Who doesn’t like a good brownie?! The real question is whether or not you prefer a brownie that’s more “cakey” or one that’s more “fudgy”. I’ve tried dozens of brownie recipes over the years and it’s been hard to find the perfect combination of both. Until now! I’ve been making these unbelievably simple brownies for a little over a year and they are definitely a crowd pleaser. No mixer required!
Makes 24 large brownies
Preheat oven to 350°F
In a large saucepan, combine and melt the following ingredients over low heat while stirring. When melted, remove from heat and allow to cool slightly
- 16 oz. of good semi-sweet chocolate
- 2 tablespoons butter
- 14 oz. can condensed milk
- 1/2 pound of butter (2 sticks)
- 2 1/2 cups packed brown sugar
Melt butter and then stir in sugar until well combined. Add to the chocolate mixture from Step 1.
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coffee extract (optional, but highly recommended)
- 1 teaspoon salt
- 2 cups all-purpose flour
Beat in the eggs one at a time and then add the remaining ingredients and mix well. Fold 3/4 cup chopped pecans or walnuts into the mixture (optional).
Turn mixture into lightly oiled 13x9x2 inch baking pan and cook for 30-35 minutes. A cake tester will NOT come out clean!
Adapted from See’s Gooey Brownies