Thursday, August 28, 2014
Inquirer Daily News

Ultimate Fudgy Brownies


Makes about 36 small brownies
5 ounces bittersweet or semi sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
3 tablespoons Dutch-processed cocoa powder
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
Vegetable oil cooking spray

1. Adjust an oven rack to the middle position and heat the oven to 360 degrees. Line an 8-inch square pan with foil, then coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.
2. Whisk the sugar, eggs, vanilla, and salt together in a large bowl until combined, about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.
4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.

Note: To make ahead: The uncut brownies can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Do not cut the brownies until ready to serve, or they will dry out.
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