Friday, May 4, 2012

Deep Dark Chocolate Fudge Brownies

Stop and stare.

What is around you? I mean what exactly is a round you.

Someone sitting on a bench. An old man walking his dog. A businessman buying a hot dog from a street vendor, fumbling through his wallet while trying to balance his briefcase. A blue sky with streaks of white? 

Take inspiration from everything you see. Try to see the same old things in a new way. A chocolate chip cookie can totally be a bar. Or turn your favourite brownie recipe into a hazelnut torte. Life is full of inspiration, we just have to open our eyes and find it.

Keep all of your senses open at all times. Except for when you are walking past one of those steaming sewer holes. Hold your breath there.

I actually didn't really need any major inspiration to make decadent Deep Dark Chocolate Fudge Brownies other than the fact that I had a major hankerin' for chocolate!

Sometimes those cravings just run the world, and sometimes you just have to let them do their job.

These brownies are deep, dark, dense, fudgy, soft, crazy moist and full of chocolate! They bake up with a crust that crackles under the knife.

All of that sounds pretty awesome to me.

To make them that way, avoid using any leavening agents that would otherwise promote rising and create more air in the batter as it bakes. Air = lightness, which is great for cake but not my cup of tea when it comes to brownies. Gooey is where it's at!

Chocolate flavour also comes in two forms here: cocoa powder and semisweet chocolate. They're better than your mama's brownies.

Really keep an eye on the baking time because in the brownie-baking world, the slightest minute can transform them from gooey to cakey. No joke.

Maybe you will be inspired to add walnuts, pecans, coffee or white chocolate chunks. The ball is in your court.

Although, a tall glass of milk is almost necessary.


Deep Dark Chocolate Fudge Brownies
Makes 16 brownies

142 g/5 oz semisweet chocolate (54% cocoa), coarsely chopped
85 g (6 tbsp) unsalted butter
45 g (¼ cup plus 1 tbsp) all-purpose flour
20 g (¼ cup) unsweetened Dutch-processed cocoa powder
½ tsp salt
200 g (1 cup) granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract

Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end.

In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. Stir in sugar and set aside to cool about 3 minutes.

In separate small bowl, whisk together flour, cocoa and salt. 

Whisk eggs into chocolate mixture one at a time so that each is incorporated well before adding the next ingredient. Whisk in vanilla. Add flour mixture and fold it in gently using a rubber spatula until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface. 

Bake until slightly puffed but still moist in the center, about 20 minutes. Transfer pan to a wire rack and let cool completely before cutting into squares. 

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  1. Those Brownies look absolutely perfect!!

  2. When you said "stop and stare", I thought you meant at your brownies. And all I was thinking was, You don't have to tell me, I can't NOT stare at these amazing brownies! :)

  3. These look just the way I like them...moist and fudgy! Beautifully done...they'd disappear quickly around here :)

  4. I LOVE brownies!!!! And those look so yummy :D

  5. These look sinful!! So delicious.

  6. Looks like something we'd love on The Chocolate Cult. Thanks for sharing your recipe with us.

  7. Christina- I made your dark fudge brownies the other day, and they were AWESOME- check out my blog post on them and your book:)


    1. Jessica - you are amazing! Those brownies look like pure perfection! Nice job!

  8. just made them and ate them !!by far the best brownies i have ever made thank you so much for sharing this wonderful recipe :)

  9. The best brownie I ever eate , thank you !

  10. I told my love I wanted something sweet to eat and he came home with this recipe. Absolutely. Sinfully. Delicious. I added a scoop of rich vanilla ice cream and it was almost too much. Thank you for the recipe!

  11. We love this recipe! I'm going to double the batch today!

  12. I can't achieve the paper-like top of this recipe, I already achieved it in your dark fudge recipe. In my case, it became dark because of cocoa powder.Can I used it and your dark fudge brownies to make rocky road brownies by adding marshmallows? Thanks for the response about the chilling. I hope you response again. A big fan of yours from Philippines.

    1. This recipe doesn't get the paper-thin crust. This recipe is designed to here:

      You can absolutely add anything you'd like to the batter - marshmallows, nuts, dried fruit, chocolate chips....

  13. Looks lovely, going to try it tomorrow, small question though- how will I know when it's done?

    1. They're ready when a toothpick inserted into the centre comes out with a few moist crumbs - not clean. Cheers!

  14. Hi, I just made these brownies and they are incredible thin. Did you accidentally leave out the leavener? I will try making them again with some BS and BP.

  15. Doubled the salt plus 1 teaspoon fluer de sel sprinkled over the top and 5 drops of lavender essential oil. Delectable and has been known to rid headaches


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