Super Duper Fudgey Brownies!

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I went through a period of “baker’s block” over the last few weeks. So much of my time, energy, and creativity goes into the work I do at school that at times, it’s difficult for me to transition to being creative in the kitchen. Next week is already the end of Spring term (how have 2.5 months gone by so fast???), which means I’m juggling six final projects and being a real human (which is basically a full time job), which then means all my mind wants to do is veg out and watch Naruto on Netflix during any free time I have to spare.

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Admittedly, I tend to feel a constant pressure to create desserts that will knock your socks off. So many of you loved my Disney Donuts and Maple Bacon Mochi Pancake Bites, which (don’t get me wrong) were recipes that took quite a bit of thinking + trial and error to get through. But those ideas were actually spontaneous and just seemed to pop into my mind. I feel as though I’m forever thinking about food. What unusual ingredients (which will take me 2 extra laps around the supermarket to find) can I throw together here? What behemoth can I turn this already 3 hour recipe into? Basically, how do I make my life harder???

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I was reading a post from Thalia @ Butter and Brioche, and it got me thinking about simple food. She talks about how she almost didn’t share her bourbon chocolate chip cookies recipe, thinking it wasn’t “exceptional” enough. Which is something I think a lot of us can relate to. Last week, I made my grandma’s Energy Bars and the recipe was so refreshingly and surprisingly simple. When thinking about what I wanted to share with you guys today, I realized that there is absolutely nothing wrong with keeping things simple as long as it’s always delicious. And these rich, decadent, ONE BOWL, fudgey brownies are all that and more.

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I’m a bit ashamed to admit this… but I always enjoyed boxed brownie mixes more than homemade brownies. It’s the texture!! Nothing could satisfy my craving for the rich, chewy, and fudgey goodness like Ghirardelli’s Triple Chocolate brownie mix. I’m not proud of this period of my life. When transitioning to cooking from scratch and using real ingredients, I decided it was best for boxed brownie mixes and I to go our separate ways. BUT ALL MY PROBLEMS HAVE BEEN SOLVED! Rich, dark, and handsome decadent homemade brownies are real and they’re so so good! This AMAZING brownie recipe comes via America’s Test Kitchen, which is such a great resource for any baker. ATK’s brownie testing discovered that the secret to a chewy, fudgey brownie is the ratio of oil to butter. While the traditional homemade brownie has a ratio of 64% saturated to 36% unsaturated fat. Boxed brownie mixes actually use a ratio of 28% saturated fat to 72% unsaturated fat. This comes from powdered shortening that is highly processed. But never, fear ATK is here! Their recipe contains the same ratio of saturated fat to unsaturated fat as a boxed mix, but replaces that powdered shortening with butter and oil, creating an even richer taste but keeping all that fudgey brownie goodness we love. Guys, I’m being so serious when I say that this is one of those recipes you need to have in your repertoire!!

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A few weeks ago, I had lunch with fellow Hawaii-girl/food blogger/Saveur’s Best New Voice(!!!), Alana @ Fix Feast Flair. Go and check her out! We talked about life + food + home and it was so nice to get to meet in real life. Yay for new friends! I can’t wait to meet more of you guys in the future 🙂

p.s. In other news, I was featured in a BuzzFeed line up of 37 Delicious Desserts You Can Make With Tea with those Matcha Cruffins that happened in March… check out the link for 36 other really, really good looking desserts!!

Super Duper Fudgey Brownies

1/3 cup Dutch-processed cocoa powder
1 1/2 tsp instant espresso
1/2 cup + 2 tbsp boiling water
2 oz. unsweetened chocolate, finely chopped
4 tbsp (1/2 stick) unsalted butter, melted
1/2 cup + 2 tbsp vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp salt
6 oz. bittersweet chocolate, cut into 1/2-inch pieces

1. Position one of your oven racks on the lowest rung. Preheat the oven to 350°F.
2. Using two sheets of foil, line a 9×13 inch square baking dish so that one sheet sits on top of the other, with the excess foil hanging off the sides. This will make it easier to remove the brownies after they are done baking. Grease the foil and set aside.
3. In a large, heatproof bowl, whisk together the cocoa powder, instant espresso, and boiling water. Add in the chopped unsweetened chocolate and whisk until there are no more lumps and the mixture is fully combined. Next, whisk in the melted butter and vegetable oil. The mixture may separate at this point. Add in the eggs, egg yolks, and vanilla extract, whisking until the mixture is smooth and fully combined. Lastly, whisk in the sugar.
4. Using a rubber spatula, fold in the all purpose flour and salt. Once evenly combined, fold in the bittersweet chocolate pieces.
5. Pour the brownie batter into the baking dish lined with foil. Knock the dish against the counter a few times to remove any air bubbles. I also used a toothpick to get any stubborn ones out.
6. Bake for 35-45 minutes until a toothpick inserted comes out clean. Let the brownies cool inside the pan for 1 1/2 hours. Remove them using the foil overhang and let cool on a wire rack for an additional hour. Afterwards, cut the brownies into squares and enjoy these amazing squares of chocolatey goodness.

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  • These beauties make me want to jump up and down!! Sooooo fudgy and yummy looking!

    • I’m almost certain I did just that after my first bite!!

  • Simple is sometimes best I can totally relate to this post. That crust on the brownies tho looks awesome.

    • I’m glad you feel that way too, Rebecca!! You need to make these, I now swear by these brownies!

  • These brownies look so yummy. Really fudgy and delicious!

    • Hi Jess! They actually look even better than they taste… 🙂

  • atk recipes are always so good (their lemon pound cake is one of my faves). can’t wait to try this one out next time a chocolate craving hits (this may happen very soon).

    • Lemon pound cake whaaat?? I need to get on that atk pound cake train soon before all my lemons go bad sitting on my counter. Thank you!
      The recipe is so simple, you kind of don’t have an excuse not to 😉

  • Courtney. Your photos are always so stunning. And that Gif with the milk splash??? It made me drool. This look super duper fudgey indeed, and I must try it.

    • Hi Betty!! Thank you! Can you please turn these into matcha or taro brownies?? I would eat the entire batch!

  • THAT MILK GIF!!! Heart eyes for days.

  • super indeed – these babies look 10 types of awesome #need

  • Courtney! I just discovered your blog and I’m so happy I did. It’s positively beautiful! And these brownies just prove that. They look so fudge-y and decadent…I, too, want to be dipping one a glass of milk just like you did. And don’t be ashamed, all of us love those Ghirardelli brownie mixes – they’re incredible. You’re right, it’s totally the texture. But your brownies look amazing just like those so I can’t wait to try this recipe! Simple is indeed always good when its delicious! P.S. gorgeous photos and adorable dog! XO

    • Hi Beeta! I’m so glad you’re a fan of brownie mixes too (though I swear you’ll convert once you try this recipe) — hehe 🙂
      p.s. that cutie actually isn’t my pup. I was in a dog cafe in Korea lolol

  • I can totes relate to that! However, usually for me, it’s a matter whether I go with the schedule that I set or not because I usually don’t have time to think of something else and make that all over a weekend along with doing all my homework (because: HIGH SCHOOL).
    These brownies look absolutely delightful!!! I think they’re plenty exceptional!

    • AMEN. But wow, I can’t believe you’re only in high school! I definitely didn’t have much experience in the kitchen at your age. Keep up the wonderful work, Anne!!

  • I love super fudgy brownies. These looks so gorgeous. I love that gif you have there on the right! 🙂 I know exactly how you feel about Baker’s block. I’m also still in school, and I have a lot of school work, blogging, and cooking I have to juggle, and I know it’s not easy.

    But you still managed to pull together an awesome recipe with some beautiful photos, so BRAVO!

    I recently made a southern cooking and baking blog.
    http://kcolescreativecorner.com
    I would greatly appreciate it if you would check it out!
    Thanks so much!

    • Props to you, lady! It is definitely not easy to juggle the two. Then again, stress baking is always a great way to make school work more enjoyable 😉

  • Kristen @ good habits and guilty pleasures

    Omg these look amazing!!!! I’m definitely on the same page with the whole boxed brownie cult. It seems like whenever I try to make something outside the box (no pun intended), they end up not delicious. You’ve just given me the confidence to try something new and I cannot WAIT to make these brownies!!!

    • Kristen, stop right there. You NEED to try this brownie recipe, it will literally change your box-brownied life!