Wickedly Rich Double Fudge Brownies

Wickedly Rich Double Fudge Brownies - made August 30, 2012 from Chocolatier magazine, September 1992 issue

Whenever you have the words "wickedly rich", "fudge" and "brownies" coupled together in a recipe title, you know it has to be good (another rule of the Baking Gods).  Other good buzz words to couple with "chocolate" and "brownie" include "obsession", "death by", "decadent", "over the top", "unbelievable" and so on.

Last weekend I was in the Colorado Rockies meeting a group affiliated with my church.  Some were old friends from years past and some were friends I had yet to make.  For both sets of people, I always like to show up with something homemade, preferably chocolate.  I was so busy last week though that I only ended up baking one batch of brownies and that was late on my last night before I left.  So I had to make it count.  I went with this recipe from Chocolatier magazine that I've had for literally 20 years but hadn't tried yet.  The original recipe called for frosting it with a mocha fudge frosting but as you can tell from the picture, I nutella-crunch-ized it instead because, well, just because.  Turned out rich, moist and fudgy - always the goal when it comes to brownies.

Brownies
5 ounces unsweetened chocolate (Scharffenberger works well)
10 tablespoons unsalted butter, cut into tablespoons
1 1/3 cups granulated sugar
1/8 teaspoon salt
2 tablespoons light corn syrup
4 teaspoons vanilla extract
3 large eggs, at room temperature
3/4 cup plus 2 tablespoons all-purpose flour

Nutella Crunch Topping
1 cup semisweet chocolate chips
2/3 cup Nutella
1/2 tablespoon unsalted butter
1 cup crispy rice cereal

1. Position a rack in the center of the oven and preheat to 325 degrees F.  Line a 9-inch square baking pan with aluminum foil and spray lightly with nonstick cooking spray.  
2. In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the butter, stirring frequently until smooth.  Let cool for about 10 minutes.
3. Add the sugar and salt to the cooled chocolate mixture and beat until blended.  Beat in the corn syrup and vanilla.
4. One at a time, add the eggs, beating after each addition.  Stir in the flour, mixing only until just incorporated.  Mix until batter is smooth but do not overmix.  Scrape the batter into the pan and spread it evenly.  Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out with moist crumbs, not raw batter.
5. Make the Nutella Crunch Topping: melt chocolate chips in the top half of a double boiler set over hot, not simmering, water.  Add butter and nutella and stir until smooth and blended.  Add crispy rice cereal, stirring to coat thoroughly.  Pour over warm brownie and smooth.
6. Let brownie cool completely before cutting.