Anne Bourget's Chocolate Fudge Brownies
Source of Recipe
Anne Bourget
List of Ingredients
2 sticks unsalted butter (8 ounces)
4 squares Bakers unsweetened chocolate (1 square of chocolate = 1 ounce)
2 cups sugar
3 large eggs
pinch of salt
1 cup flour (unsifted all-purpose unbleached)
2 teaspoons vanilla extract (Anne says, "I like a lot of vanilla and usually just kind of pour it in (2-3tsp?)
Recipe
These directions are noted exactly as Anne wrote them:
Preheat oven to 350F.
Prepare baking pan (lightly butter and flour). I use an ancient 7x11" pan.
Melt chocolate and 4 ounces of butter in saucepan. Be careful not to burn chocolate!
And add pinch of salt.
In the bowl of an electric mixer cream the remaining 4 ounces butter with the sugar, scraping down the sides as needed. Add eggs one at time and beat about 1 minute between adding next.
Add vanilla extract - I like a lot of vanilla and usually just kind of pour it in (2 - 3 teaspoons?)
Now most recipes will tell you to let the melted chocolate cool before adding to the
batter. I don't - I prefer to add it while it is warm and yes, even hot. I just dump the
chocolate-butter mixture in and blend well. (Note: don't wash saucepan, because you
will use it for the frosting.)
Add the flour and mix JUST UNTIL BLENDED. Do not over beat!
Pour the batter into the prepared pan and bake 35 -45 minutes. The difference in timing depends on your oven and particular taste. I bake them for only 35 minutes, because I like them fudgey rather than cake-like.
Cool on wire rack.
Fudge Frosting:
1 square Bakers unsweetened chocolate
1 cup sugar
1/2 cup heavy cream (all the better if it has soured)
pinch of salt
vanilla extract
In the same saucepan that you melted the chocolate and butter for the brownies, add
the chocolate, sugar, cream, and pinch of salt.
Cook over medium heat to the soft ball stage. Try to resist stirring once it has melted
in order to avoid sugaring of the frosting.
Remove from heat and transfer to clean mixing bowl of an electric mixer and beat
until cool and thickened to fudge frosting consistency adding vanilla extract TO
TASTE (love vanilla - but do as you please in the amount required.)
Frost brownies and let frosting set before cut into squares.
Now, these brownies are very, very rich. I cut them in about 1- 1/2" squares, which I realize must seem small. But these are really killer brownies. They are wonderful served with a scoop of good vanilla ice cream. Also, a word about nuts. I despise them (especially walnuts) and can't even stand to touch them, however, I realize that many of you will want to add nuts. I say go for it. Just be sure that they are chopped fine enough to allow you to cut them into bars without having them falling apart.
Enjoy and I hope that you like them.
Anne Bourget
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