| Fudgy Brownies |
Author: Nicole
Ingredients
- 16 tablespoons (2 sticks) unsalted butter, cut into pieces, plus more for greasing pan
- 8 ounces bittersweet chocolate, chopped (see Notes)
- 1 cup dark brown sugar
- 1 teaspoon espresso powder
- 1 cup granulated sugar
- 1 cup flour
- 4 eggs
- 1 teaspoon coarse sea salt
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F. Butter a 9 x 13-inch baking pan and line the bottom and sides with parchment paper.
- Add 2 inches of water to a medium pot. Bring water to a simmer over medium-low heat and place a heat proof bowl on top of the pot. Add butter and chocolate to the bowl and stir until melted and smooth. (See Notes)
- Remove from the stove and stir in brown sugar and espresso powder until smooth. Make sure there are no brown sugar lumps. Set aside to cool slightly.
- In a large bowl whisk the granulated sugar and flour together.
- Whisk in each egg individually and then whisk in vanilla and salt.
- Stir (not whisk) the chocolate mixture into flour mixture until fully incorporated.
- Stir in walnuts, if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40 to 45 minutes. Brownies are done when the top is shiny and beginning to crack and a toothpick comes out clean.
- Transfer pan to a rack to cool.
- Once cool, tightly cover in plastic wrap and let sit at room temperature overnight (this allows the flavor to develop and makes them easier to cut).
- Cut brownies the following day. Serve immediately or store at room temperature for 5 days. Brownies can be frozen for 3 months.
Notes
* I used Guittard’s 70% Bittersweet Chocolate Baking Bars.
* Alternatively, you can melt the butter and chocolate in the top of a double boiler or in the microwave on low, stirring every 30 seconds until melted and smooth.
* Brownies can be cut and served the same day, they just may crumble a bit.
* You can cut this recipe in half and bake in an 8-inch square pan for 30 to 35 minutes. They will be a bit thinner than the full recipe baked in a 9 x 13-inch baking pan.
* Alternatively, you can melt the butter and chocolate in the top of a double boiler or in the microwave on low, stirring every 30 seconds until melted and smooth.
* Brownies can be cut and served the same day, they just may crumble a bit.
* You can cut this recipe in half and bake in an 8-inch square pan for 30 to 35 minutes. They will be a bit thinner than the full recipe baked in a 9 x 13-inch baking pan.
Recipe by Riegl Palate at https://www.rieglpalate.com/fudgy-brownies/