Fudge Brownies
- Total Time
- 1 hour, plus several hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups unsalted butter, plus more for greasing pan
- 1½cups walnut halves (optional)
- 9ounces unsweetened chocolate, chopped or broken into small pieces
- 3large eggs
- 1teaspoon salt
- 2¾cups sugar
- 1tablespoon vanilla extract
- 1½cups unbleached all-purpose flour
Nutritional analysis per serving (24 servings)
347 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 4 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
- Step 2
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
- Step 3
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
- Step 4
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
Private Notes
Comments
Good for you. Most people are afraid of slightly wet-in-the-center brownies when they come out of the oven. But if they are cooked until a toothpick test comes out dry, the brownies are (IMO) ruined, their marvelous texture lost. I make sure to take them out of the oven when the center is still a little jiggly and a toothpick comes out with "moist crumbs" sticking to it. I always let brownies stand covered for a day at room temp and they always firm up to fudgy perfection.
Learn from my mistake! I cooked my brownies for 22mins as recommended, and took them out of the oven to test. They were still completely liquid in the centre, so I popped them in for another 2mins and then another 2mins until a knife inserted in the middle came out with chunks and not liquid. It is now 24hrs later, and the brownies are covered and resting in my fridge, but they are hard as a ROCK. Take yours out of the oven when they still appear quite undercooked in the middle.
This is a terrific recipe that results in moist, decadently rich brownie. Make sure to use the best quality butter and chocolate you can find ( I used Plugra butter and Valrhona 66% cacao chocolate nibs.) I did add 1 Tbs. baking powder to my dry ingredients in order to create a crackly top to contrast the fudgy center. Resist the temptation of eating these right away- the flavor and texture improves after resting a couple of days.
Mine were done at 22 minutes! I also reduced the sugar by a cup and also reduced the butter by 3/4.. just too much of both in original recipe! I added a generous handful of semi-sweet chocolate chips instead. Yum!!!! These are a family favorite. I have to limit to making them only on weekends or my husband would weigh 800 pounds
Bittersweet chocolate, 2 cups of baker's sugar, and 25 minutes. Perfect!
My first attempt at Brownies, for my 9 year olds birthday party. HUGE hit with all, kids and grown ups. People were excited to have brownies from scratch and not from a box. I made them exactly to recipe, no nuts. Very easy and satisfying. My old oven runs cool—they were perfect at 350 for the full 30 mins. I let them cool and set on the 50-60 degree porch for a couple hours. They were yummy at 4 hours from the oven. We managed to save one and look forward to the next-day effect!