Really Fudgy Brownies
These brownies are so fudgy, they're like a cross between fudge and a brownie. Easy to make too!
Lots of pictures and a story about a lovable dog, and more over at The Alchemist.
Really Fudgy Brownies
Recipe adapted from these Salted Fudge Brownies from Food and Wine
Ingredients
1 1/2 sticks (170 g.) unsalted or salted butter - I used salted plus included the 1/2 tsp. salt below and the salt content was perfect
2 ounces (57 g.) unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons (38 g.) unsweetened cocoa
1 cup (200 g.) white sugar
1 cup (180 g.) brown sugar, packed
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup (150 g.) all-purpose flour
1/2 teaspoon sea salt
Directions
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Line a 9 inch pan with heavy duty foil to hang over the edges, if it isn't long enough on each side, line it on the opposite side as well to create a sling. Spray with nonstick spray or butter the foil, set aside.
In a large pan over medium heat, melt the butter and the unsweetened chocolate together until melted. Whisk in both sugars, and mix until blended, then add the vanilla, salt and eggs, and whisk again well. Add the flour and cocoa and stir until incorporated, the batter will be thick. Pour the batter in the prepared pan.
Bake in the center of the oven for 35-40 minutes, until the edges are set, but the center is still a bit soft, and a toothpick inserted in the center comes out coated with a little bit of batter. Don't over bake.
Let them cool to room temperature for an hour, then refrigerate them until they are just firm about another hour. Lift the brownies from the foil and peel off the foil. Serve them at room temperature.
They will keep (and remain fudgy) (wrapped well in plastic or in an air tight container) for at least 4 days.