Monday, January 10, 2011

Super Fudgy Brownies

I had tried many different brownie recipes over the years when I stumbled upon a Martha Stewart recipe in 2003 which I modified into an incredibly rich, fudgy brownie. These brownies are like crack and a surefire cure for PMS. I can't tell you how many times I've made them. I don't even bother with other recipes. Be sure to use a good quality chocolate and have lots of milk on hand cause you're gonna need it.

Super Fudgy Brownies

4 oz unsweetened chocolate (I used Ghirardelli)
1 stick unsalted butter
3 large eggs
1.5 cups sugar
2 t. vanilla
1 t. instant espresso powder (optional)
1/2 t. salt
1 C. all-purpose flour

Preheat oven to 375. Place aluminum foil inside of an 8" square pan and mist liberally with non-stick cooking spray.

Cut butter into several chunks and put in a small saucepan. Break the chocolate into chunks and add to the butter. Melt the chocolate over low head, set aside when melted.

In a large mixing bowl, whisk the eggs, sugar, vanilla, salt and espresso powder (if using) until well combined. Stir in the chocolate mixture until fully incorporated. Gently stir in the flour.

Pour into the prepared pan and bake for 20 minutes. The middle of the brownies will still look soft and a bit jiggly when you remove it from the oven. Wait at least 30 - 6o minutes to cut the brownies. It is best to wait as long as possible to cut the brownies since the brownies are very fudgy and the warm brownies will be quite soft.

Makes 12 nice sized servings. Not sure how long they will keep, a few days max. They last about 24 hours in my house.

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