To Kill for Fudgy Brownies
- Reviews 3
Ready In: 1 hr 10 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off