Brownies - Fudgy

By BlueSchmoo

Fine Cooking, Issue 34

Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey
or underdone
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.

Ingredients

• 10 tablespoons unsalted butter, 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

Details

Servings 16

Preparation

Step 1

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.