To Kill for Fudgy Brownies
photo by Jurjen
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
12-18
ingredients
- 1 cup butter, cut into pieces
- 1 cup packed dark brown sugar
- 2⁄3 cup granulated sugar
- 18 ounces semisweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup walnut halves (optional)
-
Bittersweet Chocolate Ganache Glaze (optional)
- 2⁄3 cup heavy cream
- 6 ounces dark chocolate, coarsely chopped
-
Decoration (Optional)
- 2 ounces white chocolate, melted and placed in a decorating bag with tiny tip (or a ziplock baggie with one corner cut off)
directions
- Make certain the oven rack is in the center position and preheat oven to 350°F.
- Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan and butter the bottom and sides of foiled pans.
- In a medium pot combine the butter and sugars; cook until melted and very hot.
- Sift together the salt and flour.
- Chop the chocolates in a food processor and mix in the hot butter mixture until all the chocolate is melted.
- Add eggs and vanilla- mix until combined.
- Add flour-salt mixture and stir until just combined.
- Add nuts if desired.
- Scrape into prepared pan and smooth the top with a rubber spatula.
- Bake 25- 30 minutes until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it-- DO NOT OVERBAKE.
- Cool brownies completely on a rack in the pan before lifting them out using the foil as handles.
- If glazing do so now; allow the ganache to set a little before drizzling the melted white chocolate over top.
- Peel off the foil and cut.
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Reviews
-
Wow! These are better than great. Anything with 20 oz of chocolate has to be good and these are. I wanted a rich chocolaty treat and these fit the bill. We couldn't wait for them to cool and glaze so I don't know how much better that will make them, they are fantastic without. I will need to walk alot tomorrow to burn off the calories. Thanks for a great recipe.
RECIPE SUBMITTED BY
Lara H
United States
I live in Arizona with my wonderful husband and our 2 beautiful daughters, ages 4 yrs old and 2 yrs old. We also have a dog and a bunch of fish.
I am a trained Montessori teacher and Parent Education Consultant. I worked full time as a teacher until just before our younger daughter was born, at the moment I am a substitue teacher and support person at an excellent Montessori School. I would love to someday be able to be home with our girls full time, but for now they both love being where they are so I try not to feel too badly about it all.
I have a huge collection of cookbooks, some of which are still in storage at my mum's. (Moving cookbooks is such a pain!) I also have 5 or 6 file boxes full of recipes, and I'm always adding to it.