101mgFiber: 1gSugar: 22gVitamin A: 124IUCalcium: 21mgIron: 1mg
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10 Comments

  1. These look scrumptious! I hope you don't mind but I have admired the picture in the upper right hand corner of your blog for a very long time. I want them! Please tell me what they are so I can find them on your blog…..they always look like they just melt in your mouth!

  2. I love Brownies!!!! I seriously wanted to take my fork and stab the computer!!! Can't wait to try.

    Jan-Potlucks on the Porch

  3. These look AMAZING! I found your site/recipe from Pinterest and couldn't resist clicking over when I saw that fudgy goodness. 🙂 And what a bonus – they make a 9×13 pan – just what I need with 4 boys!

  4. I have been dreaming about brownies lately. (I'm on a diet!) But this may push me over the edge.
    Beautiful.

    Thanks,
    Linda

  5. Ali, I have never made brownies from scratch but this recipe looks and sounds so good, I think I'll have to do it. Thanks for sharing. (Pinned it!)

    Stop by for my hop on Wednesday and share this link? Thanks….Sinea
    Ducks ‘n a Row

    1. In the past I was plenty satisfied with boxed brownies as long as they were moist and fudgy, but then I tried this recipe and there is no going back. There is a brownie lover in our house and he said these were the best he ever had and I have to agree 🙂 I hope you try them out.