Joy the Baker’s Chocolate Fudge Brownies

Chocolate Fudge Brownies


I made these brownies twice.  And not once did I have the chance to slather them in luscious chocolate butter cream.  Brownies go fast in my house.  With my two girls, my two nieces, hubby, mom and sister in the kitchen, really did they have a chance.

Always the blogger (thinking of the photo I just had to snap) I tried to slice these brownies into pint size pieces.  Of course this backfired, because after one bite everyone came back for more and more.  Can you blame them?



I myself had three (did I just say that out loud?).  Anyways , we kick off our cooking spotlight of Joy the Baker’s Cookbook hosted by girlichef with Chocolate Fudge Brownies.  So Joy.

Joy oozes sweet.  She makes baking fun, relaxed and approachable with her quirky sense of humor. She LOVES her parents and is first to acknowledge her passion in the kitchen is due to the time spent with them baking.

Love, Love, Love…




Joy the Baker’s Chocolate Fudge Brownies

Yield: makes one 8 inch pan


  • ¾ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. (1 stick/4 oz.) butter
  • 3 oz. unsweetened chocolate
  • ½ c. packed brown sugar
  • ½ c. granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • ½ c. semisweet chocolate chips


  1. Place rack in upper third of oven and preheat to 350° F.
  2. Grease and flour an 8 or 9-inch square baking dish and set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt in a medium bowl and set aside.
  4. Bring about 2 inches of water to a boil in a medium saucepan.
  5. In a medium heatproof bowl add butter and unsweetened chocolate
  6. Place bowl over the top of, but not touching the simmering water and allow to melt.
  7. Stir to incorporate.
  8. Once melted, remove the bowl from the simmering pot.
  9. Whisk in brown and granulated sugar.
  10. Whisk in eggs, yolk, and vanilla.
  11. Add the flour mixture all at once to the chocolate mixture.
  12. Fold together with a spatula until well incorporated.
  13. Fold in chocolate chips.
  14. Pour batter into prepared pan and bake for 25-30 minutes.
  15. Bake until a skewer inserted in the center comes out clean.
  16. Remove from oven and cool completely.


*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Sweet Life Disclosure: I was invited to participate in the Cooking Spotlight and  received the cookbook from the publisher. My thought, love and passion remain my  own.



  1. says

    That’s a good story – I love brownies but opted to make the crackers for week one. After seeing so many brownie posts I am thinking i will make these for week three when it’s our pick of reacipes! Lovely job here.

  2. says

    Mmmm…your brownies look like they turned out perfectly — so fudgy! I agree, they can definitely hold their own without the frosting, although the frosting made with the classic Ovaltine is pretty darn tasty.

    So glad to be sharing the cookbook challenge and spotlight experience with you. Looking forward to see what you pick for week 3!

    Jenn/Rook No. 17
    Jenn Erickson/Rook No. 17 recently posted..Fudgy Chocolate Chunk Brownies with Malted Chocolate FrostingJoy the Baker Cookbook Spotlight & Cook-OffMy Profile

  3. says

    Brownies never last long enough to frost in my house, either. Although I prefer them that way. My favorite is just a sprinkle of powdered sugar. Or possibly a creamy, light peanut butter frosting. Really ANY way is going to be good for me!
    the wicked noodle recently posted..Ready. Set. Cook!My Profile

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