Chewy Fudge Brownies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 oz. (4 squares) unsweetened chocolate
8 T. unsalted butter
¾ c. granulated sugar
¼ tsp. salt
1 tsp. vanilla extract
2 cold eggs
½ c. flour
⅔ c. chopped walnuts or pecans, optional
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Directions: |
Directions:Preheat oven 350º. Line 8x8 baking pan with parchment or foil, leaving some to overhang creating a sling for easy removal from pan. In medium saucepan over low heat, melt chocolate and butter, stirring frequently until smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove from heat. Using a wooden spoon, stir in sugar, salt and vanilla. Add eggs, 1 at a time, stirring well to incorporate each egg. Stir in the flour and beat with spoon until the batter is smooth and glossy, 1-2 minutes. If desired, stir in nuts. Spread batter evenly into prepared pan. Bake about 20 min. or until the brownies just begin to pull away from the sides of the pan. The top will look dry, but a toothpick will come out wet with chocolate. Cool on a rack until you can lift brownies out of pan. Cool on rack to room temperature before cutting into squares. Store in an airtight container for 2 to 3 days or freeze. |
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Personal
Notes: |
Personal
Notes: This is a very old recipe for densely fudgy brownies. They are crusty on top and still gooey, or at least very moist, in the middle. When my wife and I relocated to rural New Hampshire, we found that our new life included frequent pot luck events. I quickly learned that, while brownies are common at these events, they are usually dry and, well, made from a box. This recipe is an antidote to brownies from a box. They are rich (melting the chocolate with butter is the first step in making a chocolate ganache) and densely chocolaty. I have cut back considerably on the amount of sugar, making these just a tad on the bitter side. They are superb on their own, but sublime when served warm with vanilla ice cream.
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