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Fudgy Brownies

There are countless ways to make a brownie and not everyone is in the fudgy brownie camp. I have to admit I judge those people just a little bit. Ok, maybe a lot. So when a certain husband revealed his preference for chewy brownies AND the corner piece, I questioned whether our marriage could survive such absurdity.  I just can't understand what could be better than dense, moist, super dark chocolatey goodness with a bit of a crackle crust on top. Swirl some peanut butter in there and game over.

Take this to another level by swirling in some creamy or chunky peanut butter. Yum.

Fudgy Brownies


16 brownies


10 oz (2 1/2 sticks) unsalted butter

1 cup flour

1 cup coco powder

1/2 tsp kosher salt

3 eggs

1 1/2 cups sugar

1 cup chocolate chips (your choice of milk, dark, etc)

3/4 cup peanut butter (optional)


Preheat oven to 350˚F. Grease an 8x8 pan and line with parchment so that some hangs over the sides (for easy removal later).

Melt butter. Combine flour, coco powder and salt in a bowl and whisk in melted butter.

In a large bowl, whisk together eggs and sugar then whisk in butter/flour mixture.

Fold in chocolate chips and pour batter into prepared pan.

If adding peanut butter: warm peanut butter slightly so that it is runny. pour evenly over batter and swirl with a knife or offset spatula.

Bake for 25-30 minutes, until the center is set and the edges are starting to pull away from the sides.

Let cool completely before removing from the pan and slicing.

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