Ms. Cheryl did not have to stunt on everybody with her Chocolate Fudge Brownies. Look at them. Look. At. Them. They are fudgy with a shiny dark chocolate glaze and speckled with flakes of Maldon salt. It’s sheer perfection.
This is the brownie recipe that you want to make when you are going to be around people that you may not like, but you want them to know you are a better baker than them. It’s petty, but if you know, you know.
If You’re New Here
I have a giant baking crush on Cheryl Day. If you aren’t familiar with her genius, let me catch you up. She’s a New York Times best selling author, a James Beard Award Finalist, self taught baker and entrepreneur. Last fall her latest cookbook, Cheryl Day’s Treasury of Southern Baking came out and I IMMEDIATELY put it on my Christmas List. Santa did not let me down. The book itself is gorgeous but the introduction is my favorite part. Ms. Day talks about the women who influenced her to be courageous and follow that passion for baking. While I am not standing in the kitchen with her watching and learning from her– this book is the next best thing. Buy it y’all. It’s a must have for your baking collection.
Chopped Chocolate + Butter
These brownies get their fudgy texture from the butter and chocolate that is slowly melted in a heat proof bowl that is set over a saucepan of simmering water. Yes, it would be easier to put the butter and the chocolate in the microwave. No you aren’t going to do that. Because we’re stunting on people (see disclaimer above) and the slow melt of the butter along with the chocolate allows you to control the texture of the chocolate and get a smooth finish without the chocolate becoming too warm.
Fold the Flour
Adding the flour to the batter is the last step to making brownies and you want to proceed with a little caution here. Over stirring the flour can make brownies tough. In order to achieve that smooth fudge texture, gently fold the flour into the batter and stop mixing as soon as all of the flour is combined. You don’t need to add any extra air to the batter, I promise.
Modification to the Brownie Recipe
I only made one modification to this recipe – and it is the bake time. The original recipe calls for a 40 to 45 minute bake time. However, my oven is consistently a dirty liar and runs extra hot. I baked the brownies for 25 minutes and they came out just right. If your oven runs normal, you may need to increase the bake time to 40 minutes.
How to know if Brownies are Done?
It is always better to under bake brownies than to over bake them. Brownies will continue to cook in the pan after they leave the oven, so you have to pull them before a toothpick comes out clean. The goal should be to have a medium amount of crumb on the toothpick when you pull the brownies out.Print
Cheryl Day's Chocolate Fudge Brownies
Classic Bake Sale Brownies that are fudgy with a shiny dark chocolate glaze and speckled with flakes of Maldon salt. It’s sheer perfection.
- Prep Time: 15 minutes
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 16- 24 brownies 1x
- Category: Brownies
For the Brownies
2 sticks (8 oz) unsalted butter cut into one inch cubes
½ pound (227 grams) unsweetened chocolate chopped
2 ½ cups (500 grams) granulated sugar
½ teaspoons fine sea salt
1 tablespoon vanilla extract
4 large eggs, room temperature
1 cup (125 grams) all purpose flour
For the Chocolate Glaze
¾ pound (340 grams) dark chocolate chopped
4 tablespoons unsalted butter room temperature
1 teaspoon vanilla extract
- Heat the oven to 350ºF. Spray a 9x13 inch pan with cooking spray and then line with parchment paper- with enough of an overhang to easily remove the brownies out of the pan to slice. Set the prepared pan aside.
Fill a saucepan with 2 inches of water and heat until simmer. Add the butter and chopped chocolate to a heatproof bowl (e.g., glass) and then place the bowl on top of the saucepan. The water should not be touching the heatproof bowl. Stir the butter and chocolate constantly until the chocolate and butter is melted and smooth.
Remove the bowl from the saucepan and then add the sugar, salt, and vanilla extract. Stir the eggs in one at a time, stirring until combined before adding the next egg.
Fold in the flour– until just combined. Do not over stir.
Pour the batter into the prepared pan and bake for 25 to 30 minutes
The original recipe calls for a 40 to 45 minute bake time.
Keywords: Brownies, Chocolate, Dessert, Cheryl Day