The following “CHEW THIS!” column originally appeared in “The Courier Times” and / or “The Shelbyville News”. Check their websites for further information.

The Fudgiest Brownies Ever Known

Blaise Doubman

This recipe is by far the “fudgiest” brownie recipe that I have ever discovered. A lot of it has to do with the way the recipe comes together and how it is mixed. Another part of the fudgyness, is the bake time. Of course whenever you bake something not as long, the results will be softer and more tender. A lot of people do not understand the fact that, in baking, once you remove something from the oven, it continues to bake even after it has been removed from the oven. Try to take things out a little earlier if you want your cookies, brownies, etc. to not burn. That is why in my recipes I am very specific about the timing of what is in the oven for how long. 

You can add anything and everything you want to this recipe, it is totally up to you. You can stir in, or sprinkle on top, chocolate chips of any variety, pretzels, peanut butter chips, walnuts, pecans, cranberries, raisins or even white chocolate. The sky is really the limit. I prefer these to be served straight from the refrigerator, good and chilled, for extra fudge like quality. Enjoy! 

Super Fudgy Brownies

Leftovers should be kept chilled, in the refrigerator, for up to three days.

1 stick unsalted butter, melted and hot

1 tablespoon pure vegetable oil

1 1/8 cup white granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1/2 cup white all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon instant coffee

1/4 teaspoon salt

Start by preheating your oven to 350 degrees F.

Line an 8-inch square baking pan with parchment paper and then spray the parchment paper with non-stick cooking spray containing flour.

In a large bowl combine the hot melted unsalted butter, pure vegetable oil and white granulated sugar. Whisk, or beat, this together until well mixed.

Beat in the large eggs and pure vanilla extract. 

Gently stir in the white all-purpose flour, unsweetened cocoa powder, instant coffee and salt. 

Pour the batter into the prepared pan and smooth out the top. 

Bake, in preheated oven, for 23 minutes.

Remove, cool and enjoy. 

Ask and Answer: A few people have written about the use of canned chicken since my last column on homemade chicken Alfredo. I have thoughts about the canned chicken and it may surprise you. I say, use it in a pinch but be sure you check the ingredient label. There are some canned chicken that is filled with fillers. You only want the canned chicken that has one, maybe two ingredients. Chicken and / or salt. There is nothing wrong with certain canned meats.