This one is for those who like their brownies in the former category (and honestly, who doesn't?). Take a look at the chocolate to flour ratio, and all doubts as to the goodness of this brownie will be resolved. Credit goes to Judith Sutton (I don't know her, but I would like to after these).
Fudgy Brownies
1 cup unsalted butter, cut into chunks6 ounces high-quality unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate coarsely chopped
4 large eggs
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup unbleached all-purpose flour
7 ounces bittersweet or semisweet chocolate, coarsely chopped or cut into shards
Combine the butter, unsweetened chocolate and 2 ounces bittersweet chocolate in a medium, heavy saucepan and melt over low heat, stirring frequently until smooth. Remove from the heat.
In a large bowl, beat the eggs and both sugars with an electric mixer on low speed just until smooth. Beat in the salt. Beat in the melted chocolate mixture, then beat in the vanilla. Scrape down the sides of the bowl. Beat in the flour in two additions (the batter will be thick). Stir in the 7 ounces chocolate.
Scrape the batter into a 9x13" pan lined with foil w/ extensions on the narrow end of the pan. Smooth the top. Bake for 23 to 25 minutes at 350 degrees, or until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
She recommends using Scharffen Burger or a really high quality chocolate, but I have a hard time spending $8 on chocolate for brownies, so I just used Baker's unsweetened chocolate and Guittard chocolate chips. I would still chop the chips a bit before stirring them in because the smaller pieces of chocolate were better. And unless you're serving more than 8 people, half the recipe.
3 comments:
Question: Should I put your recipe for fudgy icing on your recipe for fudgy brownies? Or will my brain explode?
Ooo, that would be good. The lady online where I got them from used a chocolate glaze, and it looked pretty good, too. I think it's a no-lose situation.
Milk, however, is a must.
Did you know that you are helping translate old documents when you type the word verification?
So just tried these. I think I under-under-cooked them. It's a fine line. I did, however, use the mini-chocolate chip, which i have discovered makes the difference in most recipes.
All in all, however, I like Martha's recipe better. Can we still be friends?
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