Fudgy Brownies
A delicious brownie with a fudgy consistency and rich chocolate flavor.
Equipment
- 9-inch square metal baking pan
- double boiler
- mixing bowls
- small metal spatula
Ingredients
- 16 tablespoons (2 sticks) unsalted butter at room temperature
- 1 ¼ cups semisweet chocolate chips or 8 ounces chopped bittersweet chocolate
- 4 large eggs at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1 cup plus 1 tablespoon packed dark brown sugar
- 1 tablespoon pure vanilla extract
- pinch of salt
- 3/4 cup all-purpose flour
Instructions
- Preheat the oven to 350˚F.
- Line a 9-inch square metal baking pan with parchment paper and spray lighting with nonstick cooking spray.
- Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.
- Whisk the eggs in a large mixing bowl. Add the granulated sugar, brown sugar, vanilla, and salt. Continue until they are all combined. Add the melted chocolate slowly and whisk until incorporated, about 1 minute.
- Once the chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute.
- Pour the brownie batter into the prepared pan. Bake for 45 to 50 minutes, rotating the pan once halfway through. Before removing the pan from the oven, gently shake it - if the middle of the brownies remains still, they are done.
- Run a small metal spatula along the sides of the pan and allow the brownies to cool in the pan to room temperature, about 1 hour.
- Using the parchment paper, lift the brownies from the baking pan. Using a sharp chef's knife, slice the brownies into squares the size you want. Serve immediately.
Notes
NOTE: The relative sugar content in the brownies requires both parchment paper and cooking spray so the brownies will not stick to the pan.
TIP: Place the brownies in the refrigerator for at least 1 hour before removing them from the pan. First, trim the edges around all sides. Reserve the trimmings. Then score the brownies lightly with your knife to mark a grid for slicing the brownies. Drag the knife through the lines of the grids to cut the brownies. Keep a damp hot towel nearby to wipe the knife clean between slices.
Tried this recipe?Let us know how it was!