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Fudgy Chocolate Brownies Tested Recipe

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Fudgy Chocolate Brownies Recipe

These Fudgy Chocolate Brownies use a whooping pound and a half of chocolate which makes an amazing brownie. They are rich and oh so chocolately, with a dense, almost fudge-like texture. Although this recipe does not call for nuts, if you want a little crunch then fold in one cup of chopped walnuts, pecans, or hazelnuts. Or another idea would be to add one cup of dark or white chocolate chips. These brownies are sure to disappear quickly.  

This Fudgy Chocolate Brownie recipe makes a 9 x 13 inch (23 x 33 cm) pan of brownies which is perfect for large gatherings. If you would like to make a smaller batch, simply half the recipe and bake the brownies in an 8 x 8 inch (20 x 20 cm) pan for about 30-35 minutes. Now, these brownies are easy to prepare and no mixer is needed, just two bowls. In one bowl melt the chocolate and butter, and in the other bowl whisk together the sugar and eggs. Then stir the melted chocolate and butter mixture into the sugar and egg mixture and fold in the dry ingredients. That is it. The brownies are baked in a moderate oven until a toothpick inserted in the center comes out with a few moist crumbs. Do not over bake or the brownies will be too dry. Under baking is better than over baking with these brownies. I love how the top crust of the brownies will be dry and cracked, but underneath the brownies will be moist and fudgy. The day the brownies are baked, the chocolate flavor will be quite sharp. I much prefer them after a day or two in the refrigerator when the chocolate flavor has mellowed and their texture is dense and  almost fudge-like. These Fudgy Chocolate Brownies can be stored in the refrigerator for several days or they can be frozen.

When choosing a chocolate, always pick one that you enjoy eating out-of-hand. A good quality chocolate has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and a wonderful 'snap' when you break it into pieces. Although this recipe does not call for nuts, you could add a cup if you like. Toasted and chopped walnuts, pecans, or hazelnuts are excellent choices and you could even add chunks or chips of dark or white chocolate.

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Fudgy Chocolate Brownies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with a nonstick cooking spray) a 9 x 13 inch (23 x 33 cm) pan. Then line the pan with parchment paper.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and set aside. 

Meanwhile, in a large bowl whisk (can use a hand mixer) together the eggs and sugar. Fold in the melted chocolate mixture and vanilla extract.

Whisk together the flour, baking powder, and salt and then fold into the chocolate and sugar mixture until well combined.

Pour into the prepared pan and bake for about 35 - 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. Store leftovers in the refrigerator. These freeze very well.

Makes about 32 brownies.

Note: If you would like to make a smaller batch, simply half the recipe and bake the brownies in an 8 x 8 inch (20 x 20 cm) pan for about 30-35 minutes.

Fudgy Chocolate Brownies:

1 1/2 pounds (680 grams) semisweet or bittersweet chocolate chopped

1 cup (2 sticks) (226 grams) unsalted butter, cut into pieces

6 large eggs

2 cups (400 grams) granulated white sugar

1 tablespoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt






Stephanie's Mixer

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