Classics: Fudge Brownies

It’s our very first grown-up Halloween. Our first Halloween with a giant bowl of Kit-Kats and Butterfingers and the porch lights on for trick-or-treaters. Our first year answering the doorbell, admiring all the Batmans, princesses and and witches, then snapping off the lights at eight o’clock, after the last horde of kids were clearly creepy high schoolers, collecting their candy in an empty bag of chips. Our first Halloween with a squirmy baby dressed up like Little Red Riding Hood. Seven years ago we hosted a Halloweenie Soiree for our closest college friends. Nine years ago, we ran around and around Williamsburg like maniacs, in and out of apartments and buildings with people we met that night and never saw again. Twelve years ago in our dormitory, we dressed as characters from The Matrix with materials we bought at Home Depot. We’ve had a lot of wild nights in our life, but this year was the very best ever. I hope you all had a safe and scary and silly night. And if, by chance, you haven’t had enough chocolate yet, here is the recipe for our ultimate, all-time, perfectly gooey fudge brownies. They will blow your mind.

Fudge Brownies
Adapted from a recipe by Joy the Baker


  •  1 1/2 sticks unsalted butter, cut into large pieces
  • 3/4 cup cocoa powder
  • 2 tablespoons coffee
  • 1 2/3 cup granulates sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts (optional)
  • 1/4 cup chocolate chips
  • 1/4 cup peanut butter chips


Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.

Combine butter, cocoa powder and coffee in a small bowl and place over a pot of simmering water. Stir until melted. Remove from the heat.

In a large bowl whisk together sugar, eggs, and vanilla. Slowly pour in the liquid chocolate. Stir in the flour, baking powder, and salt. Fold in the walnuts, if desired.

Pour the batter into the prepared baking pan, and top with chocolate and peanut butter chips. Bake 18-25 minutes.

Our “Classics” series tackles some of our favorite dishes from Maine’s rich culinary tradition. You can think of them as “traditional” dishes, or more accurately, things you might have had for hot lunch in the fourth grade, had you attended St. George Elementary. To read more from this series, click here.
Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

Leave a Reply