Rodelle Gooey Fudge Brownies

You’ll find this recipe on our cocoa packaging cause it’s THAT GOOD! It is the perfect brownie recipe. Baked in a 9×13 pan, this is an excellent Brownie Recipe for an event or gathering. We actually love it as our “everyday” brownie recipe because we’ll keep half and freeze or share half!

Tip: make a regular batch and then make a batch with walnuts or even pecans! The bit of crunch is nice!

Ingredients

• 1 cup (240 ml) + 2 tbsp (30 ml) butter
• 2 1/4 cup (540 ml) sugar
• 5 eggs
• 1/2 tbsp (7.5 ml) vanilla extract
• 3/4 cup (180 ml) + 1 tbsp (15 ml) flour
• 3/4 cup (180 ml) + 1 tbsp (15 ml) cocoa powder
• 3/4 tsp (4 ml) salt
• 1/2 cup (120 ml) semisweet chocolate chips (add 1/4 cups (60 ml) more if you want a chocolatier brownie!)
• 3/4 cup (180 ml) chopped nuts (optional

Method

1. Preheat the oven to 350 degrees F (175°C).
2. Line a 9x13 pan with parchment paper and spray lightly with cooking spray.
3. Melt the butter and sugar in a heavy saucepan over very low heat. Let the mixture cool slightly, then transfer to a large bowl.
4. Add the eggs gradually, mixing well.
5. Add the Vanilla Extract.
6. Sift the dry ingredients together and add to the egg mixture, stirring gently and minimally.
7. Add the chocolate chips and nuts (if using).
8. Pour into the prepared pan and bake approximately 35 minutes - do NOT overbake!
9. Cool before cutting.
10. Turn onto a surface and peel the parchment paper off.
11. Cut into squares and enjoy!

If you don't have butter on hand or are looking for a higher rise brownie with crispier/crunchier edges - try using a neutral oil like canola or vegetable. It's a 1:1 ratio!

For a more gooey brownie, bake batter at 325 degrees F for same duration of time

Source reference

Curation note (AI-assisted gap fix): this recipe is archived from blimacake.com and kept as its own version. The source post left two ingredient lines as bare quantities with the names dropped (“1/2 tbsp” and “3/4 cup + 1 tbsp”); the method references “Vanilla Extract” and sifting “dry ingredients.” During curation an AI web search located the recipe’s published original, Rodelle Kitchen’s “Rodelle Gooey Fudge Brownies” (rodellekitchen.com), which lists “1/2 TBSP vanilla extract” and “3/4 cup + 1 TBSP cocoa powder”, and that was used only to restore the two missing ingredient names. Nothing else was changed.