Tate's Bake Shop Classic Fudge Brownies

These delicious warm brownies go perfect with some vanilla ice cream.

Tate's Bake Shop Classic Fudge Brownies

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup all purpose flour

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon salt

  • 2

    cups semi sweet chocolate chips

  • 1

    teaspoon vanilla

  • cup salted butter

  • cup sugar

  • 2

    tablespoons water

  • 2

    whole eggs

  • ½

    cup chopped walnuts, optional


Preheat oven to 325 degrees. Grease 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting. In small bowl, stir together flour, baking soda and salt. In large bowl, combine chocolate and vanilla. In saucepan, combine butter, sugar and water. Bring this mixture to boil. Pour hot mixture over chopped chocolate and stir till combined. Add eggs one at a time, mix well after each addition. Stir in flour mixture. Pour into pan and spread evenly. Bake for 30 minutes or until slightly firm to touch. If you use toothpick inserted into center, there should be moist crumb attached. (If toothpick comes out dry and clean, brownies are overbaked.) Cool. Brownies cut best after they’ve been refrigerated.


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