Monday, November 29, 2010

Double Fudge Brownies

Double Fudge Brownies - made November 18, 2010 from The Family Baker by Susan G. Purdy (book #14)

Since 1 batch of brownies isn't likely enough to feed 12 teenagers, not to mention my nieces' other aunt, a certified chocoholic (yes, Coreen, I mean you), I tried another brownie recipe to add to the birthday goodie bags.  I made them the same way as the Gold Bar Brownies in that I kept it a plain chocolate brownie with a layer of dulce de leche in the middle.  The main difference with this recipe is it uses unsweetened chocolate instead of semisweet.  Although they came out very similar, I think I prefer this one.  It had the same fudgy texture (always a must in brownies) but I like the "deeper" chocolate taste.  It's hard to explain what I mean unless you're eating the same thing. Chocolate, to me, isn't about sweetness.  It's about richness.  And the darker your chocolate, the richer it can be without being overly sweet.  I still love the dulce de leche for the sweetness contrast and the dark fudginess of this brownie sets it off nicely.  As always, no nuts.  No point ruining a good brownie.

8 ounces unsweetened chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut up, plus extra for preparing pan
4 large eggs, at room temperature
1 ¾ cups granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
2 tablespoons unsweetened Dutch-processed cocoa
1 cup (6 ounces) semisweet chocolate chips or chopped solid chocolate
1 cup (6 ounces) chopped walnuts or pecans, optional

1.      Position a rack in the center of the oven and preheat it to 350˚F.  Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2.     In the top of a double boiler set over simmering water, melt the unsweetened chocolate together with the butter.  Stir until smooth, remove the pan from the heat and set it aside to cool.
3.     In a large mixing bowl, with a sturdy spoon, beat together the eggs, sugar, salt and vanilla, then add the melted chocolate mixture.  Slowly stir in the flour, cocoa, and chocolate chips and beat until no streaks of flour or cocoa are visible.  The batter will be quite thick.
4.     Spread the batter into the prepared pan and sprinkle on the nuts, if using.  Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached; don’t overbake or the brownies will be dry.  Cool the brownies in the pan on a wire rack, then cut into 2-inch squares. 

ETA: after the birthday dinner party, we passed out the goodie bags to my nieces' friends.  One of them told them the next day that the brownies were "heavenly" - can't ask for a better endorsement than that.

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