OK, now. Attention all chocolate and rich dessert lovers: this one is for you!
Sometimes you just really want a brownie, you know? And sometimes a cakey brownie will not do. Don’t get me wrong, I’m not insulting cake here or anything. And I do like myself a cakey brownie every now and again. But for the most part when it comes to brownies, I always think the fudgy-er the better. And I think we have really found that in this ol’ brownie today, folks. 😋
Now, one of the reasons I really love skillet cookies is the pure, sinful goo that goes along with it. Let’s face it, it’s barely set up at all. It’s like eating a cookie pudding. Basically, Amanda’s happy place. 🌴
If you like the kind of goo action associated with a skillet cookie, then hold onto your hats, because that’s what this brownie is all about.
Seriously, you cut these lovely brownies and that soft, pudding-like center is almost jiggling. You know what that means? Yep, have this with a generous scoop of vanilla ice cream. Mmm. The texture really reminds me of a flourless chocolate cake or one of those old tunnel of fudge cakes. Remember those? Gee, I need to make one of those too. Yum.
I decided a delicious brownie like this needed further experimentation. I’m like a scientist, selflessly eating brownies…for SCIENCE. I just had to try a lil somethin’ to see if my theory was correct. Are you a fan of putting gooey candy bars like Snickers and Milky Way in the fridge or freezer? I don’t eat many candy bars, but I have to say I do enjoy a cold Milky Way. I love the way the goo sets up.
So I put these brownies in the fridge. Holy cow. That fudgy, gooey center sets up into thick, rich FUDGE. THICK, people. It was fantastic. So if you’re a fan of cold treats, you may enjoy that. A nice cold brownie on a hot day. I mean, you don’t even need the ice cream man to go by. 😀
- 1¾ cups unsalted butter
- 3 cups granulated sugar
- 1 tbsp vanilla extract
- 5 large eggs
- 1 tsp kosher salt
- 2¼ cups all purpose flour
- ½ tsp instant espresso powder
- 12 oz semi-sweet chocolate chips or baking bar
- 4 oz unsweetened chocolate bar
- Preheat the oven to 350 degrees F.
- Spray a 9x13 pan with cooking spray and set aside.
- Place the butter and chocolate in a large microwave-safe bowl. Microwave for 30 second intervals, stirring between each interval, until mixture is completely smooth and melted. Allow to cool slightly.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, blend together the sugar, eggs, and vanilla for 2 minutes, until creamy.
- Add the chocolate/butter mixture and blend until combined, scraping down the side of the bowl if you have to.
- Add in the flour, espresso powder, and salt and mix until incorporated.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-45 minutes, depending on how set you want your brownies. Remember, these are fudgy. I went for about 40.
- Allow brownies to cool to room temperatures, preferably overnight.