CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Really, REALLY Fudgy Brownies

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Brownies/Blondies
    Prep Time:       Cook Time:       Total Time:  

7 ounces unsweetened chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons unsalted butter, in small pieces
4 large eggs, at room temperature
2 1/3 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons good-quality unsweetened Dutch-process cocoa
1/8 teaspoon salt
Additional unsalted butter, at room temperature, or vegetable oil cooking spray, for greasing pan

1.Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan, preferably aluminum. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides by an inch or so. Not only will this prevent any sticking, but it will also make removing the cooled brownies from the pan easy and neat.

2.Place a large pot filled with an inch or two of water over low heat and bring the water to a very gentle simmer. Combine the two chocolates and the diced butter in a stainless steel or glass bowl and set the bowl over the pot. Stir the chocolate occasionally until it is about I melted, then turn off the heat under the pot and stir until the mixture is completely melted and smooth. Remove the bowl from the top of the pot and set it aside to cool slightly.

3.Meanwhile, in a large bowl, beat the eggs slightly just to blend the yolks and the whites. Whisk in the sugar and beat until the mixture is thickened and pale, about 2 minutes if beating by hand, 1 minute if using beaters or a stand mixer. Stir in the vanilla. In a small bowl, sift the flour, cocoa and salt together.

4.When the chocolate is just warm but not hot, pour it into the egg and sugar mixture, stirring to blend well. Sift the flour mixture over the batter in three additions, using a rubber spatula or a wooden spoon to gently fold in each addition before adding the next.

5.Scrape the batter into the pan and place it in the centre of the oven. Bake for approximately 35 minutes, or until a tester inserted in the centre of the brownies comes out with a few moist crumbs clinging to it, and the surface is set, shiny, and perhaps beginning to crack slightly at the edges. Transfer the pan to a wire rack and cool completely before cutting into bars. (Don't overbake these brownies! A gooey, chewy texture is part of their allure.)

The whole cake can be lifted out of the pan onto a cutting surface using the overhang of parchment paper, or you can cut the bars right in the pan. A thin-bladed knife dipped in hot water and wiped dry between cuts makes cutting these sticky, gooey bars much easier!

Makes: 28 large squares

Notes: Store brownies well wrapped in plastic, at room temperature for gooier brownies, or in the refrigerator for denser, fudgier bars, for up to 5 days (they'll never last that long). I find keeping the leftover bars in the pan and covering the whole pan with wrap keeps the brownies fresh and soft.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Fudgy Brownies
   by sgre52160



3/4 cup brown sugar 1/3 cup unsalted butter 2 tbsp water 1 cup (6 oz) chocolate chips ( i use mint and it is wonderful) 1 tsp vanilla 1 tsp instant coffee 2 eggs, beaten 3/4 cup flour 1/4 tsp




Brownies - Fudgy Chocolate
   by samiller426



5 Tbsp stick butter or margarine 1 oz unsweetened chocolate 2/3 cup Dutch process or unsweetened cocoa 1 ½ cups sugar 3 large egg whites, lightly beaten 1 large egg, lightly beaten 1 cup all-pu




Fudgy Mocha Brownies
   by sgre52160



No-Stick Cooking Spray 1 1/4 cups flour 1/4 cup sugar 1/2 cup butter 1 can sweetened condensed milk 2/3 cup unsweetened cocoa 1 large egg 1 tsp vanilla extract 1/2 tsp baking powder 2 tsp ins




Fudgy Cappuccino Brownies
   by sgre52160



3/4 cup unsalted butter 4 squares (1 oz each) unsweetened chocolate, chopped 1 3/4 cups sugar 1 tbsp instant espresso powder 1 1/2 tsp vanilla extract 1 cup flour 1 tsp ground cinnamon 1/4




Dark Fudgy Brownies
   by sgre52160



3/4 cup flour 2/3 cup confectioners sugar 3 tbsp unsweetened cocoa powder American-style or Dutch-process 3 oz semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.