Quick fudgy brownie recipe

Back when I could eat dairy, sugar and cocoa without abandon this was my all-time favorite recipe to make, and the fudgier the brownie the better. While it is frowned upon these days, there was a time when I would scrape the bowl clean of any batter that didn't make it to the pan,--sometimes it was half the batter. This is why I credit this recipe with solidifying my method for scraping bowls and pots clean.

In playing with the recipe on the box to make the fudgiest brownie I could, here are four things I found successful to do to this: use butter instead of oil, melt or soften butter so it can be easily mixed by hand, use a 8-inch x 8-inch pan, add ½ cup semi-sweet chocolate chips to batter.


One box, DuncanHines Chewy Fudge Family Size Brownie mix
½ cup (1 stick) butter, softened or melted.
2 large eggs
¼ cup water
½ cup semi-sweet chocolate chips

1. Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit.
2. Grease 8-inch x 8-inch pan.
3. In medium to large bowl add butter, brownie mix, eggs and water. Stir until well blended (about 50 strokes by hand)
4. Add semi-sweet chocolate chips and until blended (about 10-15 strokes by hand)
5. Spread brownie mixture evenly into greased pan.
6. Place brownies in middle of oven rack and bake for 31 – 34 minutes or until toothpick inserted in center comes out clean.
7. Cool completely in pan until cutting and serving. Store any leftovers in air tight container. 

Brownies ready to be cut and served