My Recipe Box

Fudgy Brownies

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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
Tip:
This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.
Tip:

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;

If they aren't fudgy, then you are possibly leaving them in the oven for too long or the oven is too hot. Check on them regularly as they're cooking because they can become overcooked very quickly. I usually only need to cook them for 30 minutes in my fan-forced oven. I have been making this recipe for years and it's one of my favorite recipes. I always make it for bakesales and I often get compliments and requests for the recipe. When I make them for my family, we like to keep them in the fridge in an air-tight container. This makes the texture absolutely perfect. I always add white chocolate chunks because contrasts nicely with the rich dark chocolate flavors. I also like serving them with whipped cream and home-made caramel sauce for desserts.

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!

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