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Triple Fudge Brownies

In the midst of quarantining, everyone has found their own way to cope with the abundant free time that has been bestowed upon us. Mine evolved into baking – in particular brownies, arguably my favorite dessert. What started with finding the best box mix slowly evolved into trying recipes from scratch to find the perfect, fudgiest, gooiest, cakiest brownie recipe out there. With a few tweaks and additions to recipes, I created my own version of the greatest brownies ever.

These brownies are firm and cakey on the outside, but on the inside they are gooey, melty, chocolatey perfection. In fact, even sticking a toothpick in the center to check if these brownies are done will not work, as the center will always have a melty, chocolatey consistency. Not only are they quick and easy to prepare, they don’t contain any of the preservatives that box mixes have – instead the ingredients are real, whole, and most likely all sitting in your kitchen right now.

Try these brownies fresh out of the oven, with a scoop of ice cream, or after a long hard day of self-quarantining. However you choose to enjoy them, they will always maintain their rich, fudgy consistency and perfectly chocolate taste.Triple fudge brownies

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1 stick (1/2 cup) unsalted butter, melted + 1 tsp for melting chocolate chips
1 ½ cup white sugar
½ tsp vanilla extract
2 eggs
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ tsp salt
¼ tsp baking soda
1 ½ cup chocolate chips


1. Preheat oven to 350F.
2. Coat an 8×8 baking pan with cooking spray.
3. In a bowl, combine the melted butter, white sugar, and vanilla extract until it becomes smooth and fluffy.
4. Beat the eggs into the sugar and butter mixture one at a time until thoroughly combined.
5. Melt ½ cup chocolate chips with 1 tsp of butter in microwave for 30 seconds or until melted. Fold into the sugar and butter mixture until combined.
Gently add the flour mixture in 3 separate additions until just combined.
6. Fold chocolate chips into the batter.
7. Pour batter evenly into pan. Bake for 20-25 minutes or until edges have set.

by: Julia DeCecco
Julia is a Registered Dietician and a graduate of the University of Delaware. She is attending Immaculata University for her master's degree in Dietetics. Julia has worked most of her life at PCC doing just about everything from being an event server to working on the PCC Nutritional Facts project on our website. She is passionate about food, nutrition and photography. Would you like more of her fantastic food ideas... follow her on Instagram @peanutbutterbliss.
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