Description
Phantom Fudge Brownies are rich, fudgy, and topped with a glossy fudge glaze, making them an irresistible treat for chocolate lovers.
Ingredients
Scale
- 1 cup (225 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (90 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (175 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream (for the glaze)
- 8 oz (225 g) semi-sweet chocolate (for the glaze)
- Powdered sugar (for dusting)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper.
- Melt the unsalted butter in a medium saucepan over low heat, then mix in the granulated sugar.
- Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl.
- Whisk the eggs into the cooled butter-sugar mixture one at a time, then stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the semi-sweet chocolate chips, then pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Let the brownies cool in the pan for about 15 minutes, then cut into squares.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store leftovers in an airtight container to maintain freshness.
- These brownies can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: brownies, fudge, chocolate, dessert, baking