Firehouse Subs Brownie Price, Nutrition, Allergen & Review

Firehouse Subs Style Fudgy Brownies (Copycat Recipe)

This recipe aims for a rich, dense, and moist brownie with a nice crinkly top.

Yields: 16-20 brownies (from an 8×8 inch pan) or 24-30 (from a 9×13 inch pan – adjust baking time) Prep time: 15 minutes Cook time: 25-35 minutes

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup granulated sugar
• 1 cup packed light or dark brown sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 3/4 cup unsweetened cocoa powder (Dutch-processed for a darker, less bitter brownie)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• Optional: 1 cup chocolate chips or chopped chocolate (semi-sweet or dark) for extra fudginess

Equipment:

• 8×8 inch (or 9×13 inch) baking pan
• Parchment paper
• Large mixing bowl
• Whisk or electric mixer

Instructions:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch (or 9×13 inch) baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper with cooking spray or butter.
2. Melt Butter & Combine Sugars: In a large mixing bowl, melt the butter (you can do this in the microwave or on the stovetop). Once melted, add the granulated sugar and brown sugar. Whisk vigorously for about 1 minute until well combined and slightly shiny. The heat from the butter will help dissolve some of the sugar.
3. Add Eggs & Vanilla: Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract. The mixture should become smooth and glossy.
4. Incorporate Dry Ingredients: Sift the cocoa powder, flour, and salt into the wet ingredients. Gently fold them in with a spatula or whisk until just combined. Be careful not to overmix, as this can lead to tougher brownies. A few streaks of flour are okay.
5. Add Chocolate (Optional): If using chocolate chips or chopped chocolate, gently fold them into the batter now.
6. Pour into Pan & Bake: Pour the brownie batter evenly into your prepared baking pan.
7. Bake:
   • For an 8×8 inch pan, bake for 25-30 minutes for fudgy brownies.
   • For a 9×13 inch pan, bake for 30-35 minutes.
   • The brownies are done when the edges look set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The top should have a slightly crackly crust. Be careful not to overbake, as this will make them dry.
8. Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for fudgy brownies, as they will continue to set as they cool. Once cool, use the parchment paper overhang to lift the entire slab of brownies out of the pan.
9. Cut and Serve: Cut into squares and enjoy!

Tips for Ultra-Fudgy Brownies:

• Don’t Overbake: This is the most critical rule for fudgy brownies. Err on the side of underbaking slightly if you prefer them very gooey.
• Use Good Quality Cocoa Powder: A high-quality Dutch-processed cocoa powder will give a darker color and richer, less bitter chocolate flavor.
• Cool Completely: Resist the urge to cut into them warm! They need time to set and develop their fudgy texture. Chilling them in the refrigerator for an hour or two can make them even fudgier and easier to cut cleanly.
• Room Temperature Eggs: Room temperature eggs emulsify better with the butter and sugar, leading to a smoother batter and better texture.