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Fudgy Chocolate Brownies

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


Recipe Introduction

"Some people prefer their brownies cakey. We developed this recipe to satisfy our craving for a bar that was just the opposite: dense, fudgy, and full of deep chocolate flavor."

List of Ingredients

◦ 1 stick (� cup) unsalted butter, plus more for pan
◦ 8 ounces bittersweet chocolate, coarsely chopped
◦ 1 � cups sugar
◦ 4 large eggs
◦ 1 teaspoon pure vanilla extract
◦ � cup all-purpose flour
◦ � teaspoon salt


Recipe

Preheat the oven to 350� F. Butter an 8-inch square baking pan or heatproof glass dish. Line the pan with parchment paper, leaving a 1-inch overhang on two sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

Makes 16






❧ Variation: Nutty Chocolate Brownies:
Follow instructions for Fudgy Chocolate Brownies, folding in 1 � cups (4 � ounces) walnut halves, finely chopped, after the flour and salt. Proceed with the recipe.