“This is the ultimate fudgy brownie; great for chocolate lovers. There is just enough flour to hold the butter, chocolate, and eggs together. They are so dense, these treats need 2 hours to cool. The recipe comes from the Ultimate Brownie Book.”
READY IN:
1hr
YIELD:
16 2x2 brownies
UNITS:
Metric

Ingredients Nutrition

  • 118.32 ml unsalted butter, room temperature,plus additional for pan
  • 255.14 g bittersweet chocolate or 255.14 g semisweet chocolate, chopped or 255.14 g semi-sweet chocolate chips
  • 56.69 g unsweetened chocolate, chopped
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 236.59 ml sugar
  • 9.85 ml vanilla extract
  • 158.51 ml flour, plus aditional for pan
  • 2.46 ml salt

Directions

  1. Position the rack in the lower third of the oven.
  2. Preheat oven to 350 degrees.
  3. Butter and flour an 8 inch square baking pan;set it aside.
  4. Place the butter and BOTH kinds of chocolate in the top of double boiler set over simmering water.
  5. Stir constantly until half the butter and chocolate are melted.
  6. Remove the top part of the double boiler from the pot.
  7. Continue stirring away from the heat until the butter and chocolate are completely melted.
  8. Allow to cool 10 minutes.
  9. In large bowl beat the eggs, egg yolk, and sugar with whisk or electric mixer at medium speed.
  10. Continue beating until the mixture is thick and pale yellow, about 4 to 5 minutes.
  11. Beat in vanilla and chocolate mixture until smooth.
  12. With a wooden spoon or rubber spatula, stir in the flour and salt, just until incorporated, DO NOT BEAT.
  13. Pour into the prepared pan.
  14. spreading gently to all corners.
  15. Bake 30 minutes.
  16. The middle of the brownies will be soft; they will set up as they cool.
  17. Set the pan on wire rack to cool, at least 2 hours.
  18. Cut into 16 squares,they will stay fresh for 5 days.
  19. They can also be sealed in a freezer-safe bag and frozen for up to 3 months.

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