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Brownies: Deep Dish Fudge Brownies

Source of Recipe

Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens


Recipe Introduction

These chewy fudgy brownies are thicker than the classic fudge brownies. The batter is sturdy enough to trap such additions as chopped nuts,chocolate chips, coconut or bits of crunchy toffee.

List of Ingredients

3/4 c Unsifted all purpose flour
3/4 c Unsifted cake flour
1/4 ts Baking powder
1/4 ts Salt
1/2 lb (2 sticks) unsalted butter,
-melted and cooled
4 Squares (4oz) unsweetened
-chocolate, melted, and
-cooled
1 3/4 c Superfine sugar
4 Extra large eggs
2 ts Vanilla extract




Recipe

Preheat the oven to 350F.

Butter and flour a 9x9x2 inch baking pan. Sift together the flours, baking powder, and salt.

Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract. Add the dry ingredients and stir to form a batter. Pour and scrape the batter into the prepared pan. spread the batter evenly.

Bake the brownies for 30-35 minutes, or until just set. Cool the brownies completely in the pan on a rack. Cut into 2-1/4x2-1/4 inch squares. Remove the brownies from the pan using a metal spatula.


Store in an airtight tin.


YIELD: 16 Brownies