Yield: 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.
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.
This recipe can be doubled easily; use a 13×9-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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This has been my go-to recipe for a few years now but I just realized I've never reviewed it. These brownies are rich, fudgy and slightly chewy, but you have to be sure not to overcook them if you want to get the correct texture. Leave them sit for one day before you judge them, as they become fudgier and more even more flavourful overnight. They are only as good as the chocolate you use, so you can mess around with the chocolates you like to get them as indulgent as you would like them to be. My kids don't like them to be super rich so I usually just use regular dark chocolate at home but one time I made some with 70% dark chocolate for a gathering and I got a lot of compliments.
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?