Chewy, Fudgy Brownies
From The
Dessert Bible
4 ounces unsweetened chocolate
10 tablespoons (1-1/4 sticks) unsalted butter
3 large eggs
2 teaspoons vanilla extract
1-3/4 cups granulated sugar
½ teaspoon salt
1-1/4 cups all-purpose flour
1 cup walnuts, in pieces (optional)
Heat
oven to 350 F. Line an 8-by-8-inch baking pan with foil or parchment
paper or grease pan with butter.
Melt the chocolate and butter in a microwave oven at 50 percent
power for 2 minutes, or melt in a saucepan over very low heat. Whisk
the eggs and vanilla together in a medium bowl. Add the melted chocolate
mixture and whisk to combine (mixture will thicken considerably). |
|
Add all other ingredients and mix together with a rubber spatula
or wooden spoon. The batter will be very thick and somewhat greasy-looking.
Scrape batter into baking pan (the batter will hang together like
a bread dough) and press into place with a large rubber spatula.
Bake about 50 minutes, or until a cake tester comes out clean when
inserted into center. For chewier brownies, bake an additional 5
to 10 minutes. Let cool at least 2 hours in pan before removing,
cutting and serving. (The brownies will continue cooking and become
chewier as they cool.) Yields 16 brownies.
What
can go wrong? This is a very simple recipe. Note that the longer
you cook them, the chewier the brownies become. When baked for 50
minutes, they will be very moist inside, almost fudgy. However,
if they are baked for 55 to 60 minutes, they will be a bit drier,
but also chewier. I also find that these brownies are actually better
the next day, since they firm up and have more chew to them.
(Updated: 10/21/08 SN) |
