It certainly looks like I’ve been living on sweets, doesn’t it? I’ve actually been cooking a lot of yummy, healthy meals lately, but the truth is, they’re just not as fun to post as, say…brownies. And let’s be honest: everyone loves brownies. I’ll promise I’ll post some real food next, but for now, let’s agree to be ok with brownies.
When I got the new issue of Cooking Light, I was so pumped. There are features on breakfast for dinner, mac and cheese, and brownies—all favorite things of mine. My boyfriend immediately requested brownies, and the issue had four kinds to choose from. I’ll be working my way through all four, of course, but these classic fudgy brownies were the only ones I had the ingredients to make, so fate decided for me. And it was not a bad decision in the least.
These brownies are crazy good. They’re ridonkulously fudgy. Like “omggg” fudgy. The recipe called for walnuts, which I adore, but for once in my life I didn’t have any walnuts on hand (!) so I used almonds. I actually loved switching it up with almonds, but any nut would be tasty. Or leave them out completely for a pure chocolate experience. They also have that gorgeous thin, crackly sugar crust on the top that defines the best brownies. Definitely the best brownie recipe I’ve come across in a while. Make these right now. They’re really easy!
Trying something different with my cast of characters—what do you think?
It’s easier to see everything this way, though it’s a bit more time consuming to set up. Regardless, your ingredients are pretty basic. You probably have all of this in your pantry and fridge as we speak. You have no excuse. Now go preheat your oven to 350º!
Combine your flour, cocoa, sugar, and brown sugar in a mixing bowl. Mix with a whisk until well combined.
Combine half of your chocolate chips (or chunks, as suggested in the recipe) with your milk in a microwave-safe vessel. Microwave for one minute and stir so all the chocolate is melted.
Combine your eggs, butter, and vanilla into this extremely appetizing mixture. Then, add to your chocolate mixture.
Stir until well-combined.
Now add the chocolate mixture and remaining chocolate chips/chunks to your flour mixture.
Mix until just combined. Resist taking a lick. Give in. Resist eating entire bowl.
Sprinkle your chopped nuts on top. You can mix some in with the batter as the recipe suggests, but I thought almonds would be better represented as a topping than as a mix-in.
Bake at 350º for 19 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging. Mine actually took over 30 minutes until the toothpick didn’t come out covered in raw batter! Just goes to show you, ovens are filthy liars and you should always trust the toothpick and your intuition. Make certain not to overbake though; this is absolutely essential to a moist, fudgy brownie.
Just look at it. It’s a thing of fudge-tastic beauty.
I will confess I didn’t wait until these were completely cool before devouring one. Or two. They are so good. Although they’re a lightened brownie, they’re definitely not the lightest brownie I’ve ever posted here, so I don’t recommend shoving the whole pan in your face. But they don’t taste like a light brownie, so that means you’ll be more likely to be satisfied after one. (Ok, maybe two just because they’re so darn good.) So seriously…make these.
Classic Fudge-Almond Brownies
Adapted from Cooking Light
Yield: 20 brownies*
- 3.38 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/3 cup chopped almonds (or nut of choice)
- Cooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, and 1/2 cup chocolate chips to flour mixture; stir to combine.
3. Pour the batter into a 9-inch square baking pan coated with cooking spray; sprinkle with nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
*I divided my pan into 16 because dividing a square pan into 20 brownies is ridiculous, nigh impossible. I’m willing to ingest a few extra calories per brownie because of this, but the decision is yours.
Per brownie (20 brownies)
Saturated fat 4.2g
Monounsaturated fat 2.2g
Polyunsaturated fat 1.7g