|Yes, I like my brownies this fudgy|
For now, I started off with the very first recipe in the book. You know I can wax poetical about any of Lisa Yockelson's brownie recipes because they're also so consistently good. This one was no exception. Rich, moist, fudgy. Even plain, this stands on its own. I didn't do any add-ins this time so I got a pure fudge brownie. OMG. Wow. This is good. Don't overbake it so you can get that fudgy texture. Use a rich dark cocoa and a good-quality unsweetened chocolate for maximum chocolate punch. Cut into small pieces and savor each bite. This one also goes into the category of "I'm going to run more miles at the gym because this is worth it" (for the record, last week I ran 10 miles but this week I upped it to 12 miles - totally worth it). Fortunately, I did end up giving most of this away after I had a piece or I may not have ever been able to actually leave the gym if I ate more than that.
2/3 cup plus 1 tablespoon unsifted bleached all-purpose flour
2/3 cup unsifted bleached cake flour
¼ teaspoon baking powder
¼ teaspoon salt
1/3 cup unsweetened alkalized cocoa powder (I use Pernigotti)
½ pound plus 2 tablespoons unsalted butter
5 ounces unsweetened chocolate
4 ounces bittersweet chocolate
5 large eggs
2 cups superfine sugar (regular granulated sugar is fine)
2 ½ teaspoons vanilla extract
2 tablespoons light corn syrup
1. Preheat oven to 325°F. Line a 9 x 9 pan with foil and spray lightly with nonstick cooking spray.
2. Sift the flours, baking powder, salt and cocoa powder onto a sheet of waxed paper.
3. Melt the butter and chocolates together in the top half of a double boiler over hot, not simmering, water. Whisk to blend and let cool to tepid.
4. In a large mixing bowl, beat eggs just to mix. Add the sugar and beat for 45 seconds, just to combine. Blend in the butter-melted chocolate mixture, vanilla extract and corn syrup. Resift the flour mixture over the chocolate mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured. Don't overmix.
5. Pour and scrape the batter into the prepared pan. Smooth the top and bake for 30-33 minutes or until just set and a toothpick inserted near the center comes out with moist crumbs. Cool for 2 hours or refrigerate until firm enough to cut. Cut into (small) squares and serve.