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Recipe

Rich, Fudgy Brownies

Scott Phillips

Yield: Yields one 9-inch-square pan of brownies.

Servings: 16

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)

Ingredients

  • 8 oz. (1 cup) unsalted butter; more softened butter for the pan
  • 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt

Nutritional Information

      Nutritional Sample Size based on sixteen servings
      Calories (kcal) : 250
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 85
      Sodium (mg): 105
      Carbohydrates (g): 32
      Fiber (g): 1
      Protein (g): 3

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.
  • Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.
  • Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.
  • Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

Reviews

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Reviews

  • User avater
    EMM3773 | 10/05/2017

    This is my favorite brownie recipe hands down. I can make it without looking at the recipe now. To answer some other folks' questions, I make it all in the pan I melt the butter in (let it cool a bit first of course), I add 1/2 cup chocolate chips, and I bake it for exactly 40 minutes (electric oven, well heated, rotate every 10 minutes). I line my pan with parchment paper (so much easier) and I glaze with the related chocolate ganache recipe (not the cherries, which is too much bother for me). I put the pan in the fridge for a couple of hours before I cut them into pieces. I use my long serrated bread knife and rinse it in cool water between each cut. They always turn out fudgy and perfect and they are always a hit.

  • User avater
    CrossFit | 09/03/2017

    Taste good, but not crazy about fluffy texture nor vertical difference between centre pieces and edge pieces.

    I'll go back to this recipe next time:

    http://www.finecooking.com/recipe/double-chocolate-chunk-fudge-brownies

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