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Fudgy Brownies

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 3-1/2 ounces semisweet chocolate, chopped
  
• 4 Tbsp unsalted butter, cut into 4 pieces
  
• 1 Tbsp unsweetened cocoa powder
  
• 1/2 cup plus 2 Tbsp sugar
  
• 1 large egg plus 1 large yolk
  
• 1 tsp vanilla extract
  
• 1/4 tsp salt
  
• 1/2 cup all-purpose flour
  






Instructions



1. Adjust oven rack to middle position and heat oven to 350°F.
   Make foil sling for 8-1/2 x 4-1/2-inch loaf pan by folding two long sheets of aluminum foil; first sheet should be 8-1/2 inches wide and second sheet should be 4-1/2 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
   
   
2. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes; let cool slightly. Whisk sugar, egg and yolk, vanilla, and salt together in medium bowl until combined. Whisk in melted chocolate mixture until combined. Stir in flour with rubber spatula until just combined.
   
   
3. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 24 to 28 minutes, rotating pan halfway through baking. Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil, loosening sides with paring knife, if needed. Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)
   
   Makes 8 brownies.