Fudge Brownies
9 large brownies
If you're a chocoholic as Loraine and I are, then fudge brownies have to be in your recipe box. This fudge brownie recipe comes after some experimentation. We learned that the difference between a cakey brownie and a fudgy brownie was basically the amount of flour used. But, you can't create a brownie without any flour, so it's a fine balancing act.
We believe that we have finally defined the amount of flour to create a great fudge brownie.
If you don't already have a great fudge brownie recipe you might want to give this one a try.
Ingredients
- 170 grams bittersweet chocolate, chopped
- 110 grams unsalted butter, cut into large pieces
- 300 grams granulated sugar
- 3 large eggs, room temperature
- 25 grams unsweetened Dutch-process cocoa powder, sifted
- 3 grams coarse salt
- 75 grams all-purpose flour, sifted
Directions
- Heat oven to 350° F.
- Melt the chocolate and butter in a double boiler, stir until the butter and chocolate are smooth and shiny.
- Remove the chocolate butter mixture from heat and whisk in the sugar.
- Add the eggs, one at a time, whisk until combined.
- Whisk in the sifted cocoa and salt.
- Fold in flour until combined.
- Pour the batter into 8" square buttered and floured pan.
- Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes.
- Let cool for about 15 minutes in the pan.
- Remove the brownies from the pan and transfer to a wire rack and let cool completely.
- We finished our brownies by icing them with some chocolate ganache that we had frozen. It was left over from a chocolate cheese cake we had made a couple of months ago. Icing really isn't necessary but we couldn't resist!