Wanda Brown’s Rich & Dark Brownies: The Ultimate Fudgy Chocolate Brownie Recipe

Every now and then, a recipe emerges that transcends the ordinary, becoming a legendary creation that home bakers cherish for generations. Wanda Brown’s Rich & Dark Brownies are precisely that kind of recipe. This isn’t just another brownie; it’s *the* brownie, celebrated for its perfect balance of deep chocolate flavor and an irresistible fudgy yet surprisingly light texture. The story behind this iconic recipe begins in the kitchens of The Tennessean, where it was once crowned the undisputed champion in a reader-submitted brownie contest. This accolade speaks volumes about its quality and widespread appeal.

The Legend Begins: A Tennessean Contest Winner

The journey of Wanda Brown’s brownies to internet fame is quite charming. It started when Kristin, a former colleague from The Tennessean, shared this treasured recipe with me. Years ago, the esteemed newspaper invited its readers to submit their very best brownie recipes, igniting a friendly culinary competition across the community. The paper’s dedicated staff meticulously baked and taste-tested countless entries. After much deliberation and many delicious bites, one recipe stood out from all the rest: Wanda Brown’s contribution. It was unanimously declared the finest, a testament to its exceptional flavor and texture. This history adds a layer of prestige to an already incredible dessert, making it more than just a recipe but a piece of culinary heritage.

Why Wanda’s Brownies Are a Cut Above the Rest

What sets Wanda Brown’s brownies apart from the myriad of recipes available? It’s their uncanny ability to be both incredibly fudgy and wonderfully light at the same time. This isn’t an easy feat to achieve, as many fudgy brownies can feel overly dense or greasy, while light brownies often veer into cakey territory. Wanda’s creation strikes a perfect balance, delivering a tender crumb that melts in your mouth, enveloped in an intense chocolate flavor that satisfies even the most ardent chocoholic.

For those familiar with the delightful treats from Tiff’s Treats, these brownies will evoke a similar sense of chewy, decadent satisfaction. The secret lies not only in the precise measurements but also in the quality of the ingredients and a few simple techniques that elevate the final product. The deep, rich color hints at the luxurious chocolate experience that awaits with every bite.

My Personal Touch and Tips for Perfection

While the original Wanda Brown Dark Brownies recipe is undoubtedly excellent, I’ve incorporated a few enhancements over the years to make them even more foolproof and tailored to modern baking. Most notably, I’ve added precise gram measurements, which I highly recommend for consistent results, especially when baking. Baking with a kitchen scale removes the variability of volume measurements, ensuring your brownies turn out perfectly every time.

One key adjustment I make involves the eggs and sugar. Instead of simply beating the eggs separately, I really whip the eggs with a portion of the sugar. This aerates the mixture, contributing to that desirable “light yet fudgy” texture that is so characteristic of these brownies. It’s a small step that makes a big difference!

Another area where you can truly customize these brownies is in your choice of chocolate. The quality and type of chocolate significantly impact the final flavor profile. For the brownies pictured below, I used 2 ounces of unsweetened Ghirardelli chocolate for a deep, robust base, complemented by 4 ounces of melted Valrhona semisweet chocolate for a nuanced, luxurious sweetness. The combination was, as expected, pretty awesome! Don’t hesitate to experiment with your favorite premium chocolate brands to discover your preferred flavor. And for an extra layer of indulgence, as you can see, I often scatter additional chocolate chips and chopped nuts over the hot brownies right after they come out of the oven, allowing them to melt slightly and create a glorious, textured top.

An Enduring Favorite: A 2020 Update

Even years later, as I revisit this recipe in 2020, my affection for Wanda Brown’s Rich & Dark Brownies remains strong. This recipe has truly stood the test of time, consistently delivering outstanding results. It’s incredibly versatile and adapts well to smaller batches. For instance, if you’re craving just a handful of these chocolatey delights or baking for a smaller gathering, the recipe halves beautifully. Simply use an 8-inch pan, bake at 350°F (175°C) for 25 minutes, then reduce the heat to 325°F (160°C) and bake for an additional 5 minutes (for a total baking time of approximately 30 minutes).

To ensure that perfect fudgy consistency, the internal temperature in the middle of the brownies should ideally be around 210°F (99°C). They might still seem a bit soft when you pull them out, but they will firm up as they cool, retaining that signature gooey center. If, however, your preference leans towards a brownie that is slightly cakier while still maintaining a delightful light texture, I highly recommend exploring the Deluxe 8-Inch Pan Brownies recipe. Both are fantastic, but Wanda’s holds a special place for its unparalleled fudginess.

Why These Brownies Belong in Your Recipe Collection

If you’re searching for a brownie recipe that consistently delivers on flavor, texture, and pure indulgence, look no further. Wanda Brown’s Rich & Dark Brownies are more than just a dessert; they’re an experience. They are perfect for sharing at potlucks, serving at family gatherings, or simply enjoying as a well-deserved treat after a long day. With their rich chocolate depth and captivating fudgy texture, these brownies are destined to become a staple in your baking repertoire. Don’t let their simplicity fool you; the results are nothing short of extraordinary.

Related Dessert Inspirations

• Rich Lemon Muffins
• Favorite Brownie Recipes of All Time
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Recipe

Wanda’s Rich & Dark Brownies

By Anna

Wanda Thompson’s original message: “I’m Wanda Thompson. Born in Nashville, living in Franklin, TN. Growing up in a wonderful, traditional Southern family, full of great cooks, I quickly learned from my mother, and both grandmothers, that sometimes you follow a recipe, other times make it your own. Being a dessert lover, I’m constantly experimenting, especially with anything CHOCOLATE! I couldn’t resist entering your “Brownie Recipe” Contest. This is a Favorite of mine. Hope you enjoy it too!”

This recipe has been a favorite for years, celebrated for its unique ability to achieve a rich, fudgy, yet remarkably light texture. My additions include gram measurements and a special egg-whipping technique to enhance its beloved qualities. Get ready to bake the best brownies you’ve ever tasted!

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Prep Time

10 minutes
mins

Cook Time

25 minutes
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Total Time

35 minutes
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Course
Dessert

Cuisine
American

Servings

12
people

Ingredients

• 8 oz salted butter (230 grams, for rich flavor; see notes for unsalted option)
• 4 oz unsweetened chocolate (114 grams, high quality recommended for deep chocolate flavor)
• ¾ cup semisweet chocolate morsels (114 grams, or use more unsweetened for a darker brownie)
• 4 large eggs (200 grams, room temperature for best results, beaten separately as directed)
• 2 cups granulated sugar (400 grams, divided for the enhanced whipping method in notes)
• 1 cup all-purpose flour (130 grams, measured accurately)
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts or pecans (optional, for texture and nutty flavor)

Instructions

1. Prepare your oven and pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 12×8 inch baking pan (or a standard 13×9 inch metal pan, which also works well for a slightly thinner brownie). You can lightly flour it as well to prevent sticking, or line with parchment paper leaving an overhang for easy removal.
2. Melt butter and chocolates: In a medium saucepan, combine the salted butter, unsweetened chocolate, and semisweet chocolate morsels. Place the pan over low heat on the stovetop and slowly melt the ingredients, stirring frequently with a spatula or whisk. Ensure the mixture is smooth and fully combined, then remove from heat and allow it to cool slightly while you prepare the wet ingredients.
3. Combine remaining ingredients: In a large mixing bowl, using an electric mixer (handheld or stand mixer), add the remaining ingredients in the order listed: eggs, sugar, all-purpose flour, and vanilla extract. Mix on medium speed until well combined and the batter is smooth. For an extra light texture, see the detailed “Lighter Textured Brownie” tip in the Notes section.
4. Incorporate chocolate mixture: Once the melted chocolate mixture has cooled to lukewarm (important so you don’t scramble the eggs), pour it into the bowl with the other ingredients. Stir gently with a spatula until everything is just combined. Be careful not to overmix, as this can lead to tougher brownies. If using, fold in the chopped walnuts or pecans at this stage.
5. Bake and cool: Pour the brownie batter evenly into the prepared greased dish. Bake for 25 minutes at 350°F (175°C) uncovered. After 25 minutes, reduce the oven temperature to 325°F (160°C). Loosely cover the pan with aluminum foil (don’t seal tightly) and continue baking for another 5-10 minutes. The total baking time can vary based on your oven; you’re looking for a gooey, but set, center. A toothpick inserted into the center should come out with moist crumbs, not wet batter. The internal temperature should be around 210°F (99°C). Let the brownies cool completely in the pan on a wire rack before slicing and serving. This allows them to set properly and enhances their fudgy texture.

Notes

Pan Size: Wanda’s original recipe specified a 12×8 inch pan. However, a standard 13×9 inch metal pan works perfectly fine and is often more readily available. If using the larger pan, your brownies will be slightly thinner, but still incredibly delicious.

Covering Near End: It’s crucial to cover the brownies loosely with aluminum foil during the last few minutes of baking. This prevents the top from over-browning while allowing the center to finish setting, contributing to that desirable fudgy interior.

Butter Choice: I chose to test this recipe with salted butter, as it’s a common staple in Southern kitchens and what I imagined Wanda would have used. If you prefer to use unsalted butter, I highly recommend adding about ¼ to ½ teaspoon of fine sea salt to the dry ingredients. Salt enhances all the other flavors, especially chocolate, making a noticeable difference in the depth of taste.

Half Batch: For a smaller yield, halve all ingredients and use an 8-inch square pan. Bake at 350°F (175°C) for 25 minutes, then reduce the heat to 325°F (160°C) and bake for the final 5 minutes, for a total of approximately 30 minutes. Always check for doneness as oven temperatures can vary.

For a Lighter Textured Brownie (Advanced Tip for Enhanced Fudginess): This technique provides an even more ethereal, yet still rich and fudgy, brownie.

1. First, melt the butter and chocolates as directed in step 2.
2. Once melted, add 1 cup (200 grams) of the total sugar to this warm chocolate/butter mixture and stir until it dissolves. Let this mixture cool to lukewarm.
3. While the chocolate cools, whip the eggs separately in a stand mixer fitted with the whisk attachment. Gradually add the remaining 1 cup (200 grams) of sugar to the eggs, whipping until the mixture is thick, pale, and greatly increased in volume (this might take 5-7 minutes on high speed). This creates a sabayon-like base that contributes to the unique light texture.
4. Gently fold the cooled chocolate mixture into the whipped eggs, along with the vanilla extract and any added salt (if using unsalted butter).
5. Finally, fold in the all-purpose flour until just combined. Ensure the batter is not too warm before adding any additional chocolate chips if you wish to prevent them from melting completely.
6. Pour into your prepared pan and bake as directed.

Cooling and Storage: Allow brownies to cool completely in the pan before cutting. This can take several hours, but it’s crucial for achieving clean cuts and the perfect fudgy texture. Store cooled brownies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.

Keyword
Wanda’s Brownies, Rich Brownies, Dark Brownies, Fudgy Brownies, Best Brownie Recipe, Chocolate Brownies

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