Fudgy Brownies

Fudgy Brownies - made February 28, 2020 from America's Test Kitchen Everything Chocolate

Here's the second recipe I tried from my still-new Everything Chocolate by America's Test Kitchen. I have a ton of cookie recipes to send out for care packages but brownies tend to fare better in the mail, especially with potentially long mailing times.

And you know I'm always glad to try out a new brownie recipe. This one, as practically all ATK recipes do, deliver on their name. These are fudgy all right. Which is exactly what I want in a brownie.

You can tell just be looking at the picture. It isn't just that they're underbaked. And you don't want to underbake too much since these are purposely meant to be fudgy, not mushy. But they are fudgy. So use the good chocolate (I used Valrhona from Trader Joe's and Pernigotti cocoa) to get the deep dark chocolate flavor. Let cool completely for the best fudgy texture.

5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons unsweetened cocoa powder
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 ounces) all-purpose flour

1. Preheat oven to 350 degrees. Line an 8-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot water, melt bittersweet chocolate, unsweetened chocolate and butter, whisking to combine until melted and smooth. Whisk is cocoa powder and let cool slightly.
3. In a large bowl, whisk together sugar, eggs, vanilla and salt until combined. Whisk in melted chocolate mixture until smooth. Using a rubber spatula, stir in flour until combined.
4. Pour into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes, rotating pan halfway through baking.
5. Cool completely before cutting and serving.