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Brownies: The Worlds Fudgiest Brownies

Source of Recipe

Elinor Klivans


Recipe Introduction

There is a pound of chocolate in these brownies that are pure chocolate fudge from top to bottom. YIKES!!!

List of Ingredients

15

1
1
2

4
1½
¼
2
½ ounces semisweet chocolate chips or chopped semisweet chocolate
ounce unsweetened chocolate, chopped
cup (2 sticks) unsalted butter, cut into 16 pieces.
teaspoons instant decaffeinated coffee dissolved in 2 tablespoons hot water
large eggs
cups sugar
teaspoon salt
teaspoons vanilla extract
cup unsifted all-purpose flour


Recipe

Position a rack in the middle of the oven. Preheat the oven to 375 F. Line a 9 X 13 X 2- inch baking pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Butter the aluminum foil.

Put the semisweet chocolate, unsweetened chocolate, butter, and dissolved coffee in a heatproof container and place it over, but not touching, a saucepan of barely simmering water. Stir the mixture over the hot water until the chocolates and butter are melted and smooth. Remove from over the water and cool 5 minutes.

Meanwhile, put the eggs in the large bowl of an electric mixer and mix the eggs at medium speed for 10 seconds. Add the sugar, salt, and vanilla and beat for 2 minutes until the egg mixture thickens and is a light yellow color. Decrease the speed to low and mix in the melted chocolate mixture. Add the flour and mix just until no white streaks of flour remain. Spread the batter evenly in the prepared pan. Bake 28 minutes. The brownies will look soft. Cool 1 hour at room temperature then cover and refrigerate for at least 5 hours or overnight.

Use the overhanging ends of aluminum foil to lift the fudge bars out of the pan. Remove the aluminum foil. If using the fudge bars for Chocolate Thunder, wrap and freeze the larger size pan of fudge bars without cutting them. If freezing the fudge bars in individual pieces, cut the smaller pan of fudge bars into 8 or 9 pieces and the larger pan of fudge bars into 12 to 16 pieces.

TO FREEZE - Wrap individual fudge bars in plastic wrap. Place in a metal or plastic freezer container and cover tightly. To freeze the fudge bars in one piece, wrap the entire fudge bar tightly in plastic wrap, then heavy aluminum foil. Label with date and contents. Freeze up to 3 months.

YIELD: 12-16 fudge bars