Fudge Brownies:Yield 1/2 Sheet Pan (standard Cookie Sheet size) 12″X18″ Greased and lined with parchment paper
Click here for more info on Pan Sizes
Preheat Oven to 350 degrees F
All Purpose Flour 1c (130g)
Baking Powder 1 1/2 teaspoon (7g)
Salt 3/4 tsp (5g)
Unsweetened Chocolate 6oz (175g) (1 cup)
Semi Sweet Chocolate 6oz (175g) (1 cup)
Butter unsalted 2 sticks (226g)
Sugar 2 1/2 c (500g)
Eggs 6Lg (300g)
Vanilla Extract 2Tablespoons
Walnuts Optional 1 1/2 cup (262g)
Combine the sugar and the eggs and vanilla in a large bowl and whisk together to incorporate evenly.
Meanwhile in a microwave safe bowl, melt the butter and the chocolates together, slowly to not scorch. In the microwave on med power 15-25 Seconds at a time and stirring between each interval.
Sift all the dry ingredients together, set aside.
Add the melted chocolate & butter mixture to the egg/sugar mixture ans whisk to incorporate
Add all of the dry ingredients at once and mix just until incorporated.
Add Nuts if desired, then pour entire batter in prepared pan and bake in preheated 350 Degree F oven until toothpick inserted into center produces a moist crumb.
Approximately 20-25 minutes.
While your brownies are baking, you can go ahead and make the Official Woodland Bakery Fudge Icing to get an award winning finish, and then proceed to ice your COOLED brownies as I demonstrate in this video that follows:
Store brownies at room temperature in an airtight container for up to a week.