Ultimate Fudgy Brownies (ATK)

By hmp13

Tasters preferred the complex flavour of bittersweet chocolate (along with unsweetened chocolate and cocoa powder) in these brownies; however, you can sub semisweet chocolate for the bittersweet if necessary. If you don’t feel like chopping chocolate, feel free to use bittersweet chocolate chips.

Ingredients

• 5 ounces bittersweet chocolate, chopped coarse
• 2 ounces unsweetened chocolate, chopped coarse
• 8 tablespoons (1 stick) unsalted butter
• 3 tablespoons Dutch-processed cocoa powder
• 1 tablespoon instant espresso or instant coffee
• 1 ¼ cup (8 3/4 ounces) sugar
• 3 large eggs
• 2 teaspoons vanilla
• ½ teaspoon salt
• 1 cup (5 ounces) all-purpose flour

Preparation

Step 1

Adjust oven rack to the middle position and heat the oven to 350 degrees. Line the muffin tins with tin foil and spray lightly to prevent sticking. Melt the chocolates, butter, espresso powder and cocoa together in a bowl over simmering water, stirring often. Let the mixture cool slightly.

In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated.

Scrape the batter into the prepared muffin tins and smooth the top. Bake the brownies until a toothpick inserted into the centre comes out with just a few moist crumbs attached, 18 to 22 minutes, rotating the pan halfway through baking.

Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the foil liners and serve.

To make ahead:
The cooled brownies can be wrapped in plastic wrap, then foil, and frozen for up to a month. Thaw the brownies completely at room temperature (do not unwrap), about 4 hours before serving.