Dark Chocolate Fudge Brownies - Easy recipe Anyone Can Make

Ingredients

• 3 oz Dark Chocolate (72% cocoa, broken into small pieces)
• 0.25 cup Extra Light Olive Oil (measure with a liquid measuring cup)
• 1 cup Granulated Sugar (regular white sugar)
• 1 cup All-Purpose Flour (spooned, leveled, and sifted)
• 0.25 cup Dutch-Processed Cocoa Powder (gives deeper chocolate flavor)
• 0.25 teaspoon Baking Powder (ensure it is baking powder, not soda)
• 0.25 teaspoon Salt (fine sea salt)
• 1 teaspoon Vanilla Extract (pure vanilla, Williams Sonoma brand preferred)
• 2 large Eggs (room temperature)
• 0.75 cup Toasted Walnuts and Pecans (mixed, toasted for extra flavor)
• 0.25 cup Dark Chocolate Chips (60% cocoa, Calbo brand; can substitute chopped dark chocolate)

Instructions

1. Melt Chocolate and Oil

   Break the 3 oz dark chocolate bar into pieces, place them in a small saucepan with 1/4 cup extra‑light olive oil. Heat over the lowest burner setting, stirring constantly until fully melted (about 2–3 minutes).

   Time: PT3M

2. Cool the Melted Chocolate

   Remove the saucepan from heat and set it on a cooling rack. Let the chocolate‑oil mixture cool to room temperature (about 5 minutes) so it won’t scramble the eggs later.

   Time: PT5M

3. Prepare the Baking Pan

   Line an 8×8‑inch square pan with a sheet of aluminum foil, tucking the edges in. Grease only the bottom of the foil with a softened butter‑oil mixture (room‑temperature butter mixed with a little extra‑light olive oil) using a paper towel.

   Time: PT3M

4. Sift Dry Ingredients

   On a piece of wax paper, sift together 1 cup all‑purpose flour, 1/4 cup Dutch‑processed cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Stir with a whisk to combine.

   Time: PT5M

5. Add Sugar, Vanilla, and Eggs

   To the cooled chocolate mixture, stir in 1 cup granulated sugar until just combined. Add 1 teaspoon vanilla extract and mix briefly. Then add the two room‑temperature eggs, stirring immediately to avoid cooking.

   Time: PT3M

6. Incorporate Dry Ingredients

   Fold the sifted dry mixture into the wet batter using a silicone spatula. Stir just enough to disappear; the batter will be thick.

   Time: PT2M

7. Add Nuts and Chocolate Chips

   Gently fold in 3/4 cup toasted walnuts‑pecan mix and 1/4 cup dark chocolate chips (or chopped dark chocolate).

   Time: PT2M

8. Transfer to Pan

   Pour the thick batter into the prepared pan. Use the spatula to spread it evenly; the batter will be dense.

   Time: PT2M

9. Bake

   Place the pan in a pre‑heated oven at 350°F. Bake for 20 minutes, checking at 17‑18 minutes; the top should be set but still slightly soft in the center.

   Time: PT20M

   Temperature: 350°F

10. Cool and Remove

    Allow the brownies to cool in the pan for about 10 minutes. Then lift the foil and slide the whole slab onto a cutting board. Cut into squares and serve.

    Time: PT10M

Nutrition Facts

Calories

270

Protein

4g

Carbohydrates

35g

Fat

15g

Fiber

3g