Wednesday, January 16, 2019

ULTIMATE FUDGY BROWNIES: Guest Post by Judy Clemens

Who doesn't need another brownie recipe? especially one as good as this? Today I welcome back my mystery writing friend Judy Clemens aka JC Lane. J.C. Lane is the author of the thriller Tag, You’re Dead. Judy also writes mysteries as Judy Clemens, including the Stella Crown series and the Grim Reaper mysteries


Brownies are a staple in the dessert world. They’re great for potlucks, birthdays, picnics, Superbowl parties, and casual get-togethers. You can make them from scratch or from a box, with nuts or without, iced or plain. Brownies can be made from milk chocolate or dark, with pieces that are fluffy or flat. All are yummy, and, in the case of boxed versions, can be made by people without much experience in the kitchen. I think we can all agree it’s hard to find a bad brownie!

This recipe, however, kicks most other brownies to the back of the brownie line. I discovered it several years ago, and haven’t found a better recipe since. It’s a bit more complex than most brownie recipes, but very, very worth it. The dessert comes out of the oven moist on the inside, and crispy on the outside. An added bonus is that cut pieces are pretty enough for a dinner party. Whenever I make this recipe for just my family, the entire pan is gone before I can consider what dessert to make next. I hope you enjoy it as much as we do!

Ultimate Fudgy Brownies 

1 cup granulated sugar
1/2 cup packed brown sugar
2/3 cup butter, cubed
1/4 cup water
2 3/4 cups (16 oz.) dark chocolate chips, divided
4 large eggs
2 t. vanilla
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts

Preheat oven to 325 degrees. Line a 9-inch square pan with parchment paper, letting ends extend up and over sides.

In a large saucepan or in the microwave, combine sugars, butter, and water. Bring to a boil, stirring often. Remove from heat; add 1 ¾ c. chocolate chips and stir until melted. Cool slightly.

In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually stir in the chocolate mixture.

In another bowl, whisk flour, baking soda, and salt; stir into the chocolate mixture. Fold in remaining chocolate chips and the walnuts.

Pour into prepared pan. Bake on a lower oven rack for 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.

Lifting with parchment paper, remove brownies from pan and cut into 16 squares.


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