Fudgy Brownies

I've been making too many sweets that my parents and I aren't able to eat them all. I always have been getting really sick from the Nutella. So, I will be taking a break from the Nutella and talk about a delicious dessert I was lucky enough to have been able to make. 

On my 17th birthday, my brother gave me a cookbook (Sweet Chic by Rachel Schifter Thebault) filled with recipes for sweets and sweets only! He knows me so well. So one day, I asked him what I should bake. I baked a few recipes of cookies and tiramisu cupcakes. But then I came across this recipe. "Fudge Brownies." So I made it for me and my brother, and they were THE MOST DELICIOUS BROWNIES I HAVE EVER EATEN. No joke. No hyperboles. My brother never has an interest in the things I bake except when I bake this. I'm pretty sure it's his favorite ♥ This post is dedicated to you, Robin! These brownies are super fudgy, so to see if they're fully baked, shake the pan a little and see if the middle moves. If it does, then put it in the oven a little more. Here's the recipe!

Ingredients:

16 tablespoons unsalted butter, at room temperature

1 1/4 cups semisweet chocolate chips or 8 ounces finely chopped bittersweet chocolate (I haven't noticed a difference in taste or a texture between the use of these two)

4 large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1 cup plus 1 tablespoon packed dark brown sugar

1 tablespoon pure vanilla extract

Pinch of salt

3/4 cup all-purpose flour

Instructions:

1. Preheat the oven to 350 degrees F. Line a 9-inch square metal baking pan with parchment paper AND spray lightly with nonstick cooking spray.
2. Heat butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon, until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.
3. Whisk the eggs in a large mixing bowl. Add the granulated sugar, brown sugar, vanilla, and salt, and continue to whisk until they are all combined. Add the melted chocolate, slowly and whisk until incorporated, about 1 minute.
4. Once the chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute.
5. Pour the brownie batter into a prepared pan. Bake for 45 to 50 minutes, rotating the pan once halfway through. Before removing the pan from the oven, gently shake it--if the middle of the brownies remains still, they are done. Run a knife along the sides of the pan and allow the brownies to cool in the pan to room temperature, about 1 hour.
6. Once cooled, the brownies can be sliced and served immediately, kept in an airtight container at room temperature for up to 1 week, or wrapped tightly and frozen for up to 8 weeks