Chocolate Fudge Brownies
I discovered this evening, that this is one recipe I make regularly that I've apparently never posted here.
Chocolate Fudge Brownies
Originally adapted from Gourmet, September 1992
4 oz fine-quality bittersweet chocolate, chopped (minimum 65%, I prefer higher)
6 T unsalted butter
1/2 C sugar
1 tsp vanilla
2 large eggs
1/2 tsp salt
1/2 C all-purpose flour
1/2 C semisweet chocolate chips
Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition until the mixture is glossy and smooth. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 16 bars.
Chocolate Fudge Brownies
Originally adapted from Gourmet, September 1992
4 oz fine-quality bittersweet chocolate, chopped (minimum 65%, I prefer higher)
6 T unsalted butter
1/2 C sugar
1 tsp vanilla
2 large eggs
1/2 tsp salt
1/2 C all-purpose flour
1/2 C semisweet chocolate chips
Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition until the mixture is glossy and smooth. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 16 bars.