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34
35
CHocolate Fudge Brownies
1. Grease an 8”x8” square baking pan
with butter.
2. In a large mixing bowl using a mixer, blend 1 cup sugar,
½ cup softened butter and 1 tsp vanilla extract.
3. On low speed, beat in 2 eggs, scraping
the bowl when necessary.
4. Gently stir in ½ cup sour cream.
5. In a small bowl with a spoon, mix together ½ cup flour, ½
cup unsweetened cocoa powder and 1 tsp salt.
6. Combine flour mixture with the wet mixture, stirring
constantly to avoid creating lumps.
7. Add in ½ cup chocolate chips and mix for 1 minute until
just combined.
8. Pour batter into the greased pan and insert into the oven.
9. Set to Bake at 350°F for 35 minutes.
10. Allow to cool before cutting.
Chefman Test Kitchen Tip:
While everyone loves brownies, there is an ongoing debate
about whether fudge or cake brownies are the best. Now
you can make either! The key is that when more eggs are
added to the recipe, brownies become more cake-like.
When eggs are taken out, the brownies come out fudgier.
• Butter, for greasing
• 1 loaf Italian bread
• ¾ cup heavy cream
• ¾ cup milk
• 3 eggs
• 2 egg yolks
• ½ cup sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup raspberries
• 1 cup semi-sweet
chocolate chips
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
10 min
45 min
MEDIUM 8
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