My Recipe Box

Fudgy Brownies


Yields sixteen 2-inch squares.

Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.

  • 5 oz. (10 Tbs.) unsalted butter, at room temperature
  • 2 oz. unsweetened chocolate
  • 5 oz. bittersweet chocolate
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • Pinch salt
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3 oz. (2/3 cup) all-purpose flour
This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and both chocolates. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay. Whisk in the eggs and egg yolk, one at a time, stirring each time until blended. Add the flour, beating until thickened and smooth, 30 to 60 seconds. Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

nutrition information (per serving):
Size : per brownie; Calories (kcal): 210; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 8; Protein (g): protein g 3; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 30; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 1;

We did a brownie tasting night at my house, and this was one of 4 recipes from Fine-Cooking included. It tied for first place. I wouldn't call it fudgy, but the texture was moist, even, and slightly chewy. Not as rich as the "rich, fudgy brownies", but easier to eat more of it, and came out a good consistency for serving and sharing. While most loved the flavour, I found it slightly bland, I would use 1/4 tsp of salt next time. I used 2 oz of unsweetened, 2.5 oz of a dark chocolate, and 2.5 oz of nice semi-sweet chocolate chips. (I can't find something labelled bittersweet and semi-sweet is supposed to be very similar.)

These were just what I was looking for! I hate cakey brownies (just eat cake) and these turned out dense and chocolaty. I used 60% cocoa chocolate for the bittersweet and I'll probably use something a little sweeter next time (Hershey's special dark?). These brownies were so deeply chocolate, it was like living inside a cacao bean, but many people like their brownies a bit sweeter. Still, exactly as advertised fudgy! OH, I doubled the recipe in a 9x13 Pyrex and these cooked done in 30 minutes. They were just perfect and would have been overdone if I'd cooked for 35 let alone 45!



Cookbooks, DVDs & More