Fudgy Homemade Brownies – The best chewy and fudgy homemade brownies made from scratch in just one bowl! They are incredibly delicious, very easy to make and foolproof.
Let’s make these brownies way, way, waaaaaay more often.
Hey Hey, friends! Happy hump day! (???) Gosh, that just sounds so wrong. Hump Day? I feel like we’re talking about camels doing things I don’t want to know about. AM I alone in this? If I am, I’ll need to rinse out my mind with soap water.
…now that we got that off my chest, next time I’ll tell you how I feel about the phrase food porn. Blah.
Right off the bat, I have to tell you, but it always seems so wrong to post a decadent, fudgy, chocolaty recipe that isn’t lightened-up in one way or another.
Sidenote: Why is there a red line underlining fudgy?!? Doesn’t spellcheck know about “fudgy”??? Is it trying to tell me something?
Anyhew! But sometimes I feel that I really need to share a recipe that was completely unexpected and totally beautiful-and-wonderful-and-I-wanna-eat-the-whole-pan type of recipe without changing a darn thing about it. Down the road, I will try to do something different, but for now, we’re going to enjoy Croissants’ Signature Brownies without any changes.
“Croissants” is actually a Bistro & Bakery in Myrtle Beach, South Carolina. One of the best, if not THE BEST bistro I have been to, and I’ve been to many. The food was beyond my expectations and I hope that I will get to go there again, soon.
While in Myrtle Beach, I attended a Blogger Retreat with several of my amazing colleagues, and learned about all the tools we use to make our jobs easier and help us navigate through this business called, Food Blogging. Since classes for this business do not exist, yet, with the help of some amazing sponsors, we make our own workshops and share our knowledge with each other.
Thank you, Roxana, for putting together a phenomenal blogger retreat!!
Pictured above – Roxana (Roxana’s Home Baking) at the head of the table, Julianne (Beyond Frosting) to our right, ME, Lynne (365 Days of Baking and More), Ashlee Marie (Ashlee Marie) Becky (The Cookie Rookie), Jocelyn (Grandbaby Cakes) at the top of our left, Lindsay (Life,Love, Sugar), Stephanie (Girl vs. Dough), and Carla (Chocolate Moosey).
Thanks to our generous sponsors, we stayed in a house right on the beach called The Sanctuary. It was HUGE! Best part? I had a ginormous bedroom all to myself, and there was 9 others with me on this trip. That should tell you just how big this house was. AND I had my own bathroom. Gah! I didn’t want to leave.
Apart from hanging out, sharing and learning, we also did what we do best; cook and bake!
Davidson’s Safest Choice™ Eggs was there to help us through breakfast, dessert, and all that comes in between when you need the help of an egg, which is almost always.
Dixie Crystals, or Imperial Sugar, provided us with all the sugar that we needed to make Lynne’s incredible Blueberry Cream Cheese French Toast, Lindsay’s Raspberry Cream Cheese Coffee Cake, and Roxana’s Vanilla Bean Cheesecake.
We also made sugar scrubs!
The amazing Rodelle Vanilla was there for all our vanilla needs. If you are a fan of vanilla beans and extracts, and are looking for the purest stuff, hop over to Rodelle and get yourself a few things. You won’t regret it!
Theo Chocolate provided us with different kinds of chocolate for all our chocolate needs. YAY!
Thanks to Gold Medal Flour, we had a flour supply to last us for daaaayz!
Also! Very important, but thanks to the Ninja Coffee Bar for our morning and afternoon coffee! If you know me, you know I need coffee. 😀
Now onto the Fudgy Homemade Brownies from Heidi’s Cookbook, Bonjour Y’All!
Heidi is the owner of Croissants’ Bistro and Bakery, and describes this brownies recipe as the “…gems…known as “kitchen sink” brownies”. She uses pecans instead of walnuts, and coconut for a delicious flavor profile. Chocolate chips are also used to enhance the chunky texture of the brownies.
Please, if you have a cheat-day coming up, make these brownies! I had just one little square and fought really, REALLY hard not to go for 10 more. But it can be done. Make them only when you know there will be at least 10 others to share them with.
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TOOLS USED IN THIS RECIPE
- 2 cups semisweet chocolate chips , divided
- 6 ounces unsalted butter
- 1-1/2 cups sugar
- 1/2 cup brown sugar
- 4 large eggs , lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup shredded , sweetened coconut
- Preheat oven to 325F.
- Grease a 9x9 brownie pan with cooking spray and set aside.
- Combine 1-1/2 cups chocolate chips and butter in a large microwave safe bowl.
- Microwave for 1 minute, remove and stir with a whisk until completely melted and combined. If necessary, microwave for 15 seconds more, or until completely melted.
- Add sugars and mix with a spatula until combined.
- Add eggs; continue to mix until thoroughly combined.
- Stir in flour and continue to stir until well incorporated.
- Fold in pecans, coconut and remaining chocolate chips.
- Transfer mixture to previously prepared brownie pan.
- Bake for 35 to 40 minutes.
- Remove from oven and let cool completely.
- Cut and Serve.