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
- Preheat oven to 350 degrees F. Line 8 x 8" baking pan with foil and lightly spray with nonstick cooking spray.
- 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.
- 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.
- 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.
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.
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