Fudgy Brownies
These are the best brownies I've ever made! Rich chocolate flavour with the perfect fudgy texture. Adapted from Hummingbird High's "Better than Supernatural Brownies".
Servings: 16 squares
Ingredients
- scant ⅔ cup (4 oz) dark chocolate (60-70%), coarsely chopped
- ½ cup unsalted butter, chopped into even-sized chunks
- 1 Tablespoon Dutch-processed cocoa powder (use 2 Tbsp if regular cocoa)
- 2 large eggs, ideally room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon real vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ⅔ cup (4 oz) semi-sweet chocolate chips, plus a handful for sprinkling on top
Instructions
- Preheat oven to 350°F and line a square baking pan (8 or 9 inch) with parchment paper and lightly grease the parchment and any unlined areas of the pan. Alternatively, generously grease the pan with cooking spray or butter.
- Double-boiler method:Fill a small saucepan with an inch or two of water and bring it to a simmer over medium heat. Put the chopped dark chocolate, butter, and cocoa powder in a heatproof bowl and rest it on top of the saucepan, making sure the water is not touching the bottom of the bowl. Stirring frequently and scraping the edges of the bowl, melt the butter and chocolate until they are combined and smooth. Try not to lift the bowl and let steam or any water into the bowl of melting chocolate. Once melted, move the bowl off the saucepan and away from the heat to cool.Microwave method:Put the chopped dark chocolate, butter, and cocoa powder in a microwave safe bowl. Melt by microwaving for short bursts of 15-30 seconds, stirring in between. When there are only a few small lumps remaining, stir until smooth. Mine took 1 minute 15 seconds on high power. Set aside to cool.
- Using an electric mixer, mix the eggs, sugar and vanilla together on low until combined. Once the chocolate mixture is cooled to be only slightly warm (if it's too hot, it'll cook and curdle the eggs), slowly add the chocolate mixture little by little into the egg mixture blending after each addition. Mix on medium speed until smooth.
- Stir in the flour and salt using a spatula, mixing until just combined. Fold in the chocolate chips. Pour batter into the prepared pan and spread it evenly with a butter knife or an offset spatula. Sprinkle the remaining handful of chocolate chips evenly over the top.
- Bake for 30-35 minutes or until a toothpick comes out of the centre of the pan with only a few moist crumbs. The centre will be beginning to firm, but will still be soft (not gooey though). Err on the side of under-baking because a gooey brownie is better than a dry one.
- Let cool completely in the pan. Put the pan in the fridge for at least 30 minutes before slicing if you want really clean edges. When you're ready to slice, lift the parchment sling out of the pan and onto a cutting board. Slice into 16 squares or whatever size of brownies you see fit.