Chocolate Fudge baked up as a brownie…what could be sweeter!
Brownies are a funny thing. Some prefer them to be more cake like, some prefer more fudge like. Then you start adding the mix-ins or frostings and they become an entirely different dessert. I will be honest, I have a hard time with brownies that have frosting – those really are cake, aren’t they? My go-to brownie recipe is more fudge-like than cake-like and I love them. I have used the same recipe for 10 years!
These particular brownies are said to be the “best-ever” by Dorie. So the question was, would the top my 10 year recipe? I admit, they were quite delicious. They outside of them turned into a sugary crispness while the inside was practically batter-like when first pulled from the oven. The center stayed fudgy and delicious.
But are they better than my brownies? Truthfully, the steps to prepare these brownies would limit me to making them only for special occasions. I really love the fact that my brownies start with dirtying one medium sized pot and they end with just one dirty pot! Melting, mixing, combine half this with all of that, fold this, beat that…it was all a little much. Then, to be honest, there was quite a debate about the length of cooking. The original recipe suggests no more than 28 minutes, but they might be ready as soon as 23 minutes. Mine were still a bit batter-y after 53 minutes!
Nevertheless, they were good! A batch of these were taken to an anniversary dinner and a batch of these were sent to the jungle with my husband. Everyone that tried them enjoyed them thoroughly. I would say these are certainly worth trying – you might find them to be the best ever!
- 200 grams salted butter, cut into cubes
- 175 grams bitter chocolate, chopped
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- Preheat oven to 350F.
- Combine butter and chocolate in a double boiler. With simmering water in the lower part, stir the chocolate and butter gently until both are melted. Remove the chocolate mixture from the heat immediately. Stir in one cup of the sugar to the chocolate mixture then, stir in the vanilla.
- In a medium bowl, mix the remaining sugar and eggs. Beat just until combined. Carefully & slowly pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly so that the eggs don’t set from the heat.
- Whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about three minutes.
- Using a rubber spatula, gently fold the whipped eggs into the chocolate mixture. Once the eggs are almost completely incorporated, gently sift the flour and salt into the mixture. Continue to fold the flour into the batter until flour is just absorbed. Pour the batter into an 9-inch square baking dish, coated with cooking spray.
- Bake the brownies at 350F for 55 minutes, they should rise a little and the top will look dark and dry and the center should not jiggle any longer. They’ll be perfect if they are just barely set and still gooey. Remove from oven and cool in the pan on a rack before cutting.
Again, the original recipe calls for a 23-28 minute baking time. There are many factors in the length of time. If you use a metal pan, the time will likely be shorter. If you choose, bake these in a 13x9 glass dish and the time will be shorter. Nevertheless, watch these carefully the first time you bake them and be sure to pull them out to be to your liking.