Rich Fudgy Brownies

chewy fudgy brownies stacked up on a wooden surface

These brownies are so rich and fudgy. Cut them small like fudge or serve them as larger pieces for chocolate lovers.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Cool Time 2

Total Time 3

Servings large brownies

Calories 223kcal

Author Meghan

Ingredients

5 ounces semisweet or bittersweet chocolate chopped
2 ounces unsweetened chocolate chopped
8 tablespoons unsalted butter, cut into quarters 1 stick
3 tablespoons cocoa powder natural or Dutch-processed
3 large eggs
1 ¼ cups sugar 8 ¾ ounces
2 teaspoons vanilla extract
½ teaspoon table salt
1 cup unbleached all purpose flour 5 ounces

Instructions

Adjust an oven rack to the lower-middle position and heat the oven to 350°F. Line an 8-inch square baking pan with two pieces of foil that extend beyond the edges of the pan (to serve as handles to lift the cooled brownies out of the pan). Spray the foil with vegetable oil spray.
Melt the chocolates and butter in a medium heatproof bowl set over a saucepan of barely simmering water (or in the top of a double boiler), stirring occasionally, until smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
5 ounces semisweet or bittersweet chocolate, 2 ounces unsweetened chocolate, 8 tablespoons unsalted butter, cut into quarters, 3 tablespoons cocoa powder
Whisk the eggs, sugar, vanilla, and salt together in a medium bowl until combined, about 15 seconds.
3 large eggs, 1 ¼ cups sugar, 2 teaspoons vanilla extract, ½ teaspoon table salt
Whisk the warm chocolate mixture into the egg mixture. Using a wooden spoon, stir in the flour until just combined.
1 cup unbleached all purpose flour
Transfer the batter to the prepared pan. Using a spatula, spread the batter into the corners and smooth the surface. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes.
Cool the brownies on a wire rack to room temperature, about 2 hours.
Loosen the edges with a paring knife and lift the brownies from the pan using the foil extensions. Cut the brownies. The cut brownies can be wrapped in plastic wrap and refrigerated for up to 5 days.

Notes

America's Test Kitchen recommends cutting the brownies into 64 1-inch pieces. I wanted larger brownies and cut them into 16.

Source: Adapted from The Complete America's Test Kitchen TV Show Cookbook

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