Fudge Brownies are as much of a hit in Italy as they are in America. Who can resist that moist, deep chocolate flavor? I love this recipe because you just dump all of the ingredients into a bowl and mix it up. It’s easier than using a brownie box mix! Some things in life are just delicious and easy! This recipe is another treasure from that little blue vinyl cook book I copied years ago from my mother.
Months ago I made these brownies for my friend, Pasquale, who taught me how to make Roman Artichokes and Mussels with Fettuccine among other delicious things. He loved the brownies and took some home to his little granddaughter who also loved them. Ever since he has not stopped asking me for the recipe.
At his going away party when I walked through the door, he asked me where the brownies and recipe were. Pasquale, I miss you and your bright smile, this recipe is for you and your little granddaughter. I hope you have many happy memories making them together. Don’t forget to let her “lick the bowl”, as this too is a time tested American tradition while baking.
This recipe is easily adaptable to a Keto Diet, just substitute the wheat flour for Almond flour and the sugar for Xylitol or other Keto approved sweetener and you will have the most delicious Keto brownies you have ever eaten!
Fudge Brownies (with Keto adaption available)
1/2 cube (or 1/4 cup) melted butter (32 grams)
1/2 cup of unsweetened cocoa (64 grams)
1 cup of sugar (128 grams) or Xylitol for Keto
2 eggs
Pinch of salt
1/2 cup of flour (64 grams) or Almond flour for Keto
1 teaspoon vanilla
Instructions:
You can just dump all of the ingredients in the bowl, but I usually mix the sugar, cocoa and butter together first then add the flour, eggs, salt and vanilla. Stir together until smooth then pour into a buttered baking dish, I use a 9”x9” glass dish. Bake for 25 minutes at 325 degrees (177 celsius).
Pour batter into dish and bake at 325 (177 Celsius)for 25 minutes
You may want to try one of our other dinner recipes from our Archives:
Babaganush (Middle Eastern Roasted Eggplant Dip) Published July 29, 2017
Shrimp Spring Rolls with Peanut Dipping Sauce (Published August 18, 2017)
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018)
Spiced Chickpea Salad with Roasted Cauliflower (Published April 22, 2018)
Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)
Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)
Pasta Carbonara (Published May 12, 2018)
Arancini (Italian Fried Rice Balls) Published June 4, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Lasagna Bolognese (Published Aug 3, 2018)
Kung Pao Chicken (Published August 23, 2018)
Eggplant Parmesan (Published August 29, 2018)
Gyoza (Potstickers or Chinese Dumplings) Published August 27,2018)
Cacio e Pepe (Published August 28, 2018)
Southern Fried Chicken (published September 11, 2018)
Shrimp Tacos (Published September 19, 2018)
Pesto Genovese (published September 21, 2018
Desserts:
Cherry Pie (published May 20, 2017)
Homemade Berry Pie (published July 23, 2017)
Almond Roca (published February 22, 2018)
Homemade Banana Cream Pie (published May 10, 2018)
Cannoli (published August 3, 2017)
Easy Authentic Tiramasu (published May 3, 2018)
Ooey Gooey Blonde Brownies (published August 11, 2018)
Old Fashioned Peach Crisp (published August 1, 2018
Classic Canned Peaches (published August 8, 2018)
Noyaux (Almond Extract made from stone fruit pits) Published August 7, 2017
Cherry Cheesecake Ice Cream (Published May 25, 2017
Breakfast:
Whole Wheat Waffles (published August 12, 2017)
Dutch Babies (published May 30, 2018)
Side DIshes:
Festive Pineapple Sesame Coleslaw (published September 14, 2018)
Italian Roasted Vegetable Platter (published September 13, 2018)
Canning and Preserving:
Noyaux (French bitter almond extract from stone fruit) (Published Aug 7, 2017)
Sweet & Spicy Pickles (Published July 6, 2017)
Canned Peaches (Published August 23, 2018)
Ricotta from Powdered Milk (Published Aug 5, 2017)
Candied Orange Peel (Published September 12, 2018)
Articles from living in Italy and California:
A Morning Run in Nettuno (Published September 10, 2017)
A Visit to Castelli Romani (Published September 13, 2017)
Dinner for Six (Published October 1, 2017)
Italian Cooking School (Published October 8, 2017)
Culinary Tour of Napoli (Published November 17, 2017)
Changing Seasons in Italy (Published November 25, 2017)
Our Trip to Englands Cotswolds (Published January 12, 2018)
Cooking with Pasquale (Published January 28, 2018)
A Tour of the Garden of Ninfa (Published May 7, 2018)
A Trip to Montefiascone (Published May 17, 2018)
San Gimignano, a visit to a Tuscan Hill Town (Published June 9, 2018)
Tuscan Hot Springs of San Filippo & Saturnia (Published June 13, 2018)
Articles about Tiny House “Homesteading” in California:
The Beginning of a Blog (Published May 18, 2017)
The Cherry Tree (Published May 20, 2017)
How to Roast Your Own Coffee Beans (Published May 22, 2017)
Successful Square Foot Gardening (Published May 23, 2017)
Yosemite (Published June 7, 2017)
My Tiny House (Published June 15, 2017)
Making Noyaux (French Bitter Almond Extract from Stone fruit pits) Published August 7, 2017)
Sweet & Spicy Pickles (Published July 21, 2017
Classic Canned Peaches (Published August 6, 2018)
Ricotta from Powdered Milk (Published Aug 5, 2017)
