Ultimate Fudge Brownies
The inspiration for this script came from a recipe that my mom handed down to me called “Brownies For My Brother.” Neither of us can recall where that recipe originated, but credit is certainly due. My mom had a knack for baking them to perfection—never over-baked, always super moist and fudgy (for days). Over time, I’ve devised my own fool-proof approach for achieving this same result—low, slow baking in a glass pan (see TIP B below). I also recently took them over the top with a crushed peanut butter-filled pretzel and caramel topping…and well, now there’s no turning back!
- 4 oz. good quality unsweetened chocolate (98-100% cacao, see TIP A below)
- 1 c. unsalted butter (2 sticks)
- 4 large eggs, room temperature
- 2 c. granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 3/4 c. semi-sweet chocolate chips
- 1.5-2 c. peanut butter-filled pretzels nuggets, crushed into small chunks
- 1/2 c. semi-sweet chocolate chips
- 1 10-11 oz. jar caramel sauce
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Set your oven to 325° and arrange the racks so that there is adequate headspace above the middle rack.
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next, break the unsweetened chocolate into small chunks and put it with the butter in a small saucepan over low heat. Let the ingredients melt together while stirring constantly. Once fully melted, pull the pan from the heat and set aside to cool slightly.
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With a standing or hand-held electric mixer, beat the eggs until combined. Then slowly add the sugar and vanilla with the mixer on low. Once all of the sugar and vanilla have been added, turn the mixer speed to medium and beat continuously for 2-3 minutes until the sugar fully dissolves and the mixture becomes smooth and lemon-colored.
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With the mixer on low, slowly add 4-5 spoonfuls of the melted chocolate mixture to the egg mixture to temper the eggs. Then slowly pour in the remaining chocolate mixture. Add the flour and 3/4 cup semi-sweet chocolate chips and mix until combined.
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Line an 8x11-inch glass baking pan (see TIP B below) with parchment paper so that the paper hangs over on two sides. Then lightly spray the parchment paper and sides of the pan with nonstick cooking spray. Pour the batter into the pan in an even layer and put the pan in the center of a pre-heated 325° oven. Bake for 40-45 minutes or until a toothpick inserted in the middle of the brownies comes out mostly clean. Do not over-bake. Pull the brownies from the oven once they are just baked through and let sit at room temperature for 10-15 minutes before topping.
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Combine the crushed peanut butter-filled pretzels and 1/2 cup semi-sweet chocolate chips in a small bowl. Briefly warm the caramel sauce in the microwave for 30-45 seconds (to soften). Pour half of the jar of caramel sauce evenly over the brownies. Then sprinkle the pretzel-chocolate chip mixture in an even layer over the caramel sauce. Top with the remaining caramel sauce. Loosely cover the pan with aluminum foil and put it in fridge for at least 2 hours for the brownies and topping to set-up.
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Approximately 1 hour before serving, pull the pan from the fridge and lift the entire slab of brownies out of the pan by pulling up on the parchment paper. Use a long, sharp, heavy knife to cut the brownies into even squares. Let the brownies sit at room temperature (covered) until ready to serve.
TIP A: Unsweetened chocolate is typically found in the baking aisle of most grocery stores and is sold in large blocks or bars. You may find semi-sweet or bittersweet varieties available with 40-70% cacao; however, it's important that you use unsweetened chocolate with 98-100% cacao for this recipe.
TIP B: I often recommend using glass vs. metal baking pans when making things like brownies or bars because glass conducts heat differently and is less likely to brown or burn the edges. If you do not have a glass baking dish, then a light-colored ceramic baking dish works just as well.