There are a lot of brownie recipes out there, but most of them are not that fudgy.
This tops all the ones that I have tried in the past.
Whats even better is that it stays moist after a few days!
Image by: Natashas Kitchen
You just know that this recipe is something else.
Read on or watch the video below for the full instructions.
Line it with parchment paper to easily remove the brownies from the pan later on.
Add the 2 cups of semisweet chocolate chips.
Continuously stir until all ingredients are melted together and smooth.
Remove the saucepan from heat and let it cool for 15 minutes.
Step 4:
Pour the cooled chocolate mixture into the egg mixture.
Whisk until well combined.
Combine all ingredients thoroughly.
Once done, add the dry ingredients to the chocolate mixture.
Fold ingredients until completely smooth and you no longer see any cocoa.
Stop mixing after that, you dont want to overmix it.
Step 6:
Transfer the mixture to your lined pan.
Lightly smooth out the top using a spatula.
Next, add the remaining semi-sweet chocolate chips.
Gently pat them to the batter using your hands.
Step 7:
Bake at 350 degrees F on the center rack for 35 to 40 minutes.
Get the best results by baking them for 37 minutes.
Once you remove them from the oven, let them cool in a pan until near room temperature.
Step 8:
Loosen the edges using a knife or spatula.
Slice them into squares.
Wipe the knife after each slice to get a clean-cut brownie.
