Moist Fudgy Brownies Recipe

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These brownies taste so good. I use them to satisfy my chocolate cravings.—LaVerne Yeager, St. Thomas, Pennsylvania

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Moist Fudgy Brownies Recipe

Prep: 15 min. Bake: 25 min.

Yield: 18 Servings

15 25 40

Ingredients

2 cups (12 ounces) semisweet chocolate chips
1 cup butter, cubed
4 eggs
1 cup sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup chopped pecans
1 teaspoon confectioners' sugar

Directions

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour and mix well. Stir in nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 1-1/2 dozen.

Lighter version: Makeover Moist Fudgy Brownies

Nutritional Analysis: One serving (1 each) equals 307 calories, 21 g fat (10 g saturated fat), 75 mg cholesterol, 118 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Moist Fudgy Brownies in Light & Tasty February/March 2004, p16

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Moist Fudgy Brownies

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Reviewed on Mar. 16, 2013 by syprice36

I love the recipe but I must say I did alter it a bit. Instead of using 1 cup of butter I used 3/4 cup and 1 1/3 cup sugar. I used bakers 1 oz squares (5) instead of semi sweet chips. I used 3 whole eggs beaten one by one before I added them to the sugar. I forgot to add the salt but not sure what affect it has on the brownies because these are awesome!!!!! I almost forgot to mention that I added about 1/4 cup cocoa powder to the the flour mix. Yes I love chocolate. My youngest wanted brownies so bad he enjoyed to pieces before taking his nap, lol. Just love this recipe with white chocolate chips too.