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Brownies: Chocolate Fudge Brownies




Source of Recipe


Canadian Living Test Kitchen - posted to rc by gilly


List of Ingredients




5 oz (150 g) semisweet chocolate
1/3 cup (75 mL) butter
3/4 cup (175 mL) granulated sugar
2 tsp (10 mL) vanilla
2 Eggs
1/2 cup (125 mL) all-purpose flour
Pinch Salt
1/2 cup (125 mL) semisweet chocolate chips
1 tsp (5 mL) (approx) icing sugar


Recipe



Place oven rack in center of oven; turn on heat to 350°F (180°C). With pastry brush and a little shortening, lightly grease cake pan; set aside.

Place chocolate on cutting board; with sharp knife, chop coarsely. Drop chocolate and butter into saucepan; place over medium-low heat. Melt, stirring occasionally, until smooth.

Remove chocolate mixture from heat and let cool for 5 minutes. Whisk in sugar and vanilla.

Break 1 of the eggs into small bowl and add to chocolate mixture; whisk until blended in. Break second egg into small bowl; add to mixture and whisk well.

Add half of the flour; with wooden spoon, stir until blended. Add remaining flour and salt; stir until no streaks of flour remain.

Sprinkle with chocolate chips; stir until evenly distributed. With rubber spatula, scrape into pan and smooth top. Bake for 25 to 30 minutes.

Stick cake tester into center of brownies. If it comes out clean with just a few small crumbs clinging to it, brownies are done. If not, bake a few minutes longer. Wearing oven mitts, remove pan from oven and let cool completely on rack.

Hold sieve over brownies; spoon in icing sugar. Tapping edge of sieve lightly, move sieve over brownies until surface is dusted lightly, adding more sugar as needed.

With sharp knife, cut brownies into squares. Cover with plastic wrap if storing for a day or two.


---VARIATIONS---

NUTTY CHOCOLATE BROWNIES: Spread 3/4 cup (175 mL) chopped pecans or walnuts onto baking sheet. Toast in 350°F (180°C) oven for 6 minutes or until fragrant and slightly darker in colour. Let cool completely and add to brownies instead of chocolate chips.

CHOCOLATE FRUIT BROWNIES: Substitute dried cranberries, dried strawberries, dried cherries or chopped dried apricots for chocolate chips.

CHOCOLATE TOFFEE BROWNIES: Add 1/2 cup (125 mL) toffee bits to batter along with chocolate chips.