Grandma’s Old-Fashioned Rich Fudge Brownies

Fudgy, rich and chewy with an incredibly moist interior and a shiny, crackly, flaky top—everything a classic brownie should be. Either way, old-fashioned or newfangled, you will surely enjoy this classic family recipe, Rich Fudge Brownies, that dates back to WWII. Grandma knew her stuff when it came to brownies and cakes. What’s not to love?


  • 4 ounces (113 grams) unsweetened chocolate, such as Baker’s® or Dagoba®
  • 1 cup (112 grams) sifted all-purpose flour, such as Gold Medal®
  • 6 tablespoons (30 grams) sifted unsweetened cocoa, such as HERSHEY’S, I used Special Dark®
  • ¾ teaspoon (6 grams) kosher salt (or ½ teaspoon sea salt or table salt)
  • 1 cup (200 grams) organic granulated cane sugar
  • 1 cup (200 grams) packed organic light brown cane sugar
  • ½ cup (112 grams) organic extra-virgin coconut oil, such as Nutiva®, melted
  • 4 large eggs (mine weighed 206 grams w/o shells), slightly beaten
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¾ cup (90 grams) chopped nuts, such as walnuts or pecans, optional


  1. Preheat oven to 350°F. 
  2. full recipes

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