Hi guys! I’m Laura Vitale, and on this episode of “Laura in the Kitchen” I’m going to show you how to make the BEST fudgy brownies. We’re gonna make everything from scratch, and they are absolutely delicious. Now let’s go over the ingredients so we can get started! We’re gonna need some granulated sugar, some all-purpose flour, eggs, melted chocolate, water, instant espresso powder, salt, unsweetened cocoa powder, vanilla extract, and unsalted butter, very important — that’s at room temperature. So first thing you wanna do is preheat your oven to 350 degrees. The second thing you wanna do is take an 8 by 8 square baking pan, spray it with non-stick cooking spray and line it with parchment and I’ve actually had, like, the sides up on one side so it’s easy for me to lift the brownies right out. It’s a great trick to make sure they don’t stick. Alright, so, first thing you wanna do is take about 7 ounces of bittersweet chocolate and you wanna melt it, and I just did this in my microwave – every 15 seconds I would just give it a stir to make sure it wasn’t getting too… well, cooked, as they say. So we’re gonna do everything in a bowl, with just a whisk and a spatula, and everything is pretty straight forward. We’re gonna cream together the butter and sugar first. Now, in my opinion, there are three types of brownies: there are cake brownies, which are… their consistancy is very cake-like. Then there are chewy brownies which is kinda like in-between cake brownies and fudge brownies, and then there are fudge brownies where they are like, sinfully rich and sticky and they’re SO good, and that’s my favorite kind of brownie, and so is my husband’s. So that’s what we’re gonna make today. Oops! Just kinda combine this together with a spatula first, and now I’m just gonna switch to a whisk… and just… whisk this until it’s combined and then we’ll add in our eggs! So I have my butter and my suger here, we’ll set that aside… Now I have 2 tbsp of warm water, and I’m gonna add 1 tsp of instant espresso powder. If you don’t have instant espresso powder, you could easily just use a couple of tbsp of, actually, just like regular already made coffee. You don’t wanna use coffee, like, granules, because then you’ll have granules all over your brownies, but, however, you could totally skip this process. I always add a little bit of coffee anytime I’m dealing/I’m making anything with chocolate because it really brings out the flavor of the chocolate. You don’t taste the coffee, but it’s delicious, it makes the chocolate just so much more, like, intense and amazing. But you can totally skip it. If you don’t like coffee, you don’t wanna use coffee, skip it. It’s totally fine. So to my butter and my sugar… I’m just adding in… my eggs that I’ve cracked… and I’m gonna also add in a little bit of vanilla… about a tsp and a half or so. I love vanilla. And I’m just gonna mix this until everything is combined, it won’t take very long… and add in my espresso mixture… mix it up… and this, as you can see, comes together so quickly… We have that done. Now to my flour I’m gonna add in my unsweetened cocoa powder and my salt… a little bit of the leftover espresso… I’m just gonna mix these together. Perfect. And before I add that in I’m gonna add in my melted chocolate. Now, I use bittersweet chocolate because it’s like i said, I love the intense flavor and we’re using a pretty good amount of sugar, so it’s not gonna be… like, bitter or anything. It’s gonna make really sweet, really decadent, delicious… home-made brownies. I’m just gonna scrape that, ’cause I want every bit of it… mix it together… Now I’m at melted chocolate perfectly blended in, adding in my dry ingredients… here we go… Now remember, anytime you wanna keep, you know, updated with all the things I’m doing and cooking, you can always follow me on facebook if you just go on facebook.com/LauraInTheKitchen, and there’s always… I usually update every couple of days on what I’m cooking, what I have in mind for, you know, that night’s dinner, so… fun stuff, so you should definitely check it out. So we have this incorporated prefectly — never over-mix it… otherwise you’ll get, like, bread dough. We don’t want that. And look how fluffy this batter is — it looks like mousse, see that? It’s fantastic. Just gonna pour this batter into my prepared pan… scrape it really well because you don’t wanna leave anything behind… Just spreading this out evenly, ’cause you want everything to have like an even cooking time, you don’t wanna have like a big pile of air, and… that’s it. So just take your time… using your spatula… That’s just about right. Okay, now this is gonna go into your preheated oven for about… 40 to 45 minutes. Just check on it, you insert a toothpick in the middle. It should come out with, like, wet crumbs on it — not wet batter, ’cause that means they’re not cooked yet. But it should come out with like little, wet crumbs on it. That means it’s the perfect fudgy brownies. So, in she goes! I cooked my brownies for exactly 40 minutes, let them cool completely and now I’m ready to cut so I can eat one, even though there’s one missing… and I don’t know how that happened… I’m telling you, these are gonna be the most amazing little bites of heaven. If you’re anything like me, and you love a good fudgy brownie … This is is really a treat. I’m telling you, wait ’til you see. I mean, look at that… See that? That’s like, prefection in my book. Mhm! On the money. So, so good. No more dry… tasteless… cakey brownie here, because these are super fudgy, chocolatey, decadent and absolutely DELICIOUS! Whoa. I’m going back for more. I hope you guys have enjoyed spending time with me. To get this recipe and other recipes, you know where to go! www.laurainthekitchen.com, and I’ll see you next time. Bye!