Joy the Baker’s ‘Chocolate Fudge Brownies’

by Jessica on May 10, 2012

Chocolate Fudge Brownies

It seems like forever since I’ve last posted. Lately, I’ve been a little bogged down… not only physically, but emotionally, too.

After returning from vacation, I found that my desk at work resembled Expedition Everest. Add to that that we’re less than six months away from the wedding and we haven’t booked a location for the reception, which means that we’re still looking for catering, linens, tableware, lighting and entertainment, too. And those bridesmaid dresses? Yeah, right.

Since my resident brownie tester is away on business for the next two weeks, I needed a nice, big, chocolatey pick-me-up. And seeing how these brownies were good enough to make it into Ms. Joy’s debut cookbook, I figured they’d be good enough for me, too. This is the second time I’ve made them, they’re that yummy. I skip the frosting that’s included in the book version, though… gotta think about fitting into that dress! 😉

Chocolate Fudge Brownies 2

Joy the Baker’s ‘Chocolate Fudge Brownies’

Yield: 9 brownies


  • 3/4 c all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 8 tbsp unsalted butter
  • 3 oz dark chocolate
  • 1/2 c light brown sugar, packed
  • 1/2 c granulated sugar
  • 2 lg eggs
  • 1 lg egg yolk
  • 1 tsp pure vanilla extract
  • 1/2 c dark chocolate chips


Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside.

Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and dark chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, egg yolk and vanilla. Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well-incorporated. Fold in dark chocolate chips.

Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the brownies comes out clean. Remove from the oven and cool completely before serving. Brownies last, well-wrapped, at room temperature for up to 5 days.

Adapted from: Joy the Baker Cookbook


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{ 3 comments… read them below or add one }

1 tierneymarie May 10, 2012 at 1:22 pm

Wow, you’ve got a lot going on! Chocolate definitely sounds like the answer! Or at least a necessity.


2 Emily May 10, 2012 at 1:29 pm

Mmmmm…. so yummy. I’ve saved one for tonight and have been looking forward to it all day. The dark chocolate chips really made that recipe. 🙂


3 cindy May 15, 2012 at 12:04 pm

This looks yummy, I’m always up for a new brownie.


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