October 28, 2006
Fudgy Brownies
This recipe doesn’t call for icing, but icing just makes it even better 🙂
INGREDIENTS:
10 Tbsp unsalted butter, softened at room temperature
5 oz bittersweet (or semi-sweet, for a sweeter taste) chocolate
2 oz unsweetened chocolate
1 cup sugar
2 tsp vanilla
Pinch table salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup flour
DIRECTIONS:
Position rack in middle of the oven, and heat over to 350. Butter an 8 inch pan, line the bottom with parchment (or wax) paper, and then butter the parchment.
In a medium bowl, melt the butter and both chocolates together and let cool slightly. Whisk in sugar and then vanilla and salt. Whisk in the eggs and the egg yolk, one at a time. Add the flour, beating until thickened and smooth.
Pour into prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.
Set the pan on a cooling rack until pan is cool enough to handle. Invert pan onto flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares.
