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Fudgy Brownies

Source: Fine Cooking, Issue 34
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  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.
10 tablespoons (5 ounces) unsalted butter, at room temperature; more for the pan
2 ounces unsweetened chocolate
5 ounces bittersweet chocolate
1 cup sugar
2 teaspoons vanilla extract
Pinch salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup all-purpose flour
Fudgy Brownies Recipe at
Position an oven rack on the middle rung. Heat the oven to 350 degrees 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.

NOTE: All recipes can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.The recipes give a range of baking times - use the shorter time for metal pans, the longer for Pyrex pans.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Yields sixteen 2-inch squares
Calories: 206
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 24g
Sodium: 21mg
% Cal. from Fat: 52%
Cholesterol: 59mg
Protein: 2g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: mia Reviewed: 04/17/2009
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i am writing a reviw on our cooking. moth watering.
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