Fudge Brownies from The Ultimate Brownie Book

Fudge Brownies - made August 18, 2023 from The Ultimate Brownie Book by Bruce Weinstein

8 tablespoons unsalted butter, cut into 4 pieces

9 ounces semisweet chocolate, roughly chopped

2 ounces unsweetened chocolate, chopped

2 large eggs

1 large egg yolk

1 cup sugar

2 teaspoons vanilla extract

2/3 cup all-purpose flour

1/2 teaspoon salt

1. Preheat oven to 350 degrees F. Line 8 x 8" baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot water, combine butter, semisweet chocolate and unsweetened chocolate. Whisk until completely melted and combined. Remove from heat.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, yolk and sugar until light and thick, about 4 minutes. Add chocolate mixture and vanilla extract and mix to combine. On low speed, add flour and salt, mixing just until combined.
4. Pour into prepared pan, smoothing into an even layer. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool completely before cutting and serving. 

I've tried several brownie recipes from this book and others in my cookbook collection and this is the only one I'm blogging in recent weeks. Otherwise most of my observations would be "not as good as my go-to recipe". I'm going to say the same about this because, let's face it, so far, nothing is unseating my go-to brownie recipe.

Still, if you want to mix it up a bit, this is a little more chocolate-y and not quite as dense as my go-to recipe. It's a softer texture because it has less flour and it's more chocolate-y because, well, it has more chocolate.